176 
THE CULTIVATOR 
will answer every purpose. Some of the samples exhibited 
were put up very neatly indeed, and attracted the attention of 
every spectator. 
There can be no good reason assigned why all our butter 
should not be well manufactured; and no keeper of a dairy 
should permit an inferior article to leave his premises for the 
market. Much of the butter which now finds it way to market, 
from a neglect of the suggestions we have made, has a very 
poor sale, and brings an inferior price. This should not be so, 
and we appeal to every dairyman and to his wife and daughters, 
to remedy this defect without delay. 
It is a matter of congratulation, that persons employed in 
purchasing butter for the markets the present season, have in 
some sections of the state made a discrimination in their pur¬ 
chases, which is waking up attention to this subject. 
The committee would recommend that premiums be awarded 
as follows :— 
1st Premium, To George Cooley, Blooming Grove, Orange Co. 
2d “ To Israel F. Goodwin, Westmoreland, Oneida Co. 
3d “ To Hamilton Morrison, Montgomery, Orange Co. 
4th “ To B. A. Hall, New Lebanon, Columbia Co. 
5th, Diploma, To John S. Bull, Orange Co. 
The committee also examined a sample of butter made from 
scalded milk in 1841, and to which a premium was awarded at 
the Annual Fair in February last. This sample was kept by Mr. 
Merrifield to test the preserving qualities of the butter. We re¬ 
gret that it is not in as good condition in that respect as could 
have been desired, and probably does not in all respects, answer 
the expectation of the owner. We believe that butter can be so 
prepared as to remain sweet and good for a much longer time 
than this butter has been made, and when perfection shall have 
been more nearly attained, we shall expect at every Fair, butter 
of age competing with that of more recent manufacture for pre¬ 
miums. 
The statements of the successful competitors accompany our 
report. BENJ. P. JOHNSON, 
ROBERT DENNISTON, 
ELIJAH RHOADES, 
HOWELL GARDNER, 
Albany, Sept. 29th, 1842. JNO. DEAN. 
Mr. Cooley’s Statement. 
Made from 13 cows, from 16th to 24th September, and seven 
pounds of salt and a teaspoon full of salt petre, used in keg of 
80 pounds. 
Cows kept in usual way, and run in grass; had pure water 
daily, and salt twice a week. 
Milk set in pans until cream rises and becomes thick ; then 
churn all the milk immediately; dog churn used. 
Method of freeing butter from the milk is to skim out the but¬ 
ter with a ladle, and work out the milk with a ladle with pure 
cold water, but using as little water as possible, as the water 
has a tendency to take away the good flavor or sweetness of 
the butter ; and care must be taken not to work it too much, as 
it will become greasy. The best method of keeping butter in 
the summer, is in a cool place in white oak firkins, covered 
with a weak brine. GEORGE COOLEY. 
Blooming Grove, Orange Co. 
Mr. Goodwin’s Statement. 
Time of Making. —Since the lirst of the present month; num¬ 
ber of cows kept, 14. ' 
Mode of Keeping. —-Mostly in stable in winter, and feed hay; 
and in the spring roots or some grain; in summer, grass. 
Treatment of Milk and Cream. —Strain in tin pans, and set in 
a room that has a northern aspect and free circulation of air; 
set the cream in a cellar till ready to churn. 
Mode of Churning in Summer. —In a barrel churn, in a cool 
room. 
In Winter —Keep the milk and cream in a warm, instead of 
a cool room ; churn in the same manner. 
Freeing Milk from Butter. —By pressure. 
Salt used. —The best quality of Onondaga ground salt; the 
quantity is tested by the taste of the dairy woman. 
A very delicate tincture of the best loafsugar is used,but care 
should be taken to not use too much; no other substances 
used. 
Best time for churning in Summer. —In the morning, or when 
it is cool. 
Best manner of keeping in Summer.—Keep the butter in tubs, 
jars or firkins, in a cool cellar; I think jars are best. 
Westmoreland, Sept. 28, 1342. I. F. GOODWIN. 
Mr. Morrison’s Statement. 
Made in September; 10 cows kept; milk kept in tin pans; 
churned by dog machine; freed from milk by ladle and water ; 
line rock salt; no other ingredient used; churned in the morn¬ 
ing ; preserved in firkins. H. MORRISON. 
Montgomery, Orange County. 
Mr. Hall’s Statement. 
