20 

 CROCHET AND KNIT WORK. 



Enteies, 103. Crochet work, 39 ; Knit work, 18 ; Tatting, 4 ; Bead work, 

 Net work, 6 ; Darning, 9 ; Mending, 4 ; Miscellaneous, 14. 

 The Committee on Crochet and Knit works, awards as follows: 



Best specimen Crochet Work, Julia E. Abbott, SheflBeld, M 



3d do., Mrs. M. J . Canfield, Sheffield, 3 



3d do., Mrs. L. J. Wright, Egremont, 2 



4th do.. Miss Dora V. Stoddard, Alf ord, 1 



Best Knit Work, Miss Alice Leavitt, Egremont, 4 



3d do., Emma W. Sheldon, Egremont, 3 



3d do., Mrs. J. M. Howk, Lee, 2 



4th do., Mrs. J. J. Hart, New Marlboro, 1 



Best Tatting, Miss A. L. Pixley, Great Barrington, 3 



3d do., Mary J. Kenyon, Otis, 3 



3d do., Mrs. E. F. Barnes, West Stockbridge, 1 



Best Bead Work, M. D. Sexton, Great Barrington, 3 



3d do., Mrs. Isaac Spurr, Sheffield, 2 



3d do., Mrs. Tacey Harris, Egremont, 1 



Best Net Work, Miss Martha French, Sheffield, 3 



2d do., Mrs. M. J. Frien, Otis, 2 



3d d ., Lucinda M. Chapin, Great Barrington, 1 



Best Darning, Mrs. L. B. Callender, Sheffield, 2 



2d do., Mrs. William Stevens, Sheffield, 1 



Best Mending, Mrs. C. W. Norton, Great Barrington. 2 



2d do., Mrs. L. H. Busby, Great Barrington, 1 



DISCRETIONARY. 



Tidy, Mrs. William Smith, Otis, 1 



Tidy, Mrs. H. P. N. Smith, Otis, 1 



Lace Tidy. Miss Georgia A. Hull, Monterey, 1 



Sacque, Mrs. N. D. Van Deusen, Great Barrington, 2 



Hood, Mrs. William Dalzell, Egremont, 1 



Linen Table Mats, A. W. Canning, Stockbridge, 1 



Work Bag, Miss Emma A. Clark, Sheffield, 1 



Lace, Mrs. S. W. Wright, New Marlboro, 1 



T. B. STRONG, ) 



MRS. DAVID DRESSER, - Committee. 



MRS. JOHN E. POTTER,) 



BUTTER. 



Entries, 46. The Committee on Butter, award as follows: 

 Best Twenty pounds of Butter, J. Milton Mackie, Great Barrington, $8 



To the Committee on Butter: Gentlemen .-—The process is the same as last year. 

 I take the liberty to annex what I then wrote. 



PROCESS OF manufacture. 



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 

 twentj^-five to thirty pounds, according to the state of the weather. As the cream is 

 never allowed to sour, it is alwaj^s put into the churn at the temperature of 60° Fah., 

 the churn being worked at the rate of fifty 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 into the churn (say two gallons to twenty pounds of 

 butter) and the speed of the driving increased until the butter appears like grains of 

 wheat. The buttermilk is then run off, the butter rinsed off Avith a dipper of water, 

 and then water is again put in the churn, among 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 one-half oimce of salt 

 per pound of butter. This being done, it is I'olledup in a ball and set aside in a moder- 

 ately cool room until the salt disolves properly, when it is again Avrought over and 

 rolled out in a cake the thickness of the i)rints 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, everj' thing being done with the 

 ladle and stamp. It may be necessary to saj- that this butter is the production of. 

 thoroughbred .lersey cows, of various ages, but the majority of them heifers of two ' 

 or three years. The greater part of them have been tested during the past season. 

 Some of the older cows' yields have been fourteen pounds two oiinces, of butter per 

 week, and the two-year-old heifers have made an average of over eight and one-half 



Sounds, the weather being rather hot for the cream rising, or a better record would 

 ave been the result. I may further state that the lowest quantity or weight of milk 

 required for the pound of butter, was fourteen pounds, the highest quantity being 

 nineteen pounds, the richest milk, of course, making the yellowest butter. In con- 



