PLYMOUTH AGRICULTURAL SOCIETY. 157 



separated from the butter-milk ; rinse it in cold water, until the 

 water looks clear ; then add an ounce and a quarter of rock 

 salt, to a pound of butter ; then set it up for a day or two, work 

 over again, then lay it down in a stone pot, and cover it close 

 with a cloth and cover. The morning before cattle-show, took 

 it up, and again worked it. 



MiDDLEBOROUGH, Oct. 10, 1848. 



E. H. Kingmaji's Statement. 



The butter I present for inspection, was made in the follow- 

 ing manner, which is my usual method of making butter. The 

 milk stands from 24 to 36 hours before skimming, according to 

 the weather ; in hot weather, churn once in two days. The 

 butter is taken from the churn, thoroughly rinsed in cold water, 

 and then salted with ground rock salt, probably about one ounce 

 to the pound. It is then put in some cool place, until the next 

 morning, then worked over and done up in pound balls. 



West Bridgewater, Oct. 11, 1848. 



Judith L. Bryanfs Statement. 



The milk is brought in from the cows, in as clean a condition 

 as possible, and immediately strained into clean tin, or white 

 earthen pans, used for nothing else ; let it stand 24 to 36 hours, 

 then skim and churn before it gets sour or bitter ; then take the 

 butter into a wooden bowl, work out the butter-milk, and salt 

 it with the best fine rock salt ; let it stand in a cool place till 

 morning, work it over again, and 24 hours after, work out the 

 remaining butter-milk, then make it into balls, when it is fit for 

 use. 



Plympton, Oct. 11, 1848. 



