CATTLE AND THE DAIRY 



throughout the season. I have eaten butter of this 

 manufacture two years .old, sweet and good. The churn- 

 ing is performed from twelve to fourteen hours after 

 milking. The hand is never allowed to come in contact 

 with the butter. E. A. P." 



'T.S. I know of no other dairy in the State where 

 butter is made by the same process." 



From the Same Report. 



'Takeville, Conn. 



^*To the Committee of Conn. Agrl. Soc. on Butter: 



''This butter was made from a dairy of five cows. 

 Cows feed in old pasture, stabled and soiled night and 

 morning with grass or corn fodder. Milk kept in tem- 

 perature varying from fifty-five to sixty degrees. 

 Churned at sixty degrees. Milk is skimmed before 

 sour; cream churned every other day while still sweet. 

 Salted, at first working, with three-fourths of an ounce 

 to a pound. Butter worked three times, being careful 

 not to work it enough at any time to make it oily. 



"Mrs. Ashbel Landon." 



During the hot part of the summer, when there 

 was increasing difficulty in getting butter ''to come," 

 the housewife utilized the milk supply for making 



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