ESSEX AGRICULTURAL SOCIETY. 97 



Also, ajar of September butter. The process of making, the 

 same as the June butter. Since June, we have made 313 lbs. 

 butter, and 190 lbs. four-meal cheese. Since August 10th, we 

 have fed our cows on fodder-corn. 



We have an ice-cellar, and, since July, we have had ice in 

 our milk-cellar, more or less, which has kept it about the tem- 

 perature of 62 degrees. This keeps the milk a greater length of 

 time. Twelve hours before churning, we set our cream-pail on 

 ice, to cool the cream, which always produces hard butter. 



Andover, September 26, 1848. 



Nathaniel FeltovUs Statement. 



I offer, for inspection, 3 boxes of September butter, contain- 

 ing 27 lbs., being a sample of 768 lbs., made between the 20th 

 of May and the 20th of September. I milked 7 cows till the 

 10th of August, since then, 8. The feed was common pastur- 

 ing, till the middle of August ; after that, they had corn-stalks 

 once a day, till the first of September ; since then, twice a day. 

 We have used milk for nine in the family, and sold two gallons 

 a week. 



Process of nia/dfig.— The milk is strained into tin pans ; it 

 stands from 36 to 48 hours in a cool cellar, when the cream is 

 taken off, put into tin pails, and stirred every day. We churn 

 once a week ; during the warmest weather, the cream is placed 

 in the well about twelve hours before churning. After it is 

 churned, the butter-milk is thoroughly worked out, and the 

 butter is salted to the taste, (about an ounce to a pound.) After 

 standing about an hour, it is again worked and weighed, each 

 pound separately. 



Danvers, September 27, 1848. 



William Marshall's Statement. 



I offer, for premium, a specimen (about 100 lbs.) of new milk 

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