26 
THE CULTIVATOR. 
K-enj-tDork State Agricultnrai Satiety. 
EXHIBITION OF BUTTER, CHEESE, &c. 
The exhibition of Butter, Cheese, Sic. offered for the 
Premiums of the Society, was held in Albany, on the 
18th of January, 1842. The show of every thing but 
Butter, was small. Of Butter, twenty lots, from different 
parts of the State, amounting to over 2,600 lbs., were 
exhibited. Of Cheese, only six lots were presented, 
amounting, however, to about 2,000 lbs. There were 
but three competitors for the premiums on Wheat—five 
on Oats—two on Indian Corn—two on Barley—four on 
Potatoes—three on Ruta Bagas—two on Sugar Beets— 
one on Carrots. 
REPORT OF COMMITTEE ON BUTTER. 
The committee to examine and award premiums on 
butter, beg leave to offer the following report: 
There were twenty applicants for premiums, and the 
whole quantity of butter sent in for exhibition was about 
2,600 lbs., the quality uniformly good, and generally 
put up with much neatness, highly creditable to the 
contributors. 
The committee unanimously award the 
1st premium, $30, to J. T. Lansing of Watervliet. 
2d “ 20, to William Merrifield of Guilderland. 
3d “ 10, to Charles Lyon of Ogdensburgh. 
The annexed statements from the successful competi¬ 
tors, give their several modes of making butter. 
Alex. Walsh, George Vail, 
Robert Denniston, W. B. Walton, 
J. M. Sherwood. 
MR. LANSING’S STATEMENT. 
1. The number of cows kept is ten. 
2. Keep them stabled through the inclement season; 
feed them from three to four times per day with good 
hay or green stalks; when near coming in, add some oats, 
barley, or corn cracked. In summer, good pasture, 
with living water accessible at all times, and plenty of 
salt. 
3. Treatment of milk and cream before churning.— 
Strain the milk in tin pans; place them in a cool cellar 
for the cream to rise. When sufficiently risen, separate 
the cream from the milk; put it in stone jars, well pre¬ 
pared, before churning. 
4. The mode of churning in summer.—Rinse the 
churn with cold water; then turn in the cream, and add 
to each jar of cream put in churn full one-fourth of the 
same quantity of cold water. The churn used is a patent 
one, moved by hand with a crank, having paddles at¬ 
tached, and so constructed as to warm the milk, if too 
cold, with hot water, without mixing them together. 
The milk and cream receive the same treatment in win¬ 
ter as in summer; and in churning, use hot instead of 
cold water, if necessary. 
5. The method of freeing the butter from the milk, is 
to wash the butter with cold water till it shows no color 
of the milk, by the use of a ladle. 
6. Salting of the butter.—Use the best kind of Liver¬ 
pool sack salt; the quantity varies according to the state 
in which the butter is taken from the churn—if soft, 
more, if hard, less, always taking the taste for the surest 
guide. Add no saltpetre nor other substances. 
7. The best time for churning is the morning, in hot 
weather, and to keep the butter cool till put down. 
8. The best mode of preserving butter in and through 
the summer and winter, is as follows:—The vessel is a 
stone jar, clean and sweet. The mode of putting it down 
is to put in a churning of butter, and put on strong brine; 
let it remain on till the next churning is ready to put 
down, and so on till the jar is filled; then cover it over 
with fine salt, the same to remain on till used. 
Watervliet, Jan., 1842. Jacob T. Lansing. 
MR. MERRIFIELD’S STATEMENT. 
Number of cows.—Eight. 
Mode of keeping.—In pasture, in summer; on hay, 
straw, and roots, in winter. 
Treatment of cream and milk.—Milk strained into tin 
pans, and placed in the cellar. 
Mode of churning.—The cream only churned, in a 
Dutch churn. 
Method of freeing the butter from the milk.—By pres¬ 
sure. 
Quantity and kind of salt.—Liverpool sack, one ounce 
to the pound. 
Best time of churning.—Morning, in summer. 
Best mode of keeping.—In the cellar, in summer, in 
wood. 
In winter, our milk stands twelve hours; is then re¬ 
moved to the stove, and scalded over a slow fire to near 
boiling heat; the pans removed to the cellar to cool; 
the cream only churned. Phe butter, placed in the 
coldest part of the house, will keep good any length of 
ti me> William Merrifield. 
Guilderland, Jan., 1842. 
MR. LYON’S STATEMENT 
To the Committee for the Examination of But¬ 
ter— In submitting to your consideration the following 
report, I would remark that at the time of my leaving 
home, I had no intention of entering the list of com¬ 
petitors, and that the tub of butter exhibited for your 
inspection was manufactured without any reference 
whatever to this exhibition—was made during my ab¬ 
sence from home, in our ordinary way of making butter. 
