51 



25th of September. The cows have been kept upon a com- 

 mon pasture with corn fodder daily and bone-dust once a 

 week the latter part of the season. 



PROCESS OF MAKING. 



The milk is strained into tin pans and set in a cool cellar 

 where it remains from 36 to 48 hours, according to the 

 weather, care being taken to take off the cream while the 

 milk is sweet. The cream is put into a vault made in the 

 bottom of the cellar for that purpose. We churn once a 

 week. After it is churned the buttermilk is thoroughly 

 worked out, the butter is salted with about an ounce of salt 

 to the pound, and the next day weighed out for market, 



Middleton, Sept, 27, 1853. 



CHAllLES P. PRESTON'S STATEMENT. 



I present for examination a pot of June and also a box 

 of September butter, samples of Eight Hundred Twenty- 

 Eight pounds made during the four months next following" 

 May 20th of the present year, the dairy averaging nine 

 Cows. 



The milk is strained into tin pans and placed in the cellar 

 where it remains from thirty-six to forty-eight hours when it 

 is skimmed, and the cream placed in a vault made for the 

 purpose until churning, which is done once a week. 



The butter is worked by hand until the buttermilk is com- 

 pletely worked out, and salted with from three-fourths to 

 one ounce of salt to the pound. 



The cows have common pasture till August lOth, when 

 they are fed by an addition of corn fodder. 



North Danvers, Sept. 27, 1853. 



