PEPORTS AND AWARDS. 
173 
J. V. Robbins, Mammoth cheese, (1,620 lbs.) Secretary instructed to highly 
commend. 
S. R. Gunn, Prescott, 1st premium honey,. 3 
Herbert Reed, Madison, sample superior honey. 
S. R. Gunn, best bbl. spring wheat flour, very good. 
Mrs. Amelia Peffer, Pewaukee, 1st premium wheat bread, yeast raising, 3 
Mrs. Lucius Warner, Columbus, 1st do. Graham bread,. 8 
Mrs. H. W. Hayes, Palmyra, 1st do. sponge cake, ... 2 
Mrs. A. G. Niles, Madison, 1st do. plain cake,. 2 
Plumb, Willey & Co., Madison, cake made with Sorghum,. 2 
Mrs. H. W. Hayes, Palmyra, 1st premium corn bread,. 3 
Miss Justina Peffer, Pewaukee, best loaf wheat bread,. 2 
Miss L. Bement, Oregon, best specimen cookies,. 2 
Miss F. V. Niles, Madison, best crullers, dis. 2 
Miss L. Bement, Oregon, best loaf gingerbread, (sugar,). 2 
Miss Josephine Peffer, Pewaukee, best loaf gingerbread, (molasses,). 2 
Respectfully submited, 
F. C. Curtis, CVn Com. 
The Committee were unanimous in their commendation of this 
interesting and important branch of the Exhibition. The 
mammoth cheese manufactured by J. V. Robbins, of Madison, 
and weighing sixteen hundred and twenty pounds, was of itself 
a great exhibition. It had every appearance of being excel¬ 
lent in quality, and certainly no larger cheese has ever been 
made in America. 
Below will be found the statements accompanying the pre¬ 
mium articles in this class: 
HOW THE BEST JUNE BUTTER WAS MADE. 
After the milk is drawn from the cow, it is strained into tin 
pans about half full, and set into a well vcntillated milk room, 
upon slats. After remaining from 30 to 40 hours, according 
to temperature, the cream is taken off and put into a stone jar 
and stirred once a day. The churn is used once in two or 
three days. The butter is taken out, thoroughly worked, and 
salted with fine Liverpool salt, one ounce of the salt to a pound 
of butter. Next day the butter is again worked and packed 
down for use. Mrs. J. Y. Robbins, Madison. 
