200 BOARD OF AGRICULTURE. [Pub. Doc. 



Salt, one-half ounce to the pound ; let it stand twenty-four 

 hours after salting ; work and pack. That is the method. 



The Chairman. Are there any more questions to be 

 asked ? 



Secretary Sessions. I wish Mr. Gray would give his feed 

 for his cows. 



Mr. Gray. I could not tell you the number of pounds. 

 We feed by measure. 



Secretary Sessions. You feed it yourself, I presume. 



Mr. Gray. Most of it ; yes, sir. We measure the grain 

 with an old-fashioned pint basin. In the morning we give 

 two heaping measures of wheat bran, a basin heaping a little 

 with Indian meal and one about level full of cotton-seed. 

 Then we feed a ration of ensilage, — one bushel to two head, 

 as a general thing ; some of them get a little more. We have 

 the bushel basket pretty well rounded up. After watering, 

 we feed a ration of hay. They have nothing more until 

 about four o'clock. Then we feed a ration of rowen ; milk ; 

 then we water, and feed the same ration of grain at night. 

 I would say that the last feeding in the morning is a ration 

 of what we call poor hay, — the poorest we cut. At night 

 we feed to our milch cows the same ration of ensilage that 

 we do in the morning, in addition to the rowen. We churn 

 our butter until it is in granules as large as a good-sized pea 

 or bean, so that the buttermilk will run freely ; then we turn 

 through a pailful of water at the temperature of about 60 

 degrees, and rinse out what we can ; then put in water and 

 oather it in the water. 



Secretary Sessions. You do not use any salt? 



Mr. Gray. No, sir. 



Secretary Sessions. Have you ever tried it? 



Mr. Gray. Never tried it. 



Mr. . I wash my butter with a weak brine. It 



separates the buttermilk from the butter and lets the butter- 

 milk run off freely ; then wash the butter afterwards. 



Mr. Lyman. We have heard a great deal about white 

 specks and streaks in butter. I think if you wash the butter 

 with brine you get rid of those. When I take my butter 

 out of the churn and put it into the worker there is hardly 

 ever a speck of buttermilk in it, or any discoloration. I 



