PRODUCTS OF THE DAIRY. 253 



those long-legged and ugly-formod creatures wliicli formerly 

 engrossed all the attention of fowl growers. The great Shang- 

 hae excitement is evidently dying away, and very much to the 

 advantage of other varieties more worthy of consideration. 

 There were exhibited this year some very good specimens of 

 different varieties, but among them all there was no particular 

 en-try, which, in number and other respects, came fairly within 

 the rules entitling it to premium. 



The committee regret this falling off in one of the most 

 attractive departments of the exhibition, and in respectfully 

 inviting the society's attention thereto, they hope that such 

 action will be taken as will induce fowl fanciers and fowl raisers 

 to manifest greater interest in future exhibitions, by making 

 more liberal contributions of choice specimens. 



Thos. a. Denison, Chairman, 



PRODUCTS OF THE DAIRY.. 



ESSEX. 



Statement of Samuel Carlton. 



Y present for your inspection a box of September butter. 



Process op Making. — The milk is strained into tin pans and 

 set in a cellar prepared for the purpose, and stands from thirty- 

 six to forty-eight hours, according to the weather ; but the cream 

 is not suffered to remain on the milk after the milk is sour. 

 Churn once in five days. The buttermilk is worked out by 

 hand. The butter is salted to the taste. Salting by weight 

 does not make it equally salt, as tliere is a difference in the 

 strength of salt. Perfect cleanliness is very important ia 

 making good butter. 



Hayeehill, Sept. 25, 1855. 



