5*7 



to stand from twenty-four to thirty-six hours ; it is then 

 skimmed into tin pails and stirred once a day for four days, 

 when it is churned, washed in cold water, and salted — one 

 ounce of rock salt to the pound. After standing from six to 

 eight hours it is worked over and left until the next morning, 

 when it is again worked into lumps as presented. 



STATEMENT OF SARAH L. RIDGWAY. 



I enter for premium fifteen pounds of September butter, 

 made in the following manner : 



The milk was strained into tin pans and allowed to remain 

 thirty-six hours in a ventilated cellar ; then it was skimmed 

 into tin pails, ^nd stirred moi'ning and evening for three days. 

 When churned, the butter was immediately rinsed in cold 

 water and salted to the taste with rock-salt ; then set away in 

 the cellar until evening, when it was worked with the hands, 

 and in the morning worked again and made into balls as pre- 

 sented. 



BREAD AND HONEY. 

 Fourteen specimens of Bread and two of Honey were 

 entered. Our examination of bread, with a view to gratui- 

 ties, was restricted to five specimens, the other nine being 

 accompanied by no statement of the process of making, as 

 the rule of the Society requires. We award to Miss L. Jane 

 Kimball, of Boxford, for the best (statement) bread, $2.00 

 To No. 1 — no name, 1.00 



" Mrs. Jane Bailey, of Andover, 1.00 



'* Mary Curtin, of Lawrence, 1.00 



" Mrs. M. S. West, of Haverhill, 1.00 



8 



