53 



grade Jersey Cows, by the following method : the milk was 

 first strained into tin pans to the depth of one and one-half 

 inches, after the lapse of twelve hours, each pan of milk was 

 placed on the stove and slowly scalded. It was then replaced 

 in the dairy-room to remain from 24 to 36 hours. Care was 

 taken to remove the cream before the milk was changed. The 

 cream was kept in a stone jar, salted and stirred daily until it 

 was churned, which was twice a week. After churning the 

 batter, the butter-milk was thoroughly extracted by hand, 

 weighed and salted. The amount of ealt used, was ♦ 5 ounce 

 per pound ; the whole mass was returned to the dairy cellar 

 to remain 24 hours, when it was again worked over into one 

 pound lumps, and formed by the use of butter clappers. By 

 experimental test, butter made by this process has retained its 

 sweetness in an open closet for ten months. 



STATEMENT OF MRS. LONGFELLOW. 



The box of Butter which I enter for premium, contains 15 

 pounds, and was made the present month. The following is 

 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, worked by 

 hand and salted to taste, which requires about one ounce of 

 Syracuse dairy salt, to the pound. After tv/enty-four hours it 

 is worked again and formed into lumps as presented. 



STATEMENT OF MRS. DANE. 



This box of September Butter, containing 20 pounds, was 



