BREAD, BUTTER, CHEESE, PICKLES. 61 



Statement of Nathan B. Reed. 



This butter was made as follows : Milk strained in tin pans ; stands 

 twenty-four hours ; cream kept in tin pails ; churned in dash churn ; 

 buttermilk worked out by hand ; salted to suit the taste. 



Statement of J. P. Reed. 



My process in manufacturing butter is as follows : The milk is 

 -trained in tin pans and set upon a table on the first floor, and allowed 

 ^0 stand twenty-four hours before skimming ; the cream is put in tin 

 jiails and placed where the temperature does not exceed sixty degrees 

 Fahrenheit, and is churned in a dash churn ; the buttermilk is worked 

 out by hand. The butter is salted, not to make it keep well, but to 

 -uit the taste. 



Statement of T. S. Wood. ' 



The butter I enter for premium was made from a dairy of ten cows. 

 The pans are filled about half full of milk, and stand from thirty to 

 thirty-six hours before skimming. In warm weather the cream is hung 

 in the well, thus keeping it at a temperature of about fifty-five degrees, 

 never allowing it to rise above fifty-eight degrees while churning. In 

 cool weather it needs to be sixty-two. Churn two or three times per 

 week. 



Statement of Nathan Caswell. 



I present for your examination one box of lump butter with the fol- 

 lowing statement of the process of manufacture : The milk is strained 

 into tin pans and allowed to stand from twenty-four to thirty-six hours 

 in a well ventilated room ; is then skimmed ; the cream is frequently 

 stirred until enough is obtained for a churning. After churning, the 

 butter is washed in cold water, then .salted with one ounce of salt to a 

 pound of butter. After standing a sufiicient time for the salt to dis- 

 solve, it is thoroughly worked over and lumped up. 



Statement of Mrs. F. B. Harrington. 



This cheese was made from the milk of seven cows. My process of 

 making cheese is : Warm the night's milk and add to the morning's 

 milk and set for the cheese. When it is come, the whey is dipped off, 

 and when .sufficiently drained, the curd is cut fine, salted, one table- 

 spoonfull to one pailfuU of milk ; then pressed two days, covered with 

 cotton cloth, rubbed with butter and turned daily. 



