Best specimen of Drawn Work, Mrs. Byi-on Richmond, Adams, 



2d do. Miss Mary Wellington, Pittsfield. 



3d do, Srs. H. C. Jovner. Great Barringrton, 

 Best specimen of Darning, Mrs, C. W. Snyder, Sheffield, 



2d do, Mrs. George Day, Great Barrington, 



DISCRETIONARY. 



Mrs. J. B. Hull. Stockbridge. 



Hattie E. Clark, Sheffield, 



Alice Luka, Great Barrington, 



Miss Ella Gardner, Egremont, 



Emily M. Clapp, Great Barrington. 



Miss Lena Fonda, Lee, 



Mrs. H. W. Wright. Great Barrington. 



Miss Lulu Brown, West Stockbridge, 



Mrs. H. W. Palmer, New Marlboro. 



Margaret Haight, Pittsfield, 



CLARENCE R. SARIN. 



Mrs. J. S. SPENCER. Y Committee 



JENNIE K. THOMPSON. 



Butter. 



Whole number of entries, 22. 

 Best twenty pounds of Butter, W. H. Bolton. Alford, S5 00 



This butter is made the old-fashion way, from the milk of Grade cows; milk set in pans, 

 cream churned in a dash churn, and butter worked with a ladle; salted one ounce to the 

 pound. WILLIAM H. BOLTON. 



2d do, Mrs. I. N. Benedict, Monterey, 5 00 



This butter exhibited by me w^as made by use of the Cooley system: churned when 

 ripened and salted one ounce to the pound, with Worcester salt. 



Mrs. I. N. BENEDICT. 



3d do, Jerdon Vosburgh, Sheffield, 5 00 



This butter is made from 15 cows. Grade Jerseys, and is set in shallow pans, standing 

 from 24 to 36 hours, according to temperature, and churned in dash churn, worked 

 with ladle, washed thoroughly and salted with one ounce to the pound. 



JERDON VOSBURGH. 



4th do, F B. French, Sheffield. 4 00 



The butter exhibited by me was made from Grade Jersey cows, the milk run through 

 a United States cream separator, the cream immediately cooled to 50 degrees, then ripened 

 until slightly thickened, churned in a Stoddard barrel churn, salted in the grain form, 

 three-fourths ounce to the pound, allowed to stand eight to 10 hours and worked. 



F. B. FRENCH. 

 5th do, G. A. Phillips, Egremont. 4 00 



My milk is set in pans, cream churned in a dash churn and worked with a ladle, salted 

 one ounce to the pound. G. A. PHILLIPS. 



6th do, W. J. Clark, Sheffield, 4 00 



This butter is made from Graded cows, set in the Cooley creamery, skimmed after 

 standing twenty-four hours, churned in a Stoddard churn, salted with Worcester salt, 

 worked with wooden ladle and then packed. W. J. CLARK. 



7th do, Mrs. Corodon Downs, New Marlboro, 3 00 



This butter is made from Grade Jersey cows, milk set in Cooley creamer twenty-four 

 hours; the cream, when slightly sour, churned at a temperature of 64 degrees in a Davis 

 swing churn; the butter is washed in cold water, salted with Worcester salt, one ounce to 

 the pound, and worked in a Reid butter worker. Mrs. CORODON DOWNS. 



8th do. Mrs. Charles Adsit, New Marlboro, 3 00 



This butter was made from a dairy of 18 cows, the milk set in a Borden creamery, and 

 the cream, after being drawn off, allowed to stand until slightly acid, churned in a Stod- 

 dard barrel churn, thoroughly washed and salted, an ounce of salt to the pound of butter. 



Mrs. CHARLES ADSIT. 

 9th do, Mrs. L. Melius, Mount Washington, 3 00 



My milk was set in a Mosby and Stoddard creamery 24 hours; cream then left 24 hours 

 and churned in a tin dash churn, salted one ounce to the pound; butter worked, after 12 

 hours, and packed. Jersey Grade cows. Mrs. L. MELIUS. 



H. J. MIGNEREY, J 

 P. BRONSON, y Committee. 



CARLTON CURTIS, \ 



Cheese. 



Whole number of entries, 4. 

 Best twenty-five pounds of Cheese, Mrs. H. J. Hall, Monterey, $3 00 



The cheese was made by me, June 14, 1894. Made of new milk and salted six ounces to 

 30 pounds. Salted with Higgins dairy salt. Weight 30 pounds. Mrs. H. J. HALL. 



2d do, J. S. Adams, Alford, 2 00 



Set milk at temperature of 86 degrees. After rennet is added the milk should curdle 

 in 30 or 40 minutes. After breaking curd carefully the cheese is allowed to stand a few 



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