ON ROOT CROPS. IX 



After being churned, the butter milk is drawn from 

 the churn and pure cold water is twice poured upon 

 the butter, which is slightly churned while the water 

 is upon it. After drawing otf the water, the butter 

 is taken from the churn — salt is worked into it in the 

 proportion of an ounce to a pound. Twenty-four 

 hours after, it is well worked over, all the buttermilk 

 removed, and then put down in a common butter 

 firkin. A little fine salt is spread over each week- 

 ly layer. 



Daniel Putnam., 



Danvers, Sept. 27, 1837. 



CULTIVATION OF ROOT CROPS. 



Haverhill, Januanj, 1838. 

 John W. Proctor, Esq. 



Dear Sir — Knowing Mr. Keely to be a judi- 

 cious and successful cultivator of Root Crops, I re- 

 quested him to furnish for our Transactions an ac- 

 count of his mode of cultivation. In comphance 

 with my request he gave me the following communica- 

 tion, but not in time to be published in the Transac- 

 * ctions of the Society for 1 836. I therefore send it 

 to you for publication in the Transactions for 1837, 

 in the hope that it may excite the farmers of Es- 

 sex to the more extensive cultivation of these valua- 

 ble crops. 



Very respectfully yours, 



J, H. DUNCAN. 



To the President of the Essex Agricultural Society : 



Dear Sir — I feel considerable difficulty in com- 

 plying with the request which you were pleased to 



