57 



Best Graham Bread, Mrs. J. Gage, Middleton, gratuity, 1.00 

 Self Raising Bread, Mrs. 0. L Webster, Lynn, " 50 



Cake and Pastry display, Wm. Griffin, Lynn, " 2.00 



Fruit Cuke, Mrs. Geo. T. Estes, Lynn, " 50 



Best Honey, Henry Alley, Wenhani, " Birds of New England." 

 Next best Honey, Philip R. Russell, Jr., Lynn, Gratuity, 1.50 

 Best Canned Fruits, 74 varieties, Mrs. E. W. Ladd. 



Bradford, Gratuity, 5.00 



Best Jellies, 28 varieties, do do, Gratuity, 3.00 



Best Pickles, 8 varieties, do do. Gratuity, 2.00 



Canned Fruits, 7 varieties, Mrs. M. E. Fuller, Middle- 

 ton, Gratuity, 1.00 

 Jellies, 15 varieties, Mrs. J. Henry Hill, Amesbury, 



Gratuity, 1.00 



Jellies, Mrs. Sykes, Lynn, Gratuity, 50 



Cucumber Pickles, Mrs. Jeremiah Fuller, Middleton, 



Gratuity, 1.00 



Tomato Ketchup, L. K. Millett, Lynn, Gratuity, 50 



" " Mrs. Nellie Lawler, Lynn, Gratuity, 50 



Your Committee recommend to the Society that it offer 

 premiums of -13, $2 and $1, respectively, for the first, second 

 and third best loaf of white Bread made of wheat flour, and 

 raised by yeast. Also premiums of $2 and »fl, respectively, 

 for the first and second best yeast bread made from " Graham 

 flour." Also premiums of $1.50 and $1, respectively, for first 

 and second best yeast bread made from other grains, or with 

 other grains mixed with wheat. 



All Bread entered for premiums to he in loaves, weighing not 

 less than one pound each, and to be not less than 24 hours old. 

 All Bread entered for premiums must have with it a full writ- 

 ten statement, over the signature and address of the bread 

 maker, stating the kind of flour used, quantity of each mgre- 

 dient, how mixed, and length of time kneaded and raised, 

 which statements on all prem,ium bread are to be sent to the 

 Secretary, with the report of the Committee for publication. 



We also recommend that premiums of $5 and $3 be offered 



