79 

 Levi Kendall's Statement. 



I offer for the Society's premium one box of September 

 butter. 



Process of Making. — The milk is strained into tin pans 

 and placed in a room for the purpose, which is cool and well 

 ventilated. After standing from thirty-six to forty-eight 

 hours, the cream is taken off, put into tin pots, and stirred at 

 least once a day. 



I churn twice a week with a rotary churn. After the 

 butter is well gathered, it is taken into a wooden tray and 

 salted with one ounce to the pound ; it is then allowed to 

 stand two days, when it is thoroughly worked and lumped 

 for market, or packing. 



P. S. — At the last working I add 2 oz. of sugar to 10 lbs. 

 of butter. 



Henrt Boyles' Statement. 



The butter which I offer for premium, was made in the 

 following manner. The milk is strained into pans and set 

 in running spring water thirty six hours, then skimmed, and 

 the cream set in a cold spring till the time of churning. 

 When churned, the butler is rinsed in cold water and 

 worked thoroughly, and then salted to taste; after standing 

 sufficient time to thoroughly cool, and dissolve the salt, it is 

 worked the second time, weighed and lumped. 



Wm. W. Watson's Statement. 



My way to make butter is to set the milk in tin pans in a 

 room on the north side of the house, which is kept well 

 washed out. We keep the milk from twenty-four to forty- 

 eight hours, and when the cream is taken off we put it in a 

 stone pot and place it where there is ice, stirring it every 

 day. It is churned twice a week and salted to snit the taste. 



