REPORTS OF COMMITTEES. 27 



Statement of Franklin Nourse. 



This box of butter, I offer for premium, was made from a 

 herd of ten cows, composed of Jerseys, Ayrshires and high grades. 

 The milk while warm from the cows is strained in common tin 

 pans, and set in a cool, well-ventilated milk-room, upon slats in- 

 stead of board shelves, there remaining from thirty to thirty-six 

 hours according to weather. Then taken off, put into stone jars, 

 stirring each time as new cream is added. Churn twice a week 

 in a rotary churn. After butter has come, it is taken out and 

 partially worked and salted, i)4 ounce to the pound, and after a 

 suitable time it is again thoroughly worked^ weighed and lumped. 

 I do not believe in adulterating butter with sugar as is the prac- 

 tice of some who make their cows feed in low marsh ground. 

 All that is wanting to ensure good butter is to turn the cows on 

 to a sweet hill pasture where there is plenty of feed. 



Statement of T. S. Wood. 



The milk stands in tin pans from twenty-four to thirty-six 

 hours in a cool place ; churn every four or five days ; use salt 

 about one ounce per pound. 



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 

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

 rennet enough to form the curd ; drip 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 press- 

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



FINE ARTS. 



The committee award : 



OIL PAINTINGS. 



Miss Addie R. Sawyer, ist premium, $2 00 



Mrs. C. A. Wheeler, 2d prem., i 00 



