STATEMENT OF METHODS EMPLOYED BY WINNERS OF BUTTER PRIZES.-CLASS IV.-[Creamery Tub.]

STATEMENT OF METHODS EMPLOYED BY WINNERS OF BUTTER PRIZES.-CLASS V.-(Creamery Print.)

5 By what process or apparatus was the cream obtained?...

6 How long was the cream kept, and in what
condition when put into the churn?..

7(a) At what temperature was the cream, (b)|
kind of churn used?.

8 What length of time churning?.

9 Do you wash and salt while in granular
form?.

10 What kind of salt and how much to the
pound?

11 (a) What kind of worker used, (b) once or
more?.

12 How many pounds of milk required to make
one pound of butter?.

13

14 What was the average price paid your pat-
rons per pound of butter last season from
May 1st to November 1st?.

200 native and grade Jerseys.

(a) Mason; (b) twice.
About 20.

Creamery has only been in operation since last October.

1,000

About 17 cents.

15 to 25 cents,

STATEMENT OF METHODS EMPLOYED BY WINNERS OF BUTTER PRIZES.-CLASS VII.-(October.)

No.

STATEMENT OF METHODS EMPLOYED BY WINNERS OF BUTTER PRIZES.-CLASS VIII.—(June.)

MT. MANSFIELD CREAMERY GABDNER, MURPHY & CO.,

STOWE.

NORTH GEORGIA.

STATEMENT OF METHODS EMPLOYED BY WINNERS OF CHEESE PRIZES.-CLASS A.-(Plain Dairy.)

10 Dairies only-what was the average net price received for your cheese per pound last season, from May 1st to November 1st?. 9 cents.

Stand one hour, cut and heat to
98°; tested with a hot iron un-
til it would string a certain
length. salt 2 pounds to 1,000
pounds milk.