58 ON THE DAIRY. 



up to that time, being 1157 lbs. The following state- 

 ment I send in compliance with the rules of the Society : 



1. The number of cows kept is twelve, besides one 

 two-year-old heifer — all of native breed, and a portion 

 of them, of my own raising. 



2. Their feed in the winter was hay, of good quality, 

 so that they came from the barn in the spring, in good 

 iiesh. Their pasture has been of fair quality, though it 

 has suffered much from the dryness of the season. Since 

 the first of August, they have had the run of a part of 

 my mowing lots, and from the 20th of that month, have 

 been fed at night with green corn fodder, raised for this 

 purpose. 



3. Treatment of milk and cream before churning : — 

 Strain the milk in tin pans ; place them in a cool cellar 

 for the cream to rise; when sufficiently risen, which will 

 be according to the weather, separate the cream from 

 the milk, and the day previous to churning lower the 

 cream in tin pails or cans, into a well, in order to become 

 cool. By this means, the butter will come of a hard 

 consistency, and no difficulty is experienced in working 

 it thoroughly. 



5. Mode of churning: — Rinse the churn with cold 

 water over night. The churn used is Gait's — various 

 other kinds have been tried, such as the barrel churn, 

 and the rocking churn, but with less favorable results. 

 The time occupied in churning, when the cream is quite 

 cold, is greater than if it was not subjected to the pro- 

 cess of cooling, but the quality and condition of the but- 

 ter amply repay for the time and labor expended upon it. 

 Churn once a week. 



5. The method of freeing the butter from the milk, is 

 by thoroughly working the Ijutter with the hands. Rins- 

 ing it with cold water in the churn, we have seldom 

 practised, from a conviction that the butter is injured 

 by this process. The day after being worked over, it 

 is put into lumps of one pound each, for market. 



6. Salting of the butter. Use the ground rock salt, 

 and salt to suit the taste. Add no saltpetre, sugar, nor 

 other substances. 



