REPORTS OF COMMITTEES. 33 



Statement of T. S. Wood. 



My lot of butter is made from a dairy of ten cows ; use 

 pails, instead of pans, nineteen inches deep and ten inches in di- 

 ameter; set in a tank of water kept at a temperature of sixty 

 degrees ; churn the cream three times a week, at a temperature 

 of fifty-eight in summer, sixty-two in fall and spring. 



Statement of Mrs. Benfamiii Derby. 



I make about seventeen pounds of butter a week from three 

 cows. Their keeping is old pasture feed w^ith one quart of meal and 

 a good foddering of green sweet corn fodder, twice a day. I set 

 my milk in shallow pans and let it stand thirty-six hours at this 

 season of the year ; then I take off the cream and add a little salt 

 at each skimming and stir it well. I churn once a week and wash 

 the butter to free it from the buttermilk, then I salt it with Liver- 

 pool fine salt, about two ounces to a pound. I let it stand twen- 

 ty-four hours then work it over and lump it, and it is ready for 

 the market. 



Statement of Mrs. Stillma7i Stone. 



This butter I offer for premium was made from milk of four 

 "Jamestown" cows; was set in common tin pans about thirty- 

 six hours. Cream salted slightly to keep it s\Veet. Butter washed 

 thoroughly. About one ounce salt and one tea-spoonful pow- 

 dered sugar to the pound. Worked by hand into half-pound 

 lumps. 



Stateme?it of Mrs. C. W. Cragin. 



In warm weather I keep my milk, which is strained in shallow 

 tin pans, from twenty-four to thirty-six hours, and in skimming I 

 am not as careful as some about draining every drop of milk from 

 the cream. I have sometimes been obliged to put a little milk in 

 the churn before the butter and buttermilk would separate, when 

 the cream has been very free from milk. As I empty each dish 

 of cream in the cream can, I stir in a small handful of salt. I 

 keep the cream in a cool cellar from five to seven days before 

 churning. I work the butter thoroughly in taking it from the 

 chum, working in the salt and a very little white sugar. I prefer 



