Best single cheese ; A. Smith, Troy. Diploma. 



" This cheese was m^de in the latter part of June. My dairy is a small 

 one, consisting of but ten cows. In making cheese, immediately after 

 the curd has formed, we cut it up, and as soon as the whey rises, we dip- 

 oflf a portion of it, and put it into a kettle, heating it to about 100® Fah.,, 

 when it is poured back gradually into the curd. After stirring it well^ 

 we put it into a strainer, and let it stand until morning. The morning's 

 milk goes through the same process, and then the cheese goes to the; 

 press-thus making one cheese every day. Augustus Smith." 



FLOUR, MEAL, SUGAR AXD HONEY.— Xo. of Entries, 16. 

 Judges. — Harrison Ludington, Milwaukee: C. Comstock, Milwaukee ; 



Best barrel of flour ; B. A. Jenkins, Genesee. Diploma. 



Second best barrel of flour ; Jacob Brooks, Beloit. Bronze medal. 



Best barrel of spring wheat flour ; Samuel S. Reed, Kenosha. Certifi- 

 cate. 

 Best ten pounds of hopey ; P. H. Brown, Milwaukee. Bronze medal. 



GRAIN AND SEEDS.— No. of Entries, 48. 



Judges. — John Galbraith, Mukwonego ; B. A. Jexkins, Genesee ; 

 William Wilkinson, . 



Best sample of winter wheat ; Joseph Dibley, Oak Creek. American 

 Muck Book, and 8 1 . • 



" This wheat was sown after barley, and three and one-fourth acres 



were grown. The land was manured with rough manure from the yard. 



I finished ploughing the land on the first day of September. The wheat 



was prepared for sowing by being soaked in brine, and afterward spread 



out to dry ; about two bushels were sown to the acre. I finished sowing 



on tlve 3d of September. The wheat was cut July 25, 1852, and 



threshed August 29, 1852. It yielded twenty-seven bushels to the acre, 



being somewhat less than the yield of last year, which was an average of 



thirty-one bushels of the same kind of wheat. ^ -n ,, 



■' JosEPU Dibley. 



5 



