grade Jersey Cows, by the following method: the milk was first strained into tin pans to the depth of one and one-half inches, after the lapse of twelve hours, each pan of milk was placed on the stove and slowly scalded. It was then replaced in the dairy-room to remain from 24 to 36 hours. Care was taken to remove the cream before the milk was changed. The cream was kept in a stone jar, salted and stirred daily until it was churned, which was twice a week. After churning the butter, the butter-milk was thoroughly extracted by hand, weighed and salted. The amount of salt used, was ounce per pound; the whole mass was returned to the dairy cellar to remain 24 hours, when it was again worked over into one pound lumps, and formed by the use of butter clappers. By experimental test, butter made by this process has retained its sweetness in an open closet for ten months.

STATEMENT OF MRS. LONGFELLOW.

The box of Butter which I enter for premium, contains 15 pounds, and was made the present month. The following is is the process of making: the milk is strained into tin pans to the depth of two and one-half inches, and is allowed to remain from twenty-four to thirty-six hours, according to the weather. Then the cream is taken off and put into a stone jar with a little salt, stirred twice a day till churned, which is done twice a week. When the butter is collected, the buttermilk is drawn off, the butter taken from the churn, worked by hand and salted to taste, which requires about one ounce of Syracuse dairy salt, to the pound. After twenty-four hours it is worked again and formed into lumps as presented.

STATEMENT OF MRS. DANE.

This box of September Butter, containing 20 pounds, was

made from the milk of Jersey Cows. It was allowed to stand 24 hours, then the cream was taken off and stirred twice a day, until churned, which takes from eight to ten minutes. Then the butter is taken from the churn and worked by hand and salted, one ounce to the pound. After twelve hours, worked again and formed into lumps as presented for premium.

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STATEMENT OF MRS. RIDGWAY.

To the Committee on Dairy-Gentlemen:

I present for your examination, sixteen pounds of September Butter, made by the following rule: the milk was strained into nicely scalded tin pans, and allowed to remain thirty-six hours, then skimmed into tin pails and stirred morning and evening for two or three days; as soon as churned, the butter was rinsed in cold water, salted to the taste with rock salt, worked twice, and made into balls as presented.

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STATEMENT OF D. L. GOODRIDGE.

I present for examination, four new milk cheeses; each cheese contains the milk of two days,- one of them is sage. My manner of making is as follows: strain the evening's milk in tin pans, which is warmed in the morning, and added to the morning's milk, and rennet added to form a curd in thirty minutes. Let it stand one hour, then break and drain thoroughly, slice and salt in tin pans, and place in the celler. Repeat the process with the next night's and morning's milk. The curds are then mixed, scalded with water, chopped fine, salted to taste and pressed twenty-four hours.

STATEMENT OF THE BYFIELD CHEESE COMPANY.

Heat the milk to 86 degrees, then put in the rennet, let it set two hours, then strike it across, then heat curd to 100 degrees, until it is cooked. Salt two seven-tenths to one thousand pounds of milk; keep in press 24 to 36 hours, dry forty days. Butter them twice in the time, turn them every day, then they are fit for use.

BREAD AND HONEY.

The Committee on Bread and Honey report the following gratuities awarded by them:

Bread.-Mrs. C. A. Alley, $3; Mrs. Lucy A. Danforth, $2.50; M. H. Seward, $1; Anna E. Titcomb, $1; Robert Carter, $1; Mary E. Spalding, (12 years of age) $1; Martha Fowler, Mrs. N. B. Lake, Grace G. Stacey, Mrs. D. M. French, John H. Balch, Jennie J. Downs, Mrs. Phillips, W. H. Delano, Alice G. George, 50 cents each.

Entries of Bread, 33.

BEES AND HONEY.

D. T. Batchelder, D. C. Batchelder, $2 each; Alfred Green, H. Alley, $1 each.

Entries of Bees and Honey, 4.

Committee-Edmund Smith, John J. Gould, Luther Allen, Charles Ingalls.

PEARS.

