318 PLYMOUTH SOCIETY. 



only regret that they had not more funds to distribute, though 

 the sum placed at their disposal was liberal for such exhibitions 

 as we have had in former years. There were twenty-seven 

 entries of butter, and thirteen of cheese ; and the committee 

 feel warranted in the assertion, that there was not presented of 

 either, any specimen that any member of the society would 

 have rejected from his table. All had the appearance of hav- 

 ing been made with care and skill, and was put up in good or- 

 der, and with much neatness and taste. 



There was awarded, among other premiums, 



To Anna W. Wood, of Bridgewater, 1st premium, on 



butter, |3 00 



Hannah W. Basset, of Bridgewater, 1st premium, on 



cheese, - - - - - - - - -4 00 



PHILO LEACH, Chairman. 



Anna W. Wood's Statement. 



I strain my milk in tin pans and set it in a cool room. Let 

 it stand a sufficient time for the cream to rise, then skim and 

 churn it in a stone churn. When it is well separated from the 

 butter-milk, take it out and rinse it in cold water ; then add a 

 little more than one ounce of ground rock salt, mixed with a 

 small quantity of pulverized white sugar, to a pound of butter. 

 I then set it in a cool place until the next morning, when I 

 work it over and make it into balls, and pack it in a stone pot 

 closely covered. 



Hannah W. Basseifs Statement. 



When the milk comes from the cows at night — we have had 

 four this season — I strain it in pans. The next morning I put 

 the milk into a tin kettle, stirring in the cream and warm it 

 to blood heat ; then strain in my morning's milk and put in the 

 rennet. Let it stand half an hour, in which time it has suffi- 

 ciently come to cut the curd in the kettle, when I let it remain 



