:U KEPOKTS Oy COMMITTEES. 



working it only onoe afterwarvi. the next day after churning, when 

 I put it down in the j:vr : but sometimes I find it necessary- to work 

 it twice in oixler to remove irrn- dnyf of butteniiilk. This I con- 

 sider hiJss/^maN/- to good butter. The butter is put down in 

 layeis, a httle s;Ut aiid fine sugvir sprinkleii between each. 



The report of my method of making June butter will answer 

 for this September butter in eveiy respect, except that in these 

 cooler da>-s I keep the milk a little longer before skimming and 

 tlie cream a little longer before churning. 



This four meal cheese is made in the following manner : Milk 

 that is four, three and t\\^3 meals old, is skimmed, then warmed, 

 and the morning's milk addeii : sufficient runnet used to form the 

 curd, then proceevl as with the new milk cheese. 



The process of making this new milk cheese is as follows : 

 Skim the night's milk : warm the milk : then add the cieam to the 

 waxmevl milk : when well stirred put the morning's milk to it, using 

 lunnet enough to form the curd ; dip ofif the whey and when suf- 

 ficiently hani cut the curd fine ; salt with the best butter salt, using 

 a dessen spoonful to a pailful of milk. Press from thirty-six to 

 fort}'>eight hours, turning three or four times while pressing, then 

 remove to a suitable shelf, turned daily, applying butter. 



AGRICULTURAL IMPLEMEXl^ 



The committee report : 



X. B. Reed, tann \^-agon, ist preni., $i^ oo 



S. G. Frost, team harness, ist prx?m.. 5 00 



Geo. r. Lincoln^ novelty milk i%ail and holder, gnuuity, 1 00 



F. A. Whitney, CAairmatt. 



