No. 244.] 125 



I keep a large watering trough in my cow yard, where I very fre- 

 quently observe cows drinking large quantities of water immediately 

 after coming from the brook. I keep salt lying in the yard the year 

 round. Too much care cannot be taken by dairymen to observe the 

 time of churning. I usually churn from one hour to an hour and a 

 half. I put from one to two pails of cold w^ater in each churn before 

 commencing to churn, and one pail more in each when nearly done, 

 in order to thin the milk and make it produce" all the butter it con- 

 tains. Then take the butter out, wash it through one water, then 

 set it in the cellar and salt it ; then work it from three to five times 

 before packing. I always work my butter by hand, always packing 

 the first day if the weather is cool ; but if warm, the second day. In 

 churning, if the milk is too wr.rm, the quantity of butter will be less, 

 and the flavor bad. In packing, I fill my firkins to within two inches 

 of the top, then cover it with a linen cloth and fill the firkin with salt, 

 and see that the salt is kept moist through the season. Great care 

 should be taken not to let the milk stand too long before churning, 

 as in case it stands too long in hot weather, it becomes too sour, and 

 in cool weather bitter, all of which can be prevented in cool weather 

 by putting aboiit one quart of buttermilk in each tub or pan before 

 straining the milk, and in hot weather, by churning as soon as the 

 milk becomes thick and moist on the top of the cream. 



I sold the products of my last year's dairy, to Messrs. C. Adams 

 & Co., No. 244 Fulton-street, New-York, for 24 cts per pound. I 

 am told by them that it was sent South, and stood the climate well. 

 I sold my this year's dairy to Mr. R. Clearwater, at No. 185 Wash- 

 ington-street, New-York, for 23 cts. per pound. 



JOHN HOLBERT. 



Chemu7ig^ Chemung County^ JV". F., December 3), 1848. 



MARTIN L. THOMPSON'S MODE OF MAKING BUTTER. 



The quantity of butter I made from 15 cows, during the last year, 

 was 2,450 pounds, which averaged me 24J cts. per pound, amount- 

 ing to $594, 12i. My system of making butter differs but little from 

 the mode pursued by the great mass of butter makers. I place my 

 vessel for holding milk, about four inches from the bottom of the cel- 

 lar, the place where I strain my milk being of a brick bottom, where 



