MIDDLESEX SOCIETY. 169 



Butter. 



There was awarded for Butter : — 



To Ephraim Sawtell Groton, 1st premium, - ^3 00 

 William Farrar, Carlisle, 2d " - 2 50 



Nathan Brooks, Acton, 3d '' - 2 00 



Geo. K. Carter, Billerica, 4th " - 1 50 



Henry Holden, Acton, 5th " - 1 00 



But as in no instance, did the competitors comply with the 

 printed rules of the society in furnishing certificates, the com- 

 mittee recommend that the premiums be withheld until the 

 regulations be complied with. 



Ephraim SaictelVs ^talement. 



I keep five cows, and have given them, during the summer, 

 half a pint of salt apiece, weekly. They have had recently 

 nothing more than their usual feed, excepting a few stalks of 

 southern corn. My milk is strained into cold tin pans, and 

 placed on the shelves of a milk room, (situated on the north 

 side of the house,) having a brick floor and plastered walls. It 

 communicates with a cellar beneath by a stairway, which ren- 

 ders it a cool room in summer. At this season of the year 1 

 keep the milk five meals, but prefer skimming it before it be- 

 comes thick. The cream is not stirred after being taken off, 

 but is preserved sweet by sprinkling salt over it. After the 

 churn is well rinsed with cold water, the cream is put in. 

 The butter is salted in the proportion of a pint of salt to twelve 

 pounds, and thoroughly worked over until it is free from milk. 

 I then let it remain until quite cold, when it is worked over a 

 second time and shaped into lumps for the market. 



Groton, October 9th, 1849. 



Henry Holdert's (Statement. 



The butter that I presented for inspection, was made from 

 the milk of ten cows. I have sold my night's milk this sea- 

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