No. 63.) 347 



LEWIS COUNTY AGRICULTURAL SOCIETY. 



The undersigned, President of the Lewis County Agricultural So- 

 ciety, reports as follows: 



The printed sheet herewith sent, contains the constitution and by- 

 laws of said society, with a list of premiums, &c. The other papers 

 contain all the reports and statements which have been received from 

 applicants, &c. 



The Society held its first annual fair in the village of Martins- 

 burgh, on the iSth day of October, 1842, and awarded premiums 

 ao-reeable to the printed list, with some additions, to the amount of 

 $140. It has been very difficult to excite an interest in the subject 

 of the Society in the minds of the citizens; and yet the first fair was 

 pretty well attended, and a favorable impression made upon the pub- 

 lic mind, and some degree of enthusiasm kindled up. Enclosed you 

 will find the report directed to be made to the Comptroller, which, 

 after examining for your information, you will please transmit to the 

 Comptroller's office. Clemence Whitaker. 



Martinsburgk, Dec. 28, 1842 



Report of the Committee on Butter and Cheese. 



The committee apointed to examine specimens of butter and cheese 

 at the Agricultural Fair, held at Martinsburgh, Lewis county, on the 

 18th October, 1842, report, that the number of specimens of butter 

 offered for inspection was about 20, and of cheese, 15. 



In reference to the quality of the butter exhibited, the committee 

 remark, that with few exceptions, it was deficient in one respect, viz: 

 the buttermilk was not removed thoroughly. This is a great defect 

 in the manufacture of butter. The flavor is injured by it, and cer- 

 tainly it becomes rancid much sooner than when it is thoroughly re- 

 moved. Some of the specimens exhibited were, in the judgment of 

 the committee, oversalted, and two or three samples had evidently 

 been worked so much as to become salvey. 



The committee would recommend to persons engaged in the manu- 

 facture of butter, the observance of the following as important rules: 



1st. Every particle of buttermilk should be removed. 



2d. Great care should be taken in salting, that no more salt be put 

 in than will dissolve readily, and if the ground or fine salt be used, 

 (which is preferable,) more care will be necessary than in using the 

 coarse, or an undue quantity will be used. 



3d. In working the butter, too much care can not be observed, or 

 it will be overworked and become salvey. 



4th. It is recommended that each dairyman be particular to see that 

 the tubs used are made of timber thoroughly seasoned, and that they 

 are well and handsomely made, and of uniform size. 



5th. That the milk room be kept sweet, and the rack be used in- 

 stead of shelves, and that it be well ventilated, and finally, after the 

 ubs are filled, they be kept on timbers in the cellar, removed slight- 



