Report of Committees. 19 



Best specimen Bead Work, Miss Julia Day, Great Barrington, $3 



2d do., Mary Kenyon, Otis, (withheld) 3 



3d do., Miss Lizzie Decker, Egreinont, 1 



Best specimen Net Work, Mrs. M. L. Whitlock, Great Barrington, 3 



3d do, . Miss M. French, Sheffield, I 



Best specimen Darning, Miss S. Champlin, Otis, 2 



2d do., Miss Minnie Ford, Stockbridge' 1 



Best specimen Mending of Clothing, Mrs. H. T. Potts, Egremont, 2 



2d do., Mrs. E. Hulett, Sheffield, 1 



DISCRETIONARY, 



Buffett cover, Miss L. M. Joyner, Egremont, 1 



Hand made Tidy, Mrs. H. B. Rounds, Egremont, 2 



Lace Pillow Sham, Miss Lizzie Men-ill, Pittsfield, 1 



Lace Tie, Miss Annie R. Turner, New Marlboro, 1 



Knit Lace, Mrs. Sarah Hubbard, Great Barrington, 1 



Pillow Shams, Mrs. E. M. Freeman, New Marlboro, 1 



Lace, Miss Lizzie Decker, Egremont, 2 



Lace, Mrs. H. W. Wright, Great Barrington, 1 



Lambrequin, Miss S. Champlin, Otis, 1 



Game Bag, Mrs. C. P. Woodruff, West Stockbridge, 1 



Hand Bag, Mrs. George Mellen, Great Barrington, 1 



JOHN B. HULL, ) 

 Mrs. E. T. BEEBE, [-Committee. 

 Mrs. M. E. COWLES, ) 



BUTTER. 



Whole number of entries, 42. 



The Committee on Butter award as follows : 



Best twenty pounds, J. M. Mackie, Great Barrington, $8 



The butter I offer for premium was made from Jersey milk, which was set in 

 large pans, cooled by ice, in a Ferguson Bureau. The milk was skimmed after 

 having stood 36 hours. The cream was kept 24 hours for ripening, and was 

 churned in an oscillating churn at a temperature of 60 degrees. The butter was 

 washed by putting cold water into the churn, which was moved gently until the 

 buttermilk was rinsed out ; and then salt at the rate of half an ounce to the pound 

 of butter was worked in by hand lever with rolling pressure. After 24 hours the 

 butter was worked a second time until free from streaks, when it was packed. 

 J. MILTON MACKIE, Great Barrington, September 26, 1882. 

 2d do., Mrs. William I. Walker, Great Barrington, 7 



This butter was made from milk of half Jersey cows, the milk was set in com- 

 mon shallow pans, then after standing from twenty-four to thirty-six hours, was 

 skimmed and churned in an ordinary crank churn, then washed and salted with 

 three-quarters of an ounce of salt to one pound of butter. 



MRS. WILLIAM I. WALKER. 

 3ddo.,M. V. Thomson^ Monterey, 6 



This butter was made from native and grade Jersey cows. Milk set in Orange 

 County Creamery for 24 hour?, then skimmed and the cream allowed to stand 12 

 hours, and churned in Blanchard churn, washed in spring water, salted with three- 

 fourths of an ounce of salt to the pound. After standing three hours worked 

 with Reid worker and packed. M. V. THOMSON, Monterey. 



4th do., Miss Sarah Williams, Egremont. 5 



Butter made during the month of September. Milk from Grade Jersey cows, 



strained in eight-quart pans, and after standing from 12 to 24 hours, skimmed 



and churned in a dash churn, by dog power. Number of cows, 12. Salt, about 



an ounce to a pound of butter. MISS SARAH WILLIAMS, South Egremont. 



5th do. , B. F. Baldwin, Egremont, 4 



This butter made from a dairy of ten cows, Jersey grade, milk set in pans, 



