ON THE DAIRY. 79 



the 15th June, all three of the calves being taken 

 off at that time. The milk used in the family has 

 been from one to two quarts daily. The cows as 

 yet have had no other feed but common pasturing. 

 After scalding the pans thoroughly, the milk is 

 strained into them, and set in a cool place having 

 the fresh air constantly upon it, where it stands from 

 twenty four to thirty six hours, as the weather 

 varies in temperature; the cream is then taken off 

 and kept in a cold place — churned once a week. 

 When taken out of the churn, get as much of the 

 buttermilk out as possible. Salted to the taste, with 

 salt pounded fine. In twenty four hours it is worked 

 over till freed entirely from buttermilk, with spat- 

 ters. 



Yours with respect, 



Mrs. H. B. SPOFFORD. 

 Georgetown, September 24, 1840, 



JESSE PUTNAMS STATEMENT. 



To the Committee on the Dairy. 



Gentlemen — I was in hopes to have been with 

 you to-day, but my health will not permit. I send 

 you two parcels of butter, which I offer for the 

 society's premium, if found deserving a premium. 

 No. 1 firkin, made the first part of June, contains 

 forty one pounds of butter. No. 2, earthen pot, 

 made the latter part of June, and contains thirty six 

 pounds. 



The manner of making and preserving the above, 

 was as follow^s : the milk, after taken from the cows, 

 was strained in tin pans, and remained a suflScient 

 time for the cream to rise, and then taken off before 

 the milk was sour, and put in earthen pots, and 

 remained in them until churned, which was twice a 



