whey appears, and in cool weather, before the milk begins to turn bitter. The cream is kept as cool as possible after it is taken from the milk, and the sooner it is churned, the better. Churn every morning in warm weather, tempering the cream with ice, so as to have it gather well and hard, when it is readily freed from the butter-milk. We use in warm weather ice water, to rinse the butter, when it is removed from the churn, the butter-milk worked out clean, and salted with ground rock salt, (about one lb to twenty lbs. butter,) and thoroughly worked, and set in a cool place about 24 hours; and again worked, so as to entirely free it from butter-milk, and packed in firkin, and covered tight, so as to exclude the air, until the firkin is filled. No other substance used in making butter. Cows kept on common pasture. The mode of keeping butter through the season is, as soon as a firkin is filled, to spread a cloth over the butter, and cover it with a strong brine made of ground rock salt.

1

John F. Clark, Onondaga. Butter made last week in June and first in July, from five cows kept on pasture, with abundance pure water. The milk stood in a cool room, in tin pans, until it was lobbered, say from 36 to 48 hours, when the cream was taken off, placed in a jar in a cool cellar, and there kept until a sufficient quantity was obtained to make about 15 lbs. of butter, then churned at a temperature of about 55 degrees Fahrenheit. The butter was then salted with Onondaga dairy salt, at the rate of one pound to twenty of butter; then after standing twenty-four hours, was worked in a lever butter-worker, and after standing twenty-four hours longer, made perfectly free from buttermilk in the worker, and then packed in the firkin.

Abram Adams, Preble, his butter salted with Ashton salt, two lbs. salt to 50 lbs. of butter, no other substance used in making.

For best 50 lbs. butter made at any time-$15 awarded Horace Clapp, Houseville, Lewis co.; second, $10, John Holbert, Chemung; third, $5, John Shattuck, Norwich; fourth, Transactions, Noah Hitchcock, jr., Homer, Cortland co.

Statement Horace Clapp.-We milk 40 cows, which average about 165 lbs. of butter each during the season; we do not design to have the milk sour; churn every day; milk room averages during warm weather from 58 to 62°; as a general rule the milk stands from 36 to 48 hours, (governed somewhat by the weather;) use the Bonaire ground salt, 6 lbs. to 100 lbs. of butter, during warm weather, and less in antumn; use for working butter what is called a "butter worker," which is preferable to the hand; use no saltpetre or any substance but salt; the sample offered at the fair was made the 5th Sept.

Manner of keeping cows.-I feed nothing but hay during winter, and grass in summer; I keep salt in a close trough that the cows may have access to it at all times.

Breed of cows-Native, with one-fourth Durham.

Manner of preserving butler through the summer.-Cover (with the above sait) the surface one-half inch thick, moistened with strong brine, and kept wet during warm weather.

Manner of keeping cream before churning.-Cream put in a tin vessel, (made for that purpose,) and set upon ice inclosed in a box, made for that purpose, to cool to a proper temperature for churning, 55 to 58°. Statements of Mr. Holbert and Shattuck, have been given.

Noah Hitchcock, Jr.'s statement.—The butter presented, was made the

past week, 19 cows were milked at the time. These cows ran to the pasture, with a foddering of corn once a day. The milk was taken from the cows, morning and evening, and placed in pans in the cellar, and permitted to stand till it began to thicken; the cream was then taken from the milk, and kept about twelve hours before churning; a dash churn is used. The churning performed by a dog, usual time of churning, from 2 to 3 hours. The butter is then taken from the churn, and the buttermilk as nearly worked out, as it well can be with a but ter worker; when about 3 lbs. of Ashton's imported Liverpool salt is added to 50 lbs. of butter, and well worked in. It is then left to stand some 12 hours, and worked again, and in about the same length of time, it is again worked, and then put down in the jar. No saltpetre, or any other substance was added to the butter.

Girls under twenty-one years of age.

The first premium, a silver cup, awarded Miss Cordelia M. Bardwell (14 years of age,) Otisco, Onondaga Co. The second, pair silver butter knives, Miss Susannah Van Ness, (13 years of age,) Mayville, Chautauque Co. The third, a set of silver tea spoons, Miss M. E. Hopkins, Cortlandville, Cortland Co.

Miss Bardwell's statement.—The manner in which the butter was made by me, is as follows: The cream was taken from the milk as soon as it had sufficiently separated from the milk, which was nearly 36 to 43 hours. It was then put into the churn soon after, and churned in Chapin's crank churn; then taken out, put into the machine for working butter. The buttermilk worked out, then salted with rock salt, ground fine; let the butter stand 12 or 14 hours, then put into the machine, and worked again, until the third time. There was no saltpetre in it, nor no other ingredient except pure rock salt.

