52 



bottom, for 24 hours, when it is ready for market. We prefer 

 this method to the use of ice, as it will arrive at market in bet- 

 ter order than butter that has been subjected to the influence 

 of ice. We intend to keep the temperature of both milk and 

 cream as near 60 degrees as possible. For winter use, pack 

 the balls closely, in nice clean wooden tubs, or stone jars, care 

 being taken that they are perfectly sweet, fit a cloth closely 

 over the top, and have a tight fitting cover to exclude the air 

 as much as possible. Butter so made and packed, will keep 

 sweet any desirable length of time. 



STATEMENT OF MRS. OLIVER PATCH. 



I present for your inspection, fourteen lbs. September butter, 

 made in the following manner : — ' 



The milk was allowed to stand from twenty-four hours to 

 forty-eight, according to the weather, being careful to skim the 

 cream before the milk turns. Stir the cream daily. Churn 

 once a week. Never put water after it comes ; salt an ounce 

 to a pound, let it stand over night, then work it over, weigh it 

 into pound lumps, ready for market. 



STATEMENT OF MRS. S. A. STEWART. 



I present for your inspection, seven pounds of Butter, made 

 in September, from the milk of one cow. 



I milk in a tin pail, strain into shallow tin pans, allow it to 

 stan^ from 24 to 36 hours. The butter is rinsed in cold water, 

 salted, worked over twice, and made into lumps, as presented. 



STATEMENT OF CHAS. J. PEABODY, 



I offer for the premium "For the greatest produce of milk, 

 on any farm, etc," the record of my herd, for the year, from 

 April 1,1882 to April 1, 1883. The herd consists of six 

 cows, three of them grade Jerseys, the others, grade Ayrshire. 

 Four of the number I raised, the other two were bought when 

 young. I had the same cows through the year, the feed was 

 grass only, from May 20, to July 20, and from July 20, to 



