PRODUCTS OF THE DAIRY. 265 



Speaking of Great Britain, a writer whose opinion is entitled to 

 great respect, says : "In every district where fine butter is 

 made, it is universally attributed to the richness of tlie pastures, 

 though it is a well-known fact, that, take a skilful dairy-maid 

 from that district into another, where no good butter is usually 

 made, and where, of course, the pastures are deemed very un- 

 favorable, she will make butter as good as she used to do ; and 

 bring one from this last district into the other, and she will find 

 that she cannot make better butter there than she did before, 

 unless she takes lessons from the servants or others whom she 

 finds there." The " peculiarly rich and delicate flavor " of the 

 butter of the Highlands of Scotland this writer ascribes not to 

 the " old grass on which the cows feed in those remote glens," 

 but to the process of working. He observes, in this connection, 

 that cream from the milk last drawn from the cow is as supe- 

 rior in quality to that from the milk first drawn, as in quantity 

 — an argument for thorough milking, if there were no other. 



" The particular nature of Bretagne butter, whose color, 

 flavor and consistence are so much prized, depends," says a 

 French writer, " neither on the pasture, nor on the particular 

 species of cow, but on the mode of making." 



It is not, of course, meant to be asserted by your committee, 

 that there is no difference in animals, nor in food or pasturage, 

 affecting the quality of the butter produced by them ; but they 

 are desirous of drawing attention to improved modes in the 

 making, for which there is certainly room. 



Of the best produce of butter on a farm, for four months, with 

 accompanying statements, quantity as well as quality being 

 taken into view, the committee regret to say, that there was this 

 year no presentation. 



A. Lamson, Chairman. 



PLYMOUTH. 



From the Report of the Committee. 



The committee on products of the dairy have attended to the 

 duty assigned them, and beg leave to report that the contribu- 

 tions are unusually large, and manifest an increasing interest 

 in this department. 



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