21 



elusion I would say \hat there are two rules which are indispensable in butter making 

 that is persistent cleanliness, and a proper temperature. If these are lost sight of, 

 good butter will never be obtained. J. Milton Mackie. 



2d do., C. B. Benedict of Yokun Farm, Lenox, 7 



This Butter is made from Thoroughbred Jersey Cows' milk, set in common pans— 

 or open setting,— churned in a Blanchard Churn, at a temperature of 60" until it 

 begins to gather, then the temperature is gradually reduced to 56'^. Butter gathered 

 in this way, will stand much warmer weather attd still remain firm and hard, than that 

 gathered at the same temperature at which it was churned. When it is gathered 

 into particles or grains the size of a pea, we draw off all the buttermilk we can, then 

 thoroughly wash out the remainder with pure cold water; it is then laid upon the in- 

 cline table of a lever worker, and after thorough drainage, we salt with Asnton salt— 

 at the rate of i^ oz. to the pound. After mixing the salt as evenly as we can, with as 

 little work as possible, it is set aside until the salt has penetrated the whole mass, 

 then work it dry with as little working as will do it. C. B. Benedict, Lenox. 



3d do., N. J. Smith, Stockbridge, 6 



Made from Jersey Milk, strained in long siim coolers. Aerated in cold water until 

 the animal heat is all extracted, then set away for twenty-four hours. Skimmed and 

 churned sweer ; washed in brine until clear of buttermilk; taken out and salted a 

 little more ; let stand twelve hours, work and packed. N. J. Smith, Stockbridge. 



4:th do., B. F. Baldwin, Egremont. 5 



This butter made from a dairy of ten graded Jersey's milk, set in ten quart pans, 

 stood from thirty-six to forty-eight hours. Churned from thirty to thirty-five min- 

 utes. One pound of salt to twenty pounds of Butter. B. F. Baldwin, Egremont. 

 5th do., T. S. Baldwin, Egremont, 4 



This Butter was made from a dairy of sixteen cows, the milk set in pans, the cream 

 churned in an old fashioned dash churn and ^ of an ounce of salt to one pound of 

 butter. T. S. Baldwin, Egremont. 



6th do., Lester T. Osborn, Alford, 3 



This tub of butter was made from Grade Jersey cows. The milk stands twenty- 

 four hours in the common tin milk pans. After the cream is taken off it stands from 

 twelve to twenty-four hours before it is churned. The common, old fashion dash churn 

 being used, and the time occupied in churning being less than one-half an hour on 

 an average, the temperature of the cream being about sixty-three. Just before the 

 butter comes, the cream is washed down with cold water, three or four quarts being 

 used, and the quantity of cream churned being fourteen quarts. After the butter is 

 gathered the buttermilk is turned off, and the butter washed bj' turning about four- 

 teen quarts of cold Avater into the churn, and then using the dash until the milk is all 

 taken out. The butter is then taken from the churn and the water worked off. It is 

 then salted, the quantity of salt used being one-half an ounce to one pound of butter. 

 After the salt is worked in, the butter is left to stand two or three hours before it is 

 finally worked and packed, though in warm weather it may be necessary to let itstand 

 much longer before it can be worked drj\ Lester T. Osborne. 



Tth do., Mrs. E. C Harmon, Monterey, 2 



Milk set till all the cream rose, then made into butter, salt by guess. Worked nice. 



Mrs. E. C. Harmon, Monterey. 

 8th do., Seth L. Sheldon, Egremont, 1 



This butter has been made the present month. Milk standing from twenty-four to 

 thirty-six hours, and then skimmed while perfectly sweet. Cream thoroughly stirred 

 ticice a day, luitil churned. Then churn, but not fully gathered, till the buttermilk is 

 poured oil. After the buttermilk being poured off, cold water added, and then fullj- 

 gathered, and one ounce of salt added to a pound of butter. Then worked twice 

 // ornughly and packed. Seth L. Sheldon, Egremont. 



S. W. WRIGHT, ) 



ALBERT LEROY, Committee. 



ADNA W. MERRILL, ) 



CHEESE. 

 Entries, 13. Twenty -five pounds Cheese, 11 ; One Hundred pounds 

 Factory Cheese, 2. The Committee ou Cheese, award as follows : 



Best Twenty-live pounds of Cheese, Warren Cande, Sheffield, $G 



2d do., Mrs. Orren E. Clark, Sheffield, 5 



3d do.. Miss Emma A. Clark, Sheffield, 4 



4th do., William Stevens, Sheffield, 3 



5th do., E. W. Stratton, Sandisfield, 3 



6th do., J. C. Hyde, Monterey, 1 



Best 100 pound Factory made Cheese, J. A. Potter, Great Barrington, 6 



2d do., S. W. Wright, New Marlboro, 5 



CHAS. E. SLATER, ) 

 RUSSELL PRINDLE, - Committee. 

 GROVE GAYLORD, ) 