The undersigned oilers for the New-York State Agricultural 
Society’s Premium, 87 pounds butter, made from seven cows in 
two weeks of the present month. The cows were kept on grass 
feed only; the milk set in tin pans for 48 hours; the cream then 
taken from the milk, and kept in stone jars three or four days; 
churned in a circular churn with revolving paddles; the but¬ 
ler freed from the milk by the usa of a wooden ladle ; the salt 
the best kind of blown or rock salt, and the quantity regulated 
altogether by the taste, as it requires more salt in warm wea¬ 
ther, as more passes off with the milk ; no other substance is 
used except a slight addition of Tefined lump sugar pulverized. 
The best time for churning in hot weather is in the coolest 
part of the day ; and the best mode of preserving it at any time 
of the year b in stone jars; pack it in solid, and exclude the 
air from it entirely. B. A. HALL. 
New Lebanon, Col. Co. Sept. 25, 1842. 
Mr. Ball’s Statement. 
The butter was made from the 6th to 20th Sept., from nine 
cows ; the cows were kept on a part of the farm known by the 
name of the Clinton farm, Gov. Clinton’s birth place; the 
quantity of salt used in said firkin of butter was 6' oflbs. fine 
salt, called Ashton salt; no saltpetre nor any other suhsstance 
used. J. S. BULL. 
CHEESE. 
1. By Harvey Lyon 2d, Ogdensburgh. 
2. John Bringold, West Leyden. 
3. Isaac Haswell, Watervliet. Fourth Premium. 
4. Ezra Chesebro, Fleming. First Premium. 
6. Samuel Green, Herkimer. Third Premium. 
6. H. P. and G. Allen, Duanesburgh. 
7. A. S. Fish, Cedarville. Second Premium. 
8. Thomas Burch, Little Falls. Diploma. 
9. John Bringold, West Leyden, Whey Cheese and Milk Sugar. 
Report of Judges on Cheese. 
The Committee on Cheese respectfully report:— 
That the quantity and variety of cheese offered for premium 
was unusually small; none remarkably good. 
The best specimen in the judgment of your committe was that 
presented by Mr. Cheesebro—the second best, that of Mr. 
Fisk—the third, that of Mr. Greene—the fourth, that of Mr. Has¬ 
well—the fifth, that of Mr. Burch. 
With the exception of the two first lots, there was but 
little difference in quality, rendering it very difficult for’y° u r 
committee to determine between them. 
For the mode of making this cheese the committee ask leave 
to refer to the written statements accompanying each lot, 
and which are herewith delivered; all which is respectfully 
submitted. H. BALDWIN, 
DANIEL STAUNTON, 
J. N. RUST, 
L. BRONK, 
HENRY HOLMES. 
Mr. Cheesebro’s Statement. 
Number of cows kept 50; keep them stabled through the in¬ 
clement season; feed them from three to four times a day with 
good hay; when near coming in feed one peck of potatoes each 
a day, till turned to pasture ; salting twice a week in summer, 
and once in winter, and water accessible at all times; milking 
very regularly. 
The rennet is prepared by taking some whey and salting it 
till it bears an egg; it is then suffered to stand over night; it is 
then skimmed off clear; to this is added an equal quantity of 
water brine strong as the whey; add to this some sweet brier, 
thyme, cloves or other sweet herbs, also a little salt petre ; the 
herbs are kept in the brine three or four days, after which it is 
put into a tight vessel clear from the herbs; add a little es¬ 
sence of lemon or orange ; also four large rennets to six quarts 
of liquor; rennets saved in the ordinary way; cheese made 
from two milkings, no addition of cream. 
Treatment of Milk. —The milk at night is strained into tubs, 
cooled by setting stone crocks filled with water in them; stand 
till morning, then dip the top of the milk into a kettle placed 
over a slow fire, continually stirring till sufficient to warm 
the whole blood heat, then add the morning’s milk; very essen¬ 
tial to have it a proper—which is of a blood heat; then add the 
rennet, two quarts to eighty gallons of milk; let it stand about 
30 minutes, then cut it into checks about an inch square with a 
cheese knife; then gently break it with the hand and whey off; 
then work it fine with a sharp knife; then add the scalding 
whey; have it a light scalding heat; let it stand about half an 
hour, then separate the whey from the curd; then add one tea¬ 
cup full of ground Onondaga salt to every 15 or 20 pounds of 
curd; if the curd is very dry of whey to 20 pounds of curd; 
then dip it into the hoop and put to press; press in a lever press 
two days, turned once in the meantime; then taken out, rubbed 
with annatto, soaked in ley, then Tubbed with lard; placed on 
shelves and turned daily through the season. 
