1858.] SENATE— No. 4. 157 



of $15, for tub butter made since June, was given to Mr. Stoughton, 

 Of the other lots, that of William. Robinson, Jr., of Barre, was 

 adjudged the second best, and that of P. M. Wright, of Windsor, the 

 next best in quality ; and to the former of these gentlemen is awarded 

 the second premium of $10, and to the latter the third, of $5. 



In the lots of lump butter there was greater difference in quality ; 

 and in one or two instances a re-examination on the morning of the 

 second, compelled a change of the opinion formed by the inspection 

 and taste of the first day. 



Especially was this true in the case of Mr. Stougton, of Gill, whose 

 butter (in tub was unapproached by other lots, in " lump,") was 

 spoiled by a new box, in which it was exhibited. The re-examina- 

 tion on the second day convinced the committee of the correctness 

 of their first adjudication, by which Henry Boyles, of Princeton, is 

 entitled to the first premium of $15. 



The second premium of $10, is awarded to J. Forbush, of 

 Bolton and the third of $5, to William Eames, of Worcester. 



The committee refrain from commenting particularly upon the 

 butter of the unsuccessful competitors, in the assurance they have, 

 that each one of them will be able, from the general remarks which 

 follow, to draw a correct conclusion as to the particular cause, which, 

 in his own instance operated unfavorably with the committee. 



Butter, as such, is the mere fat, or oily particles of milk, separated 

 from the serous portion by agitation. Yet to its perfection of taste 

 an addition of foreign matter to a certain extent is necessary. Pre- 

 cisely what amount of this foreign matter, salt, should be added, is 

 not determined, and varies in a good degree with the amount of water 

 contained in the food of the animal from whose milk the butter 

 results. Good cows, sweet feed, and pure water are first of all requi- 

 site to the manufacture of good butter. Good cows, that, other things 

 being equal, proper color and right consistency be secured, sweet feed 

 and pure water, that no fiavor be imparted to the milk which should 

 render the butter unpalatable. What breed, or what mixture of 

 blood is best adapted for the dairy it is not proposed to consider, 

 inasmuch as a slattern must make a poor article from the best cow. 



Among the grasses of our pastures are found some peculiarly 

 adapted to the secretion of deep rich and high flavored milk, mingled 

 however, wfth many kinds of inferior quality. Hence the importance 

 of proper attention as well to the grazing as the mowing fields. Im- 

 portant, however, as would be a cultivation of our pastures, and, 

 dependent as is the quality of the article manufactured, upon the good- 

 ness of the food, a proper degree of care and skill on the part of the 

 dairy-woman is of much greater consequence. Care, that all the uten- 



