DAIRY. 31 



pounds, being a sample of eight hundred and thirty-eight lbs, to 

 ■which I will add two hundred and twenty-four pounds which could 

 have been made from 1791 quarts of milk, otherwise disposed of, 

 making ten liundred and sixty-two pounds^ from an average number 

 of eleven cows, between May 25th and Sept. 25th, of the present 

 year. 



The cows have been kept after the usual manner, viz : — common 

 pasture feed till August 1st, afterwards corn fodder in addition. 



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

 cool cellar, where it remains 36 to 48 hours, when the cream is 

 taken off and kept cool until it is churned, which is twice a week, 

 in order to have it as sweet as possible. The cream is churned in 

 the "same old churn" without the addition of a "thermometer," 

 having ascertained by experience, that the temperature of 62 

 degrees is not the proper temperature in the summer months, but 

 that the cream should be rendered as cold as it can be made in the 

 coldest cellar before churning, in order to have the butter of a 

 proper degree of hardness. It is well however, in the spring or 

 late autumn months, to dip a common thermometer in the cream 

 and bring it to 60 or 64 degrees of temperature. 



After churning, the butter is thoroughly worked by hand, salted 

 with three-quarters to an ounce of salt to the pound, and passed 

 through the mould, for market. 



North Danvers, Sept. 25th, 1854. 



ELIJAH POPE'S STATEMENT. 



I present for examination two pots of June Butter, being a sam- 

 ple of 112 pounds made between the 2d of June and 9th of July ; 

 and 15 pounds of September butter, being a sample of 391 pounds 

 made between the 2d of June and 25th September, made from 

 four cows, besides 624 quarts milk used and sold. 



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

 stands about 48 hours, when the cream is taken off, put into tin 

 pails and stirred every day. During the warmest weather the cream 

 is placed in the well about 12 hours before churning ; we churn 

 once a week. The butter-milk is thoroughly worked out, and 



