ON THE DAIRY. 67 



es of September butter, containing 31 lbs., being a speci- 

 men of 714 lbs. made since the 20th of May. Also a 

 pot of June butter containing 34 lbs. 



Process of making : — The milk is strained into tin 

 pans ; it stands from 36 to 48 hours ; the cream is then 

 taken off, and put into tin pails. We churn twice a 

 week. When the butter-milk is drawn from it we rinse 

 it thoroughly in cold water ; it is then taken from the 

 churn, worked in part, and salted, three quarters of an 

 ounce of salt to a pound of butter. In about 24 hours 

 it is worked again. 



The quantity made from the first of June to the ninth 

 of July, was 246 lbs. from nine cows. The feed of the 

 cows was a common pasture. 



WM. R. PUTNAM. 

 From R. C. Winthrop's farm, 



Wenham, Sept. 26, 1843. 



NATHANIEL FELTON'S STATEMENT. 



To the Committee on the Dairy: 



Gentlemen : — I present for your inspection two box- 

 es of September butter containing 27 pounds, being a 

 specimen of 909 lbs. made between the 20th of May and 

 the 20th of September. This butter was made from the 

 milk of 9 cows till the 9th of July, after that until the 

 20th of September, 10 cows. The feed was common 

 pasturing till the middle of August, since then they have 

 had grain stalks once a day. We have used milk for 10 

 in the family. 



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. 

 During 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 with three quarters of an ounce to 

 the pound; after standing about an hour it is again work- 

 ed and weighed, each pound separately. 



