56 



milk of high grade Jersey cow. Milk strained in tin pans and 

 allowed to stand from twenty-four to forty-eight hours ; stir 

 the cream at each skimming ; never use ice or water about 

 butter or cream ; when churned, salted to taste and allowed to 

 stand twenty-four hours before putting into balls for market. 



STATEMENT OF MRS. S. K. GRIFFIN. 



September butter made from three grade Jersey cows — three- 

 fourths Jersey, one-fourth Dutch. Milk set in shallow pans 

 thirty-six hours ; cream churned twice a week ; butter worked 

 and salted to the taste from the churn, then allowed to stand 

 twenty-four hours before a second working and makinj; into 

 balls. 



STATEMENT OF J. K. BANCROFT. 



Made from the milk of one Jersey and one native cow. 

 The milk is set in shallow pans and the cream taken off when 

 the milk has soured, and stirred every day for six days ; 

 churned, worked by hand and salted ; stands until the next 

 morning and again worked. 



BREAD, HONEY, PRESERVES AND PICKLES. 



Your Committee had under their consideration in this 

 department 9 entries of 13 loaves of Bread, 2 of Honey, 2 of 

 Canned Fruits, 3 of Jellies, 2 of Ketchup, 2 of Sauces, 1 of 

 Native Wines, 1 of cake, and 1 of Cakes and Pastry,— from 

 20 contributors, for wliich your committee made the following 

 awards, viz : 



Best Yeast Bread, Mrs. George T. Estes, Lynn, Gratuity, $2.00 

 Next best Yeast Bread, Dora B. Eaton, " " 1.50 



" " " " Clara L. Edwards, Lynnfield, " 1.50 

 " " " " Mrs. Allen Smith, Jr, Rockport, 



Gratuity, 1.00 



" " " " Mrs. Sam'l B.Bond, Lynn, Gratuity, 1.00 



