23 



Darning, Miss Sadie Champlin, Otis, 



Mrs. A. E. Benton, New Marlboro, 

 Mending, Mrs. M. J. Busby, Monterey, 

 Drawn Work, Miss M. French, Sheffield, 



• Mrs. E. F. Barnes, West Stockbridge, 

 Miss Abbey Pixley, Great Barrington, 

 Darning, Minnie Ford, Stockbridge, 



Miss Minnie Piatt. West Stockbridge, 

 Committee. — Mrs. Frank O. Andrus, Miss Angie Rice, Mrs. Mary L. Rowe. 



BUTTER. 



Whole number of entries 8. 



Best twenty pounds Butter, Lester T. Osborne, Alford, $» 



Statement of the method by which the butter entered by me was manufac- 

 tured : 1st. Cream was raised by open setting, the milk standing twenty-four 

 hours, being kept at temperature of about 60. The cream stands until slightly sour 

 and then churned at a temperature of 60, the cream is washed down with a little 

 cold water as it is about, to come. After the buttermilk is turned off the butter is 

 washed with cold water and then taken up and salted one ounce of salt to each 

 pound of butter. After the salt is thoroughly worked in, the butter stands about 

 twelve hours when it is worked and packed for market. 



LESTER T. OSBORNE, Alford, Mass. 

 2d do., Mrs. Austin Holian, Sheffield, $7 



Milk set in ton quart cans, stands thirty-six hours, churned in Hopkin's 

 churn, one- half ounce of salt to the pound. Butter stands twenty-four hours then 

 worked and packed. Mrs. AUSTIN HOLIAN, Great Barrington. 



3d do., Mrs. E. B. Tyrrell, Egremont, $6 



This butter was made from grade Jersey cows, milk set in common shallow 



pans, after standing thirty-six hours was skimmed and churned in a dash churn, 



butter washed, salted about three-fourths of an ounce to a pound of butter. 



After standing twenty-four hours, then worked again and packed. 



Mrs. E. M. TYRREL. Egremont, Mass. 



4th do., D. W. Merrifield, Sheffield. $5 



This butter was made from Native cows, the milk set in a Moseley Creamery 



allowed to stand twenty-four hours, the cream when slightly acid is churned in a 



Stoddard churn and the butter salted with three-fourths of an ounce of salt to 



one pound butter. Butter is worked with a ladle and packed. 



D. W. MERRIFIELD, Sheffield, Mass. 

 5th do., J. L. Millard, Egremont, $4 



The butter offered by me for premium was made from the milk of Native 

 cows set in deep cans in running water. Cream taken off after standing twenty- 

 four hours, churned when slightly acid in dash churn. When it comes in grains 

 the buttermilk is drawn off, the butter washed in cold water, then laid upon 

 Reid's butter worker when three-fourths of an ounce of salt to the pound is 

 worked in. Allowed to stand twelve hours, worked again and packed. 



J. L. MILLARD, Egremont, Mass. 

 6th do., Mrs. L. Hulett, Sheffield, $3 



Care has been taken to keep the milk in a clean room, cows have been al- 

 lowed to eat no weeds. Temperature of cream when churned fifty-five degrees 

 Fahr. Butter was rinsed in pure water, salted very little, worked carefully to not 

 injure the texture. Mrs. L. HULETT, Sheffield, Mass. 



7th do.. J. J. Hart, New Marlboro, $2 



Common and Grade cows, made in Cooley Creamery and churned in Prize 

 churn. Three-fourths of an ounce of salt to pound of butter with no coloring. 



J. J. HART, New Marlboro, Mass. 

 8th do., B. F. Baldwin, Egremont, $1 



Milk set in pans, after standing from twenty-four to thirty-six hours skim- 

 med and churned in a dash chtirn, butter washed and salted one ounce of salt 

 to a pound of butter. B. F. BALDWIN, Egremont, Mass. 



Committee. — S. A. Hickox. Frank S. Pitcher, R. Bronson. 



