144 MIDDLESEX SOCIETY. 



Butter. 



The following premiums were awarded on butter, viz. : — 



To Amos Wellington, Ashby, 1st premium, - $3 00 



William B. Harris, Woburn, 2d " - 2 50 



John F. Rice, Marlborough, 3d " - 2 00 



Abel Gleason, Wayland, 4th " - 1 50 



John Kimball, Littleton, 5th " - 1 00 



William B. Harris'' s Statement. 



The twelve pounds of butter, which I present as a specimen, 

 are from the milk of four cows in three days. The cream was 

 skimmed each day, and churned the third day. Two teacup- 

 fuls of salt were added, sufficient to keep the same. 



WoBURN, Sept. 17th, 1850. 



John F. Rice's Statem,ent. 



The box of butter presented by me for inspection, was made 

 from cream, taken from the milk, after standing thirty-six hours. 

 It was then washed in cold water and taken from the churn, 

 thoroughly worked, and salted with one ounce to the pound. 



Marlborough, Sept. 17th, 1850. 



Abel Gleasori's Statement. 



Immediately after the milk is taken from the cows, it 

 is strained into tin pans, which are placed in a cool, airy 

 room, where it remains from thirty-six to forty-eight hours. 

 The cream is then removed with care, and put into a stone 

 jar, and is carefully and thoroughly stirred every time more 

 cream is added. Our usual practice is to pour boiling water 

 into the churn, and let it remain fifteen minutes ; draw it off 

 and rinse the churn well in cold water. The butter is usually 

 about thirty minutes collecting. All the butter-milk is then 

 pressed out, and salt added, about an ounce to the pound. It 

 remains till the next morning, when the salt being dissolved, 

 will remove the remainder of the butter-milk, and the butter is 

 pressed over again for the market. 



Wayland, Sept. 17th, 1850. 



