ESSEX AGRICULTURAL SOCIETY 



Charles P. Prestoji's Statement. 



I present, for inspection, 1 pot of June butter, containing 

 29 lbs., being a specimen of 289 lbs., made between the 1st of 

 June and 9th of July, from the milk of 7 cows and a 2 year old 

 heifer. 



Also, 2 boxes of September butter, containing 29 lbs., being a 

 sample of 793 lbs., made between the 20th of May and the 27th 

 of September, from the same cows. 



Their feed has been common pasture, until the 5th of Au- 

 gust ; since that time, green corn fodder once a day. 



Process of making. — The milk is strained into tin pans, and 

 placed in a cool cellar, where it stands from 36 to 48 hours, ac- 

 cording to the weather. It is then skimmed, and the cream is 

 put into stone jars, set in a vault made for that purpose, and 

 churned once a week. The butter-milk is worked out thor- 

 oughly, and the butter is salted by an ounce of ground rock- 

 salt to the pound. 



Danvers, September 27, 1848. 



Benjamin Boynton^s Statement. 



I present, as a specimen of June butter, a jar of 28 lbs., being 

 a sample of 117 lbs., of the same month. This butter was made 

 from the milk of 4 (native breed) cows ; their feed, in winter, 

 being corn- fodder, straw and meadow-hay, the forepart of the 

 winter, and, four weeks before they came in, a mixture of En- 

 glish and meadow, and, after they came in, English hay only ; 

 in summer, pasturing only. 



Process of making. — The milk is strained into tin pans, and 

 stands about 48 hours ; the cream is then taken off and put into 

 a tin cream-pail, and kept until it is ready to be churned, which 

 is twice a week ; and, after the butter has come, it is salted 

 with 7 ounces of salt to 8 lbs. of butter, and worked over twice, 

 when it is ready for use. We use the dash churn. 



