66 



each skimming; when churned, worked and salted to taste and 

 allowed to stand twenty-four hours before a second working 

 and making into balls. 



STATEMENT OF MRS. FARNHAM STILES. 



I present five pounds of September butter, made from the 

 milk of Jersey cows. The milk is strained into tin pans and 

 after standing a sufficient time is then skimmed, and is kept in 

 a stone jar and stirred every day, being sweet at time of 

 churning. The butter is then washed with cold water, and 

 salted with one ounce to the pound ; after standing 24 hours it 

 is made into lumps. In order to make good butter everything 

 that comes in contact with milk, cream or butter^ must be kept 

 perfectly clean and sweet. 



STATEMENT OF CHARLES J. PEABODY. 



To the Committee on Dairy : 



Gentlemen : — -I make an entry under Section 3 of your 

 department, — for the greatest production of milk on any farm, 

 etc. 



My record is from April 1, 1880, to April 1, 1881, as has 

 in previous years been the rule of the society ; this year I 

 found by the arrangements as set forth in the book, the date is 

 changed to Apr. 1, 1882, but as I had kept the account with 

 reference to this entry, I submit it to your consideration. 



My herd consists of six cows, three are Jersey grades, two 

 Ayrshire, one Native — calved as follows : — 



No. 1, Nov. 4, '80 ; dry nine weeks. 



No. 2, Apr. 3, '80; was in milk 9| months of the year. 



No. 3, June, '80 ; dry two months previous. 



No. 4, Sept. 2, '80 ; dry three months. 



No. 5, Feb. 4, '81 ; dry ten weeks. 



No. 6, Last calved July 18, '79 ; was in milk the whole year. 



The manner of keeping is that common with farmers in 

 this section of the county, consisting of good pasturing in 



