79 



Best brooms ; William Mulks, Whitewater. Diploma, 



Best threslaing machine ; M. Hughes, Kenosha. Diploma. 



Best tread power threshing machine ; J. J. Case, Racine. Diploma. 



Best hay cutter ; A. Henderson, Johnstown. Diploma. 



Best portable mill ; M. Millard, Lake MiUs. Diploma. 



Best soap; E. D. Ladd, Milwaukee. Diploma. 



DAIRY.— No. OF Entries, 7. 



Judges. — Martin Webster, Waushara ; James Reynolds, Burlington ; Rufus 

 King, Milwaukee ; 0. W. Norton, Janesville; James T. Saxby, Reedsburgh. 



Best butter ; J. Cory, Bachelor's Grove. Diploma. 



J. Cory's Statement: 



Bachelor's Grove, Rock Co., Dec. 21st, 1851. 



Dear Sir — In compliance with the request contained in yours of the 1st of 

 December inst., that I would communicate to you for publication, the process 

 used in making the butter exhibited by myself at the late State Fair. I will say, 

 that it gives me pleasure to do so, and I will, to the best of \n.j ability, endeavor 

 to perform this service. 



The cows, fi-om which the samples of butter above alluded to were made, were 

 kept at that time on timothy pasture with other feed ; they are six in number, 

 and are all of what are termed the native breed of this country. 



The milk, when drawn from the eows, is strained into tin pans, and placed in 

 a cool cellar, where it is allowed to stand until it becomes thick, or " clabbered," 

 when it should be churned immediately, for if it is allowed to stand long after 

 this time, the cream wdll become sour, and the butter will be rancid. We churn 

 the milk and cream together, and usually churn from three-quarters of an hour 

 to an hour; and use a dash churn that ^Yill hold one barrel — fill it about half 

 full of milk, and, in warm weather, add from one to one and one-half pails full 

 of cold water before we commence churning, and add more before the churning 

 is finished, in order to thin the milk so as to get it all out of the butter. If the 

 milk should be too cool during the churning, which may be known by its 

 *' frothing," add a little warm water. We use no thermometer, and therefore 

 cannot tell the exact temperature that may be necessary in making butter. 



We use " dog power," with the inclined wheel, for churning, and sometimes use 

 a sheep on the same wheel — either answers the purpose well. When the churn- 

 ing is done the butter is taken out and washed through two waters, and salted ; 

 the salt is worked in a little ; it is then set by until the salt has had time to dis- 

 solve, when it is worked over with a hand ladle until all the buttermilk i& 



