ON THE DAIRY. 85 



in a vault till it is chnrned. Churn twice a week. The but- 

 ter-milk is worked out tiioroughly : and the butter salted, the 

 June with one ounce, and the September butter three fourths 

 of an ounce to the pound. 



Dan vers, September 25, 1851. 



JONATHAN BEKRY'S STATEMENT. 



I present for inspection twenty-five pounds of June butter, 

 being a sample of two hundred and seventy-five pounds, the 

 product of five cows, from the 20th of May, to the 9th of Ju- 

 ly. Also, seventeen pounds of September butter, a specimen 

 of six hundred and eighty pounds, made from the 20th of 

 May, till the 23d of September, from 7 cows. The feed of 

 the cows has been a common pasture ; since the 1st of Au- 

 gust, they have had green corn fodder. 



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

 and set in a cellar prepared for that purpose. After remaining 

 from thirty to forty-eight hours, the cream is taken ofi' and kept 

 in a vault till it is churned. Churn once a week. The butter 

 milk is worked out by hand, and the butter salted with about 

 one ounce of salt per pound. 



Middleton, Sept. 25, 1851. 



BENJAMIN T. LANE'S STATEMENT. 

 I present for inspection one pot of June butter, containmg 

 twenty pounds, being a sample of one hundred and ninety- 

 two pounds, made from six cows, from May 30, to July 1st. 

 Sold and used in the family, five quarts of milk per day. Al- 

 so, one box of September butter, containing twerjty-one 

 pounds, a sample of five hundred and eighty-one pounds from 

 the same cows, with the addition of two more, one the 2d of 

 July, and one the 14th of July, from the 20th of May, to the 

 20th of Se;)tember ; and 1 sold in the time six hundred quarts 

 of milk, and ten quarts of cream, and averaged one quart per 



