The following is the description of the method used in 

 making tlie butters that were awarded first, second and third 

 places in each class. 



CREAMERY. 



First Award. West Lebanon Creamery Co-operative, 

 milk gathering, mixed milk from Jersey and native cows, run 

 through DeLaval Separator, cream ripened tvventy hours as near 

 62° as possible, churned in Blanchard Box churn at 64°, batter 

 washed in granular form with water at 55^, Higgins salt, Wells, 

 Richardson & Co., butter color, Blanchard butter worker used. 



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