PRODUCTS OF THE DAIRY. 403 



cold season, sixty-two. It is almost impossible, when the butter 

 comes soft, to make good butter of it. The butter-milk should 

 be thoroughly worked out, and the sooner after churning the 

 better, for if suffered to remain in the butter it will soon become 

 rancid. The best machine that has ever yet been invented, is 

 woman's hand, although there are cold hands and warm hands ; 

 but the committee would not insinuate that the hand is always 

 a proper index of the heart. 



But to sum up the whole, good butter making consists : First, 

 cows that will give milk that will make yellow cream. Second, 

 good pastures, and the cows well cared for. Third, every thing 

 to be made sweet and clean connected with the dairy. Fourth, 

 the milk to be skimmed and the cream to be churned at a pro- 

 per time, right temperature, and well seasoned. 



Peter Fay, Chairman. 



HAMPSHIRE. 



From the Report of the Comtnittee. 



Cheese. — There were fourteen entries of cheese. The speci- 

 mens were all of fine quality. In the methods of making there 

 was but little variety among the successful competitors. 



No. 1. According to the statement, the milk is strained into 

 a kettle and rennet is added, after which it stands until the curd 

 separates from the whey. It is then dipped off and permitted 

 to drain, iintil dry enough to make into cheese. The same pro- 

 cess is repeated with next day's milk, when both curds are put 

 together, warmed, salted, pressed two days, and turned daily till 

 cured. 



No. 2. The night's milk stands in a kettle till morning, when 

 it is warmed and rennet is added sufficient to bring the cheese 

 in about an hour, when it is drained, pressed two days and 

 turned daily till cured. 



No. 3. The cream is taken from the night's milk, and warmed 

 with morning's milk ; then rennet is added sufficient to bring 

 the curd in an hour ; then it is scalded and drained till after- 

 noon, when it is put into the press. 



No. 4. Rennet is put into the milk when strained. The milk 



