34 ON THE DAIRT. 



only, and have produced seven hundred and seventy pounda of 

 butter since the 20th of May, besides six quarts of milk consum- 

 ed daily in the family. The milk stood in tin pans thirty six 

 hours ; the cream was then separated and placed in earthen pots 

 in a cool cellar. After the butter comes, it is taken from the 

 churn and double the quantity of salt that is common for imme- 

 diate use, put to it. It is then put into the firkin, without 

 pressing out the buttermilk, and put into the cellar. This has 

 been my method of laying down butter for many years, and has 

 always proved a perfect preservative. 



Respectfully submitted by 



AMOS KING, 



Dan vers, Sept. 28, 1836. 



N.B. The box marked A. K. contains eleven pounds of 

 butter made this week, from milk produced by the same cows, 

 and is a fair sample of the butter made during the season. 



AMOS KING. 



DANIEL P. KING'S STATEMENT. 



To the Committee of the Essex Agncultural Society on the Dairrf : 

 Gentlemen — The stone jar marked Z, contains about 

 thirty pounds of butter made in the last week of June, from the 

 produce of six cows ; they had common pasture feed only ; the 

 milk stood in tin pans in a cool cellar thirty six hours : the cream 

 was then separated and placed in pots on the cellar floor — in 

 warm weather fine salt is stirred into the cream to prevent its 

 souring. When the butter is taken from the churn, the butter- 

 milk is pressed out, it is partially salted and remains in the cel- 

 lar till the next day, when more salt is added, and it is again 

 worked over ; the quantity of salt used is about one ounce to 

 the pound. The butter in the jar has been covered with a 

 pickle made of rock salt, boiled and carefully skimmed. 

 Submitted respectfully, by 



DANIEL P. KING. 

 Dan vers, Sept. 28, 1836. 