My soil, part sand, heavy pine ridge, on which clover 
grows luxuriantly, and part black loam, and part clay, 
nearly equal in proportion, sloping westwardly. With 
the exception of five or six weeks in the season, water 
may be found plenty in my pastures; during the dry 
seasons, my cows have access to water morning and 
evening, and at mid day, if they choose. My hours for 
milking are very regular, viz: commencing at early 
light in the morning, and in time to get through 
before dark in the evening. My dairy numbers twenty 
cows, seven of which were milked for the first time this 
season—their age three years old: the ages of the re¬ 
mainder average from five to ten years. I fattened all 
my calves to the age of six weeks. The latter part of 
winter and through the spring, my cows are fed about 
one peck of ruta bagas each; salted regularly once a 
week in winter, and twice in summer. I think salting 
regularly, as often as above stated, to be very essential, 
as conducive to good health; and during the milking 
season, tends to produce a uniformity in the quantity 
of milk, and in my estimation, adds in no small degree 
to the quality of the milk. The average product of my 
cows this season is 100 lbs. per cow, besides what I have 
used in a family of from eight to ten persons. My milk 
house is what is termed a plank building, clap-boarded; 
ceiled about three feet from the floor; the remainder of 
the room lath and plastered. My shelves about six 
inches wide and five between, so constructed as to admit 
a free circulation of air. My buildings are on a rise of 
ground of sufficient height so as not to require drains to 
my cellars. I have a cellar under my milk house the 
entire size of my building, with wall of round stone, laid 
without mortar, to the depth of six feet. In the center 
of the building, I have a place about three feet square, 
to admit the cool air from the cellar, over which I have 
a table, where the milk is strained, butter worked, &c. 
&c. The milk I required to be strained as soon as pos¬ 
sible after milking, in tin pans, about three quarts to 
each pan; it stands until the milk is slightly turned, the 
time required depending on the temperature of the 
weather. 
Churning performed every day, (Sundays excepted.) 
I would here remark, when cows are regularly salted, as 
I have before stated, I have never known an instance of 
any extreme difficulty in obtaining butter. After it is 
obtained, is immediately taken from the buttermilk, all 
the milk worked off that is practicable at the time, 
(which in some respect depends upon the temperature 
of the weather,) salted to the taste, and placed in a cool 
cellar until the next day, when the: buttermilk is en¬ 
tirely worked out by the use of a ladle, and then packed 
solid in tubs. 
The kind of salt I use is obtained in Albany, and goes 
by the name of sack salt, in parcels weighing from 200 
to 300 lbs. After the tub is filled, the butter is kept co¬ 
vered with brine sufficient to keep the air entirely ex¬ 
cluded, especially that made during the warm part of 
the season. My tubs are placed in the coolest part of 
my cellar. Butter made and protected in this way, I 
have no hesitation in saying, will keep sweet one, two, 
or three years. Chas. Lyon. 
Oswegatchie, St. Lawrence Co., Jan., 1842. 
REPORT ON CHEESE. 
The Committee on Cheese have attended to the duties 
assigned them, and beg leave to offer the following re¬ 
port : 
There were only five specimens of cheese presented 
for premium, that came within the rules of the Society. 
The cheese was generally of good quality, and alike 
creditable to the contributors and to the Society; but 
your committee regret to say fhe number of competitors 
was small, and a reflection on our dairy counties, which 
are so distinguished for the qualities of their cheese. 
The specimen of D. Marvin was very good, and the 
committee had some hesitation in deciding the compa¬ 
rative excellence of this and that of H. & P. Allen of Du- 
anesburgh, and finally decided in favor of the latter, as 
entitled to the Society’s first premium of $20, upon the 
fact that this was rather the most mild and uniform in 
taste and flavor. 
Your committee did not hesitate to award the second 
premium, of $10, to D. Marvin of Cooperstown. 
The other samples were very good, but w r ere not of 
so even a quality, nor uniform in flavor; and as there 
was no entry for old cheese, that came within the rules 
of the Society, your committee would beg leave to re¬ 
commend a gratuitous premium of $8 to Phineas Hard 
of Le Ray, for a sample which they considered very 
fine, and deserving particular notice. 
In closing this report, your committee cannot help 
expressing their regret that in sections where they know 
so much good cheese is made, there should be so limited 
a number of competitors for the very liberal premiums 
offered by this Society. If the reward offered was the 
only motive for bringing forth these articles, the reason 
might be found in the little regard in the chastened 
minds of the community for that wdiich many others 
have coveted; but when it is recollected that the great 
object of these exhibitions is to communicate and re¬ 
ceive information on subjects of great interest to all, we 
cannot but think that the grand and high principles which 
actuate worthy citizens, should lead them, by the exhi¬ 
bition of their own successful manufactures, to instruct, 
stimulate, and encourage those less informed than them¬ 
selves. 
Your committee consider a well managed dairy one of 
the most valuable sources of a farmer’s revenue. The 
product of a good cow, for a single season, in milk, 
butter, cheese, &c. may be safely estimated at more than 
thirty dollars. 
