76 ON THE DAIRY. 



was the daily process, and at the end of a week, the 

 butter was churned, worked, and salted with one 

 and a quarter ounces of salt to the pound. It was 

 worked once on each of the two succeeding days, 

 when it was put into the pots. In addition to the 

 salt in the September butter, was put one quarter of 

 an ounce of loaf sugar to the pound. 



Respectfully yours, 



JOHN PRESTON. 



North Danvers, Sept. 30, 1840. 



W I L L I A I\I R . P U T N A ]M S S T A T E ]\I E N T . 



To the Committee on the Dairy. 



Gentlemen — I present for your inspection a firkin 

 of butter containing sixty three pounds, made in the 

 month of June. It was made from the milk of eight 

 cows, which had no other feed than a common pas- 

 ture; the milk was strained into tin pans, and kept 

 in the cellar about sixty hours before the cream was 

 taken off, which was put into tin pails and a little 

 salt put in. It was churned once a week. When 

 the buttermilk was drawn from the butter, it was 

 thoroughly rinsed in cold water; then taken from 

 the churn, and the buttermilk extracted from it; 

 and one ounce of salt to one pound of butter put in; 

 then in twenty four hours it was worked over again; 

 then it was put in the firkin and kept in the cellar 

 until to-day. 



From R. C. Winthrop's farm, by 



WILLIAM R. PUTNAM. 



WenhoMy September 29, 1840. 



