No. 105.] 



109 



The specimens submitted for examination, were not only numer- 

 ous, but without exception, of excellent quality, entitling the com- 

 petitors to great praise for so near an approximation to perfection. 



Among so many lots in which so little of fault could be detected, 

 it was attended with some difficulty to discriminate between the par- 

 ties concerned. 



For the first class of prizes, only five competitors entered speci- 

 mens and only three of them were accompanied with statements in 

 conformity to the published regulations ; hence the object of your 

 society in offering prizes for the best results, from a given number in 

 cows in a limited time, has not been as fully obtained as would be 

 desirable. The following is condensed from their statements : 



BREED OF 

 COWS. 



Native. 



Dur. T>ev. and 



Native. 



Full blood 

 Durhams. 



Mixed blood, 

 i and | Dur- 

 ham with Na- 

 tive. 



QUANTITY OFQTTANTITY OF 



MILK IN ONE 

 DAY. 



BUTTER IN 

 THIRTY DAY 



77| quarts. 217 pounds. 

 1571 pounds. 



48 quarts. 

 96 pounds. 



1023 quarts. 

 217 lbs. 13 oz. 



52 quarts. 

 115 pounds. 



120 pounds. 



202 pounds. 



Quantity not 

 stated. 



METHOD OF CONDUCTING THE DAIRY. 



Sets milk in tin 36 to 48 hours, churns 

 cream with one pint strippings from each 

 cow ; uses no water in separating the 

 butter from the buttermilk; Liverpool 

 salt to suit the taste. 



Sets milk in tin till it sours, churns cream 

 only no water used ; common salt 1 to 16. 



Sets milk in tin till it sours, churns cream 

 only, no water used, ground rock salt to 

 suit the taste. 



Sets milk in tin till it sours, churns cream 

 only, water is freely used to separate the 

 buttermilk; common salt to suit the 

 taste. 



For the second and third classes of prizes, there were twenty-one 

 competitors, only sixteen of whom favored the committee with the 

 requisite statements ; from which we learn that the general course 

 pursued in the management of these dairies is similar, varying only in 

 some of the minor details; these circumstantial variations are found to 

 exist so irregularly, that it seems impracticable to classify or compare 

 them with the relative grades of quality, as appeared upon examina- 

 tion of the specimens, so as to arrive at a just conclusion in regard to 

 the influence of these circumstances upon the quality of the samples. 



One point is well established, that good butter is made without 

 mixing any substance or ingredient, except salt. But one of these 

 statements admits the use of any thing else, and that of only eight 

 ounces of loaf sugar to a firkin of butter. 



It is generally agreed that the cream should have from thirty-four 

 to forty-eight hours to rise, set in a room of medium temperature ; 

 when churned the buttermilk carefully separated as soon as the state 

 of the butter will admit, and then secured from the contact of the 

 air. 



E. W. BATEMAN. 

 E. RHOADES. 

 H. PLATT. 



Committee. 



