29 



BUTTER 



Whole number entries, 45. Butter, 45. 

 Best twenty pounds of Butter, Mrs. E. M. Tyrrel, Egremont, $8 



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

 pans. After standing thirty-six hours was skimmed, then churned in a dash churn, 

 butter washed and salted, about three fourths of an ounce to one pound of butter, 

 after standing about twenty-four hours, then worked with a ladle and packed. 



Mbs. E. M. TYRREL. Egremont, Mass. 

 2d do., Mrs. J. A. Kline, Egremont, $7 



Our dairy consists of Short Horns and grade Jerseys, the milk is set in deep 

 cans placed in ice water. After standing twelve hours the cream is taken off and 

 brought to a temperature of sixty degrees, is then allowed to stand until slightly 

 acid, and churned in a Davis swing churn. The butter is thoroughly washed 

 while in the granular form and three-fourths of an ounce of salt, added to each 

 pound. Mrs. J. A. KLINE, Egremont, Mass. 



yd do., Mrs. Dwight W.Merriffield, Sheffield, $6 



The milk is set in a Moseley Creamery. After standing twenty-four hours the 

 eream is taken off and when slightly acid is churned in a Stoddard churn, the 

 butter salted with three fourths of an ounce of salt to the pound, after standing 

 twelve hours is worked with a ladle and packed. 



Mrs. D. W. MERRIFIELD, Sheffield, Mass. 

 4th do., Mrs. M. V. Thompson, Monterey, $5 



The milk from which this butter was made was set in open pans, cream 

 raised in thirty-six hours and allowed to stand twelve hours after the last skim- 

 ming of cream was added, churned in Blanchard churn, washed once in spring 

 water at sixty degrees, salted on Read butter worker and allowed to stand three 

 hours, then worked and packed. About three-quarters of an ounce of salt was 

 used for a pound of butter. The milk was from grade Jersey heifers. 



Mrs. M. V. THOMPSON, Monterey, Mass. 

 5th do., Mrs. Orrin E. Clark, Sheffield, $4 



This butter is made from grade Jersey cows, set in shallow pans twenty-four 

 hours, churned in a Blanchard churn, salted by guess with Onondaga dairy salt. 



Mrs. O. E. CLARK, Sheffield. Mass. 

 6th do., A. J. Freeman, New Marlboro, $3 



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 thirty-six 

 hours, churned, when slightly acid, in a Stoddard churn. Buttermilk is drawn off, 

 butter washed in cold water, then laid upon a Cunningham butter worker and one 

 ounce of salt to the pound is worked in. Allowed to stand twelve hours, then 

 worked again and packed. A. J. FREEMAN, New Marlboro, Mass. 



7th do., Mrs. O. W. Judd, Egremont, $2 



This butter was made from the milk of native cows, being set in common tin 



pans ; cream taken off before milk soured ; churned in a Blanchard churn, washed 



until the water was clear ; salted one ounce to a pound. Worked with a butter 



ladle. Mrs. O. W. JUDD, South Egremont, Mass. 



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



Milk set in pans standing thirty-six hours, skimmed, and churned in a barrel 

 churn. Butter washed and salted, one ounce of salt to a pound of butter. 



Mrs. B. F. BALDWIN, South Egremont, Mass. 

 Committee.— F. S. Pitcher, F. A. Palmer, C. J. Burget. 



CHEESE. 



Whole number entries, 12. Cheese, 9 ; Sage Cheese, 3. 

 Best twenty-five pounds of Cheese, Jerome Crittenden, Tyringham, $5 



2d do., Mrs. E. H. Slater, Tyringham, * 



3d do., Mrs. W. J. Clark, Sheffield, 

 4th do., Mrs. Orrin E. Clark, Sheffield, 



5th do., Mrs.O. W. Cone, Sandisfield, * 



Committee.— E. E. Barnes, Geo. Kellogg, J. W. Ford. 



