62 



cream was collected, it was churned and washed in two 

 waters and salted at the rate of one ounce of salt to one 

 pound of butter. After standing 48 hours, it was worked 

 over and stamped. 



J. S. Tuck. 



STATEMENT OF W. H. STEVENS. 



The butter exhibited by me was made as follows : 

 The milk was set in large glass jars, partly immersed in 

 cold water. Milk drawn therefrom after twelve hours set- 

 ting, and the cream ripened twenty-four hours in a glass 

 jar, then churned in a Davis Swing Churn. As soon as it 

 became granulated, it was washed in cold water in the 

 churn, and salted with one and one eighth ounces of salt to 

 the pound. After standing twelve hours, it w^as worked 

 with a lever butter worker and moulded for market. 



W. H. Stevens. 



STATEMENT OF MRS. H. S. BARTLETT. 



The milk of which this butter was made was drawn 

 from the cow in the usual way, was set in shallow pans and 

 the cream taken off in about twenty-four hours, the cream 

 in the pot was stirred every time a fresh quantity was 

 added, and after standing about twelve hours in a tempera- 

 ture of from 65 to 70 degrees, was churned in a common 

 revolving churn. The butter was taken from the churn 

 and thoroughly washed, then worked and salted. After 

 standing twelve to twenty-four hours it was worked again 

 and stamped as you see it. There was no ice used in mak- 

 ing it, and no coloring matter of anj'^ kind put in. The 

 cow had a good pasture and one quart of gluten meal 

 daily and nothing more. 



Mrs. H. S. Bartlett. 



