GO ON THE DAIRY — ON COWS AND HEIFEKS. 



only ; we have also made cheese, four meal, 277 lbs., 

 and new milk 125 lbs., and used the milk necessary lor 

 seven persons. 



Process of making : — The milk is strained into tin 

 pans. It stands forty-eight hours in a cool cellar, when 

 the cream is taken off, put in a pot and stirred once a 

 day. We churn once a week. After the butter is chui'n- 

 ed the butter- milk is turned from it, and water is added 

 twice, and churned to separate the butter- milk from it. 

 One ounce of salt is used to a pound of butter, which is 

 worked twice after. 



BEN.TAMIN BOYNTON. 



Andovor, Sept. 24, 1844. 



ON COWS AND HEIFERS. 



Ti[E Committee upon milch cows and heifers have at- 

 tended tiie duty assigned them, and make the following 

 report upon all the animals presented, and coming with- 

 in the rules and regulations of the Society : 



They award to Joseph P. Pond, of Salem, for his milch 

 cow, the fiist premium of $10,00 



To Wm. Chase, of Salem, for his milch cow, 

 the second premium, 7,00 



To Joseph Horton, of Ipswich, for his milch 

 cow, the third premium, 5,00 



They also award to Josiah Crosby, of Ando- 

 ver, for his heifer, the first premium, 7,00 



All which is respectfully submitted. 

 By your Committee, 



x^ATHANIEE HARRIS, 

 JOHN WHITTREDGE, 

 HEZEKIAH F. STEVENS. 



.T (> s E r II r . r o N D > s statement. 



The cow oHbred for a premium, by the subscriber, is 

 nine years old, and is of native breed. vShe calved Nov. 

 l()lh, 1843 ; call (aken from her at nine days old. Tiie 

 milk of course could not be weighed while the calf was 



