54 



made from the milk of Jersey Cows. It was allowed to stand 

 24 hours, then the cream was taken off and stirred twice a 

 day, until churned, which takes from eight to ten minutes. Then 

 the butter is taken from the churn and worked by hand and 

 salted, one ounce to the pound. After twelve hours, worked 

 again and formed into lumps as presented for premium. 



STATEMENT OF MRS. RIDGWAY. 



To the Committee on Dairy — Gentlemen : 



I present for your examination, sixteen pounds of Septem- 

 ber Butter, made by the following rule : the milk was strained 

 into nicely scalded tin pans, and allowed to remain thirty-six 

 hours, then skimmed into tin pails and stirred morning and 

 evening for two or three days ; as soon as churned, the butter 

 Avas rinsed in cold water, salted to the taste with rock salt,, 

 worked twice, and made into balls as presented. 



STATEMENT OF D. L. GOODRIDGE. 



I present for examination, four new milk cheeses ; eaclv 

 cheese contains the milk of two days, — one of them is sage. 

 My manner of making is as follows : strain the evening's milk 

 in tin pans, which is warmed in the morning, and added to the 

 morning's milk, and rennet added to form a curd in thirty 

 minutes. Let it stand one hour, then break and drain 

 thoroughly, slice and salt in tin pans, and place in the celler. 

 Repeat the process M'ith the next night's and morning's m.ilk. 

 The curds are then mixed, scalded with water, chopped fine, 

 salted to taste and pressed twenty-four hours. 



