73 



Rye and Indian. 

 1st premium to Mrs. Reuben Ware, of Needham, . ^3.00 



Wheat. 

 1st premium to Mrs. E. Stone, of Declham, , . 3.00 



2d " to Mrs. Lucinda Dunbar, of Canton, . 2.00 



The Committee also recommend the Society's Diploma to Mrs. 

 Hannah P. Mcintosh, of Needham, for a very fine loaf of Wheat 

 and Rye Bread. 



Also — the Society's Diploma to Mrs. Barnard Ross, of Dedham, 

 for an excellent loaf of Rye Bread. 



For the Committee, 



SAMUEL C. MANN. 



REPORT ON THE DAHlY. 



Butter. 

 For the best product of Butter pn the farm for four months, 



1st premium to Miss Lucy Morse, of Medfield, $15.00 



2d premium to Edmund T. Everett, of Wrentham, . 10.00 



8d " to Thomas Motley, Jr., of West Roxbury, 7.00 



For the best 12 pounds of Butter, 1st premium to Miss Lucy 



Morse, of Medfield, 5.00 



2d premium to Lyman Adams, of East Medway, . . 3.00 

 8d " to James R. Fisher, of South Dedham, . 2.00 

 The Committee also recommend a Diploma to Henry Daniels, of 

 East Medway. 



Cheese. 

 A sample of cheese was entered by Mr. James P. Clark, of 

 Medway, for which the Committee would have been happy to 

 award a premium, but the quantity was not sufficient to comply 

 nvith the required conditions. 



The Committee having had much experience in butter-making, 

 offer the following rules as the result of their experience : 



The newer and sweeter the cream, the sweeter and higher fla- 

 vored will be the butter. 



The air must be fresh and pure in the room or cellar where the 

 milk is set. 



The cream should not remain on the milk over thirty-six hours. 



Keep the cream in tin pails, into which put a spoonful of salt 

 at the beginning, then stir the cream lightly each morning and 

 evening ; this will prevent the cream from moulding or souring. 

 10 



