lillEAD, BUTTEll, &c. < / 



S. M. CASWELL'S STATEMENT. 



BUTTER. 



The process by which our butter is made is the same 

 as I have stated to the Committee on former occasions. 

 The milk is strained into tin pans, filling them about 

 half-full ; when the weather is cool it is set in the milk- 

 room, on racks, with the bars about ten inches apart, set 

 corner-wise, thus giving a free circulation of air to the 

 whole bottom surface of the pan, which greatly facilitates 

 the cooling of the milk and rising of the cream. When 

 the weather is warm, it is set in the cellar, on a hard, 

 smooth bottom, which is kept cool and clean by occa- 

 sionally pouring on cold water, and sweeping thoroughly. 

 After the milk is set, we let it remain from thirty-six 

 to forty-eight hours, according to the temperature of the 

 weather; the cream is then taken off and put in tin 

 pails, and kept in a cool place until a sufficient quantity 

 is gathered for churning, which is usually three times a 

 week, during the summer, when the cows are in full 

 milk ', esjyecial care being always talten not to let the cream 

 remain on the milk after it begins to sour, luhich together 

 with churning the cream while siveet^ I consider one of the 

 great secrets of good butter making ; for, the sweeter the 

 cream when churned, the sweeter will be the butter, and 

 the richer the flavor ; after the butter is churned, the 

 butter-milk is well worked out as it is taken from the 

 churn, it is then salted with from three-fourths to one 

 ounce of salt to the pound, according to the strength of 

 the salt \ it is then set in a cool place until the next 

 day, w^hen it is again well worked over and lumped for 

 the market. In conclusion, allow me to say that I con- 

 sider the grand secret of good butter making to consist 



