76 PRODUCE OF DAIRY. 



minutes, then add two gills of salt. When sufficient- 

 ly pressed, put them into a cheese room and turn 

 them and butter them once a day. 



Isaac Carruth. 

 Andover, Sept. 27, 1837. 



JACOB OSG'OOD'S STATEMENT. 



To the Committe on the Dairy : 



Gentlemen — The cheese I present for your exam- 

 ination was made from the milk of 4 cows. Six gave 

 milk during the time of making new milk cheese. 

 We use the milk of two cows in the family. Their 

 feeding was grass only. Weight of new milk cheese 

 made from the 10th of July to the 10th of August, 

 350 lbs. The process of making and preserving the 

 cheese is much the same as has been formerly 

 named. Respectfully yours, 



Jacob Osgood. 



Andover, Sept. 24th, 1837. 



DANIEL PUTNAM'S STATEMENT. 



To the Comrnittee of the Essex Agrindtural Societij on the Dairy : 



Gentlemen — I offer for premium 37 lbs. of but- 

 ter, made from one cow in four weeks, immediately 

 preceding the 7th of July. The cow is offered for 

 premium to-day, and may be seen at the pens. 



The milk is kept in tin pans in a cool room, and 

 the cream taken off in 36 or 48 hours after the milk 

 is set. The cream is put into pots and stirred daily. 



