302 FRANKLIN SOCIETY. 



Whole number of entries, sixteen; a part of which, however, 

 although fully equal in quality to any presented, lacked in the 

 required quantity to be entitled to premium. 



Most of the statements of the process of making and setting 

 were so brief and indefinite as to be of little practical value. 



The samples of Fred. G. Smith, John Wilder, and several 

 others, were so equal, or so nearly equal to any offered, that 

 the committee found it very difficult to decide, and would 

 gladly have awarded more premiums if they had had the 

 authority and the funds of the society would have permit- 

 ted. 



The committee trust that others will, for this time, "take 

 the will for the deed," and that the citizens of Franklin will 

 awake to their true interests and see to it, that a society which 

 has thus far prospered beyond all expectations, shall be sus- 

 tained by the necessary funds to enable it to increase its boun- 

 ties and usefulness. 



When we take into consideration how largely the product 

 of the dairy contributes to the living of every family, the luxury 

 of having good butter at every meal, its absolute necessity to 

 even comfortable living, and its importance as a source of 

 profit to the farmer — and the fact that no county in the State 

 is better adapted to dairying, we cannot forbear urging upon 

 those in the business, and not fuJIy posted vp, the importance 

 of more care in the making and packing their butter for mar- 

 ket. It is well known that a large proportion of the butter 

 sent to our markets, is sold for 2d and 3d quality, at 10 to 50 

 per cent, less than first quality, and at an actual loss to some- 

 body, mainly .for the want of knowledge or a little care 

 in the makings setting, &c., actually costing as high as the 

 best. 



We do not intend to suggest any new process; we think, 

 with the writer of one of the statements herewith submitted, 

 that to make good butter, it is indispensable " that all the 

 utensils used should be kept perfectly clean and sweet." T|;ie 

 cream should be taken oft' and churned at the proper time, and 

 great care and judgment exercised in the salting. Some 

 persons seem to think that butter must be high salted to 

 keep, which is a great mistake, if it is otherwise proj)erly 

 made. 



