ON THE DAIRY. 77 



MRS. R. BUTTRICK's STATE RIENT. 



To the Committee on the Dairy 



Gentlemen — In behalf of Mrs. R. Buttrick, I 

 present, for your inspection, two firkins of butter, 

 made by her on my farm in Haverhill. The dairy 

 consisted of five cows, one two year old, and two 

 three year old heifers, one of which came in the last 

 of July ; making eight in all ; and from the milk is 

 to be deducted what was used in a family of six 

 persons. The cows had common pasture feed only, 

 excepting that they were fed with stalks in Septem- 

 ber. The smaller firkin contains forty three pounds 

 of June butter, and is a part of two hundred and 

 fifty three pounds, made from the 20th May to the 

 first of July, when she commenced making cheese. 

 The larger firkin contains sixty five pounds of butter 

 made in September; being a part of one hundred and 

 seventeen pounds, made from September 8th, to 

 September 28th. Mrs. Buttrick's process is to let 

 the milk stand until the froth settles, then carry it 

 to the cellar; and after it has stood a proper time to 

 skim it, then to suspend the cream in the well to 

 render it cool, before churning; which is done three 

 times per week. When chm*ned, she washes the 

 butter in cold water, salts it, sets it in the cellar till 

 the next day; then works it until the buttermilk is 

 out, on three different days ; then lays it down in 

 the firkin, sprinkling a layer of salt between each 

 layer of butter. 



Mrs. Buttrick, also, sends for your inspection 

 three cheeses, weighing eighty five pounds; being a 

 sample of thirty one cheeses, weighing seven hun- 

 dred and eighteen pounds, made from the above 

 cows in July and August. The process of making is 

 the same as that fully detailed in the Society's 

 Transactions for 1839; and is, therefore, not repeat- 



