ONTHEDAIRY. 67 



pails or cans, in order to become cool. The butter thus comes of a 

 hard consistency and no difficulty is experienced in making it free of 

 butter-milk. 



4. Mode of churning. Soak the churn with cold water over night. 

 We have used the present season, Kendall's Cylinder Churn, which 

 we think a decided improvement. It has many advantages over 

 any we have heretofore used. Churn once a week, two days be- 

 fore the butter is taken to market. 



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

 thoroughly with the hands. It is never rinsed in water. 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, generally about three quarters of an ounce to the 

 pound. The sample of June butter had added to it a small quantity 

 of loaf sugar and saltpetre, to aid in preserving it. 



Besides making the above quantity of butter, we have used milk 

 for eight in the family. Respectfully yours, 



ALLEN W. DODGE. 

 Hamilton, Sept. 22, 1845. 



WARREN AVERILLS STATEMENT, 



To the Committee on the Dairy. 



Gentlemen, — I offer for your inspection one pot and box of Sep- 

 tember butter, containing 32 lbs., being a specimen of 211 lbs. 2 oz. 

 made from one cow since the 20th day of May, until the 20th day of 

 September, inclusive. 



Process of Making. The milk is strained into tin pans, and stands 

 from 24 to 36 hours in a cellar, when the cream is taken off and 

 put into a tin pail. We churn the first part of the season once in 

 four days; the latter part, once a week. The cream is brought 

 from the cellar in the morning, and strained through a cloth into the 

 churn. Afler it is churned, (which has taken on an average, seven 

 minutes,) the butter is taken out of the churn, put into an earthen 

 pan, and water put with it. This is repeated until the buttermilk is 

 thoroughly rinsed from the butter, so that there is scarcely any color 

 in the water. The butter is then worked over. Then it is put into 



