66 



Best ten pounds of butter ; Samuel Bro'W'n, Milwaukee. Diploma. 



" This butter was made on Tuesday, October 5tli. The cream being 

 gathered three days previous to churning. In summer the cream is kept 

 in a cool place, but in the winter it is kept where it will not freeze. The 

 cream is thoroughly mixed each time the milk is skimmed. Churning is 

 done at least twice a week. The butter, after churning, is washed in 

 water, until the water is clear from milk. Kothing but salt is used in 

 making butter. We use the best kind of fine barrel salt ; the quantity 

 used is as suits the taste. Eight cows are kept on the farm. The cows 

 have had no feed but grass during the summer and fall. 



Samuel Brown." 



Best one hundred pounds of cheese ; F. S. Eldred, Johnstown. Diploma. 



" My dairy numbers thirty-five cows, which are pastured upon timothy 

 and clover. My manner of making the three cheese exhibited, will be 

 seen by the following table : 



" My butter is made from the same cows and pasture — no cheese be- 

 ing made while we are making butter. Butter was made from the 28th 

 September to 4th October. Number of pounds made, eighty-four. Milk 

 is strained in pans and skimmed as soon as sour, then churned imme- 

 diately. Butter is washed until clear from milk, and then salted with 

 common salt. After standing twelve hours it is worked, at which time I 

 add one pound of crushed sugar, and one ounce of saltpetre to each 

 hundred pounds of butter. It is then packed in firkins so as to exclude 

 the air. 



F. S. Eldred." 



Fahrenheit, 