Fleming, Sept. 24, 1842. EZRA CHEESEBRO. 
Mr. Fish’s Statement. 
The cheese presented with this statement was made in the 
month of- from the milk of twenty cows; one day’s milk 
or two milkings; the quantity of salt one pound of refined Sa- 
lina salt to forty pounds of curd; the quantity of rennet no 
more than sufficient to digest in 30 minutes; curd prepared for 
the hoops and put to the press; turned down the first day and 
pressed in all 48 hours ; then taken from the press, placed upon 
tables prepared for the purpose; turned and rubbed daily, and 
moistened with whey oil as often as necessary to keep them 
smooth and prevent cracking. A. L. FISH. 
Litchfield, Herkimer Co. JV. Y. 
Mr. Green’s Statement. 
The cheese presented with this statement was made in June 
last, from the milk of twenty-three cows; one day’s milk or 
two milkings ; no addition of cream ; the quantity of salt, one 
tea-cup full refined Salina salt to 20 pounds curd, or about 2^ 
pounds salt to J00 pounds curd; rennet prepared by steeping 
several at a time until the strength is obtained, and then strain¬ 
ing off the liquor; use a sufficient quantity to digest in 45 mi¬ 
nutes; one tea-cup full to 30 pounds cuid, generally answers 
the purpose when prepared as above; curd prepared and put 
into the hoop, pressed one hour, then turned and change of 
cloths, and pressed from six to eight hours ; then turned and 
cloths changed again, and pressed in all 24 hours; then taken 
from the press; placed upon tables prepared for the use; turn¬ 
ed and rubbed daily, and moistened with whey oil as often as 
necessary. SAMUEL GREENE. 
Fairfield, Herkimer Co. 
Mr. Haswell’s Statement. 
My cheese was made in the month of July from eight cows, 
with two milkings; with no addition of cream. I used Liver¬ 
pool salt, about half a pint; the rennet used in quantity about 
two inches square, and steeped in half a pint of cold water 
eight hours previous to its being put into the milk ; they were 
put in a lever press and remained there 44 hours ; were turned 
three times, and salted in the press ; were taken into the cheese 
room and rubbed and turned every day. 
Watervliet, Sept., 1842. ISAAC HASWELL. 
Mr. Burch’s Statement. 
The cheese exhibited here were made on the 20th and 22d of 
May, from 44 cows and two milkings ; 47 cows were milked in 
the dairy in all the season ; no additions were made of cream, 
but the cream from the milk kept over night whs put in. We 
use the Onondaga salt, the purest we can get, in the proportion 
of a common tea-cup full to 16 pound of cheese; after the curd 
is broken up fine in a machine with two cylinders set with small 
wire teeth, the salt is put in and the whole well stirred and 
mixed. 
The rennet when taken from the calf is turned inside out, and 
stripped clean with dry hands, no water being used; after lay¬ 
ing in salt three days, it is turned, stretched on sticks and dried. 
When wanted for use, one rennet is soaked in two quarts of 
warm water, and one tea-cup full used for one cheese, weigh¬ 
ing as these do, 115 and 116 pounds. The cheese is pressed in 
“ Hales’ Patent Self Acting Lever Press,” 24 hours, and turned 
once in the time. 
From the press the cheese goes on to the tables; is colored 
with annatto, and rubbed over with butter made from cream 
taken from the whey. Bandages are put on the first day; the 
cheese turned, rubbed and greased at least twice a week, and 
through the early part and warm season, nearly every day ; 
much depends upon the faithful performance of this part of the 
treatment. 
The cows are always milked in the stanchels, and the milk 
conducted from the barn to the cheese room, a distance of 118 
feet, in f inch lead pipe. The advantages gained by this are : 
keeping the milk from the impurities unavoidable from milking 
out in rainy weather, and in muddy and filthy yards; and the 
greater comfort in milking. THOMAS BURCH. 
Little Falls, Sept. 27, 1842. 
MAPLE SUGAR. 
1. By Erastus Bigelow, Sangerfield. Third Premium. 
2. B. Gauss, jr., East Bloomfield. First Premium. 
3. Otto F. Marshall, Wheeler. 
4. C. Hepinstall, Albany. Diploma. 
5. Joel Wood worth, Watertown. 
6. Wm. E. White, Walton. Second Premium. 
7. J. A. M’Neil, Argyle. 
8. O. F. Marshall, Wheeler, Maple Molasses. 
Report of Judges on Maple Sugar. 
