14 ESSEX SOCIETY. 



have been served with a foddering of corn at night, planted for 

 that purpose. 



In the process of making, the milk is strained into tin pans, 

 and placed in a cool stone dairy cellar; and, after standing 

 from 36 to 48 hours, it is skimmed, and the cream put into stone 

 pots, where it remains, standing on the brick floor of the cellar, 

 till it is ready for churning. We churn twice a week. When 

 the butter is formed, the butter-milk is drawn off, and the 

 butter washed twice with cold water. We use rock salt, and, in 

 preparing it for use, we mix thoroughly together one quarter of 

 a pound of loaf sugar and three quarters of a pound of salt. 

 One ounce of this mixture is used for a pound of butter. After 

 24 hours, the butter is again well worked, and weighed in pound 

 lumps. The tin boxes, in which our butter is marketed, have 

 reservoirs in the middle to contain ice, by means of which the 

 butter reaches the customers perfectly cool and hard in the hot- 

 test weather. 



Danvers, Sept. 23, 1845. 



Allen W. Dodge's Statement. 



I offer for your inspection a pot of June butter, of 25 lbs. I 

 also offer as a specimen of September butter two boxes, contain- 

 ing 30 lbs. churned on the 20th inst. Up to that time, we have 

 made the present season 1,180 lbs. The following statement I 

 send in compliance with the rules of the Society. 



1. The number of cows kept is thirteen, all of native breed. 



2. Their feed in winter was hay of good quality, so that they 

 came from the barn in the spring in good condition. Their pas- 

 ture has been very short, owing to the excessive drought. Since 

 the middle of July, they have been fed at night with green corn 

 fodder. 



3. Treatment of Milk and Cream before Churning. The 

 milk is strained into tin pans and placed in a cool cellar for the 

 cream to rise, which will be according to the weather. The day 

 previous to churning, the cream is, in hot weather, lowered into 

 the well, in tin pails or cans, in order to become cool. The but- 

 ter thus comes of a hard consistency, and no difficulty is expe- 

 rienced in making it free of butter-milk. 



