Mrs. H. J. Mignerey, Great Barriugton, 50- 



Miss Lina l<arnes, =a. 



E. D. SHEARS, Sheffield, , 



MRS. W. H. TICKNOR, Alford, V Committee 



MRS. CLIFFORD BROCHU, Great Barrington, \ 



Lace, Drawn Work and Drawing. 



Whole number of entries, 30. Hand-made Lace, 6 ; specimen of Drawn. 

 Work, 15 ; specimen of Drawing, 5 ; Miscellaneous, 4. 

 Best Hand-made Lace, Mrs. "William Abbott, Lee, 



2d do. Mrs. O. C. Bid well. Great Barrmgton, 



3d do. Mrs. L. P. Shedd, Pittsfield, 

 Best Drawn Work, Mrs. Ed^ar Kilborn, Monterey, 



2d do, Mrs. J. B Richmond. Adams, 



3d do, Mrs. Henry Joyner, Sheffield, 

 Best specimen of Drawing. Mrs. Drnmmond, 



2d do, Mrs. Isabella Bradford, Egremont, 



DISCRETIONARY. 



Mrs. J. B. Richmond. Adams, 



Mrs. M. W. Flynn, Pittsfield, 



Tillie Bradburn, 



Mrs. Alvin Emeigrh, Eo^remont, 



Hattie E. Clark, Sheffield, 



Mrs Edwin Bartholomew, Sheffield. 



Mrs. W. Abbott. Lee, 



Jennie B. Andrews Sheffield, 



Mrs. F. A. Fox':'roft, 



Kdith Hoaff. 



Alice H Cowles, Sheffield, 



Anna Cassidy, Sheffield, 



EDGAR J. BLISS, 



A. B. SAGE, 



MISS MAY FASSETT, 



Butter. 



Whole number of entries, 20. 

 Best 20 pounds of Butter, Mrs, J. A. Griffith, Sheffield, 5 OO' 



This specimen of Butter, offered by me for premium, was made from 

 Jersey milk set in Cooley creamer and was skimmed after having stood 

 twelve hours. The cream stood two days to ripen, and was churned at a 

 temperature of 63 degrees in Blanchard churn and salted one ounce to the 

 pound. No color used. Mrs. J. A. Griffith. 



2d, Mrs. G. A. Phillips, Egremont, 5 qq. 



The milk for making this Butter was set in pans, cream churned in a 

 dash churn, Butter worked with a ladle and salted one ounce to the pound. 



Mrs. G. a. Phillips. 



3d, Mrs. W. J. Henderson, Lenox, 5 qq. 



This Butter was made from the milk of Grade Jersey cows. Cows fed 

 on pasture feed and green corn stalks. The milk was set in pans by the old 

 system ; positively no cooler used. Mrs. William J. HendersOxN. 



4th, Mrs. H. C. Hulett, Sheffield, |4 oo- 



This Butter w^as made by the Cooley Creamer process. The milk was 

 allowed to stand twelve hours, and was salted three-quarters of an ounce to 

 the pound. Mrs. H. C. Hulett. 



5tb, Mrs. John C. Smith, Sheffield, g4 qo- 



My Butter was made from grade Jersey cows. The milk set in ice water 

 and skimmed at twenty-four hours. The cream was allowed to thicken and 

 then it was churned in a common dash churn, and at a temperature of 62 

 degrees. When it was taken from the churn it was washed and salted, one 

 ounce to the pound; then I let it stand over night, and then it was packed. 



Mrs. John C. Smith. 

 6th. Mrs. Corodon Downs, New Marlboro, ^4 00 



This Butter is made from grade Jersey cows ; milk set in Cooley cream- 

 er. The cream churned, while sweet, in Davis swing churn, at a {empera- 

 ture of 64 degrees. The Butter is washed in cold water ; .salted with Wor- 

 cester salt, three-fourths ounce to the pound, and worked in a Reid butter 

 ^'oi'ker. Mrs. Corodon Downs. 



7th, Mrs. I. N. Benedict, Monterey, ^3 00 



The Butter exhibited by me was made by use of the Cooley system. 



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