32 ON THE SAlRr. 



The statements were not so explicit as desirable, imd as th« 

 rules of the Society require. 



Very good butter was offered for exhibition only by Captain 

 Hector Coffin. Mrs. Carter, of Byfield, exhibited good Butter, 

 but not in sufficient quantity. Mary M. Merrill, of Newbury, 

 offered very fair butter, but not enough to entitle her to pre- 

 mium. Her statement was deficient. Samuel Bailey, of West 

 JVewbury, offered butter of good appearance, but it was not 

 thought to come within the rules of the Society. 



The butter and cheese were generally of good quality, and 

 this part of the exhibition was creditable to the Society. 

 For the Committee, 



Daniel P. King. 



New Rowley, Sept. 25, 1834. 



ABSTRACT OF STATEMENTS. 



Samuel Bailey states that he began to make cheese June IQ, 

 with six cows: July 1, two heifers came in milk: between June 

 10 and September 10, Mr. B. made 1302 lbs. cheese of similar 

 quality to that exhibited. 



The milk is made into cheese as soon as milked, and the curd 

 of two messes of milk is made into one cheese : the curd of the 

 night's milk is warmed before putting it with the morning's. 



Jacob Osgood states that he began to make new milk cheese 

 July 7th, and continued till August 23, from the milk of five 

 cows, he made 334 lbs. For bis process of making cheese he 

 refers to the statement submitted by him in 1830. 



Mrs. Jane Tenney states that she churns the cream of her sev- 

 en cows when four days old : that the butter is salted in the usual 

 way, and put into a stone pot, covered with a cloth, and then 

 with melted butter. 



Rev. Gardner B. Perry states that " the butter exhibited 

 for premium was manufactured between the 1st of June and the 

 9th of July, and amounts to something more than 25 lbs. It is 

 a part of 83 1-2 lbs made during that time, of which the greater 

 part is now in keeping: the product of three cows. 

 1st 12 years old, came in first of April. 

 2nd 7 « « " « middle of April. 



