^14 [AsSExMBLT 



The three tubs presented were made between the first and fif- 

 teenth days of October last past. 



All of which is respectfully submittedj 



JOSHUA BALLARDj 2i>. 

 Bated Cortlandville^ Feb, 5, 1853. 



H- WoRDENj Lee, Onexda Co, 



Mtthod of ^lanufacture. 



I milk ten cows, and give them only grass and hay, summer 

 and winter. The milk, as soon as taken from the cow, is strained 

 into pans, and set in the cellar. The cream is skimmed as soon 

 as there is appearance of souring, and churned with a dash 

 churn. The milk is worked out with the ladle without washing^ 

 and packed in white ash tubs. I salt at the rate of one ounce to 

 the pound, with Ashton Liverpool [ salt, a fine cloth is put 

 on the top of the butter, when the tub is filled and covered 

 with wet salt, 



H. WORDEN. 



Cheese, — Moses Eames, Rutland, Jefferson County. 



Method of Manufacture, 



The three cheeses on exhibition were made from the milk o 

 forty-six cows, on the 14th, 15th, and 16th of June, 1852, 



My manner of manufacture is thus i the milk drawn at night is 

 placed in a tin vat, around which is one of wood, with a space of 

 one inch, into which cool water is kept running all night. In 

 the morning the cream is removed from the surface, and steam is 

 applied through a pipe to the water, by which the milk is warmed 

 to eighty-eight or ninetydegrees, the morning milk being put in 

 with the same. 



The cream is now warmed, and put into the milk. The ren- 

 net and annatto is then put in, and the whole suffered to stand 

 for one hour or more ; then it is cut with a wooden kfiife into^ 

 small pieces, and left to harden for thirty minutes, it is then care- 

 fully broken up by hand, and is again warmed to ninety-four 

 degrees, and left to settle for fifteen or twenty minutes, the whey' 



