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tant consideration is, that every part of this county is so near 

 a market that all kinds of fodder fit for cattle -will always 

 command their value in money. Hence there is no necessit]) 

 for keeping stock to eat up our fodder, as there is in towns 

 farther back. The kind and amount of food most economical 

 and suitable for milch cows during winter, is a matter scarcely 

 less important to the milk producer than the kind of stock. 



The whole subject affords a wide field for investigation and 

 experiment, and we hope that next year some of our farmers 

 will observe and make note of what they are doing, not only for 

 their own but the public good. 



Joseph S. Howe, for the Committee. 



STATEMENT OF SAEAH L. EIDGWAY. 



I present for premium three cheeses made as follows : 

 The milk was strained into the tub as soon as brought in. 

 In the morning the cream on the night's milk was stirred in, 

 and a part of it warmed and set with rennet sufficient to form 

 the curd. In one hour the curd was cut, drained and scalded, 

 then ground and salted to the taste, and pressed about two 

 days. 



STATEMENT OF D. P. NELSON. 



I present for your inspection four new milk cheeses, one of 

 which is sage. Each cheese contains the milk of four days. 

 The manner of making is as follows : 



Strain the milk into a tub as soon as drawn from the cows 

 at night ; add rennet in sufficient strength to form a curd in 

 an hour ; slice it and let it remain in the tub until morning ; 

 repeat this process with the morning's milk ; scald the curds 

 with water, drain thoroughly and grind fine ; salt with Liver- 



