45 



STATEMENT OF W. K. COLE. 



I enter for the Society's premium a five pound box of 

 butter. This butter is made from the milk of grade Jer- 

 sey cows. The milk is strained in shallow five quart pans 

 and allowed to stand in the Dairy from 36 to 48 hoars ; it 

 is then skimmed and the cream put in ajar and thorough- 

 ly stirred together, and when enough has collected for a 

 churning, it is churned until it becomes hard, when the 

 buttermilk is drawn off and cold fresh water is turned in, 

 when it is churned two or three minutes longer. It is 

 then taken from the churn and washed, and the butter- 

 milk thoroughly ivorked out, when it is salted, about 1 oz. 

 of salt to the pound of butter, the salt being worked in by 

 hand. It is then immediately put up in five-pound boxes 

 and in balls, and is ready for the market. The milk is 

 kept in a cool place, about 50 degrees. The butter con- 

 tains no artificial coloring, and we have never had occasion 

 to use any ; in fact I never saw any. 



STATEMENT OF OLIVER F. LEWIS. 



Dairy butter, grade Jersey. Milk set in pans, cream 

 taken off soon as milk sours. Churned with Dash churn. 

 Butter washed, salted 1-2 oz. to pound, with very little 

 working. Milk set in milk-room, opening from kitchen. 



BREAD, HONEY AND CANNED FRUIT. 



The Committee on Bread, Honey and Canned Fruit 

 have attended to their duty, and respectfully report to the 

 Secretary that they have made the following awards : 

 $3. First premium, to F. E. de Jean, Newburyport, for 



White bread. 

 $2. Second premium, to Alice J. Bartlett, Newbury- 

 port, for white bread. 



