79 



I ^ BUTTEB. 



vessels perfectly tight, pressing the butter as solid as 

 possible, covering it with a brine. Butter dealers 

 prefer wooden tubs or firkins for keeping, to stone ware, 

 and of the former none is better than oak. 



Good butter depends more upon the manufacture 

 than upon all other things put together. A judicious 

 writer upon this subject remarks: "In every district 

 where good butter is made it is universally attributed 

 to the richness of the pastures; though it is a well 

 known fact that, take a x skillful dairy-maicl from that 

 district into another, where good butter is not usually 

 made, and where, of course, the pastures are not deemed 

 favorable, she will make as good butter as she used to do. 



If the public wish for superior butter, (and who does 

 not ?) they must be willing to make a greater discrimi- 

 nation than heretofore, between the prices of what they 

 seek for, and that which is positively bad. So long as 

 an inferior article brings about the same price as that 

 which is extra, people must expect that they will some- 

 times be unable to find what they want in the market. 

 We hear of a man who has received forty cents per 

 pound for all of his butter the present season, at a well 

 known public house in Boston. His herd of cows con- 

 sists partly of the Jersey stock. May there be more 

 such butter makers and more such customers. 



This report being already too long, we omit making 

 remarks on other articles, only giving the awards. 



WHITE BREAD. 



1st, Susie A. Sawtell, Fitchburg, $2,00 



2d, Alice Wellington, Ashby, 1,00 



3d, N. E. Grey, Fitchburg, ' ,50 



UNBOLTED WHEAT BREAD. 



1st, Olive E. Bailey Fitchburg, 1,00 



