47 



to the taste with rock salt ; then set away for several hours for 

 the salt to penetrate the whole and harden a little ; then work' 

 ed with the hands, and in the morning worked again and made 

 into balls as presented. 



STATEMENT OF DEAN HOLT. 



1 present for your inspection 16 pounds of September but- 

 ter, made in the following manner : — 



The 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 cream cans, and stirred morning and evening. I chum 

 twice a week. When the butter is taken from the churn, it is 

 well washed with cold water ; one ounce of rock salt to the 

 pound is then added. After standing from 6 to 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. 



STATEMENT OF MRS. FARNHAM STILES. 



I present for your inspection 15 pounds of September but- 

 ter, made as follows :— 



The milk is strained into well scalded tin pans, remaining 

 from 24 to 36 hours — according to the weather — then skim- 

 med. The cream is kept in stone jars, and stirred morning 

 and evening. Before churning, the cream is brought to a tem- 

 perature of 62 degrees ; time taken in churning, from 5 to 10 

 minutes. The butter is then taken out, washed with pure soft 

 water, and salted to the taste ; after standing 24 hours in a 



