408 MASSACHUSETTS AGRICULTURE. 



into tin pails, and stirred every day. During the warmest 

 weather the cream is placed in the well about twelve hours be- 

 fore churning. "We churn once a week. The buttermilk is 

 thoroughly worked out, and the butter is salted with about one 

 ounce to the pound. 



The cows have had common pasture feed till August 1 ; since 

 then corn fodder once a day. 



Danvers, September 26, 1854. 



Statement of Mary Ann Ordway. 



I present for examination a jar of September butter, con- 

 taining .eighteen pounds, being a sample of two hundred and 

 six pounds, made from the milk of two cows from the 15th of 

 May to the 18th of the present month. "We have used what 

 milk we wanted, averaging about three quarts a day. The 

 cows have had common pasture feed only until the middle of 

 August ; since that time they have been fed once a day either 

 with apples or corn fodder. 



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

 placed in a cellar ; the cream is taken off into stone jars when 

 changed a little, and stirred daily. During the warmest weather 

 the cream is set in cold water about twenty-four hours before 

 churning. We churn once a week. As soon as the butter 

 comes the buttermilk is worked out with the hands, and the 

 butter salted with about one ounce and a quarter of salt to a 

 pound, varying in some measure according to the state of the 

 butter. After standing about twenty-four hours it is again 

 worked over, and is fit for use. 



West Newhury, September 28, 1854. 



HAMPSHIRE. 



From the Report of the Committee. 



Believing that among so many specimens there must be some 

 nearly perfect, wc agreed upon certain qualities which should 

 be indispensable to insure the award of a prize for butter. 



