MAINE STATE SOCIETY, ly^ 



being two and the other three years old, and each raising a calf 



until eight weeks old, three hundred and sixty pounds of butter 



from the time they " came in," in March and May, to the close of 



the year 1856. • 



James M. Carpenter. 



Horace Jose of Dexter, Vv^ho obtained the third premium, showed 

 certificate from a marketman that he had sold for him from his 

 dairy of nineteen cows, one thousand six hundred and ferty-two 

 pounds during June, July and August — averaging about eighty-six 

 and one-half pounds per cow. Keeps his cows on hay and straw in 

 •winter, with some provender before calving — on high ground pasture 

 in summer. 



Artemas L. Barton of Dexter, obtained the first premium on 

 greatest quantity of cheese per cow during the season, from June 

 1st to last of August ; being, from a dairy of nineteen cows, one 

 hundred and seventy-six and one-half pounds each in three months, 

 and supplying a family of fourteen with milk besides. 



Lorenzo J. Peabody of Levant, who obtained premiums on both 

 butter and cheese, (statement on butter not found.) says his dairy 

 consists of seventeen cows and five heifers; his mode of making 

 cheese "is to set the milk warm from the cow; put in sufiicient 

 rennet to bring it to a curd in fifteen minutes ; let it stand one 

 hour ; cut the curd in the tub about an inch and a half square ; let 

 it stand till it is sufiiciently settled to dip into a basket ; when it is 

 well drained slice it and pour scalding water on it ; drain it again, 

 then slice it again and lay it on boards to cool ; then pass it through 

 the cutter* ; add two ounces of salt and one tea spoonful of salt- 

 petre to every twelve pounds of curd ; mix it well and put it into a 

 slow press and increase the pressure till it is well pressed ; when 

 taken from the press, fit the cloth to the cheese ; dip them in hot 

 butter and sew them up ; turn and dress them every day until cured 

 for market." 



Stephen Steward of Newport, obtained gratuity for greatest 

 amount of cheese per day made from the milk of two cows, being 



* Made by the Shakers at Canterbury, N. H. Costs $3, and will cut the curd in an. 

 eighth of the time required to do it with a knife. • 



I 



