52 ON THE DAIRY. 



taste ; after standing about one hour, it is again worked 

 over, and weighed, each pound separately. 



This butter was made from ten cows ; two of them 

 were heifers of the first caU^; the feed was common 

 pasturing, till the 20th of August ; since then they have 

 had green stalks once a day. Eight of the cows calved 

 in March, the other two in April. I have eleven in the 

 family that are supplied with milk, and have sold one 

 gallon a week. 



NATHANIEL FELTON. 



Soutli Danvers, Sept. 28, 1841. 



ISAAC CARRUTirS STATEMENT. 



To the Committee on the Dairy: 



Gentlemen — The cheese which I offer for your in- 

 spection was made in the months of June and July. 

 Having sold our milk a part of the season, we have not 

 made as much as usual, but during the above mentioned 

 months we made 135 lbs. new milk, and 173 lbs. four 

 meal cheese, from the milk of five cows, (excepting 

 what we used in our family, which took one cow's milk,) 

 three of them gave milk the past winter. Their keep- 

 ing has been grass only, and that dry and poor. The 

 process of making is, to set the milk in a cool place at 

 night, and in the morning warm it and add it to the new 

 milk ; then allow one gill of rennet to six pails full of 

 milk ; let it remain half an hour, then cut it with a thin 

 wooden knife that will reach the bottom of the tub ; let 

 it remain again until the whey begins to appear ; then 

 place a strainer in a basket and dip it out carefully; turn 

 it and cut it, but not too fast, and then place a follower 

 with a stone above it, on the curd, that the whey may be 

 all removed ; then put it in the cellar to remain until 

 the same process is performed again ; then cut the two 

 curds in small pieces, warm them in whey about ten 

 minutes, salt it to the taste, press it two days, turning 



