ESSEX SOCIETY. 15 



4. Mode of churning. Soak the churn with cold water over 

 night. We have used the present season Kendall's Cylinder 

 Churn, which we think a decided improvement. It has many- 

 advantages over any we have heretofore used. Churn once a 

 week, two days before the butter is taken to market. 



5. The method of freeing the butter from milk, is by working 

 it thoroughly with the hands. It is never rinsed in water. The 

 day after being worked over, it is put into lumps of one pound 

 each, for market. 



6. Salting of the butter. Use the ground rock salt, and salt 

 to suit the taste, generally about three quarters of an ounce to 

 the pound. The sample of June butter had added to it a small 

 quantity of loaf sugar and saltpetre, to aid in preserving it. 



Besides making the above quantity of butter, we have used 

 milk for eight in the family. 



Hamilton, Sept. 22, 1845. 



Warren AverilVs Statement. 



I offer for your inspection one pot and box of September but- 

 ter, containing 32 lbs., being a specimen of 211 lbs. 2 oz. made 

 from one cow since the 20th day of May until the 20th day of 

 September, inclusive. 



Process of Making. The milk is strained into tin pans, and 

 stands from 24 to 36 hours in a cellar, Avhen the cream is taken 

 off and put into a tin pail. We churn the first part of the season 

 once in four days ; the latter part, once a week. The cream is 

 brought from the cellar in the morning, and strained through a 

 cloth into the churn. After it is churned, (which has taken on 

 an average, seven minutes,) the butter is taken out of the churn, 

 put into an earthen pan, and water put with it. This is re- 

 peated until the butter-milk is thoroughly rinsed from the but- 

 ter, so that there is scarcely any color in the water. The butter 

 is then worked over. Then it is put into an earthen pan, and 

 salted with one ounce of salt to a pound of butter. It is then 

 worked over again thoroughly, piece by piece, then made into 

 balls and put into the cellar, fit for market. 



I keep two cows, Flora and Kendall. Flora I keep for but- 



