ON THE DAIRY. 73 



butter as had the proper previous management. 

 For if the butter comes soft, it may be worked ever 

 so long, and not become hard and good ; al- 

 though it may be improved by working. Butter 

 that comes well will be fit for immediate use with 

 very little working. But if it is to be kept, care 

 should be taken that the buttermilk is thoroughly 

 removed. 



It was my intention to have said something on 

 the feed of cows. But my remarks have already 

 extended so far, I will simply say, that there is 

 no feed on which cows can be kept, that will make 

 better butter, than a first rate pasture; such as a- 

 bounds with English grasses. When this supply fails, 

 let the deficiency by made up by green corn-stalks. 

 Farmers will do well to plant some corn extra, for 

 this purpose. 



The present winter, I have boiled roots for my 

 cows, such as turnips and sugar beets, to which I 

 add a little Indian meal. This food when properly 

 prepared and seasoned with salt, is well received by 

 the cows, and improves the flavour, and increases, 

 the quantity of their milk. J. H. 



DANIEL PUTNAM S STATEMENTS. 



To the Committee on the Dairy. 



Gentlemen — I offer a firkin of June butter, 

 containing forty five pounds. Process of making. 

 The milk is strained into tin pans ; it stands 

 from thirty six to forty eight hours, according 

 to the weather, when the cream is taken off*, put 

 into tin pails and occasionally stirred. We churn 

 twice each week; when the butter is gathered, the 

 buttermilk is drawn off"; the butter is rinsed in two 

 waters; then is taken out, worked over in part, 

 salted, (1 ounce of salt to a pound of butter) and set 

 10 



