ON THE DAIRY. 57 



Seventy-nine lbs. eight ounces, made from July 1st to 

 Sept. 22d, from two cows. 



The cows were young, one three and the other four 

 years old. Their keeping was ordinary pasturing, no 

 extra keeping at all. 



Manner of making and preserving the butter : — The 

 cream was churned twice a week, then the butter was 

 washed in cold water. One ounce of fine butter salt was 

 used to one pound of butter, and well worked in. After 

 it had remained twenty-four hours, it was worked over 

 and packed down solid in a stone pot and covered with 

 strong brine. 



ABI WORCESTER. 



Byfield, Sept. 25, 1844. 



PAUL P. PILLSBURY'S STATEMENT. 

 To the Committee on the Dairy : 



Gentlemen, — I present for your inspection one pot 

 of June butter, containing 35 lbs. being a specimen of 164 

 lbs. made between the 1st of June and the 9th of July, 

 from four cows. 



Process of making — The milk is strained into tin pans 

 and stands thirty-six hours. The cream is then taken 

 off and put into a tin firkin, and kept until it is ready to 

 be churned, which is twice a week. The butter is well 

 rinsed in cold water and then salted with one ounce of 

 salt to a pound of butter. In about twenty-four hours it 

 is worked again and packed down and kept on the bot- 

 tom of the cellar, covered w^ith fine salt. The feed of 

 the cows was a common pasture. 



PAUL P. PILLSBURY. 



Andover, Sept. 24, 1844. 



ALLEN W.DODGE'S STATEMENT. 



7o the Commitlee on tJie Dairy : 



Gentlemen, — I present as a specimen of September 

 butter, the three boxes containing 31 lbs. churned the 

 last week, the whole quantity made the present season. 



