462 WISCONSIN AGEICULTUEE. 



to 100° and poured back, and the morning's milk added, and tke 

 whole heat to 58°, the runnetthen added, and after the curd has 

 come and thewhej dipped oif, a portion of the whey is heat and 

 the cheese scalded at 105°, salted and pressed in a lever press — 

 time of pressing, 48 hours. The cheese is turned once while 

 pressing, and bandaged, taken to the cheese room and turned 

 every day. 



STATEMENT OF THE PEOCESS OF MAKING BUTTER BY ELI STILSON 



The butter presented by me, was made in the town of Osh- 

 kosh, the number of cows kept on the farm is 53. The cows are 

 kept partly on tame grass pastures, and partly on wild grass. 

 The milk is set in a cool airy milk-room. The butter is freed 

 from buttermilk, after churning by rinsing with cold water, and 

 salted with one ounce of ground dairy salt, to each pound of but- 

 ter — Ashton or Liverpool salt is preferred — the butter after stand- 

 ing 24 hours, is worked again and salted and packed. 



STATEMENT OF THE PROCESS OF MAKING BUTTER, BY MRS. JULIA 



HICKS, OF ALGOMA, 



This butter was made in the month of June. The cream set 

 till the milk was sour, then it stood about 12 hours before it was 

 churned. When taken from the churn it was washed and salted 

 sufficiently. The nest day tt was worked till it was dry. This 

 butter was made from two cows, kept on the openings. 



REPORT ON HONEY. 



The Judges award the first premium to John Eook, - - $100 

 " " " « 2d do to H. W. Nicholson, - Farmer. 



REPORT ON FRUITS. 



The number of entries of frait, far exceeded our expectations ; 

 all of which was of a very fine quality. That from the garden 

 of Mr. S. M. Hay, surpassed all others. It was very large, 

 handsome in form, and delicioas in flavor. There were not, 

 however, a sufficient number of varieties to entitle the owier to 

 your premium. 



