80 



hot raised with reference to milk or butter. Breeders gen- 

 erally are not careful to breed only from the best, and if we 

 want the best, we must breed them ourselves. Even if it does 

 not pay at once, we shall be making permanent improvement, 

 which in the long run will be sure to tell. It will create an 

 interest, and by raising the standard, will lead stock raisers to 

 be more careful in the selection of their animals. This matter 

 lies at the foundation of all improvement, either in the produc- 

 tion of butter or milk. It costs but little more to keep a cow 

 that makes three hundred pounds of butter per year, than one 

 that makes but two hundred ; or that averages ten quarts of 

 milk per day, than one that gives but six. How to obtain 

 such cows, is the practical problem to be solved. Much might 

 be said, relative to the other points mentioned. We imagine 

 that if our farmers had a better paying class of cattle, they 

 would naturally feed better, and when we furnish our wives 

 and daughters with the best material for the manufacture of 

 butter and cheese, we do not believe they will be found lacking 

 in their part of the business. 



Committee — Joseph S. Howe, John A. Putnam, Hiram 

 Tozier, Nathaniel Lambert. 



STATEMENT OF HANNAH LAMBERT. 



This parcel of Butter, consisting of 15 pounds, was obtained 

 by the following process : first, the milk was strained in nicely 

 scalded tin pans to the depth of two and one half or three 

 inches, then set in a cool room, where the air was kept as free 

 as possible from all impurities, to stand about 36 hours ; after 

 which the cream was removed to an earthen jar, and stirred 

 twice every 24 hours, until the time of churning, which was 

 8 days after the first cream was collected. It was churned in 

 "Davis's Patent Self-adjusting Churn." When the butter 

 was well collected, the butter-milk was drawn from the churn. 



