86 ON THE DAIKT. 



day ill the family. The feed of the cows has been cominon 

 pasture, until the 10th of August, when I commenced feed- 

 ing them with green corn twice a day. 



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

 set in a cool cellar, and after remaining there from thirty-six to 

 forty-eight hours, the cream is taken off and put in tin or stone 

 pots, and set on the bottom of the cellar till ready for churning. 

 We churn twice a week. When the butter is formed, the but- 

 ter-milk is drawn off, and the buter is washed twice in cold 

 water ; it is then taken out and salted with 3-4 ounce of salt, 

 and 1-4 ounce of loaf sugar to the pound. After standing 

 twenty-four hours, it is again well worked, and weighed intO' 

 pound lumps ready for market. 



Danvers, Sept, 25, 1851. 



PAUL P. PILLSBURY'S STATEMENT. 



I present for inspection three cheeses, weighing sixty-five 

 pounds, made from the milk of two cows. In the month of 

 .Tuly, we made ninety pounds of new milk cheese, and sold 

 three hundred and twenty-six quarts of milk ; from the 1st of 

 August to the 20th of September, we sold eight hundred 

 quarts of milk, making in the whole, 1126 quarts of milk all 

 sold, at four cents per quart, $45 04, The feed of the cows 

 was grass only. They calved about the middle of May. The 

 age of the eows is, one four, the other seven years. 



Process of Making. — Set the milk warm from the cows ;. 

 then allow one gill of rennet to four pails of milk ; let 

 it remain fifteen minutes, then cut it with a knife, that will 

 reach the bottom of the tub ; let it remain again, until the 

 whey begins to appear ; then dip it into a basket to drain, then 

 put it into a cool place to remain until the same process is per- 

 formed again : then cut the several curds in small pieces, warm 

 them in whey fifteen minutes, salt wholly in the curd, about 

 a table spoonful of salt to a pail full of milk; press it two days. 



