110 [Assembly 



in in* the spring, until they are turned to grass. The milk is strained 

 into clean pans, and jfi allowed to stand until it gets thick or loppered. 

 The milk and cream is then churned together j the churn is filled 

 about half full of mill*with the addition of a quantity of cold water 

 before churning ; in cold weather, warm water is put in. When the 

 churning is finished, which generally occupies about two hours, there 

 is then more cold water applied to raise and cool the butter. The 

 butter is then taken out and washed, after which the water is thrown 

 off. It is then salted and placed in a cool situation, where it is al- 

 lowed to stand about eight hours. It is then worked over and re- 

 placed until the next morning, when it is carefully worked over and 

 packed away. 



Particular attention in regard to cleanliness throughout all the 

 various operations. 



THOMAS HELME. 



Wallkillj Orange county, jY. Y. 



MR. D. JESUP'S METHOD OF MAKING BUTTER. 



Goshen, Dec. 16, 1849. 



Managers of the Twenty-second Annual Fair : 



Gentlemen, — In compliance with the requisitions of the law, I 

 make this statement in regard to butter : We keep fourteen cows, 

 the milk of which, from the first of April to Dec. 1, furnished us with 

 2,152 pounds of butter. We have two chums, which hold about 40 

 gallons each, and use them both once a day. We use sheep to do 

 our churning, which takes about one hour. We use cold water in 

 abundance ; before starting the churn, we put in the water according 

 to the heat of the day. When it comes out of the churn, we wash 

 all the milk out that we possibly can, and set it in a cool place for 

 about three hours ; then we work it again, and by using cold water, 

 wash it thoroughly. In this way we wash it three times, and then 

 let it stand till next morning, when it is packed in pails for market. 

 We feed our cows on good hay alone, clover mixed with timothy. 



Repectfully yours, &c., 



DANIEL JESUP. 



