No. 244.] 127 



BREWSTER HELMS' MODE OF KEEPING COWS AND MAKING 



BUTTER. 



We have kept during the past season an average of 13 cows, from 

 which have been made 2428 pounds of butter, being 186 pounds to 

 the cow. The cows have had no feed, except a short time in the 

 spring The pasture principally low land, except some clover in the 

 early part of the season. The milk was churned, after getting sour, 

 with a horse machine, taken out, rinsed twice in cold well water, and 

 salted. It then stands in the open tray until the following day^ 

 when it is worked over and packed away. The time allowed for 

 milk to get sour, varies according to the weather from two to three 

 days. 



The pail sent to the fair had no extra pains taken with it whatever. 



BREWSTER HELMS. 



Wallkill, December 20, 1848. 



HYSLOP AND COFFIN'S CHEESE DAIRY. 



In reply to the questions contained in your circular of the 1st ult., 

 we have to say that the cheese exhibited by us at the late fair of the 

 American Institute, was from a dairy of 250 cheeses, weighing about 

 4000 pounds, and made from the milk of 18 cows, employing the 

 labor of four persons most of the time for about four months, the 

 time consumed in making the cheese. The mode of making is very 

 similar to that of the celebrated Cheshire cheese of England, of which 

 you are already informed. The average price is about 12 cts. per 

 pound. The great advantage gained in the making of this descrip- 

 tion of cheese is in its being well adapted for the southern and tropi- 

 cal climates, large quantities being shipped annually to the southern 

 states, East Indies, Sandwich Islands, &c., neither is it so liable to 

 spoil in our own climate as the cheese generally known as the Her- 

 kimer county. 



It may be proper to add that the cheese exhibited by us was about 

 15 months old, and a very fair sample of the entire dairy. 

 Respectfully yours, 



HYSLOP & COFFIN. 

 Jfew-York, 5th Feb., 1849. 



