58 



report to the Secretary that they have made the following 

 awards : 



18. First premium, to W. K. Cole, Boxford, for butter. 

 $6. Second premium, to Mrs. Chas. W. Gowen, "West 



Newbury, for butter. 

 $4. Third premium, to Mrs. J. C. Phillips, Beverly, 



for butter. 

 D. Bradstreet, J. Ilsley, A. B. Fellows — Committee 



STATEMENT OF W. K. COLE, OF WEST BOXFORD, OF BUTTER 



Made from the milk of grade Jersey cows, set in shallow pans 

 for 36 hours. Churned once a week. Butter rinsed twice in 

 water, thoroughly worked, and immediately put up in packages 

 for use. Salted, a trifle more than 1 oz. of salt to 1 lb. of butter. 

 No coloring used. Feed : 1 qt. meal, 1 qt. shorts to each cow, 

 with the run of an ordinary pasture. 



STATEMENT OF MRS. C. W. GOWEN, OF WEST NEWBURY. 



This butter was made from the milk of a Jersey cow. The 

 milk was set in pans about one-half full, and skimmed after set- 

 ting thirty-six hours. The cream was then churned, washed and 

 salted at the rate of 3-4 oz. of salt to lib. butter. After stand- 

 ing a few hours it was worked and put up in pound prints. 



STATEMENT OF MRS. J. C. PHILLIPS, OF BEVERLY. 



The milk when brought in is immediately set in a Cooley Cream- 

 er, temperature of water 45 degrees. After standing 12 hours the 

 cream is taken off, set in a refrigerator (in warm weather) not 

 allowed to sour. The cream being churned sweet at 58 degrees 

 to GO degrees Fahr, the churn is prepared by scalding and cooling 

 to same temperature as the cream. (Stoddard Churn.) When 

 the butter is brought to a granulated form, the butter-milk is 

 drawn off, and the butter washed in water considerably cooler 

 than the butter, until the water runs from the churn clear. The 



