68 ON TTIF. DAIRY. 



I also present for your inspection a pot of June butter, 

 containing 25 pounds, being a specimen of 319 pounds 

 made from the first of June to the 9th of July. The 

 process of making the same as above. It was kept in 

 the cellar, covered closely with fine salt. 



* NATHANIEL FELTON. 



South Danvers, Sept. 26, 1843. 



P. S. Two of the cows were heifers with the first calf, 

 and eight of them came in in March. 



DAVID S. CALDWELL'S STATEMENT. 



To the Committee on the I) airy: 



Gentlemen, — I offer for your inspection a firkin of 

 butter containing 82 pounds, made from one cow, from 

 the fifth of June to the fifth of July. 



Process of making : — The milk is strained into tin 

 pans, and set in a cool place prepared in an out build- 

 ing for that purpose. It stands from thirty-six to forty- 

 eight hours, the cream is then taken off" and churned 

 once a week. When the butter is gathered the butter 

 milk is drawn off", and the butter rinsed in two waters ; 

 it is then worked in part and salted ; one quarter of an 

 ounce of salt and half an ounce of loaf sugar, to a pound 

 of butter ; it is then set in the cellar 24 hours, after 

 which the working is completed. 



DAVID S. CALDWELL. 



Byfield, Sept. 27th, 1843. 



DAVID IlIDDON'S STATEMENT. 



To the Committee, on the Dairy : 



Gentlemen — I present a specimen of butter, (30 lbs.) 

 produced from four cows, and prepared much in the us- 

 ual way. 



The milk is set in tin pans, generally standing thirty- 

 six hours, when the cream is removed and placed in an 

 earthen pot, which stands on the cellar bottom. 



A handful of salt is thrown into the pot, before enter- 



