No. Statement of Methods Employed by Winners of Butter Prizes.-Class II-(Dairy, 5 lb. Boxes.) FIRST PREMIUM. SECOND PREMIUM. THIRD PREMIUM-DIVIDED. 1 What number and breed of cows from which How much and what kinds of feed were used per cow ? What is the cost of this ration per day? By what process or apparatus was the cream obtained? How long was the cream kept, and in what condition when put in the churn? At what temperature was the cream? Kind 7 62°. Fyler. 15 minutes. 8 No. 9 10 What kind of salt, and how much to the pound? Worcester, oz. Common lever. 11 How many pounds of milk required to make one pound of butter? One or more work ings? 16 lbs. One working. 00-1 78 Do you wash and salt it while in granular form? 18 Jerseys. Hay, 6 lbs. Western meal, 3 lbs. bran, daily. 20 cents. Cooley process. 18 hours. Slightly acid. 18 lbs. One working. No. Statement of Methods Employed by Winners of Butter Prizes.-Class III.-(Dairy Prints.) 1 What number and breed of cows from which this butter was made? 2 How much and what kinds of feed were used 2 to 6 quarts of corn and per cow? 12 Jersey cows. cob meal, according to 3 What is the cost of this ration per day? 4 By what process or apparatus was the cream obtained? Cooley process. How long was the cream kept, and in condition when put in the churn? what 12 hours. Slightly acid. 6 At what temperature was the cream? Kind barrel. Do you wash and salt it while in the granular What kind of salt and how much to the pound? How many pounds of milk required to make one pound of butter? ings? 10 grade Jerseys. 10 Jerseys and grades. 3 days' cream and one 36 hours. Slightly acid. day mixed. 62. Moseley & Stoddard 66°. Barrel. Wash in granular form and salt in worker. Slightly acid. 67°. Barrel. 20 lbs. of milk. One 14 lbs. One working. working. Statement of Methods Employed by Winners of Butter Prizes.-Class IV.-(Creamery, 20 lb. Tub.) 1 What number and breed of cows from which Mixed breeds. this butter was made? 2 How much and what kinds of feed were used Mixed breeds, 300. Mixed breeds. per cow? 3 What is the cost of this ration per day? 4 By what process or apparatus was the cream obtained? Separator system. 5 How long was the cream kept, and in what condition when put in the churn? 24 hours. Slightly acid. 6 At what temperature was the cream? Kind of churn used? 62°. Blanchard. 7 What length of time in churning? 8 10 Do you wash and salt it while in granular form? 9 What kind of salt, and how much to the pound? What kind of worker used? oz. 11 How many pounds of milk required to make one pound of butter? One or more workings? 30 minutes. Mason butter worker. 19 lbs. Cooley system. De Laval separator. 15 hours. Slightly acid. 24 hours. Good condition. 10 No. Statement of Methods Employed by Winners of Butter Prizes.-Class V.-(Creamery Prints.) 3 What number and breed of cows from which Mixed breeds, some Jer per cow? What is the cost of this ration per day? 4 By what process or apparatus was the cream obtained? seys. U. S. separator. 5 How long was the cream kept, and in what condition when put in the churn? 24 hours. Acid. 6 At what temperature was the cream? Kind of churn used? 64°. Box. 7 What length of time in churning? 30 minutes. 8 Do you wash and salt it while in the granular form? Yes. What kind of salt, and how much to the pound? Worcester, oz. What kind of worker used? How many pounds of milk required to make one pound of butter? One or more work No. Statement of Methods Employed by Winners of Cheese Prizes.-Class A.-(Dairy Plain.) 1 What number and breed of cows from which this cheese was made? 7 8 9 What is their feed? Was the milk aerated, and by what means? What was the age and temperature of milk What preparation of rennet did you use, and How long was the cheese made? How many pounds of milk did you require to FACTORIES ONLY: What was the average price 10 DAIRIES ONLY: What was the average net price received for your cheese per pound last season from May 1 to Nov. 11 Night's and morning's Part 12 hours and part milk. fresh. 86° |