sagadahoc society. 223 



Feom the Report on Dairy Products. 

 There were presented to the committee twenty-three lots of 

 butter, tlie larger part of which was of excellent quality, and 

 is highly commended. A few lots, however, could only be 

 called fair, owing in part to the manufacturers using salt alto- 

 gether too freely. This defect is noticed by tlie committee for 

 the benefit of the manufacturers, improvements in this particu- 

 lar being necessary, to afford a fair chance of success, in com- 

 peting for future prizes of the Society. Sixteen lots of butter 

 were really good, some of them deserving much praise. It was 

 by no means an easy task for the committee to make j^ selec- 

 tion. No premium, under the first class could be awarded, the 

 conditions presented by the Society as to furnishing informa- 

 tion respecting management of the dairy, not having been fully 

 complied with. 



JScj-aps gathered from Statements. 



Harriet E. Nickerson presented butter, which was made from 

 a dairy of three cows, kept in winter on meadow hay, and in 

 summer on common highland pasture. The- milk was set in a 

 milk cellar until sour. The cream taken oif, and when churned, 

 the butter is thoroughly washed in cold water; then salted and 

 put in the cellar to stand from twelve to twenty-four hours; 

 then it is worked over, packed down in layers, with fine salt, 

 loaf sugar, and saltpetre ; this mixture is well pulverized, and 

 consists of one table-spoonful of sugar to half a cupful of salt, 

 and one tea-spoonful of saltpetre. 



Isaac P. Tibbetts states that he has a dairy of three cows, 

 two grade Durham, and one Native. In winter usually feeds on 

 hay and water alone, except once a week gives some potatoes ; 

 but when short of good hay, he cuts it and mixes with meal or 

 shorts, and feeds it wet. Sets the milk twenty-four hours for 

 cream. Washes the butter in cold water as it comes from the 

 churn, till free from buttermilk, and seasons with salt, sugar 

 and saltpetre, in the proportion of one ounce of sugar and one 

 ounce of saltpetre to two quarts of salt, and of this mixture, 

 thoroughly worked together, an ounce is added to each pound 



