48 ON THE DAIRY. 



Process of making : — The milk is strained into tin 

 pans ; stands 36 hours ; then the cream is taken off, 

 put into tin pails, and occasionally stirred. We churn 

 twice a week. When the butter is gathered, the butter- 

 milk is drawn off, the butter is rinsed in two waters, 

 then is taken out, worked in part, salted, (one ounce of 

 salt to a pound of butter, and a quarter of an ounce of 

 loaf sugar to the same quantity,) and set in the cellar 

 for 24 hours, after which the working is completed, and 

 it is placed in the firkin. It was kept in the cellar du- 

 ring the summer. 



The number of pounds made from the first of June to 

 the 9th of July was 273, from seven cows the three first 

 weeks, afterwards from eight. 



DANIEL PUTNAM. 



North Danvers, Sept 28, 1842. 



NATHANIEL FELTON'S STATEMENT. 



To the Committee on the Dairy: 



Gentlemen — I present for your inspection, two box- 

 es of September butter, containing 25 pounds, being a 

 specimen of 889 pounds, made since the 20th of May. 



Process of making: — The milk is strained into tin pans; 

 it stands from thirty-six to forty-eight hours in a cool 

 cellar, when the cream is taken off, put into tin pails 

 and stirred every day. We churn once a week. Dur- 

 ing the warmest weather, the cream is placed in the 

 well about twelve hours before churning. After it is 

 churned, the butter-milk is thoroughly worked out, and 

 the butter is salted to the taste; after standing about an 

 hour, it is again worked, and weighed, each pound sep- 

 arately. 



This butter was made from the milk of eight cows; 

 the feed was common pasturing till the middle of Au- 

 gust; since then, they have had green stalks once a day. 

 We have sold and used in the family about three gal- 

 Ions per week. NATHANIEL FELTON. 



South Danvers, Sept. 27th, 1842. 



