51 



one ounce, according to taste of customers ; put up in any 

 style to suit customers ; delivered twice per week, summer 

 and winter; number of cows now in milk 21, Jerseys and 

 Grades ; feed at present, grass and Indian meal, from two 

 quarts to one peck per cow. 



STATEMENT OF MRS. JOHN DAY. 



To the Committee on Dairy : — 



I enter for premium five pounds of September Butter. 



This Butter was made from the milk of Ayrshire cows that 

 have had no feed through the season but i3asture grass ; it 

 was taken from a churning of seventeen pounds, churned 

 within a week ; the milk is strained into tin pans — about 

 three quarts in each pan — and set in a clean, cool room in the 

 cellar ; it is set on iron bars, instead of shelves, (so there can 

 be free circulation of air around the pans, and the bars are 

 much easier to keep clean than wooden shelves) ; twent}^- 

 four hours after the milk is set the cream is skimmed into tin 

 pails, and the paiis are set near ice ; as cream is added to the 

 pails each day, it is well stirred. When sufficient cream has 

 been gathered to make fifteen pounds of butter or more, it is 

 churned in a Blanchard churn, the butter is taken from the 

 churn and all the butter milk that can possibly be worked 

 out of it is got out then ; it is then salted and allowed to stand 

 until the next morning, when it is Avorked over and made 

 into lumps like the sample I send you. I have made butter 

 by this method for more than fifty years, and have never 

 failed to have good, sweet butter. 



STATEMENT OF D. L. GOODKICII. 



2b the Committee on Dairy : — 



I present for your examination fifty-two pounds of Cheese. 

 The following is the process of making : — Strain the eve- 

 ning's milk, warm it in the morning and add to the morning's 

 milk, making it about blood Avarm ; then add the rennet, no 

 more than enough to form a curd in twenty or thirty minutes ; 



