21 



BUTTEK. 



Entries, 35. The committee on butter award as follows : 

 Best 30 pounds of Ikitter, C. B. Benedict, Yokun farm, Lenox, $S 



This Butter was made from Mr. Goodman's herd of thoroughbred Jersey- 

 Cows. Milk set in shallow open pans, allowed to stand from 24 to 36 hours — ac- 

 cording to weather — churned in a Blanchard churn, at a temperature of 60 degrees. 

 When come in grannies like coarse shot, it is thoroughly v/ashed in pure water, 

 then laid upon the incHne table of a lever worker to drain ; when dry, one-half 

 oimce salt to the pound of Butter is added, then set aside for from 18 to 24 hours, 

 when the brine is entirely worked out, then pack, or work into bricks for market. 



C. B. BENEDipT, Lenox, 



The premium was with-held, by vote of the Executive Committee, on account of 

 the jar of butter havinj^- been exhibited in a packin"- case, which was considered a "dis- 

 ting-uishinf>- mark," and contrarj' to the reg-ulations. 



3d do., J. Milton Mackie, Great Barrington, $1 



The specimen of butter oifered by me for premium was made from milk set 

 in a Ferguson creamer, containing four pans, each one holding 24 gallons. The 

 milk was cooled by ice placed above it, being kept at about 60 degrees tempera- 

 ture, and was skimmed after having stood 36 hours. The cream stood for ripen- 

 ing an average of about 24 hours, and at the same temperature. It was then 

 churned in a Bullard Oscilating churn. When the butter had come in grains 

 about the size of wheat, cold water of the temperature of 60 degrees was put in — 

 a pail full — then, after churning slowly a few minutes, the v/ater and buttermilk 

 were drawn oft", when another pail-full of water was put in for the final rinsing. 

 The butter was worked by lever pressure. One-half ounce of salt to one pound 

 of butter was worked in, and after having stood 12 to 24 hours, the butter was 

 worked a second time until the water from it ran perfectly clear. 

 By Harvey Strevell, Gt. Barrington. J. MILTON MACKIE, Gt. Barrington. 



This premium was withheld, by vote of the Executive Committee, on account'of 

 the butter havinji been removed from the Exhibition before the time required by the 

 reg-ulations. 



3d do., N. J. Smith, Stockbridg-e. $6 



This Butter is made from pure Jersey milk. It is milked, then aerated in 

 cold water until the animal heat is all out, then set for 24 hours, and skimmed, 

 and churned, then worked until the buttermilk is out, then salted and packed. 



N. J. Smith, Stockbridge. 

 4th do., -M. V. Thompson, Monterey, $5 



The milk from which this butter was made was set in Orange County Cream- 

 ery milk pans. The cream taken from the milk in 36 hours, and churned in a 

 Blanchard churn. Buttermilk drawn from the churn, and the butter washed in 

 cool spring water ; salted and worked in Eeid's patent butter worker. 



Mrs. M. V. Thomson, Monterey, 

 oth do., Mrs. Timothy Barnes, Alford, $4 



This butter has been made the present month. Milk stands from 24 to 36 

 hours, in common tin milk pans, churned in a dash churn, washed in cold water, 

 f ounce of salt to one pound of butter, worked twice and packed. 



IVIrs. Timothy Barnes, Alford. 

 6th do., H, T. Potts, Egremont, S3 



My jar of butter was made from a dairy of six cows, the milk set in ten-quart 

 pans and stood from 36 to 48 hours, then skimmed and churned in a dash churn. 

 After the butter had come, it was taken out into a Keid's butter worker, washed 

 in cold water, and salted at the rate of five-eighths ounce to a pound, and set aside 

 for 24 hours, then worked again and packed. Mrs. H. T. Potts, Egremont. 



Tth do., Mrs. L. M. Joyner, Ejrremont, $3 



8th do., Mrs. Isaac Spur, Sheffield, 1 



This butter is made from native cows' milk, set in tin pans, left until sour, 

 cream churned in a crank churn, salt guessed at, worked with Reid's butter worker. 



Mrs, Isaac Spurr, Sheffield. 

 H. W. SHELDON, ) 

 CYKUS FRENCH, [ Committee. 

 RUSSEL PRINDLE, 



