70 



STATEMENT OF R. S. ROGERS. 



15 lbs. Butter — made from the milk of 10 grade Jersey 

 cows (1-2 and 3-4 bred). 112 quarts were used in a common 

 barrel churn (No. 3.) Pans used were of tin, 15 inches wide 

 at top, 3 1-2 inches deep, being filled less than half full — milk 

 standing 36 hours before skimming. Butter when taken from 

 the churn was worked over three times in cold water, salted 

 with one ounce of salt to the pound, reworked the next day 

 and stamped. 



STATEMENT OF N. W. MOODY. 



The Cheese that I offer for your inspection, was made in 

 the following manner : the milk was set as soon as it was 

 drawn from the cows at night, with a suitable quantity of ren- 

 net to form the curd, and the same process repeated in the 

 morning ; the curds are sliced and drained, then chopped fine, 

 salted with half an ounce of salt to a pound of cheese, and 

 pressed thirty-six hours. 



BREAD AND HONEY. 



The Committee on Bread and Honey respectfully report : — 



There were two entries of Honey and nine of Bread. After 

 careful examination gratuities' were awarded as follows : — 



To D. C. Batchelder, of Newburyport, for Hive of Bees and 

 Honey, a gratuity of $6. 



For Bread. — To R. J. Woodman, of Newburyport, $3 ; 

 Mary Braxton, of Newburyport, $3 ; Anna Titcomb, of Row- 



