84 



BREAD, BUTTER, CHEESE, &p. 



shelves. After setting about thirty six hours, (varying 

 according to temperature,) the cream is taken off and 

 put into stone pots, and stired once a day. I churn 

 Avith a rotary churn once a week ; after which the butter 

 is taken out, worked, and salted with one ounce to the 

 pound, and lumped the following day. At the last 

 working is added 2 ounces of sugar to 12 pounds 

 of butter. 



R. G. CHESMORE'S STATEMENT. 



BUTTER. 



The butter which I offer for premium was made in 

 the following manner : The milk is strained into tin pans 

 and set in a cool cellar for forty-eight hours ; it is then 

 skimmed, and the cream churned once a week. "When 

 churned, the butter is thoroughly worked and salted to 

 taste ; after the salt is dissolved, it is again worked and 

 then packed. 



