SO 



STATEMENT OP D. G. TENNEY. 



I present, for your inspection, sixteen lbs. of September 

 butter, made from the milk of Native, Grade, Dutch, and 

 Hereford cows. The milk is set in tin pans, and the cream 

 taken off when the milk has soured. When churned, work 

 out the buttermilk with hands, and salt to taste. The next 

 morning, work again, and weigh into pound balls, and 

 square with boards. 



STATEMENT OF MRS. B. H. FARNUM. 



I make my butter in the old-fashioned way. Churn twice a 

 week ; work out the buttermilk by hand. Have no ice, or 

 milk cellar, nor any suitable place to keep my milk. This 

 seven pounds of butter is a fair sample of my make for the 

 past year. Use no coloring. It will keep in shape on a 

 dining-table, the warmest day in summer, without ice. The 

 past season has been unfavorable for making butter, on ac- 

 count of dull weather. 



STATEMENT OF MRS. OLIVER PATCH. 



I enter, for premium, fourteen pounds of butter, made 

 last week, from the milk of two cows, partly Buffalo. The 

 milk is skimmed, after standing thirty-six hours ; adding a 

 little salt to the cream, and stirring every day. When put 

 into the churn, add a quart of cold water. Never use water 

 after the butter comes. After taking from the churn, the 

 buttermilk is thoroughly worked out, and butter salted, an 

 ounce to a pound. The next day it is worked over again, 

 ad made into pound lumps. 



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 Mrs. Lyman S. Wilkins, Middle- 

 ton, for white bread. 



