56 



pool salt, allowing half an ounce to a pound of curd, and press 

 twenty-four hours. 



STATEMENT OF DANIEL SILLOWAY. 



The cheeses that I present for your inspection and premium 

 were made in the following manner : 



The milk is strained into a tub as soon as drawn from the 

 cows, with a sufficient quantity of rennet to bring a curd, 

 which will require about an hour ; then slice the curd and let 

 it stand till morning, and treat the morning's milk in the same 

 manner ; then slice and drain the curd and warm it with hot 

 water and grind in a curd mill ; salt with .blown salt, half an 

 ounce to the pound of curd, and press twenty-four hours, turn- 

 ing two or three times. 



The cheeses are an average lot of fifty-four cheeses made in 

 fifty-four days, with the milk of eight cows. 



STATEMENT OF SARAH J. SEARLE. 



The milk for this butter was kept in the cellar and skim- 

 med the third day, adding salt to the cream when first skim- 

 med. We churned the sixth day, working the butter without 

 washing. One ounce of salt is added to a pound of butter, 

 and it is worked into lumps as presented. We use Davis' 

 churn. 



STATEMENT OF JONATHAN BERRY. 



I present for your inspection sixteen pounds of September 

 butter, made in the following manner : 



The milk is strained into pans and placed in a cool cellar, 



