PRODUCTS OF THE DAIRY. 259 



then salted to suit the taste ; the next day worked again and 

 lumped for market. No cold water, artificial coloring, or sweet- 

 ening is used. 



WORCESTER NORTH. 



From the Report of the Committee. 



The duties of the committee were important and of a delicate 

 character. They may be said to be peculiarly matters of taste, 

 about which, it is said, there can be no dispute, but about 

 which, of all things, there exist the greatest differences of 

 opinion. Bread, butter, cheese, pickles and honey are articles 

 which have about as close and intimate a connection with 

 human existence, as the infinite succession of sweets and acids 

 in our daily experience have in making up the sum of human 

 ha])piness. 



Of butter there was a fine display, both in quantity and 

 quality. Fifteen different lots were offered, and, although most 

 of it was good, and some- of it very excellent, the committee 

 found no difficulty in selecting those that seemed to them 

 entitled to premiums. 



E. Torre Y, Chairman. 



FiTCHBUEG, Sept. 19, 1855. 



Statements of George Miles. 



On Butter. — The milk is strained into tin pans, to remain 

 undisturbed from twenty-four to thirty-six hours. The cream is 

 then taken from it, and deposited in another tin vessel, to remain 

 two or three days, being careful not to close the vessel tight, and 

 to have the room well ventilated. The churning is performed 

 in the common flat churn, and the buttermilk expressed as thor- 

 oughly as possible, when it is taken into a tray and salted with 

 one pound of the best salt and one teacupful of refined, pulver- 

 • ized sugar to sixteen pounds of butter. It is then suffered to 

 remain for twenty-four hours, when it is again worked over and 

 lumped for market or packed in jars. 



Cheese. — We usually make but one curd in a day. The 

 night!s milk is strained into pans till morning, when the cream 



