40 



and a half. The milk was strained into tin pans and placed 

 in a cool and well ventilated room, the cream taken from the 

 milk in 36 hours after being milked ; then churned, and salted 

 to the taste after standing in a cool place 24 hours. It was 

 then worked over till the buttermilk was all out. 



STATEMENT OF MRS. GEO. SPOFFORD. 



I present for premium 15 pounds of September butter, made 

 in the following manner : The milk was strained into nicely 

 scalded pans and allowed to remain so until sour, in a well 

 ventilated room ; then skimmed into tin pails ; stirred once a 

 day until churned. When taken from the churn, salted to the 

 taste ; then set away until the next morning ; worked with 

 the hands and made into balls as presented. 



STATEMENT OF EZRA BATCHELDER. 



I present for your inspection 15 pounds of September but- 

 ter. The process of making is as follows. The milk is 

 strained into tin pans and set in a cellar prepared for the 

 purpose, and allowed to remain from 36 to 48 hours ; the 

 cream is then removed to stone jars, and stirred twice a day. 

 We churn once a week, and salt to the taste. The butter is 

 worked by hand twice and formed in pound lumps. 



STATEMENT OF MRS. RIDGEWAY. 



I offer for premium 15 pounds of September butter, made 

 in the following manner : The milk was strained into nicely 

 scalded tin pans and allowed to remain 3^ hours in a ven- 

 tilated cellar ; then skimmed into tin pails and the cream 



