ON THE DAIRY. 85 



We also made from May 20th to June 20th, one hmidred and 

 eighty-eight pounds of four cheese ; and from May 20th to 

 July 15th, sold one quart of cream per week ; also sold one 

 quart of milk per day during the season, besides what has 

 been used in the family. 



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 off and 

 kept in a vault until it is churned ; we churn once a week ; 

 the buttermilk is worked out by hand, and the butter is salted 

 with about one ounce of salt to a pound. 



Middleton, Sept. 28th, 1852. 



MRS. SAEAH J. STEVENS'S STATEMENT. 



I have one cow only, and I present a jar of butter. No. 10, 

 made from her milk. We have used milk for our family, a- 

 bout a quart a day besides making bread twice a week with 

 milk. We have eaten what butter we wanted, besides selling 

 over twelve dollars worth at from twenty to twenty-five cents 

 a pound. 



The cow has had no feed except what she has obtained her- 

 self on the road, and she has had no particular care, and the 

 latter part of the season, we were very irregular about milk- 

 ing. She averages about twenty pounds of milk a day. 



Andover, Sept. 2Sth, 1852. 



CAROLINE J. ORDWAY'S STATEMENT. 

 I present for inspection one box of June butter, marked No. 

 7, containing eighteen pounds, a specimen of seventy-five 

 pounds, made from the 1st of June to the 9th of July, product 

 of two cows. Also two boxes of September butter, marked 

 No. 8, containing ten pounds each, a specimen of sixty pounds, 

 made from the 13th of August, to the 24th of the present 

 month. From the 9th of July, until the 13th of August, 



