7g 



Process of Making. — The milk is strained into tin panS;, 

 usually about 3 quarts to a pan, and stands about 36 hours, or 

 according to the heat of the weather, if it sours before that 

 time, it is skimmed before. The cream is put in a tin pail 

 kept for this purpose, and kept in an ice chest until we get 

 about 6 quarts, when it is churned. We use a Thermometer 

 Churn, the temperature being a little rising 50, and we get 

 good hard butter in the hottest weather. The butter is salted 

 with about 1 ounce to the pound. The buttermilk is extracted 

 first by cold water, then beat with the hands until it is all out^ 

 then weighed in ^ pound balls, as you see, 



Ipswich, Sept. 29, 1862. 



STATEMENT OF SAEAH HOLT. 



I present for your inspection 16 pounds of September butter. 



Process or Making. — Milk is strained into well scalded 

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

 it is then skimmed into stone pots, and stirred morning and eve- 

 ning. I churn twice a week, when the butter is taken from 

 the churn, it is well washed with cold water ; 1 ounce of rock 

 salt to the pound is then added. After standing 6 or 8 hours, 

 it is worked over and left until the next morning, when it is 

 again worked over into lumps, and put up for the market. 