The Committee on Pears have awarded the following pre

miums for the best twelve specimens of the following named varieties :

To Robert Fowle, of Newburyport, Bartlett, $1; S. M. Gale, do, Belle Lucrative, $1; S. A. Smith, do, Flemish Beauty, $1; Samuel Brown, do, Beurre Superfine, $1; Richard Plummer, do, Beurre Bosc, $1 ; P. H. Blumpey, do, Swans Orange, $1; H. Kimball, do, Seckel, $1; A. D. Ordway, West Newbury, Winter Nelis, $1: D. T. Batchelder, Newburyport, Buffum, $1; J. S. Frothingham, do, St. Michael Archange, $1; Thomas Capers, do, Vicar, $1; Henry Shoof, do, Lawrence, $1; S. M. Gale, do, Glout Morceau, $1; R. S. Griffith, do, Louise Bon d'Jersey, $1; Mrs. J. Greenleaf, Beurre Clairgeau, $1; William Mason, do, Duchess, $1; Henry Shoof, do, Urbaniste, $1; James Fogg, do, Beurre Diel, $1; E. S. Tappan, do, Heathcote, $1; John M. Ives, Salem, Golden Beurre $1; John V. Stevens, Peabody, Howell, $1; John V. Stevens, do, Doyenne Bossouck, $1; John V. Stevens, do, Beurre d'Anjou, $1; Hiram Plummer, do, Maria Louise, $1; J. V. Stevens, do, Soldat Laboureur, $1; D. T. Bachelder, do, Buffum, $1.

Premium for the best ten plates of Pears to Rufus S. Griffith, of Newburyport, $3.

For the best plate of Pears, not less than twenty-four specimens, diploma and $5, to John V. Stevens.

Gratuities of 50 cents each, were awarded for the following named varieties of Pears:

To Samuel Brown, of Newburyport, Bartlett; N. Morse, do, Belle Lucrative; Henry Cook, do, Flemish Beauty; Joseph Atkinson, do, Beurre Bosc; John V. Stevens, Peabody, Beurre Superfine; Hiram Plummer, Swans Orange; C. H. Coffin, Newburyport, Seckel; D. G. Batchelder, Lawrence; Henry Shoof, do, Glout Morceau; C. H. Ireland, do, L. B. d'Jersey; D. G. Batchelder, do, Beurre Clairgeau; John Preston, Georgetown Vicar; Charles P. Marshall, do, West Newbury, Duchess; Thomas L. Nelson, do, Urbaniste; Henry Shoof, Newburyport, Beurre Diel; John Bailey, do, Beurre d'Anjou ;

Isaac P. Noyes, do, Maria Louise; Samuel Brown, do, Grey Doyenne; S. P. Tappan, do, Napoleon; J. V. Stevens, Peatody, Figue d'Alencon; T. K. Bartlett, Newburyport, Buf fim.

Committee-John V. Stevens, Jabez Rowe, Thomas Hale, J. B. Tewksbury.

APPLES.

The Committee on Apples report as follows:

Hiram Canney, Newb't, best 24 specimens, 1st prem. Diploma and $5; W. F. Sargent, Amesbury, best 10 varieties, prem. $3; Mrs. Coffin, Newb't, Golden Russett, 1; Asa Adams, jr., Newb't, Porter, 1; Geo. W. Bray, West Newbury, Baldwin,; G. Plummer, Newb't, Hubbardston, 1; Geo. H. Lander, Newb't, D. W. Sweet, 1.; E. G. Eaton, Groveland, Gravenstein, 1; Parsons Ordway, West Newbury, Minister, 1; J. D. Pike, Newb't, R. Russet, 1; Joseph Longfellow, Newbury, R. I. Greenings, 1; D. H. Cutter, Newb't, Fall Pippin, 1; George Tilton, Newb't, Baldwin, 1; J. A. Lunt, Newb't, Williams, 1; H. and J. M. Perry, Danvers, Fall Harvey, 1; Daniel Plummer, Newbury, Bradford Nonesuch, 1; Stephen Green, Newb't, Merrimac Sweet, 1; B. W. Cole, Newb't, Pride of the East, 1; G. Plummer, Newb't, Jersey Pippins, 1; Hiram Canney, Newb't, Gilliflowers, 1.

GRATUITIES.

Albert Tilton, Newb't, Hubbardston, 50 cts; T. K. Leach, Topsfield, Hubbardston, 50 cts; Miss C. Thurlow, Newb't, Crab Apples, 50 cts; C. H. Bevan, Newb't, Porter, 50 cts; B. Stevens, Salisbury, Spitsenburgh, 50 cts; C. H. Ireland, Newb't, Beefsteak, 50 cts; J. I. Ladd, Groveland, Old Man -Apple, 50 cts; Albert Keyes, Newb't Queen Ann, 50 cts;