242 FRANKLIN SOCIETY. 



for making good butter, for the quality and flavor of the cheese 

 depend in a great measure upon the cream or oily matter that 

 is left in the curd. You might as reasonably expect richly 

 flavored fruit from the crab-apple tree, as good cheese from poor, 

 thin milk, that challenges the sky to compete with it in color. 

 Away, then, (if you have them,) with your little, blue-skin, 

 goat-like imitations of a cow, and supply their place with the 

 noble, rich yellow-skin, every way worthy of the appellation 

 of " Madam Cow." And having done this, see that the busi- 

 ness of the dairy, in all its departments, is performed systemat- 

 ically, and with the strictest regularity. Let the process of 

 milking be done at regular hours, and avoid, as far as possible, 

 a change of milkers. Then provide the good woman with 

 every necessary convenience for carrying on her work, and if 

 she be fully qualified to act well her part, success will crown 

 your eff'orts. Then will the loaded shelves bend beneath the 

 weight of the rich product of your labor, and your pockets be 

 well filled in return for the fruits of your honest toil. 



E. WING PACKER, Chairman, 



Grain and Root Crops. 

 There was awarded 



To D. &. H. Wells, of Shelburne, for Indian corn, $5 00 



" D. & H. Wells, " " wheat, - 3 00 



" James Childs, of Deerfield, «' rye, - 3 00 



'* Aaron Budington, of Leyden, " carrots, - 2 00 



" Oliver Williams, of Sunderland, " turnips, - 2 00 



D. &c H. Wells^s /Statement. 

 The acre of corn, which we entered for premium, was on a 

 moderately stiff loam, with an eastern slope varying from six 

 to twelve degrees. The land had been liberally manured and 

 planted to corn, then sown with oats and grass seed, and mowed 

 fourteen years without any dressings except plaster. Last year 

 the crop of hay was over a ton to the acre. 



