5G 



Mrs. Wilkes Roper's Statement. 



I present for examination one box of September butter, con- 

 taining fifteen pounds, being a sample of eight hundred and 

 sixteen pounds, made from six cows between May 1st, and 

 Sept. 15, of the present month, besides the free use of milk 

 and butter for an average number of seven persons in the 

 family. 



Process of Making. The milk is strained into tin pans 

 about half full and set in a well ventilated room, on the 

 northeast corner of the house. It is kept from thirty-six to 

 forty-eight hours, when the cream is taken into tin pails and 

 kept in a cool place until churned. We churn two or three 

 times in a week, as the cream is much injured by being kept 

 too long. The butter is well gathered and rinsed in pure cool 

 water, then taken from the churn and salted to suit the taste. 



After standing two or three days it is worked over by hand 

 and lumped for market. Care is required not to keep the hand 

 in contact with it long enough to make it soft. 



MRS. WILKES ROPER, Princeton. 



Geo. Miles's Statement. 

 On Butter. The milk is strained into tin pans to remain 

 undisturbed from twenty-four to thirty-six hours. The cream 

 is then taken from it, and deposited in another tin vessel to 

 remain two or three days, being careful not to close the vessel 

 tight, and to have the room well ventilated. The churning 

 is performed in the common fiat churn, and the buttermilk ex- 

 pressed as thoroughly as possible, when it is taken into a tray 

 and salted with one pound of the best salt and one teacupfull 

 of refined pulverized sugar to sixteen pounds of butter. It is 

 then suffered to remain for twenty-four hours when it is again 

 worked over and lumped for market or packed in jars. 



GEO. MILES. 



