IS 



sudden rise in temperature makes it necessary to do so sooner. The cream is cliurued 

 when there is the slightest suffffestion of tartness. The old fashioned churn is used. The 

 butter is then thoroughly washed and worked. An ounce of salt being used to the pound, 

 and an interval of twenty-four hours allowed between the two workings 



L. T. OSBORN. Alford. 



Second best twenty pounds of Butter. George S. Sheldon. New Marlboro. $4 00 



The milk from which this butter was made was set in Cooley creamer for twelve hours, 



then allowed to stand until slightly acid, churned in Davis" swing churn, thoroughly washed, 



and salted with about three-quarters of an ounce of salt i)er pound. 



(rEoHtiK S. SHELDON New Marlboro, 



Second best twenty pounds of Butter, Mrs. Jerdon Vosburgh, Sheffield, S4 00 



This butter is made from a dairy of thirteen cows, grade Jersey. Is set in shallow pans 



from twenty-four to thirty-six hours according to temperature of weather. Is churned in 



a dash churn and washed and salted with one ounce to one pound of butter. 



Mrs. jerdon VOSBURGH. Sheffield. 



Thiid best twenty pounds of Butter. Mrs. L. Hulett. Sheffield. , $3 00 



My butter was made from cream raised by the Cooley creamer; salted three-fourths of 

 m\ ounce to a pound of butter. Temperature of cream, about fifty degrees. It was thor- 

 oughly and carefully worked. Mrs. L. HULETT. Sheffield. 

 Third best twenty pounds of Butter. W. F. Milligan, Alford, $3 00 

 Cream is raised in Cooley cans and churned with a Davis churn. Butter is worked with 

 a ladle and salted with Ashton salt. No color is used. W. F. MILLIGAN. Alford. 

 Third best twenty povmds of Butter, William Bolton. Alford. $3 (X) 

 This butter was manufactured in the old fashioned way — churned in a dash churn. 

 Butter washed with cold spring water, then salted, and after a time thoroughly worked. 

 September 28. 1892. WILLIAM BOLTON. Alford. 



T. A. PALMER. ) 

 E. E. BARNES, V VommUtee. 

 H. T. POTTS. S 



Cheese. 



One sample of Cottage Cheese, exidbited by Mrs. Y. E. Brown, of West 

 Stockbridge, for which we allow a discretionary premium of $1. No other 

 entries of anv kind. 



H. J. MIGNEREY. I 



White Bread. 



Whole number of entries, 44. 



Best Specimen \\Tiite Bread, Mrs, Henry Cross. Great Barrington. .$3 00 



2d do., Mrs. I. S. Tuttle, Great Barrington. 3 00 



3d do . Mrs. F. M. Ford, Sheffield, 2 00 



4th do., Mrs. C. O'Neil, Egremont, 2 00 



DISCRETIONARY. 



Mrs. James Dunn. Great Barrington. 1 00 



Mrs. E. Clark. Great Barrington, 1 ')0 



Mrs. James Hickey. New Marlboro, 1 <K> 



Miss Frankie M. Spurr. Sheffield. l "W 



Mrs. Timothy McGee. Egremont. 1 '>*^ 



3Irs. ( ;eori-e Dav. Great Barrington. 1 00 



M, J. SMITH. ) 

 Mrs. GEORGE W. LESTER, -Coniwifeec. 



Mrs. W. H. TICKNOR, \ 



Biscuit. 



Whole number of entries, 39. Specimen Biscuit, 10. 



Best specimen Biscuit, Mrs. H. L. Rowe. Egremont. 

 2d do.. Mrs. C. H. Bentlev. Great Barrington. 

 3d do.. Mrs. Bela Clark, Sheffield. 

 4th do., Mi-s. James Hickey, New Marlboro, 



UISCRETIONARV. 

 Mrs. Henry Brown, Egremont. 

 Miss ElsieMills. Great Barrington. 

 Mrs. G. W. Hall. Kgrcniont. 

 Mrs. Jane (Jriffirh. Sheffield, 

 Mrs. Edwaid Holmes, Sheffield. 

 Mrs. Edward Bartholomew. Sheffield, 



P. BRONSON, J 



Mrs. G. SMITH, 



Miss JENNIE ANDKUS. \ 



