103 



head the barrel. By this method, apples will retain their flavor 

 for six or eight weeks longer than by the ordinary way. It is 

 perhaps unnecessary to say that the fruit must be sound, and not 

 over-ripe when put in. The fruit, when barrelled, must be kept 

 in a cool place ; but, from my experiments, it is a matter of in- 

 difference whether it is damp or dry. I have tried this method of 

 preserving my apples for three years, and have, from time to 

 time, exhibited them at the Horticultural Rooms. The cork dust 

 will retain its efficiency for some years. 



A. W. STETSON. 



REPORT ON DAIRY. 



For the best produce of butter for four months, from the 20th 

 of May to the 20th of September, quantity as well as quality 

 being taken into view, two samples of 20 lbs. each were offered 

 for premiam. 



The Committee award to the Rev. C. C. Sewall, of Med- 



field, the first premium of ... * . $10.00 



To Mr. Edmund T. Everett, of Wrentham, the second 



premium of ....... 8.00 



Appended to this report will be found letters giving an account 

 of the quantity produced, the number of cows, and general man- 

 agement of the dairy in these two cases. 



For the best 40 lbs. of butter, — that drawing the premium to 

 be placed on the dinner table for consumption, — three lots were 

 offered. The Committee found it a very nice matter to decide 

 in regard to the premiums in this case. After mature dehber- 

 ation they award 



To Mr. George Crosby, of Medway, the first premium of $20.00 



And they recommend that to the Rev. C. C. Sewall, of 



Medfield, there be given a gratuity of . . . 10.00 



The Committee take pleasure in noticing a very extraordinary 



produce of butter, in a forty pound lot, from the AldeiTiey heifers 



recently imported from Jersey, England, offered by Dr. W. T. G. 



Morton, of West Needham, and they recommend that he receive 



a diploma from the Society. The ages of the heifers, as Dr. 



