xvi APPENDIX. 



The heifers and heifer calves in the pens, like the cows, were large, 

 well-developed and well-bred, and were creditable to the society. 

 There was a small exhibition of sheep, said to be good specimens, and 

 a meagre show of swine, which at other shows would be called inferior. 

 ™ j^ the town hall there was a fine display of manufactured articles. 

 Also vegetables, fruits, flowers, butter and cheese. Here the Hard- 

 wick Cheese Company had a cheese on exhibition weighing 300 

 pounds, and the Barre Company a number of very fine cheeses of the 

 usual weight made by them, eighty-five pounds each. Tliis part of the 

 exhibition attracted a good deal of attention, and was largely attended 

 during the day. 



At one o'clock the services commenced in the church, where the 

 audience listened to an able and instructive address from ex-Governor 

 Washburn, after which the society and invited guests partook of a din- 

 ner at the Massasoit House. After dinner was over, the audience had 

 the pleasure of hearing speeches full of wit and eloquence, made by 

 Governor Andrew, ex-Governor Washburn, Hon. Oliver Warner, the 

 president of the society, and others, which, with reading the awards of 

 premiums, closed the ceremonies of the occasion. 



This society .labors under disadvantages in not owning a lot and 

 buildings of their own, in which to hold their exhibitions ; and I would 

 suggest to men of means within the limits, or interested in the society, 

 to furnish sufficient money for this purpose, and have no doubt that 

 money spent in this way would be beneficial to the public and to the 

 farmers of Worcester West. 



I left with the impression that this society is doing its share in the 

 work of improvement by awakening the attention''of the farmers in its 

 vicinity to the importance of agricultural progress. 



By invitation of Mr. Ellsworth, I visited the Barre Cheese Factory, 

 where they commenced making cheese last spring, and witnessed a por- 

 tion of the process of converting milk into cheese, which is here done 

 . in a neat and scientific manner, and so uniform is the method of manu- 

 facture, that every cheese is nearly alike in size, taste, and quality, and 

 the company, which is composed of the farmers who furnish the milk, 

 appear to be well satisfied that it is a better way than to make it in 

 private dairies, and more 2:)rofitable, and it certainly saves much hard 

 work to that already over-worked class, of ladies, farmers' wives. 



The superintendent of the factory finds that it takes 11^ pounds of 

 milk in June, and 8^ in September, to make one pound of cheese. The 

 September cheese is also richer and better than the June. This com- 

 pany charges outsiders one cent and the whey for each pound of cheese 

 made, but expect that the whey alone will pay expenses. 



