No. 112.] 437 



Woolworth, 2d, Cornwall Woodworth, 3d, Leonard Pitcher, 4th, 

 Alexander BiDgham. 



With regard to cheese the committee are of the opinion that 

 great improvement has been made both in the process of manu- 

 facture and mode of curing. New dairy houses, much larger and 

 more convenient, have taken places of the old, all of which exhibit 

 neatness. And it is particularly gratifying to the committee as well 

 as to all dairymen to know that Lewis county ranks as one of the 

 first in the State. The committee think that Wm. W. Smith's dairy 

 ranks as one of ihe first in the county, but owing to a rule of the 

 society, that competitors who have received the first premium 

 the preceding year, should not compete for first premiums on 

 articles in the same class; the committee award the following 

 premiums ; best cheese to George W. Henry, Martinsburgh -, 2d 

 best, S. D. Mason, Martinsburgh ; 3d best, Ezekiel Collins, 4th 

 best, Ellis Cook, Denmark. 



Edwin Woolworth'' s raode of manufacturing butter. 



The milk is set in the pans, in warm weather in the cellar ; 

 in cold weather in a room above the cellar ; I skim the milk in 

 hot weather as soon as it thickens, in cold weather as soon as the 

 cream is sufficiently raised, in from 2 to 2| days ; churn in a dash 

 churn by dog power; take the butter from the churn with a ladle, 

 rinse in cold hard water, in two waters if there are no white caps, 

 if there are any, rinse till they are out. It is then salted with 

 Ashton salt thoroughly incorporated with the butter at the rate 

 of 1-J salt to 25 lbs. of butter. No other substance used : set it in 

 the cellar, next morning slightly worked and packed; during 

 spring and iall, churn in the morning, pack in theevening, cover 

 it with a cloth wet with strong brine then with salt to keep out the 

 air. The tub is prepared by putting one pail of boiling water in 

 and putting the cover on, letting it stand until it is cold, then fill 

 the tub with brine, let it stand and soak three days, then rinse it 

 out and rub with salt. 



G. W. Henry^s mode of mnking cheese. 



My cheese is made from two milkings, the milk is brought to 

 the temperature of 8(3 degrees, then annatto is added, afterwards 

 rennet enough to make a curd ready fur cutting in one-halt or \ 

 of an hour. It is then cut in pieces one inch square and left to 



