This sample was taken from a lot of 450 pounds churned 

 at one time. 



Signed J. H. Bickford, Butter-maker. 



Second Award. C. G. Britton's proprietary Creamery, milk 

 from mixed breeds set in Cooley Creamer, cream ripened eight- 

 een hours at 66° and churned at 65" in Davis churn, washed 

 when in granular form in water at about 50°, Lever worker us- 

 ed, Genesee salt and Fletcher's butter color used. 



Signed C. G. Butler, Keene, N, H. 



Third Award. Hanover Creamery Co-operative, milk 

 gathering, milk from mixed breeds, run through DeLaval Sepa- 

 rator, cream ripened about twenty four hours at about 60"^ 

 churned in Blanchard churn, washed when in granular form in 

 water at 60°, worked with Blanchard worker, salted with Hig- 

 g^r!S salt and colored with Hansens butter color. 



Signed Henry Cummings, butter-maker. 



PRIVATE DAIRY. 



First Award. W. D. Baker. Milk from Holstein-Jersey 

 cross, set in Lincoln Channel Can creamer, cream ripened 

 twelve hours at 75°, one quart of butter-milk was added to the 

 cream to assist in ripening, churning was done in Davis churn, 

 cream at a temperature of 66'', worked in granular form in wa- 

 ter at 50"^. No color used. 



Signed W. D. Baker. 



Second Award. L. T. Hazen. Milk from Jersey cows, 

 run through DeLaval Separator, cream ripened thirty-six hours, 

 and churned at 62" in Box churn, washed in granular form with 

 water at 50^, Ashtons salt and Hansens butter color used. 



Signed L. T. Hazen. 



Third Award New Hampshire Experiment Station. Milk 

 from Jersey cows, run through DeLaval Hand power Separator, 

 cream ripened twenty-four hours at 65°, churned in Stoddard 

 churn at 62°, washed in granular form in water at 52°, worked 

 on Skinner worker, Higgins salt and Hansens butter color used. 



Signed A. H. Wood, Supt. Dairy Dept 



Samples were taken from each lot of creamery butter and 

 from part of the private dairy butter, these were analized at the 



M 



