348 [Senate 



ly from the wall and cellar bottom, and in as dry and cool a place as 

 is possible. 



The samples of cheese exhibited, approached nearer to uniformity 

 in quality than was expected, and the committee had some difficulty 

 in satisfying themselves as to who was fairly entitled to the premi- 

 ums, but came to a decision after using their best judgment. 



They were glad to perceive that generally the samples exhibited 

 were not over salted nor scalded too much, the effect of either of 

 which is to render cheese dry and hard. There has been a manifest 

 improvement in the manufacture of cheese in the county in the last 

 five years; and the remark will apply with equal force to the article 

 of butter. Of this fact the committee are abundantly satisfied from 

 personal observation. The fact too, that dealers in butter and cheese 

 in the eastern States liaA^e, within the last few years, turned their at- 

 tention to the productions of this county especially, furnishes grati- 

 fying evidence of the improvement alluded to. It rests with the 

 manufacturers to see that they hereafter retain the demand from that 

 source; and if the improvement of the last six years is continued for 

 six years to come, the committee hazard nothing in saying that a de- 

 mand will be readily formed, and at home, for the productions of the 

 dairy in the county of Lewis. 



Annexed will be found a statement from each of the successful 

 competitors for the premiums on butter and cheese, of the course of 

 manufacture pursued by them, and they are respectfully commended 

 to the notice of all interested in the improvement of the manufacture 

 of butter and cheese. M. M. Norton, Chairman. 



Statement from 'NouMAi^ Gowby of Martinsburgh^ Lewis co. of the 

 manufacture of his Dairy of Cheese, which received the first pre- 

 mium of the Ag. Fair, held \Sth Oct., 1842. 



To Chas. Da van, Esq. Sec. Lewis Co. Ag. Society: 



My dairy of cheese, a sample of which 1 propose exhibiting, and 

 offering for the examination of the committee at the coming Fair in 

 this county, was made from 38 cows. The quantity made the past 

 season from them, was 14,500 pounds. My cows are stabled during 

 the winter, and fed with good hay, and about the middle of March 

 I commence feeding them provender made from oats, barley, &c. 

 ground, and continue feeding it until I turn them into the pasture. 

 I have two pastures adjoining each other, and during the summer I 

 keep them in one during the day time, and turn them into the other 

 at night. The day pasture has a good stream of water running 

 through it, with a number of shade trees in it. In the manufacture 

 of cheese, the following course is pursued: 



The comrjiencement of my cheese making is to have the proper im- 

 plements, and these in good order. Pails, tubs, strainers, and every 

 thing to be used about the dairy, I see that they are kept sweet and 

 clean. I find by careful observation, that unless these rules are ob- 

 served, cheese will not contain that good flavor that it may with an 



