406 WISCONSIN AGRICULTURE. 



the show merited, and omitted in their report many articles of 

 real merit.] 



Class C. — No. 29. — Butter. 



Judges— Wm. Mulks, Whitewater; Mrs. Jas. Davis, Waukesha; 

 Mrs. S. B. Newcomb, Whitewater ; J. J. Son & Wife, Edgerton, 



Best jar June made butter, A. F. Hollister, Beloit, . 10 



Process of Making the Butter. 



One jar of butter, made in June, 1857, in the town of Beloit, 

 Rock county, as follows : Milk set in tin pans, on shelf, in cel- 

 lar, for 24 hours ; skimmed into cream jar ; churned three times 

 a week ; washed in well water when taken from the churn, and 

 salted as soon as washed free from milk, with common barrel 

 salt; one pound of salt being worked into sixteen pounds of 

 butter; which, after standing 24 hours, was worked again to 

 relieve it of brine, then left in butter bowl from twelve to 

 twenty -four hours; worked again and packed m jar, with a 

 damp cloth laid over until next churning was added. Have 

 used other salt without any injurious effects. No saltpetre or 

 other substance than salt has been used in this butter. 



There are six cows kept on the farm, and they were kept 

 solely on the grass of the prairie, at the time of making this 

 butter ; which was made and kept in the cellar up to the time 

 of taking to the fair. 



Beloit, Sept. 27, 1857. A. F. Hollister. 



2d best do, Mrs. H. J. Starin, Whitewater, 

 3d best do, Mrs. Joseph Spaulding, Harmony, 

 Best jar Fall made butter, P. A. Pierce, Janesville 

 2d best do, A. A. Keith, Johnstown, 

 3d best do, Moore Spears, Rrookfield, . 



7 

 5 

 7 

 5 

 3 



CHEESE. 



Best cheese, H. B. Trowbridge, Burlington, . . 10 



