82 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
BUTTER, CHEESE, BREAD, CAKE, ETC. —(continued.) 
Greatest variety of Bread and Cake, Mrs. G. P. Pefifer, Pewaukee,.$5 
Best specimen of Plain Cake, Mrs. D. S. Curtiss, Madison,. 2 
do Crackers, Mrs. 0. P. Dow, Palmyra,. 2 
. do Cookies..do.do. 2 
do Cake made with Sorghum Molasses, Mrs. 0. P. Dow, Palmyra,. 2 
Specimens Bakery, (professional) S. H. Cowles,Madison,.Dip 
Assortment of Cakes, &c., Mrs. L. Bird, Madison, adjudged very fine by the 
Committee,.Certificate of Excellence 
JUVENILE LIST. 
Best Graham Bread, Miss Niles, Madison,. $2 
do White Bread, S. E. Highman, Fitchburg,. . 2 
do Sponge Cake, Miss Ann E. Tenney, Madison,. 2 
do Gingerbread, Miss L. J, PefFer, Pewaukee,. 2 
do Gold and Silver Cake, Miss F. A. Main Madison, dis. 1 
Cakes called “Nothings,’’ Miss Peffer, Pewaukee, (S years old) dis. 1 
PREMIUM BUTTER—STATEMENT OF JOHN PORTER. 
Number of cows kept on my farm in June, 32, and in Oc¬ 
tober, 35. The mode of keeping them as follows : 
In summer, grazing on the prairie ; in winter, stabling them. 
The stable is 57 feet long, 21 feet wide, 7 feet high, divided 
by an alley 7 feet wide, w T ith a boarded floor for feed. (The 
stable accommodates 38 cows.) The cows stand on each side 
of the alley, facing each other, enabling them to feed all from 
the boarded alley or manger; The stable is ventilated by five 
windows on each side, and there is a double door at each end 
of the alley, so that the upper half of the doors may be left 
open for ventilation when necessary. 
The cows are fed on warm feed, consisting of bran, shorts 
and tailings. Experience proves that the same feed given 
warm in cold weather, will produce one fourth more milk, than 
the same feed given cold. 
The milk is set in pans until it becomes thick ; the cream is 
then taken off, amHmmediately churned each day; if too cold, 
hot water is poured into the churn whilst churning. If too 
warm, cold water is poured into the churn until the right tem¬ 
perature is obtained. A stove is set in the cellar in winter, 
spring and fall, so that the milk may become thick in at least 
36 hours. 
The butter is freed from the milk by a common hand ladle. 
It is taken from the churn and rinsed or worked in cold spring 
water, then salted with Ashton salt, and set by until next day; 
then thoroughly worked and packed. 
Injurious effects have occurred to the butter by using the 
common small sacks of salt. J oiin Porter. 
Mazomanie, Dane Co., Wis., Oct. 5, 1858. 
