32 DAIRY. 



the butter is salted with about one ounce to the pound. 



The cows have had common pasture feed till August 1st, since 

 then corn fodder once a day. 



Danvers, September 26, 1854. 



MARY ANN ORDWAY'S STATEMENT. 



I present for examination a jar of September Butter, containing 

 eighteen pounds, being a sample of two hundred and six pounds, 

 made from the milk of two cows, from the loth of May to the 18th 

 of the present month. We have used what milk we wanted, aver- 

 aging about three quarts a day. The cows have had common 

 pasture feed only, until the middle of August ; since that time they 

 have been fed once a day, either with apples or corn fodder. 



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

 placed in a cellar ; the cream is taken off into stone jars when 

 changed a little, and stirred daily. During the warmest weather 

 the cream is set in cold water about twenty-four hours before churn- 

 ing ; we churn once a week. As soon as the butter comes, the 

 butter-milk is worked out with the hands, and the butter salted 

 with about one ounce and a quarter of salt to a pound, varying m 

 some measure according to the state of the butter. After standing 

 about twenty-four hours it is again worked over, and is fit for use. 



West Newbury, Sept. 28th, 1854. 



JONATHAN BERRY'S STATEMENT. 



I present for inspection 54 pounds of cheese, being a specimen 

 of 125 pounds, made from the milk of eight cows in the third week 

 of June. 



Process of Making. — At night the milk is strained into a tub 

 to which the morning's milk is added. The milk is then brought 

 to a curd and salted with about eight ounces of salt to 18 pounds of 

 cheese. The cheese is pressed 24 hours, afterwards put into a safe, 

 and turned and rubbed every day. 



Middleton, September 26th, 1854. 



