70 ON THE DAIRY. 



put the cheeses into a cheese -room, and turn them and 

 butter them once a day. 



Respectfully yours, 



DANIEL P. STEVENS. 

 Andover, Sept. 26, 1843. 



BENJAMIN BOYNTON'S STATEMENT 



To the Committee on the Dairy : 



Gentlemen — The cheese I offer for your inspection 

 was made in June. As to the process of making, I 

 strain my milk at night, in a kettle ; in the morning 

 take off the cream, warm them separately, then put 

 them together and add the morning's milk — half a pint 

 of rennet to eight pails of milk. As the whey begins to 

 appear, cross it with a stick, and after it settles dip it 

 in the basket. When drained dry, a tablespoonfull of 

 salt to a pail of milk is added, and broken up fine, and 

 put into the hoop and pressed 48 hours. The dairy 

 consists of two cows and a heifer, which produced 115 

 lbs. new milk cheese, 250 lbs. four meal cheese, 150 

 lbs. butter. I also used the milk necessary for six 

 persons. Yours, 



BENJAMIN BOYNTON. 



Andover, Sept. 26, 1843. 



LUCY OSGOOD'S STATEMENT. 



To the Committee on the Dairy : 



Gentlemen — 1 present for your inspection, four 

 cheeses. Three of them were made the last week in 

 June. From the 26th of June to the 12th of August, I 

 made 620 pounds of new milk cheese. May and June 

 the calves took a great part of the milk : therefore, I 

 made before and after making the new milk cheese, only 

 130 pounds of butter, and 200 pounds of four meal 

 cheese. The above quantity of butter and cheese was 

 made from the milk of seven cows. We calculated two 



