oS STATEMENTS. 



State )nent of George Allies. 

 To the Committee : 



The box of Butter I enter for premium was made from a dairy of 

 eight cows. The process of mamilacture was in uo respect different 

 from what every dairy- woman understands. In salting we use about 

 one lb. of salt and a cup of powdered sugar to sixteen lbs. of butter. 



GEORGE MILES. 



Westminster. Sept. 2Sth, 1S68. . 



Stateme/it of Mrs. S. G. Jlirick. 

 To the Committee : 



My process of Butter-making is : Set the milk in tin pans, letting'.it 

 remain thirty-six hours ; then skim, and keep in a tin pail, occasionally 

 stirring in a little salt. After churning (which is done once a week,) 

 the butter is washed in cold water, and salted to taste. • 



3Iks. S. G. MIEICK. 

 Princeton. 



Statement of JJrs. H. W. Porter. 

 To the Committee : 



Fifteen lbs. Butter : The product of three cows six days ; cows 

 came into milk in April ; milk set in six quart tin pans, about half full ; 

 churned in a common crank churn ; one oz. ground rock salt to two 

 lbs. Besides selling more than twenty dollars worth of new milk, have 

 made four hundred and four lbs. of Butter this season, from three cows. 



Mrs. H. W. PORTEB. 



Statement of George Miles. ^ 



To the Committee : 



This Cheese was made from the milk of eight cows ; the night's 

 milk warmed and added to the morning's milk, and set for the curd. 

 When come, the whey is dipped off and drained. Then the curd is 

 cut pretty fine and salted, one-half oz. to the lb. ; then submitted to 

 the press for two days ; then covered with cotton cloth and dressed 

 with fat and turned daily. 



GEORGE MILES. 



Westminster, Sept. 28, 1868. 