Miss Hopkins, Cortlandville, Sept. 8th, 1849.-Treatment of Milk.I strained the milk in tin pans, placed them on racks in a cool cellar, and let it stand until the cream was sufficiently risen, which was 24 hours; then separated the cream from the milk, and let it stand a short time, and then churned it.

Treatment of the Butter.-Washed the butter with cold water, until it showed no color; then worked it as dry as possible; then weighed it, and added 1 oz. of Ashton sack-salt to a pound of butter; then worked it again, until prepared for packing.

The judges, in alluding to the character of the butter on exhibition, remark, that there were many other good samples of butter worthy of favorable consideration, and it was with much hesitation and consideration that the foregoing awards were made.

(Of the competitors who state the kind of salt used, thirteen used foreign salt; and five, salt from the salt works of this State.)

CHEESE. 20 Entries.

Judges.-Hon. Thom's Burch, Little Falls; S. D. Moody, Canton, St. Lawrence county; H. Davenport, Denmark, Lewis county.

The first premium, $15, for cheese less than one year old, awarded R. D. Brown, Fairfield, Herkimer county; the second, $10, P. Carter,

Lysander; the third, $5, Samuel Mathews, Litchfield, Herkimer county; the fourth, Transactions, James P. Hitchcock, Truxton, Cortland county. Dolph & Barber, Richmond, Ashtabula county, Ohio, exhibited 12 cheese, a sample from their "English dairy" for shipping to warm climates, which are very superior, and a diploma is awarded them.

This dairy comprises 800 cows, and the cheese is made by collecting! the curd from many farms. Whether this mode of cheese-making affords any advantages over the ordinary method, is a question worthy of the careful consideration of the dairymen of New-York.

George A. Moore, of Buffalo, shipped a quantity of old cheese for exhibition at the Fair, but the same did not arrive. This is much to be regretted, as Mr. Moore, at the Buffalo Fair in 1848, presented some most excellent cheese from the Erie county dairies.

The judges report that the quantity of cheese exhibited was not as large as was expected, from the great and increasing interest of the dairy business in this country, as well as from the liberal premiums offered by the Society. The samples of cheese offered were generally of good quality and fine flavor.

Roswell D. Brown's statement.--Cheese made as follows: Milk set at 90* degrees heat, curdled with rennet sufficient for cutting in about 50 minutes; whey taken off, and worked fine with hands, then scalded by two ap plications hot whey, heat raised to from 100 to 109 degrees, and stood from 40 to 50 minutes; then work fine, remove hot whey and apply two pails cool whey to 100 lbs. curd; after having been well drained, work fine again, and apply one pound Hope Factory dairy salt to 40 pounds of pressed curd, well mixed before being put to press. Number of cows, 40. One cheese made 28th June, the other made July 30th.

P. Carter Lysander.-Rennet sufficient is used to curdle the milk in about 40 minutes, and put in according to the quantity of milk. The rennet was prepared as follows: 10 rennets put into a tub and four gal lons of water added, with plenty of salt to keep them sweet, and strained before using; the milk set at 80 degrees, and scalded at 100 degrees; salt 3 pounds to 100 pounds of curd; use no cooling whey. Patent lever press used, and cheese in the press 24 hours; taken out, bandaged, greased and turned daily.

James P. Hitchcock, Truxton.-The milk is strained into a vat, and rennet added sufficient to curd the milk, and is left to stand for half an hour, when it is cut into squares of about half an inch; after standing twenty minutes, it is cut with a skimmer, commencing at the top and continuing until it is completed; the first cutting is perpendicular, the next in an opposite direction; a strainer is placed in one corner, pierced with fine holes to let off the whey; the curd is dipped into the middle of the vat, commencing about six inches from the sides of the vat, and about half an inch deep, taking up the curd carefully, and when all is removed from the sides, it is left to settle for full twenty minutes; the whey is then let out of the vat until it is nearly drained; if entirely so, it is injurious to the curd The same process as before of removing the curd from the sides is gone through with carefully until it is wheyed down; the curd is then cut into squares of six or eight inches, and whey heated 108 degrees is turned on so as to cover the curd; a board is then placed on the vat, and with a long knife cut he curd into half inch squares; the night's curd is then placed with it, which has been prepared substantially in the same manner; hot whey is then poured.

on to scald it sufficiently, and the whey is then drained off, and it is prepared for salting; one tea-cup full of salt to every eight pounds of cheese after it is taken from the press is used; the cheese is placed in the press for six hours, and it is then turned, and remains 24 hours, when it is removed to the shelves.

SUGAR.

8 Entries.

Judges-Horace Davenport, Denmark; E. J. Smith, Delhi; Noah Hitchcock, Jr., Homer.

For best 25 lbs. of sugar, $10, awarded Peter Mitchell, Meredith, Delaware co.; second, $5, Charles W. Taylor, Homer, Cortland co.; third, $3, Luman Shepard, Skaneateles; fourth, Transactions, E. R. Dix, Vernon, Oneida co.

