ON THE DAIRY. 51 



butter, since last year ; therefore, I am unable to give 

 so minute an account of the produce of our dairy as 

 could be wished. 



We milked ten cows, one of which was a heifer, with 

 her first calf, and one calved early in the winter. We 

 used what milk was needed for a family of eight persons, 

 which was probably equal to the milk of one cow. 



The process of making and keeping the butter was 

 the same as given to the Committe last year, except that 

 the cream was not left on the milk so long by 12 hours. 



The greatest quantity of butter made in one week was 

 55 lbs, the least, 28 lbs. The whole quantity made 

 from the 1st of June to the 9th of July is 249 lbs. 



Yours respectfully, 



WM. "r. PUTNAM. 

 From R. C. Winthrop's farm, 



Wenham, Sept. 28, 1841. 



[NoTK. A statement made to the Committee by 

 Margaret Wardwell, in regard to the parcel of butter 

 for which a premium was awarded to her, has been 

 accidentally mislaid.] 



NATHANIEL FELTON'S STATEMENT. 



To the Committee on the Dairy: 



Gentlemen — I present for your inspection two boxes 

 of September butter, containing 25 lbs, being a speci- 

 men of 885 lbs. made since the 20th of May. 



Process of making: — The milk is strained into tin 

 pans, it stands from 36 to 48 hours in a cool cellar, the 

 cream is taken oft", put into tin pails, and stirred every 

 day. We churn once a week, during the hottest weather; 

 the cream is placed in the well about twelve hours be- 

 fore churning. After it is churned, the buttermilk is 

 thoroughly worked out, and the butter is salted to the 