The committee on Maple Sugar respectfully report, that they 
have endeavored faithfully to discharge the duties assigned 
them. There were seven samples presented to them for their 
consideration, between some of which it was somewhat diffi¬ 
cult to discriminate, as they approached each other very nearly 
both in flavor and color. They award the first premium of 
$15 to Mr. B. Gauss, jr., of East Bloomfield. This is a very 
splendid specimen of Maple Sugar, particularly on account of 
its whiteness, approaching very nearly to the best refined loaf 
sugar. Your committee award the second premium of $10 to 
Mr. W. E. White, of Walton. They award the third premium 
of $5 to Mr. E. Bigelow, of Sangersfield. Y T our committee re¬ 
mark that they consider this a very handsome specimen of Ma¬ 
ple Sugar; and although not as white as those to which allu¬ 
sion has been made, is fully equal to, if not superior, to them 
in point of flavor. They award the diploma to C. Hepinstall 
of Albany. The specimens exhibited by Mr. O. F. Marshall of 
Wheeler, and Mr. Woodworth of Watertown, the committee 
consider as deserving of much praise. 
L. BRONK, 
HARVEY BALDWIN, 
P. N. RUST, 
J. C. MATHER 
Mr. Gauss’ Statement. 
Ontario County, ss. —Benjamin Gauss, jr. being duly sworn, 
deposeth and sa’ith that he manufactures from six to eight hun¬ 
dred pounds of Maple Sugar a year. That he taps about three 
hundred trees. He boils in-a sheet iron pan set upon an arch. 
When the sap is boiled to a syrup, it is then carried to the 
house, strained and settled ; afterwards it is put into a kettle, 
boiled and cleansed with milk and the white of eggs, until it 
will grain. It is then put into pans to drain; then put into box¬ 
es to drain. These boxes converge to a point, so that the mo¬ 
lasses settles to the bottom. On the surface of the sugar in the 
boxes, flannel cloths are placed, constantly kept wet with cold 
water. When sufficiently drained with these cloths, the sugar 
is melted over again, cleansed again with milk and eggs, and 
the same process gone through again with the flannel cloths. 
These cloths are washed every day to extract all the coloring 
matter from the sugar. The box of Sugar accompanying this or 
containing this paper, was manufactured by the said Benjamin 
Gauss, according to the foregoing process 
BENJAMIN GAUSS, jr. 
Mr. White’s Statement. 
Cleanliness is necessary in every part of the process. Co¬ 
loring matter should be carefully avoided; if the sap is scorch¬ 
ed in the least, it will hurt the grain and color of the sugar. 
My method is, first have all the sap tubs scoured with sand 
and scalded before they are carried to the trees. 
Treatment of sap.—Boil the sap without delay, and strain 
the sap before it is boiled; use sheet iron boilers which hold 
five pails each; boil about twenty pails of sap into one of 
syrup. 
Method of cleansing.—Stir in the white of two eggs into one 
pail of syrup; place it over a slow fire till it boils. After it is 
cleansed, strain it through a flannel strainer; place it over 
a brisk fire till it will rope an inch, then pour it into pans 
till it grains; from thence into wooden drains filled with 
gimlet holes, and made tapering from the top to the bottom. 
Cake Sugar is made in the same way, only it is boiled lower 
till it will stir dry in a spoon. WILLIAM E. WHITE. 
Walton, Delaware Co. 
REPORT OF THE COMMITTEE ON FRUITS. 
