EXTRACTS 



PROM 



STATEMENTS OF EXHIBITORS. 



JOHN M. MULFORD'S 



Method of keeping Cows and making Butter. 



I keep on an average thirteen cows and two two year old heifers, 

 making fifteen young and old. My mode of selecting good cows for 

 butter is this: When T buy or raise a cow I take two smooth glass 

 tumblers, fill one of those tumblers about two thirds full f f the milk 

 of the new cow that I may have bought or raised, the whole cow's 

 mess should be strained in a pan, and then put the tumbler two 

 thirds full oi it — then take in the same way of the mess of milk of 

 one of my other cows of about the same age the other tumbler about 

 two thirds full — set them both in the cellar together, if the cream 

 on the new cow's milk is light and frothy, I dispose of her; if the 

 cream is thick and solid on the new cow's milk, as it is on my 

 other, that 1 know to be good, then I keep her for a dairy cow. 



My pasture is mostly timothy and natural grass on low ground. 

 In the spring of the year I feed a little grain to my poorest cows» 

 From repeated tryings and weighings, I find the butter made from a 

 single days milk will average 12 ounces of butter from each cow, 

 from the first of May till the first of November, — earlier in the 

 spring and later in the fall, I cannot obtain so much per day from 

 each cow. 



I use tin pans wholly for milk. 



When the milk is thick we churn all the milk and cream to- 

 gether, — in warm weath?r we add a pail full of cold- water, before 

 commencing to churn. If the butter is too longr comino- while 

 churning I add also, a little warm water. When the butter is gatb- 



