20 REPORTS OF COMMITTEES. 



Statement of Alden Derby. 



The butter I offer, is made as follows : Keep Jersey cows ; 

 milk is cooled soon after milking, them set in deep cans (eight 

 inches in diameter, twenty inches deep), for the cream to rise and 

 the cans are placed in water to keep cool, and allowed to stand 

 from twelve to thirty-six hours, then skim. Use the "Prize" churn 

 with an altered dasher ; work the butter with a rolling pin, rolling 

 it on a board like pie crust ; salt worked in the same way, using 

 amount to suit taste of the consumer. 



Statemejit of Mrs. Levi Kendall. 



Butter was made from the milk of one Jersey Cow ; milk was 

 set in common tin pans about thirty-six hours. Cream salted 

 slightly ; about one ounce salt to the pound ; worked by hand 

 into pound lumps. 



Statement of Mrs. T. D. Wood. 



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

 the night's milk ; warm the milk ; then add the cream to the 

 warmed milk; when well stirred put the morning's milk to it, 

 using runnet enough to form the curd ; dip off the whey and when 

 sufficiently hard cut the curd fine ; salt with the best butter salt, 

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

 to forty-eight hours, turning three or four times while pressing, 

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



FANCY ARTICLES. 



The Committee award the followinix gratuities: 



'a to'- 



Mrs. E. B. Sawtell, sofa pillow, $ 75 



" S. Wood, " " 50 



" J. A. Russell, lap robe, 75 



" E. B. Sawtell, slipper holder, 37 



