FRANKLIN SOCIETY. 241 



and half Durham, owned by Josiah Fogg, of Deerfield, in seven 

 consecutive days yielded four hundred and sixty-five pounds of 

 milk, from which were made seventeen pounds of butter. She 

 is of medium size, except her milk-holder, which is as large as 

 ever cow swung. She dropped her calf the 7th of September 

 last. The first premium of six dollars is awarded to Mr. Fogg. 



Elam Kellogg, to whom is awarded the second premium of 

 five dollars, presented a cow which dropped her calf November 

 19th, 1850, and after supplying milk for two families of nine 

 persons, furnished, between December 3d, 1850, and August 

 23d, 1851, milk from which two hundred and sixty-eight 

 pounds of battel: were made. The greatest quantity of butter 

 made during six consecutive weeks, was ten and a quarter 

 pounds per week. 



It is much to be regretted that so iew cows were offered for 

 premium here, in the midst of the finest cows and stock of the 

 State, and the committee are constrained to believe that it is 

 owing mainly to the stringent rule of the society, requiring 

 quantity and weight of milk and weight of butter, for a num- 

 ber of consecutive weeks, not less than six. They would, 

 therefore, suggest the relaxing of so stringent a rule, and adopt- 

 ing one more easily complied with — a trial of one week in 

 June and one in September, if the calf be dropped in the spring, 

 and if dropped after June, then seven or ten days in September, 

 or before the fair, will be found to be a more satisfactory and 

 sufficient test. 



H. G. NEWCOMB, Chairman. 



Cheese. 



We are confident that we cannot too strongly urge upon the 

 dairyman the necessity of using the greatest care in the selec- 

 tion of cows for his dairy. Very much depends upon this. 

 Milk is found, upon analysis, to contain the principal materials 

 of animal matter, albumen, oil and phosphate of lime, and 

 these in much larger proportions from some cows than others. 

 Good rich milk is as necessary for making good cheese as it is 

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