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and the butter removed by hand, care being taken to press all 

 the butter-milk possible from it. The butter was then weighed 

 and 1 1-4 ounce of salt added to each pound of butter. The 

 whole lump was then put in a cool place to remain 24 hours ; 

 when each pound was taken separately and all the remaining 

 butter-milk removed by hand. The lumps were then left for 

 12 hours to partially harden, when they were put into their 

 present form, by the use of common butter-clappers. 



STATEMENT OF MRS. NATHANIEL CARLETON. 



I present for your inspection fifteen pounds of Butter made 

 from the milk of six cows in two days and a half. The milk 

 after being drawn is strained in tin pans, set in a cool, well 

 ventilated room, and after standing thirty-six hours the cream 

 is then taken off and kept in a cool place till churned ; the 

 butter is then taken from the churn and salted to the taste. — 

 In from twelve to twenty-four hours it is again worked over 

 with the hands till it is perfectly free from any moisture. Then 

 with clappers it is made into the shape that is presented to 

 you. 



STATEMENT OF MRS. FARNHAM STILES. 



I present for your inspection, a box of September Butter, 

 containing 16 1-2 pounds. Process of making : The milk is 

 strained into well scalded tin pans, and placed in a well venti- 

 lated dairy room, to remain from 24 to 36 hours ; the cream 

 is then removed into a stone jar and stirred twice a day. We 

 churn once a week. The butter ia taken from the churn into 

 pure cold water, and the butter-milk thoroughly worked out 

 with the hands and salted to the taste. After remaining about 

 24 hours, it is worked again, and made into lumps as presented. 

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