We forbear to give particular directions for making- 
cheese, referring you to the annexed statements of the 
competitors, whose success in obtaining the Society’s 
premiums is the highest .recommendation of the method 
pursued by them. 
C. N. Bement, P. N. Rust, 
E. R. Satterlee, B. P. Johnson. 
MESSRS. ALLEN’S STATEMENT. 
Number of cows kept, eleven. Cheese made from two 
milkings, in the English manner; no addition made of 
cream. For a cheese of twenty pounds, a piece of ren¬ 
net about two inches square is soaked about twelve hours 
in one pint of water. As rennets differ much in quality, 
enough should be used to coagulate the milk sufficiently 
in about forty minutes. No salt is put into the cheese, 
nor any on the outside during the first six or eight hours 
it is being pressed; but a thin coat of fine Liverpool salt 
is kept on the outside during the remainder of the time 
it remains in press. The cheeses are pressed forty-eight 
hours under a weight of seven or eight cwt. Nothing 
more is required but to turn the cheeses once a day on 
the shelves. H. & P. Allen. 
Duanesburgh, Jan. 17, 1842. 
MR. MARVIN’S STATEMENT. 
The milk strained in large tubs over night; the cream 
stirred in milk, and in morning strained in same tub; 
milk heated to natural heat; add color and rennet; curd 
bioke fine and whey off, and broke fine in hoop with 
fast bottom, and put in strainer; pressed twelve hours; 
then taken from hoop, and salt rubbed on the surface; 
then put in hoop, without strainer, and pressed forty- 
eight hours; then put on tables, and salt rubbed on sur¬ 
face, and remain in salt six days, for cheese weighing 
thirty pounds. The hoops to have holes in the bottom; 
the crushings are saved, and set and churned, to grease 
the cheese. The above method is for making one cheese 
per day. Daniel Marvin. 
Cooperstown, January, 1842. 
MR. HARDY’S STATEMENT. 
The number of cows kept is thirty-eight. Cheese 
made from two milkings—no addition of cream. The 
quantity of salt used was one tea-cupful to twenty pounds 
of curd, of common Onondaga salt. The rennet was 
prepared by soaking one rennet in a jar of five or six 
quarts, filled with salt and water. From one pint to one 
quart was used, according to the strength of the rennet, 
for a cheese of eighty or ninety pounds. The cheeses 
were pressed in a common wheel and lever press, and 
pressed two days. The cheeses were taken from the 
press, and rubbed with annatto, soaked in strong ley; 
then rubbed with whey butter, and turned and rubbed 
daily through the season with the same. 
Phineas Hardy. 
Le Ray, Jefferson Co., Jan. 10, 1842. 
REPORT ON WHEAT, RYE, AND BARLEY. 
The committee on wheat, rye, and barley, beg leave 
to report: 
That they exceedingly regret that they have been 
compelled to reject several applications for premiums, 
because the terms of the executive committee were not 
complied with. They regret it the more, because some 
of them would no doubt have received premiums—among 
whom were Elisha Pettibone, James Beaty, applicants^ 
for the premium on wheat, and Jay Pettibone for bar¬ 
ley. 
The first premium on wheat is awarded to George 
Schaffer of Wheatland, Monroe co., provided he amends 
his statement by furnishing, on oath, an actual survey of 
the lot. The amount of wheat raised was 300 bushels on 
7 1-2 acres, averaging 40 bushels to the acre. 
The first premim on barley to John W. Turnnicliffe, 
Richfield, Otsego co., one acre yielding 53 1-4 bashels 
of barley. The whole expense of raising this acre of 
barley is estimated at $12 50. 
The committee are desirous of expressing their thanks 
to the competitors for the above premiums. Their ex¬ 
ample is in the highest degree praiseworthy. They re¬ 
gret exceedingly that in so large a grain growing State, 
so few men could be found who either deserved or were 
desirous of obtaining the premiums of the State Society. 
Anthony Van Bergen, Olcott C. Chamberlin, 
W. Fuller, O. Hnngerford, 
John B. Dill. 
REPORT ON CORN, OATS, AND PEAS. 
The committee appointed to examinine and award 
premiums on corn, oats, and peas, beg leave to report: 
That they entered upon the duties assigned to them, 
and have first to express their regret that the applications 
for premiums were not more numerous. 
There were two applicants for premiums on corn, and 
your committee regret that the statements accompanying 
the applications were not more explicit, complying more 
strictly with the rules of the Society, as much useful in¬ 
formation might be derived therefrom. 
They award the first premium of $20 to William In- 
gells of Volney, Oswego county, for raising 142 bushels 
measure of shelled corn on one acre of land. 
And the second premium of $10 to J. F. Osborn of 
Cayuga county, for raising 144 bushels, weight 56 lbs. 
to the bushel, on one acre of land; but the mode of as¬ 
certaining the quantity was not wholly satisfactory to the 
committee. 
There were five competitors for oats, all very highly 
deserving of commendation. 