OF APPLES, several fine collections were exhibited. A part 
only, were correctly and distinctly labelled; confusion and re¬ 
petition in names sometimes occurred, and in one instance, a 
fine and extensive collection contained the same fruit under 
three distinct names. Many too, from inferior quality, were 
considered by the committee as unfit to be classed with good 
table apples. Hence some lists were necessarily much reduced 
in numbers, before they could be placed on the grounds for com¬ 
petition. The committee also considered their labors as con¬ 
fined to such fruits as were actually cultivated by competitors; 
as without this restriction, the merest novice might purchase 
in market and exhibit as large a collection as any, without any 
merit as a cultivator. For these reasons, and the want of time, 
and the confusion necessarily resulting from the crowd of spec¬ 
tators, as well as the absence of the names of some contribu¬ 
tors, the committee found it impossible to obtain a full and ac¬ 
curate list of all the fruits presented. Among some excellent 
collections, which the limited number of premiums prescribed 
by the Society, prevent them from otherwise noticing, and for 
which the thanks of the Society are especially due for such fine 
additions to the exhibition, the committee particularly observ¬ 
ed the following :— 
An extensive collection of apples from Elwanger Barry, 
nurserymen, Mt. Hope, near Rochester, containing some excel¬ 
lent and desirable varieties; a large collection from Hall Colby 
of Greece, Monroe county, presented by M. B. Batebarn, some 
of them fine and but little known, of which the committee re¬ 
gret they are unable to furnish a list; and a fine collection 
from Gen. B. Harmon of Wheatland, Monroe county. There 
were also presented by A. P. Heartt of Troy, the following va¬ 
rieties: Fall Pippin, Pound Sweeting, Esopus Spitzenburg, 
Rhode Island Greening, King Sweeting, American Golden Pip¬ 
pin, Baldwin, Sweet Russet, Jersey Sweet, Lady Sweet, and se¬ 
veral others ; by A. J. Downing 4' Co. Newburg, the following 
varieties: Beauty of Kent, Blenheim Pippin, Bedforshire 
Foundling, Baldwin, Benoni, Cornish Aromatic, Canfield, De 
St. Julian, Dominie, Downton Pippin, English Golden Pippin, 
English Nonpareil, English Russet, Federal Pearmain, Flush¬ 
ing Spitzenburg, Grand Sachem, Greenwich, Holland Pippin, 
Kirk’s Lord Nelson, Lemon Pippin, Lucomb’s Seedling, Porter, 
Roe’s Sweet, Ross’ Nonpareil, Ribston Pippin, Red Bellflower, 
Scarlet Pearmain, Summer Sweet Paradise, Schoonmaker, 
Watson’s Dumpling, Winter Spice, Wormsley Pippin, Wine, 
Royal Calville, Yellow Bellflower, Zank, Adams’ Pearmain, 
William’s Favorite, with several other well known and excel¬ 
lent varieties; by Wm. P. Buell, Albany: Dutchess of Olden¬ 
burg, Striped Pippin, Astrican, Hoary Morning, Kerry Pippin, 
Pumpkin Sweeting, Drap d’ Or, Fall Pippin, Cheesebro Russet, 
German Black, Harrison, Black Apple, Jonathan, Swan’s Egg, 
Winesap, Golden Pippin, Surprise, Newark Pippin, Newtown 
Pippin, Newtown Spitzenburg, Esopus Spitzenburg, Baldwin, 
Downton Pippin, and many others; by E. Holbrook, Hyde Park, 
handsome seedling apples ; several varieties by B. Pollock, Wa¬ 
tervliet; very large specimens of Mammoth Pippin by Isaac 
Lovejoy, Greenbush; several varieties from A.T. Van Slyck, 
Coxsaekie ; six varieties from Harmon Bussing ; and a number 
of varieties from Peter G. Vandcnburp, Watervliet. 
OF PEARS, but a very few collections were offered. The 
best decidedly, was an extensive one from A. J. Downing 4> Co., 
Newburgh, consisting of the following varieties: Althorpe 
Crassane, Belmont, Angleterre, Brown,Beurre, Beurre Easter, 
Beurre Rose, Belleet Bonne, Beurre Van Marum, Bulfum, Bezi 
de la Motie, Bergamotte Suisse, Easter Bergamot, Bleeker’s 
Meadow, Colmar d’ Autome, Crassane, Compte de Lamay, 
Fulton, Capiamont, Frederick de Wurtemburg, Gilogil, Henry 
IV, Leon le Clerc, Louis Bonne, Passe Colmar, Princess of 
Orange, Swan’s Egg, Seckel, Urbaniste, Virgalieu, Wilkinson, 
Winter Nelis, Beverly, Stevens’ Winter, Flemish Beauty, 
Beurre Knox, Beurre Rans, &c. Wm. P. Fuel of Albany, pre¬ 
sented specimens of Marie Louise, BaTtlett, Virgalieu, Grey 
Doyenne, Gansei’s Bergamot, Beurre Rans, and Winter Nelis; 
A. P. Heartt of Troy, fine specimens of Bartlett, (or Williams’ 
Bonchretien,) and Virgalieu; G. M. Stevens of Albany, Bartlett 
and Bay pears; and A. Boss of Hudson, very fine specimens of 
Virgalieu. 
Only three collections of QUINCES were noticed by the com¬ 
mittee ; one from E. Holbrook, Hyde Park one from A. Blake, 
Albany; and one from A. Boss, Hudson, all of which were de¬ 
cidedly fine. 
Very few PEACHES were presented, only one collection being 
large enough for the state premium, which from the inferior 
quality of some, the committee did not feel authorized to award. 
They would, however, notice some unnamed specimens from 
