VEGETABLES. 61 



Process of Making — The milk was strained into tin pans and 

 placed in a cool cellar ; skimmed f^fter standing 24 hours. The 

 cream was put in tin pails, stirred daily, and churned twice a week. 

 The butter was slightly worked when taken from the] churn to free 

 it from buttermilk, salted with 1 1-2 oz. of rock salt to the pound ; 

 left in a cool place for about 24 hours, when it is again thoroughly 

 worked and shaped with clappers. 



Haverhill, Sept. 28th, 1855. 



VEQETABLES. 



The committee, to whom was assigned this department of the 

 society's exhibition, ask leave to report : 

 After due deliberation they recommend that the following pre- 

 miums and gratuities be awarded : 



To S. A. Merrill, Salem, for a general collection, 1st pre., $10.00 

 " Horace Ware, Marblehead, " " 



" R. P. Cushman, Haverhill, " " 



" Wm. Batchelder, N. Andover, " " 



« T. J. Goodrich, Haverhill, " " 



" John Carlton, Haverhill, " " 



" James Day, Haverhill, for a collection of potatoes, 



varieties, gratuity, 

 " W. J. Buckminster, Bradford, potatoes, gratuity, 

 " Isaac Dempsey, Danvers, 7 distinct kinds of potatoes 



from seed of the black potato, gratuity, 1.00 



" Thomas H. West, Haverhill, 7 kinds sweet potatoes, 



egg plant, corn, gratuity, 1.00 



" Adrian Chase, Haverhill, cauliflowers, &c., gratuity, 1.00 



" Samuel Lawrence, Andover, celery, cauliflowers and 



corn, gratuity, 1.00 



" Daniel Bricket, Haverhill, potatoes, gratuity, 1.00 



" Edward Kimball, Bradford, onions, carrots, &c., gratuity, 1.00 



