REPORTS OF COMMITTEES. 23 



PROCESS OF MANUFACTURE. 



I 



The milk, while warm from the cows, is strained into com- 

 mon tin pans and set into a clean, cool and well ventilated milk- 

 room, upon slats instead of board shelves, there to remain from 

 thirty to thirty-six hours, according to weather. The cream is 

 then taken off, put in stone jars, remembering to stir each time 

 new cream is added. Churn twice a week in a Rotary churn. 

 After the butter has come, it is taken from the churn, partially 

 worked and salted, one ounce to the pound, and after a suitable 

 time it is again thoroughly worked, weighed and lumped. I salt 

 my cows twice a week invariably, during the summer season. 



Statement of Theodore 8. Wood. 



The butter was made from a dairy of fourteen cows, one- 

 third of which are Jerseys, the rest, grade Durham. The milk 

 was set on racks in pans about three inches deep, standing about 

 thirty-six hours before skimming ; churn three times per week at 

 a temperature of 54 to 56 in warm weather and 60 to 62 in cool 

 weather. Salt, about one ounce to the pound. 



Statement of Mrs. Stillman Stone. 



This butter was made from the milk of seven Jamestown 

 cows ; set from thirty-six to forty-eight hours ; cream stirred daily 

 and a little salt added. Churned in Fyler's patent churn, and 

 moulded by hand into half pound lumps. 



FINE ARTS. 



BEST COLLECTIONS BY A PHOTOGRAPHIC ARTIST. 



The exhibition in this department by Mr. J. C. Moulton, was 

 quite extensive, and the only one. The photographs of Nathan- 

 iel Wood, Esq., Dr. Alfred Hitchcock, Rev. Geo. Trask, Mr. 

 Rodney Wallace and others, of life size, attracted much attention. 

 That of Mr. Wood, for lifelike expression and beauty of finish, 

 could hardly be excelled. The array of "little people" was 



