22: 



Best 20 IbB Butter, J. Milton Ifackie, Great Barrington, $8 



PROCESS OF MANUFAOTUEE. 



The butter accompanying is made in a "Bullard's oscillating churn" from 

 sweet cream, the milk being set in shallow pans. The quantity churned at 

 the time is from 25 to 30 lbs., according to the state of the weather. As the 

 cream is never allowed to sour, it is always put into the churn at the tempera- 

 ture of 60° Fab., the churn being worked at the rate of 50 revolutions of the 

 wheels per minute, and the butter generally taking about one half hour to 

 come. It would come in shorter time by turning quicker, but the butter would 

 lose its waxy texture and would be what we would term short butter. When 

 the butter is come but not separated, water at the temperature of 60*= is put 

 mto the churn (say two galhms to 20 lbs ot butter) and the speed of the driv- 

 ing increased until the butter appears like grains of wheat. The buttermilk is 

 then run off, the butter rinsed off with a dipper of water, and then water is 

 again put in the churn, am<jng which the butter is gathered. It is then taken 

 from the churn with the butter ladle and placed on the butter worker, when 

 any water or milk is pressed out, is salted at the rate of ^ oz. of salt per lb. of 

 butter. This being done, it is rolled up in a ball and set aside in a moderately 

 cool room until the salt dissolves properly, when it is agriin wrought over and 

 rolled out in a cake the thickness of the prints here seen. The stamp is pressed 

 down on the cake and filled and the print dropped on the platter. It will thus 

 be seen that the butter is scarcely ever touched with the hands, every thing 

 being done with the ladle and stamp. It may be necessary to say that this 

 butter is the production of thoroughbred Jersey cows, of various ages, but the 

 majority of them heifers of two and three years. The greater part of them 

 have been tested during the past season. Some of the older cows' yields have 

 been 14 lbs. 2 oz. butter per week, and the two year old heifers have made an 

 average of over 8^ lbs., the weather being rather hot for the cream rising or a 

 better record would have been the result. I may further state that the lowest 

 quantity or weight of milk required for the lb. of butter was 14 lbs., the high- 

 est quantity being 19 lbs., the richest milk of course making the yellowest 

 butter. In conclusion I would say that there are two rules which are indis- 

 pensable in butter making : that is persistent cleanliness and a proper tempera- 

 ture. If these are lost sight of, good butter will never be obtained. 



2d do., Mrs. C. B. Beiiedict, West Stockbridge, 7 



3d do., Mrs. O. E. Clark, Sheffield, 6 



4th do., Mrs. H. L. Rowe. Egremont, 5 



5th do., John Clary, Stockbridge, 4 



6th do., Mrs. R. H. Norton, Egremont, 3 



7th do., Mrs. T. S. Baldwin, Egremont, 2 



8th do.. Lester T. Osborn, Alford, 1 



J. 0. Mtjnson, 



Chas. E. Slater, J- Committee. 

 J. R. Prindle, 



Dairy and Factory Cheese. 



Whole number of entries, 15. Dairy Cheese, 12; Factory Cheese, 3. 



Bewt 25 lbs Dairy Cheese, Mrs. L. J. Wright, Egremont, $6 



2d do., Mr. E. W. Stratton, Sandisfield, 5 



Sd do., Mrs. O. E. Clark, Sheffield, 4 



4th do., Mrs. A. W. Merrill, Sandisfield, 3 



5th do., Mr. Wm. A. Hall, Monterey, 2 



Cthdo.,Jtfrs.S.Cande, Sheffield. 1 



Best 100 lbs Factory Cheese, J. A. Potter, Rome, N. T., Mf'y Great 



Barrington, 8 



2d do., J. A. Twing, Monterey} 6 



S. W. Wright, 



Stephen E. Smith, }■ Committee. 



Austin Hawley, 