Statements of manufacture, Peter Mitchell, Meredith.

The sample exhibited was made as follows: The sap was gathered in pine pails and boiled in sheet iron pans, which were about four feet in length by two feet in with and three inches in depth, containing about four pails of twelve quarts each. The pans were set in a stone arch. Particular care was taken to gather the sap clean and keep it from all impurities. As fast as the liquid diminished in boiling, the pans were refilled with cold sap until it was boiled to the consistency of syrup or thin molasses. The quantity produced at each boiling was from three to five gallons. After thus boiling, the syrup was filtered through a piece of clean white flannel; it was then placed in tin pans to cool and settle in order to free it from any sediment that might remain. When sufficiently settled it was poured off, and about five gal lons were put into a brass kettle together with one pint of skimmed milk and the white of four eggs. The whole was then boiled and skimmed until found (by cooling a small quantity in a spoon) to be properly or slightly grained. It was then taken from the fire and poured into pine tubs. The tubs were about the size and shape of a 14 pound sugar loaf and perforated with holes at the bottom for the liquid to drain off, and when sufficiently drained was put for use as is the sample exhibited.

Luman Shepard, Skaneateles.-Trees are tapped with an inch augur; and pine and cedar buckets are used to gather the sap, which is done. as fast as it runs, and it is boiled immediately, for if left standing for any length of time, it undergoes a chemical change which materially changes the flavor of the sugar. I endeavor to keep my tubs sweet by scalding them thoroughly. I boil the sap in what I call an evaporator; it is made of three sheets of Russia iron-two sheets riveted together lengthwise, and one sheet riveted across the end; the sides are turned up about seven inches. Around the sides I have a wooden frame, with handles at each end to move it, when necessary. I set this on an arch; the fire passes only under the bottom, which prevents all danger from burning. It will boil from seventy to eighty pounds per day. The sap is boiled down to the consistency of thin molasses; it is left to settle, and then drained off, and strained through a thick cotton strainer; cleansed with milk and the white of eggs and saleratus-1 pint of milk, the white of 2 eggs, half teaspoonful of saleratus, to twenty pounds of sugar. It is then boiled and scummed over a slow fire, until, by taking

up a little on a knife or spoon, it will string down like fine hairs, about one half an inch long; it is then hard enough for draining. It is then allowed to cool, stirring it occasionally to prevent it from becoming waxy-this gives it the grain-the more it is stirred, the finer the grain. When cold, it is put into a conical tub, about eighteen inches across the top, running to a poin: at the bottom; there is a hole in the bottom, to allow the molasses to drain out, and keep the top covered with a damp flannel cloth, which prevents the sugar from getting dry before it gets well drained. Then dissolve the sugar in water, and cleanse, boil, and drain it, as before, which, if it is well done, will have the appearance of loaf sugar. The taste of the sugar is materially changed by this double process of draining, giving it almost that of loaf sugar.

HONEY.

The premium, $5, awarded to Aaron Goodwin, of Brownville, Jefferson co., for a very superior sample of honey.

Thomas McClintock, of Waterloo, awarded a diploma for "Dugdale's moth-proof hive."

The Committee on bee hives have minutely examined Dugdale's moth-proof hive. They find it a very ingenious, simple, and comnodious hive, embracing, in their judgment, in great perfection, these desirable requisites in a hive. The moth proof door, thoroughly ventilated by means of screen wire, and the moth chamber, so constructed that the moths can be taken, and, with their progeny, destroyed, are new and important appendages; and the hive, which is essentially a double one, is admirably constructed for the transfer of the bees from one hive to another, so as to preclude the necessity of swarming. They regard it, so far as their information extends, as the best hive extant; and commend it to the Society for the award which they deem such merit entitles it to.

HORACE DAVENPORT, Chairman.

SILK.

4 Entries.

Judges-Seth Miller, Constableville; Roland S. Doty, Rome; Arphaxed Loomis, Little Falls.

For best reeled silk, premium awarded to N. M. Coburn, Stockbridge, Madison county, diploma and $5; second, $3, N. M. Coburn, Stockbridge, Madison county.

Best sowing silk, $3, Jefferey Hutchinson, River Head, Long Island; second, $5, Mrs. Parmelia Staats, Buffalo; third, Transactions, N. M. Coburn, Stockbridge.

The judges remark, that as only one parcel of manufactured silk was offered, and that only five yards, not being the quantity required, and of indifferent merit, no premium is recommended. Three specimens of reeled silk, two of which were very handsome, and of nearly equal merit. Four beautiful specimens of sewing silk were exhibited; all were even, firm, and in the highest degree creditable to the exhibitors. But one sample of cocoons offered, and that a fair specimen, but not of sufficient merit to warrant the premium offered by the Society, $5; but they recommend a volume of Transactions to the exhibitor, N. M. Coburn, Stockbridge.