45 



night, then work it over, weigh it out into pound hnnps ready 

 for market, in the same shape in which it is to-day offered for 

 premium. 



STATEMENT OF JOSEPH HALE. 



To THE Committee on Dairy. — G-entlemen : — I oi^'er for 

 premium sixteen pounds of butter. This is a sample of forty- 

 two pounds made from tlie milk of seven cows in one week. 

 Feed, common pasture and corn fodder, no grain. The cows 

 are Ayrshire, Jersey, Durham and Native, all good cows for 

 butter, which I consider more essential than breed, although I 

 think a cross of Ayrshire and Jersey would be my preference. 



Process of making — strain into well scalded pans, milk not 

 over three inches in depth. Let it stand from twenty-four to 

 thirty-six hours, according to the weather, (careful to skim the 

 cream before the milk turns.) Stir the cream daily, and keep 

 in a cool room. When put into the churn add about a pint of 

 cold water, or a small piece of ice. When churned, taken and 

 worked by hand, salted, a little less than an ounce to the pound, 

 let it stand twenty-four hours, work it over, (careful to get out 

 the butter-milk,) then weigh into pound lumps, and with clap- 

 pers form as presented for premium. 



BREAD AND HONEY. 



Your Committee, after testing the fifteen specimens of Bread 

 exhibited, award the following gratuities, viz. : 

 To Edith B. Jones, Gloucester, $3. 

 To Mrs. N. E. Ladd, Groveland, $3. 

 To Mrs. John C. Calef, Gloucester, $2. 

 To Mrs. D. H. Stickney, Groveland, $2. 

 To Miss Laura N. Pool, Rockport, $3. 

 To Mrs. Abby A. Herrick, Gloucester. $1. 



