PRODUCTS OF THE DAIRY. 407 



which could have been made from one thousand seven hundred 

 and ninety-one quarts of milk otherwise disposed of — making 

 ten hundred and sixty-two pounds, from an average number of 

 eleven cows, between May 25 and September 25 of the present 

 year. 



The cows have been kept after the usual manner — viz., com- 

 mon pasture feed till August 1 ; afterwards corn fodder in ad- 

 dition. 



Process of Making. — The milk is strained into tin pans in 

 a cool cellar, where it remains from thirty-six to forty-eight 

 hours, when the cream is taken off and kept cool until it is 

 churned, which is twice a week, in order to have it as sweet as 

 possible. The cream is churned in the " same old churn,'' with- 

 out the addition of a " thermometer," having ascertained by 

 experience that the temperature of sixty-two degrees is not 

 the proper temperature in the summer months, but that the 

 cream should be rendered as cold as it can be made in the 

 coldest cellar before churning, in order to have the butter of 

 a proper degree of hardness. It is well, however, in the spring 

 or late autumn months, to dip a common thermometer in the 

 cream and bring it to sixty or sixty-four degrees of tempera- 

 ture. 



After churning the butter is thoroughly worked by hand, 

 salted with from three-quarters to an ounce of salt to the 

 pound, and passed through the mould for market. 



North Danvers, September 25, 1S.54. 



Statement of Elijah Pope. 



I present for examination two pots of June butter, being a 

 sample of one hundred and twelve pounds made between the 

 2d of June and 9th of July; and fifteen pounds of September 

 butter, being a sample of three hundred and ninety-one pounds 

 made between the 2d of June and 25th of September, made 

 from four cows, besides six hundred and twenty-four quarts 

 of milk used and sold. 



Process of Making. — The milk is strained into tin pans. It 

 stands about forty-eight hours, when the cream is taken off, put 



