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quality of the butter made from them ; hence every person 

 should know the quality of each cow separately. Good keep- 

 ing is also necessary, as it has much to do with the quality as 

 well as the quantity of the butter. In addition to English 

 grasses, green corn stalks, pumpkins, or carots, are good keep- 

 ing for butter. Next, a good place for setting the milk. It 

 should be cool and dry, with good ventilation, and, as much 

 as possible, let the air draw through the room. The room 

 should also be kept light, as light tends to make the butter 

 yellow. Care should also be taken that nothing having an 

 offensive odor should come in contact with the butter, as it 

 rapidly imbibes anything of the kind. It is therefore neces- 

 sary that all the utensils used in the process of butter making 

 should be kept perfectly clean and sweet. 



With regard to the process of making butter we cheerfully 

 refer to the statements of those ladies who receive the premiums. 



The art of butter making is not new ; from the early ages 

 it has been used. Abraham, when entertaining his celestial 

 guests, set before them butter and milk with the tender calf 

 that had been dressed ; but how his good wife Sarah made the 

 butter we are not informed, neither are we informed what 

 kind of cows gave the best milk, whether Jacob's ring streaked 

 and speckled were of a superior quality. 



It is said in some of the Eastern counties, at the present 

 time, they churn their butter as follows : — Put the milk into 

 bottles made from the skin of the goat, put it on the camel's 

 back and start for market ; when they arrive the butter is 

 ready for use. Such butter would hardly be expected to re- 

 ceive a premium at our fair. 



JOSEPH HOW, Chairman of Committee. 



STATEMENT OF MRS. CARLETON. 



I present for your inspection 18 lbs. and 10 oz. of butter 

 made in September, from the milk of six cows in two days 



