WORCESTER SOCIETY. 51 



Butter. 



The committee report the whole number of entries, twelve ; 

 and award to 



Joseph S. Hastings, Shrewsbury, 1st premium, . . $6 



Charles E. Miles, " 2d " . 5 



Samuel F. Shattuck, Worcester, 3d " 4 



Elijah Demond, Grafton, 4th " 2 



The quantity of hutter, exhibited this year, does not bespeak 

 that interest in an important branch of domestic production, 

 which a just pride for the reputation of the county demands. 

 There is scarcely an article of domestic production more gen- 

 erally used, or one which varies more in quality. It is by many 

 considered an indispensable necessary of life, and if good in 

 quality there are few who do not highly value it. The good 

 and bad are produced from milk possessing the same properties. 

 If good butter may be made from milk, and all milk possesses 

 the same properties, then all milk is certainly capable of pro- 

 ducing good butter. Your committee feel that there would be 

 less complaining and more good butter, were the food of the cow 

 always sweet and good, the milk kept from all offensive odors 

 or impure air and at a proper temperature, the cream taken off 

 before the milk changes, churning not delayed until the cream 

 becomes bitter or its qualities impaired, performed without in- 

 terruption, with temperature of the cream at about 60 degrees, 

 a perfect separation of the buttermilk, salted with the purest of 

 salt, (and one of the committee adds, worked with wooden or 

 marble hands,) excluded from the air and kept at a low tempe- 

 rature. These general rules, observed with the neatness indis- 

 pensable in the dairy, would decrease the quantity of poor but- 

 ter, and add to the income of the dairy. 



Were your committee to suggest that a judicious choice of 

 cows, with change of pastures from week to week, — a constant 

 and full supply of salt, to prevent its medicinal action, — pure 

 water, always accessible, — kind treatment and systematic milk- 

 ing, — straining the milk immediately after churning, — cleanliness 

 of every utensil, — with peculiar care of milk-house and buttery. 



