126 [Assembly 



it remains until mature for churning. When thrown together in a 

 barrel and a quarter churn, with little or no bilge, cream and milk en- 

 masse, then propelled by a double wheeled machine with pretty good 

 speed, until fit for removing from the churn. I wash my butter in 

 two waters before salting, and once after, and when properly worked 

 lay it down in a tub, returnable, holding about 60 pounds. I then 

 ship them to the metropolis, where it brings me from 20 cts. to 2s 6d 

 per pound. I stable my cows during the winter season without feed, 

 except hay, my hay being of a good quality. The remainder of the 

 season my cows feed upon meadow bottom, natural grass, which 

 grows spontaneously. 



The above is a correct statement of ray proceedings and manage- 

 ment. 



MARTIN L. THOMPSON 

 GosheUj January 24, 1849. 



HENRY ROBINSON'S MODE OF MAKING BUTTER. 



My mode of making butter is similar to that practiced in Orange 

 county, that is, the milk and cream are churned together. When the 

 butter is taken from the churn it is washed in cold water, after which 

 it is salted and allowed to remain in that state some three or four 

 hours. It is then thoroughly worked and allowed to remain until the 

 next day, when it is again worked and packed for market. It appears 

 that the great art in butter making, is in working the butter, allowing 

 the pasture to be equally as good, and those who can hit on the pro- 

 per medium, not working the butter too much or too less, excel. 



We milk thirty-six cows, and although the last season was a dry 

 one, made 4,600 pounds of butter, which was sold in the New-York 

 market from 19 to 25 cents a pound, averaging 21^ cents. Our pas- 

 tures are principally upland meadows, and well watered ; the sward is 

 generally broken up every four or five years. 



HENRY ROBINSON. 



JVewbugh, Jan. 1, 1849. 



