BllEAD, BUTTER, CHEESE, &o. S3 



S. M. CASWELL'S STATEMENT. 

 BUTTER. 



The process by which our butter is made, is very 

 plain and simple. The milk is strained into tin pans, 

 filling them about half full. When the weather is cool 

 the pans are set in a milk-room on racks instead of 

 shelves, — when it is warm they are set in the cellar on 

 the ground, where it usually remains from thirty six 

 to forty-eight hours, according to the temperature of 

 the weather, especial care being ialicn not to have the 

 cream remain on the milk after it begins to sour. When 

 the cream is taken off it is put in tin pails, and kept in 

 the cellar when the weather is warm, being frequently 

 well stired, until it is churned, which is usually once 

 in two or three days; after it is churned and the 

 buttermilk is worked out it is salted with about one 

 ounce of salt to a pound of butter. It is then set in- 

 the cellar where it remains until the next day, when 

 it is again well worked over and lumped for the 

 market. 



FRANKLIN NOUESE'S STATEMENT. 



BUTTER. 



I offer for premium one box of September butter^ 

 22 pounds. 



The process of making is as follows : After the milk 

 is drawn from the cow, it is strained in tin pans and set 

 in a well ventilated milk room, (nothing else being 

 allowed in it) upon slats one foot apart, instead of board 



