140 WISCONSIN AGRICULTURE. 



and in order to have nice butter it must be churned steadyily and 

 moderately. After the butter is well gathered, it is removed to a 

 wooden bowl, that has been wet with hot and then cold water. 

 The butter-milk is then carefully removed with the ladle ; if the 

 butter is very soft, I work it with cold water, never more than 

 twice, and always careful not to mix it too much ; then add to 

 every pound of butter 1 1-2 ounces of fine, dry table salt; work 

 it well in, and set it away from 12 to 20 hours to let the salt 

 disolve ; then work it the second time, and until every particle 

 of butter-milk can be removed. Care should be taken nol to 

 work butter too long, for it makes it salvy, nor wash it too 

 much, as it destroys the sweet flavor. The butter is now ready 

 to be made into print ; when it is taken from the stamp it is 

 placed in a pail of cold water a short time to harden ; it is then 

 put into a stone jar of strong brine, which will not penetrate 

 the butter in the least. This is the true way of keeping but- 

 ter sweet the year round. The brine can be scalded occasionally 

 to keep it sweet in hot weather ; keep the butter immersed. 



2d best do, Mrs. C. A. Lewis, Waterville, . . - $ 7 

 8d best do, Mrs. P. F. Boss, N. Prairie, ... 5 



Best 3 cheese, M. Jones, Ft. Atkinson, . . . 10 



Class B. — No. 26. — Honey. 



Best box of honey, E. G. Needham, .... $3 



2d best do, L. Kennedy, 2 



Best bee hive, L. Kennedy, 2 



Class B. — No. 27. — Grain and Seeds. 



Judges. — Wm. P. Merrill, Geo. McKerrill, L. Coleman. 



Best sample white winter Blue Stem, G. H. Lamberton, 3 



2d best do., D. Merrill, 2 



Best sample Spring do., (Golden Drop,) T. C. Dousman, 3 



2d best do., L. Rawson, ...... 2 



Best Oats, white Scotch, E. C. Sage, .... 2 



2d best do, Poland, G. P. Peffer, 1 



Best Rye, J. T. Walkin, 2 



