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pressed out by hand, then weighed and salted. My rule for 

 salt is 11 ounces to 10 lbs. of butter. The whole lump was 

 then placed in the dairy cellar to remain 24 hours, when it 

 was again worked over into one lb. lumps and formed by the 

 use oi oak butter clappers. 



STATEMENT OF DANIEL G. TODD. 



I present for examination, 15 lbs. of September butter. It 

 is a sample of 1000 lbs. made this season from my herd of 

 grade Ayrshire and Jersey cows. The milk is strained into 

 tin pans and placed in the cellar to remain 36 hours; two table- 

 spoonsful of salt are added to each tin pail of cream. Churn- 

 ing is done three times a week, and after the butter-milk is en- 

 tirely removed, the butter is salted to the taste and prepared 

 for market. 



STATEMENT OF MRS. J. LONGFELLOW. 



The box of Butter which I enter for premium, contains fif- 

 teen lbs. and was made the present month. The following is 

 the process of making : the milk is strained into tin pans to 

 the depth of two and one half inches, and is allowed to re- 

 main from twenty-four to thirty-six hours, according to the 

 weather. Then the cream is taken off and put into a stone 

 jar with a little salt, stirred twice a day till churned, which is 

 done twice a week. When the butter is collected, the butter- 

 milk is drawn off, the butter taken from the churn, and work- 

 ed by hand, and salted to taste, which requires about one 

 ounce of Syracuse dairy salt to the pound. After twenty-four 

 hours it is worked again and formed into lumps as presented. 



