110 MIDDLESEX SOCIETY. 



authority, and funds at their disposal ; they trust that others 

 will for this time " take the will for the deed." To enable the 

 society to be more liberal, and enlarge the premiums on this 

 most important branch of female industry, it is hoped the 

 citizens of Middlesex will unite heart and hand in promoting 

 the best interests of the oldest Agricultural Society in the Com- 

 monwealth, and thereby so increase its funds, as to enable it 

 to extend its bounties and usefulness. 

 For the committee, 



Alfred Allen, Chairman. 

 SoMERviLLE, Dcc. 14, 1852. 



Premiums on Butter. 

 Sherebiah Spaulding, Chelmsford, 1st premium, 



$3 00 



Wm. F. Barnard, Marlborough, 2d do. . .2 50 



Charles Howe, do. 3d do. . .2 00 



John F. Rice, do. 4th do. . .1 50 



E. G. Bartlett, Littleton, 5th do. . .1 00 



Daniel L. Giles, gratuity, . . . . 1 00 



The statements presented so nearly resemble each other, that 

 the following statement will give, very nearly, the mode adopt- 

 ed by all in the making their butter. 



Jo/m F. Rice's Statement. 



The box of butter that I offer for your inspection is a speci- 

 men of the butter made from a dairy of ten cows, and was 

 made in the following manner. The milk is strained into tin 

 pans standing on the bottom of the cellar for about thirty-six 

 hours. The cream is then taken from the milk, put into tin 

 pails, and put in a cool place near by, or on ice, as is thought 

 necessary to preserve the right temperature. 



This butter was made from the cream of three days' milk, 

 and was churned in a common crank churn until well come ; 

 the buttermilk was then taken out, then rinsed in cold water, 

 taken from the churn, thoroughly worked, and salted about an 

 ounce to the pound. After remaining about twelve hours, it 

 was worked into pound lumps and prepared in the manner 

 you see here presented. 



Marlborough, Oct. 6, 1852. 



