266 HAMPS., FRANK. & HAMPD. SOCIETY. 



unchanging loaf. Soda biscuits, we admit, are unexception- 

 able ; but then, one docs grow tired of them in the course of a 

 long winter, and a trip to the French baker's or somewhere 

 else, might be of service. The times have changed since 

 " Abraham hastened into the tent unto Sarah and said, make 

 ready quickly three measures of fine meal, knead it, and make 

 cakes upon the hearth." Our bread making, as well as other 

 things, should be various and progressive. 



We may add, that although four premiums were offered for 

 four different sorts of bread, one variety was represented only 

 by one, and another only by two specimens. Those who are 

 mighty in cakes and pies, which profit little, should turn their 

 strength in this direction. 



Your committee found the usual difficulty in deciding be- 

 tween the various loaves of bread, and they hope that in what 

 is so plainly a matter of taate, great charity will be shown to 

 their decisions. Scarcely a loaf was on exhibition which 

 would not have satisfied any reasonable person. 



The samples of butter were, for the most part, of a very 

 superior quality, well flavored, and thoroughly worked. The 

 specimens of cheese, though not numerous, were highly satis- 

 factory. 



Besides an entry, unacccompanied by any statement, there 

 was but one sample of " the best produce of butter on any 

 farm within the county, for four months, from the 20th of May 

 to the 20th of September, sample to be not less than twenty 

 pounds, with a full account of the manner of feeding the cows, 

 and the management of the milk and butter." Fortunately, 

 this was of a superior quality. 



The following is the record of 



PREMIUMS. 



Butter — Eighteen entries. 



1. Edward Clapp, 2d, Northampton, . . . . $4 00 



2. Simeon Clark, Amherst, '8 00 



3. "Willard Judd, South Hadley, . . . . 2 00 



4. Mrs. J. B. Graves, Northampton, . . . . 1 00 



Cheese — Four entries. 

 1. William Tilton, Goshen, 4 00 



