50 .BUTTER AND BREAD. 



There were four specimens of Bread presented for exhibition, 

 but as there was no premium offered for that purpose, and no com- 

 mittee appointed, the committee concluded that it is very nearly 

 connected with the dairy, if not in making, in its use, and they 

 would therefore take it under their cognizance. 



One specimen was presented by Charles C. Morse, of Haverhill, 

 and the other three specimens by Mary Ann Powers, 12 years old, 

 Ellen S. West, 8 years old, and Mary D. Carlton, 14 years old, 

 all of Haverhill. A gratuity of $1.00 is recommended for each 

 contributor. 



The committee were particularly pleased with the three last 

 specimens, as they show that there are yet some daughters that are 

 acquainting themselves, while young, with domestic affairs, the ten- 

 dency of which is to increase their own happiness, and make them 

 useful to others. 



JOSEPH HOW, Chairman. 



SAMUEL CARLTON'S STATEMENT. 



I present for your inspection a- box of September butter. 



Process of Making — The milk is strained in tin pans and set in 

 cellar prepared for the purpose, and stands from thirty-six to forty- 

 eight hours, according to the weather, but the cream is not suffered 

 to remain on the milk after the milk is sour. Churn once in five 

 days. The buttermilk is worked out by hand. Salted to the taste. 

 Salting butter by weight does not make butter equally salt, as 

 there is a difference in the strength of salt. Perfect cleanliness is 

 very important in making good butter. 



Haverhill, Sept. 25, 1855. 



NANCY HOLT'S STATEMENT. 



This specimen of butter presented for your examination was made 

 from the milk of three cows during the present month. It is a 

 sample of 300 pounds made since May 20th. 



The cows have had common pasture feed only until the first of 

 this month, since that corn fodder once a day. 



