89 

 In Exhibition Hall. 



Committees on articles exhibited in the ball should be es- 

 pecially careful that the premium or gratuity cards issued 

 with the names, and sums awarded them, correspond with 

 those in their reports to the Society. 



Committees and Exhibitors will be governed by instruc- 

 tions under heading of " Duties of Committees," " General 

 Rules," " Premiums to be awarded at the Show," see first 

 pages and under " Fruit," " Domestic Manufactures," and 

 " Flowers." 



d^^All Fruit, Flowers, Vegetables, and Domestic Manu- 

 factures, must be the products of Essex County to be en- 

 titled to a premium or gratuity. 



GRANGE EXHIBIT. 



The Society offers fifty dollars to be divided in three pre- 

 miums for exhibits by the different Granges in Essex County, 

 as follows : — Premiums, $25, 15, 10 



Note— This exhibit includes all Fruit, Vegetables and Domestic Manufactures 

 that are exhibited in any other department in Exhibition Hall. 



DAIRY, BREAD, CANNED FRUIT AND HONEY. 



For specimens of Butter made on any farm within the 

 County the present year, samples of not less than five pounds 

 to be exhibited, with a full account of the process of making 

 and management of the Butter, premiums, $4, 3 



For specimens of New Milk Cheese, made on any farm in 

 the County the present year, samples of not less than twenty- 

 five pounds to be exhibited, with statement in writing of the 

 method of making and preserving same, premiums, $4, 3 



For white bread made of Wheat Flour, premiums, $2, 1 



For bread made from Graham flour, premiums, $2, 1 



For bread made from other grains, or other grains mixed 

 with wheat, premiums, $1.50, 1 



All bread entered for premiums to be in loaves weighing 

 not less than one pound each, and not to be less than twenty- 

 four hours old, with a full written statement over the signa- 

 ture and address of the maker, stating the kind of flour used, 

 quantity of each ingredient, how mixed, and length of time 

 kneaded and raised, and how long baked. 



For first and second best collection of Preserved Fruits and 



