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STATEMENT OF SARAH L. RIDGWAY. 



To the Committee on Dairy : — 



I enter for premium ten pounds of September Butter, made 

 in the following manner : The milk was strained in tin pans 

 and allowed to remain thirty-six hours, then skimmed into tin 

 pails and stirred at every skimming. As soon as churned, the 

 butter was rinsed in cold water and salted to the taste with 

 rock salt, worked twice, and made into pound lumps as pre- 

 sented. 



STATEMENT OP MRS. FARNHAM STILES. 



I present for your inspection seven and one-half pounds of 

 September butter. This butter is salted for winter use, and is 

 made as follows, from Jersey and Ayrshire cows . The milk is 

 strained in tin pans, and set in a cool dairy room, skimmed as 

 soon as the cream is fully raised, put into a stone jar and stir- 

 red every day ; churn once a week or oftener according to the 

 weather. The butter taken from churn, worked and salted to 

 taste, let it stand till next day, worked again and made into 

 lumps. I keep my butter in lumps set in stone jars, with firm 

 paper tied over the top and the cover over that. I have no 

 trouble in keeping my butter in this way perfectly sweet for a 

 year, if required. 



STATEMENT OP J. K. BANCROFT. 



The milk from one Jersey and three native cows is set in 

 shallow pans. The cream is taken off about the time the milk 

 changes, and placed in a stone jar for four days, being stirred 

 every day upon the addition of fresh cream. The butter is 

 taken from the churn, the milk is worked out and the salt add- 

 ed, about one ounce to a pound of butter. It then stands 

 twenty-four hours, when it is again worked and moulded. 



