71 



BREAD, HONEY, AND CANNED FRUIT. 



The Committee award as follows : — 



Mrs. C. A. Alley, Wenham, Bread, first premium, $3.00 



Mrs. R. K. Parker, Groveland, Bread, second premium, 2.00 



Maggie McNeice, Haverhill, Bread, third premium, 1.00 

 Annie McLaughlin, Haverhill, Bread, gratuity, "^0 



Lizzie McLauglilin, " " " -50 



Mrs. H. E. Wales, Bradford, Bread, copy, "Birds of N. E." 



Bertha B. Bradley, Haverhill, Bread, gratuity, 1-00 

 Annie A. Hougan, Bradford, " " -50 



Sarah L. Bradley, Haverhill, " " 1.00 



Mrs. T. W. Sargent, " " " -60 



Susie Willey, " " " 1-00 



John Downer, Haverhill, Collection of Bread and Cake, 



gratuity, 1-00 



Henry Alley, Wenham, Honey, &c., first premium, 5.00 

 Mrs. J. W. Littlefield, Haverhill, Canned Fruits, first 



premium, 2.00 

 Lucy A. Mason, Beverly, Canned Fruits, second premium, 2.00 



Mrs. J. Henry Hill, Amesbury, Canned Fruits, gratuity, 1.00 



Mrs. Jeremiah Fuller, Middleton, Pickles, premium, 2.00 



A. E. Goodwin, Mrs. N. E. Ladd, Mrs. Charles Perley, Mrs. 

 M. E. Puller. — Committee. 



STATEMENT OP MRS. C. A. ALLEY. 



The bread I exhibit is made as follows : — 



One pint of milk, one-half pint water boiled, cup of yeast, 

 (common potato yeast used); floar (Haxall) to mould ; knead 

 one-half hour. When well risen put in pans, let rise about 

 one hour, then bake. This makes two large loaves. 



STATEMENT OF R. K. PARKER. 



The bread is made from Washburne's Haxall flour, three 

 pints, milk one pint, raised over night ; kneaded about fifteen 

 minutes in morning, then raised one hour in pans, baked one 

 hour; is twenty-four hours old. 



