32 ESSEX SOCIETY. 



eight dollars, we awarded to Jonathan Berry, of Middleton, 

 and the third, of six dollars, to Sarah J. Stevens, of Andover. 



The September butter was much superior to that of June, 

 and the committee, after a careful examination, recommend 

 the first premium, of ten dollars, be given to Jonathan Berry, 

 of Middleton ; the second, of eight dollars, to Caroline J. 

 Ordway, of West Newbury ; the third, of six dollars, to 

 Nathaniel Felton, of Danvers. 



So nearly equal were some of these specimens, that the 

 committee carefully compared them before deciding their rela- 

 tive merits. 



A specimen of four pounds of June butter, the product of 

 one cow for two days, in June of 1850, was before the com- 

 mittee ; which was of superior quality, and sweet and fresh ; 

 which, from the experiment in preservation, we think, entitles 

 the maker, Mrs. Fairfield White, of Lawrence, to the notice 

 of the society ; and we recommend a gratuity of five dollars 

 be given to her. 



There were not any specimens of cheese offered. 



JosiAH Little, Chairman. 



Jonathan Berry's Statement. 



I present for inspection, one pot of June butter, marked No. 

 1, containing twenty-three pounds, being a sample of two 

 hundred and thirty-six pounds, the product of seven cows and 

 one heifer, from the first of June, till the ninth of July. Also 

 seventeen pounds of September butter, marked No. 2, a speci- 

 men of six hundred and seventy-two pounds, made from the 

 20th of May to the 20th of September, from the same cows. 

 We also made from May 20th to June 20th, one hundred and 

 eighty-eight pounds of four cheese ; and from May 20th to 

 July 15th, sold one quart of cream per week ; also sold one 

 quart of milk per day during the season, besides what has 

 been used in the family. 



Process of Making. — The milk is strained into tin pans, 

 and set in a cellar prepared for that purpose. After remaining 

 from thirty to forty-eight hours, the cream is taken off and kept 

 in a vault until it is churned ; we churn once a week ; the but- 

 termilk is worked out by hand, and the butter is salted with 

 about one ounce of salt to a pound. 



Middleton, Sept. 28, 1852. 



