53 



STATEMENT OF SARAH L. RIDGWAY. 



I present for your inspection some September butter, made 

 as follows : — 



As soon as the milk was brought in, it was strained into 

 nicely scalded tin pans, and allowed to remain thirty-six hours 

 in a well- ventilated cellar, then skimmed into tin pails and 

 stirred morning and evening for three days, when it was 

 churned, and immediately washed in cold water, and salted to 

 the taste, with rock salt, and worked twice before being made 

 into balls, as presented. 



Butter will not be nice, unless properly worked and care- 

 fully attended to. 



West Newbury, Sept. 24, 1861. 



STATEMENT OF MRS. FARNHAM STILES. 



I present for your inspection one box of September Butter, 

 containg fifteen pounds. 



Process of Making. — The milk is strained into well 

 scalded tin pans, to the depth of about two inches, and set in 

 a dry light cellar, remaining from twenty-four to thirty-six 

 hours, according to weather ; then skimmed, the cream kept in 

 stone jars, and stu-red every day. Before churning, the cream 

 is brought to a temperature of 62 degrees ; time taken in 

 churning, about five minutes ; the buttermilk is then poured 

 off, and the butter washed with pure soft water ; taken out and 

 salted to taste; remaining twenty-four hours before being 

 lumped. 



Middletm, Sept. 24, 1861. 



STATEMENT OF MRS. DEAN HOLT. 



I present for your inspection sixteen pounds of September 

 Butter. 



Process of Making. — Milk is strained into well scalded 

 pans, and placed in a cool cellar, to stand from 36 to 48 hours; 



