Best specimen Drawn Work, Miss M. Wellington, Pittsfield. $3 00 



2d do. Mrs. William Abbott, Lee, 2 00 



3d do. Mrs. Charles Snyder. Sheffield, 1 00 



Best specimen Darning. Isabella Bradford, Egremont. 2 00 



•>d do. Mrs. Charles Snyder. Sheffield, 1 00 



DISCRETIONARY. 



Mrs. Flint Smith, Sheffield. 1 00 



Beulah Brown. West Stockbridge. 1 00 



Mrs. Alvin Emigh, Egremont. 1 00 



Miss Jennie Andrews. Sheffield. 1 00 



Eliza Kenyon. Otis, 1 00 



Etta Cassidy. Sheffield. 1 00 



Ada Hatch. Great Barrington, 1 00 



Mamie Broderick. Great Barrington. 50 



Mrs. J. B. Hull, Stockbridge. 1 00 



Blanche Baldwin, Egremont. 1 00 



Mrs. W. Abbott, Lee. 50 



Maria Potts, Egremont. . 50 



Louise Tobev. Great Barrington. 50 



J. H. C. CHUKCH. ) 

 MISS JULIA ABBOTT, V Committee. 



MISS MAY LOOP. ) 



Butter, 



Whole nuniber of entries, 22, 

 Best twenty pounds of Butter. Mrs. Cyrus French. Sheffield, S5 00 



The Butter exhibited by me was made from Grade Jersey Cows. The milk was set in 

 a Mosley & Stoddard Creamer for twenty-four hours. Cream ripened until slightly thick- 

 ened, and churned at 62 deg. temperature. When granular commence to combine, butter- 

 milk drawm off and butter rinsed with cold water ; salted three-fourth ounce to the 

 pound with Worcester salt : allowed to stand twelve hours and worked. 



MRS. CYRUS FRENCH. 



2d do. Mrs. Corodon Downs, New Marlboro. $5 00 



The butter exhibited by me was made from the milk of Grade Jersey Cows. Cream 



raised by the Cooley Creamer : churned while sweet in a Davis Swing Churn. No. 6 ; salted 



with Worcester salt, one ounce to a pound of butter and worked thoroughly in a Reid 



butter-worker. MRS. CORODON DOWNS. 



3d do, George A. Phillips, Egremont, S5 00 



My Butter is made the old-fashioned way ; milk set in pans ; cream churned in a dash 

 churn, and butter worked with a ladle; salted one ounce to the pound. G. A. PHILLIPS. 



4th do. Mrs. Jerdon Vosburgh, Sheffield, $4 00 



This Butter is made from fourteen cows, grade Jerseys ; milk set in shallow pans from 

 twenty-four to thirty-six hours before taking off the cream : churned with the old- 

 fashioned dash churn, using one ounce of salt to the pound. JERDON VOSBURGH. 



5th do. Mrs. Walter Miner, Sheffield, $4 00 



This Butter was made from Native Cows ; the milk was set in common milk pans 



from twenty-four to thirty-six hours, according to temperature of weather ; is churned in 



crank churii: salted one ounce to the pound with Higgins' salt : worked with hands and 



packed. MRS. WALTER MINER. 



6th do, Lester T. Osborne, Alford. $4 00 



The Butter entered by me was made from the milk of Grade Jersey Cows, and the 

 cream raised by open setting, the milk standing twenty-four hours, and temperature kept 

 at about sixty. The cream is then allowed to ripen, or stand until slightly sour, when it 

 is churned at a temperature of sixty-two. When the butter has come, which it does in ten 

 minutes, on an average, the buttermilk is turned off, and the butter washed with cold 

 water : it is then taken up and salted at the rate of three-fourths of an ounce of Ashton's 

 salt for one pound of butter. Then after standing an hour, or perhaps less, the butter is 

 worked and packed. The cows having the best of feed and care, and all utensils the 

 closest attention. LESTER T. OSBORNE. 



rth do, Mrs. Edgar S. Merrill, Lee, $3 00 



The milk was set in a Cooley Creamer twelve hours ; temperature of the water, 45 deg. : 



cream drawn off and kept at a uniform degree of warmth, to prepare it for churning : 



cream churned at 62 deg. in a Davis Swing Churn. After washing the butter in cold water. 



it was salted with Ashton's salt, three-fourths of an ounce to a pound, and worked on a 



butter-worker the following day. Mrs. E. S. MERRILL. 



Sth do. Mrs. John Supple, Great Barrington, S3 00 



This Butter was made from Grade and Native Cows ; the milk was set in common 



milk pans ; skimmed and churned in a Blanchard churn ; salted one ounce to the pound. 



Mrs. JOHN SUPPLE. 

 9th do, Mrs. I. N. Benedict, Monterey. . JKIS3 00 



The Butter shown by me was made by use of the Cooley system ; churned when 

 ripened, and salted one ounce to the pound. Mrs. I. N. BENEDICT. 



H. J. MIGNEREY, ) 



GEORGE A. STEVENS, V Committee. 

 CARLTON CURTISS, ) 

 14 



