ON THE DAIRY. 69 



ing the cream, which is frequently stirred at the times 

 of addition. Butter made twice a week. When the 

 butter comes, it is separated from the butter-milk and 

 thoroughly rinsed in cold water, salted and placed in 

 a cool cellar, where it remains perhaps 24 or 36 hours, 

 when it is again worked and weighed. 



With an average of three cows, since May, I have 

 made 200 weight of butter, having taken of the milk all 

 the time very liberally for family use. 



DAVID PIIDDON. 



Andover, Sept. 26, 1843. 



DANIEL P. STEVENS'S STATEMENT. 



To the Committee on the Dairy : 



Gentlemen : — The cheese which I present for your 

 inspection was made in the months of June and July. 

 We made from (he 28th of May to the 25th of Septem- 

 ber 121 lbs. new-milk, and 460 lbs. four-meal and six- 

 meal cheese; and the quantity of butter made from the 

 milk of three cows and a heifer to the 26th of Septem- 

 ber was 220 lbs. Their feeding was grass only. Two 

 calved last of April, and two last of May. I have three 

 in the family that are supplied with milk. 



The process of making the cheese 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 two gills of rennet 

 to ten pails full of milk; let it remain one hour, then 

 cut it with a wooden knife that will reach the bottom of 

 the tub; let it remain again until the whey begins to 

 appear; then dip it into a basket to drain; turn it and 

 cut it, and then place a follower with a stone above it, 

 on the curd, that the whey may all be removed; then 

 put it in a cool place to remain until the same process 

 is performed again. Then cut the two curds in small 

 pieces, warm them in whey eight minutes, salt it whol- 

 ly in the curd, about a table spoonful of salt to a pail 

 full of milk; press it two days, turn it twice a day, then 



