STATE AGRICULTURAL SOCIETY. 257 



BUTTER. 



REPORT OF COMMITTEE AT WATERTOWN. 



The Committee would respectfully report that they have per- 

 formed their difficult and laborious task, and that they have care- 

 fully examined all the butter offered, which was some 70 packages, 

 being many more than has been presented for many years, and 

 perhaps the most ever presented at any fair since the formation 

 of the Society. The Committee found great difficulty in deciding 

 on the merits of the different packages, but have done so accor- 

 ding to the best of their judgment. They regret that they were 

 limited in so few premiums, as many of the samples were first 

 rate; and only by a very close examination, after bringing all the 

 packages to a certain standard and reducing the number to about 

 12 or 15 as extra No. 1, and then re-examining and finally award- 

 ing the premiums. 



We would especially notice a jar of 10 lbs. of butter, made by 



a Miss A. 0. Bent, 10 years of age, of Sterling, Cayuga county, 



from the milk of a yearling heifer, commencing on the 2d day of 



August and ending on the 5th day of September. The Committee, 



after examining the butter and finding it of fair quality, think 



that she is deserving of great praise, and further to encourage 



others hereafter to habits of industry, feel at liberty to award her 



a silver cup, and by so doing hope to encourage her and others to 



try again, and take the Society's first premiums. 



M. M. SMITH, Lewis Co. 



R. P. BENTON, Boston, Mass. 



Committee. 



STATEMFJ^TS REQUIRED OF COMPETITORS FOR BUTTER PREMIUMS. 



1. At what time was butter made, and from w^hat number of 

 cows ? 



2. Wliat is the treatment of cream and milk before cliurning, in 

 winter and sumuKT — and wliy 1 



3. Wliat is the method of freeing the butter from milk? 



4. Do you use water in freeing tlic Initter, or not — and why ? 



5. What ({uantity of salt j)er pouuil, and the kind of salt used? 



6. Do you use salt]»eter or any other substance in making the 

 butter — and why ? 



[Ag. Trans.J Q 



