ON THE DAIRY. 35 



MATTHEW HOOPER'S STATExMENT. 



To the Committee of the Essex .Agricultural Society on the Dairy : 

 Gentlemen — I present for your examination a firkin 

 of butter, containing about 70 pounds, made the present season 

 by my wife, for our own use. We keep four cows, use from 

 their milk what is necessary for a family of 8 or 10 persons, and 

 the remainder is set for the purpose of making butter. 



We have a cool room, constructed particularly for the purpose, 

 in which our milk is set. When it is warm, we have an ice cel- 

 lar, in which the cream is placed. 



I am not aware that our mode of making butter differs from 

 that usually practised. We are particular to have every thing 

 neat about it, and to press out the buttermilk as fully as possible. 



I also exhibit a few pounds of butter made in 1835, to show 

 how butter may be preserved for more than a year. The arti- 

 cle must speak for itself. 



MATTHEW HOOPER. 



Dan vers, Sept. 28, 1836. 



JACOB OSGOOD'S STATEMENT. 



To the Committee on the Dairy : 



Gentlemen — The cheese I present for your inspection, 

 was made from the milk of four cows. Six cows gave milk, 

 three of them all winter, the fourth in March, the fifth and sixth 

 in April. We calculate that we use the milk of two cows in the 

 family. Their winter feeding, meadow hay and corn fodder; in 

 the spring some English hay, and in summer grass only. 



Weight of new milk cheese made from the 9th 



of July to the 10th Sept. - - 435 lbs. 



Weight of butter made from the 1st of June to the 



9th of July, and seventeen days in Sept. 145 lbs. 



Weight of six meal cheese made during the time of 



making butter, - - - - 294 lbs. 



The process of Making the Cheese. — A piece of rennet that 



