PRODUCTS OF THE DAIRY. 395 



One word respecting salt for butter ; and in doing this, we 

 cannot do better than to repeat the remarks of the committee 

 in 1844. " Liverpool bag salt," say they, " should be rejected ; 

 it contains impurities and will not preserve the butter. Rock 

 salt, perfectly pulverized, and three-fourths of an ounce used to 

 a pound of butter, will preserve it well." 



The committee, in concluding their report, cannot withhold 

 their approbation of the society's rule, by which the names of 

 the applicants for premium are concealed until after the decisions 

 have been made. There is no longer any suspicion of favoritism, 

 and the poet's thought is applicable even here — 



" Honor and shame from no condition rise ; 

 Act well your part, there all the honor lies." 



Under an oifer of premium by the society last year, relating 

 to milk, as a dairy product, the committee are happy to have 

 received a statement from William R. Putnam, of Danvers. 

 It is an interesting and important document, and will be found 

 following the usual statements relating to butter and cheese. 

 As Mr. Putnam has conducted his experiment so satisfactorily, 

 and so perfectly within the rule prescribed by the society, 

 although there is no competition, the committee awarded to him 

 the first premium. 



D. Choate, Chairman. 



Statement of Sarah L. Ridg-eivai/. 



I present for your inspection, 16 pounds of September butter. 



Process of making : The milk is strained into nicely scalded 

 tin pans, and allowed to stand thirty-six hours in a well venti- 

 lated cellar, when it is skimmed into tin pails, and stirred 

 morning and evening for two or three days, as most convenient ; 

 when it is churned and well washed with cold water, and salted 

 to taste. After standing a sufficient length of time for the salt 

 to dissolve, it is well worked, more salt added, if needed, as 

 some will naturally work out, and then made into balls for the 

 market without coloring or ornament. If the weather is quite 

 warm I use the ladle to work it with, if not, the hands. 



