66 ONTHEDAIRY. 



a family of seven persons. The cows came from the barn in the 

 spring, in good condition, since which time they have run in a com- 

 mon pasture, and since the first of August have been served with a 

 foddering of corn at night, planted for that purpose. 



In the process of making, the milk is strained into tin pans, and 

 placed in a cool stone dairy cellar; and, after standing from 36 to 

 48 hours, it is skimmed, and the cream put into stone pots, where 

 it remains, standing on the brick floor of the cellar, till it is ready 

 for churning. We churn twice a week. When the butter is form- 

 ed the butter-milk is drawn off, and the butter washed twice with 

 cold water. We use rock salt, and in preparing it for use, we mix 

 thoroughly together one quarter of a pound of loaf sugar and three 

 quarters of a pound of salt. One ounce of this mixture is used for a 

 pound of butter. After 24 hours the butter is again well worked, and 

 weighed in pound lumps. The tin boxes, in which our butter is 

 marketed, have reservoirs in the middle to contain ice, by means of 

 which, the butter reaches the customers perfectly cool and hard in 

 the hottest weather. 



BENJAMIN T. LANE. 



Danvers, Sept. 23d, 1845. 



ALLEN W. dodge's STATEMENT. 



To the Committee on the Dainj: 



Gentlemen, — I offer for your inspection a pot of June butter, of 

 25 lbs. I also offer as a specimen of September butter two boxes 

 containing 30 lbs, churned on the 20th inst. Up to that time, we 

 have made the present season 1180 lbs. The following statement I 

 send in compliance with the rules of the Society, 



1. The number of cows kept is thirteen — all of native breed. 



2. Their feed in winter was hay of good quality, so that they came 

 from the barn in the spring in good condition. Their pasture has 

 been very short, owing to the excessive drought. Since the middle 

 of July, they have been fed at night with green corn fodder. 



3. Treatment of Milk and Cream before Churning: — The milk is 

 strained into tin pans and placed in a cool cellar for the cream to 

 rise, which will be according to the weather. The day previous to 

 churning, the cream is, in hot weather, lowered into the well, in tin 



