Best 25 lbs. butter, made in May or June, Mrs. Ramsey, Centreville....... $10 21 best Mrs. Samuel Walker, Sandusky.. Best biscuit, W. D. Mulford, Lebanon.... Best 3 loaves domestic bread, W. D. Mulford, Lebanon....... 5 10 We, the undersigned committee, have attended to the duties assigned us, and beg leave to report that we have passed on all articles brought to our notice, and found a great display of butter. For further particulars we refer to the accompanying statements. B. F. ALLEN, N. M. HAMES, SALLIE M. PETERSON, Committee. Statement of Mrs. Wm. Stansell. CENTREVILLE, O., Sept. 24, 1860. This butter was made September 20th, from the milk of five cows, the milk kept in a cellar, on stone pavement. Churned in a crank churn. Gathered with dasher. Salted with common table salt. MRS. WM. STANSEL. Statement of Miss Mary Thomas. This lot, consisting of 10 lbs., was made on the 23d of September, 1860, from 60 cows. The pasturage was timothy and blue grass. 1 Statement of Mrs. Ramsey. MARY THOMAS. This butter was made from 5 cows, the two first weeks in May. The cows were running in woods pasture; used nothing but common salt. I churned every day. Statement of Mrs. Samuel Walker. FIFTY POUNDS OF BUTTER MADE AT ANY TIME. MRS. RAMSEY. Have six cows, food, grass only; milk strained into tin pans, about two-third full, and set in a cool place. Milk skimmed after standing from twenty-four to thirty-six hours, into a tin cream pail, and the old and new cream mixed together at each skimming with skimmer. Utensils scalded with boiling water. After . standing a short time, turn off the hot water and apply cold water to the utensils; when cool enough, turn off the cold water and put the cream into the churn, and churn it until the butter is separated from the milk; then take the butter from the churn with a ladle. I then work out as much of the buttermilk as I can, and add one ounce of Liverpool salt, a pinch of salaratus, and a big spoonful of sugar to the pound. Set the butter in a cool place, and work it at different times, until little or no buttermilk is found in the tray; then pack. No water used, except in scalding and cooling of the utensils. MRS. SAMUEL WALKER. TWENTY-FIVE POUNDS OF JUNE BUTTER. Have four cows; food, grass only. Milk strained into tin pans, about twothirds full, and set in a cool place. Skimmed after standing from twelve to twenty-four hours, into a tin cream pail, and the old and new cream mixed together each time with skimmer. Churn, and other utensils scalded with boiling water; after standing fifteen or twenty minutes, the hot water is turned off, and cold water applied to the utensils. When sufficiently cool, turn off the cold water, and empty the cream into the churn, and churn it until the buttermilk is separated from the butter. I then take the butter from the churn with a ladle, work out all the buttermilk that I conveniently can, and to every pound of butter add one ounce of Liverpool salt; set the butter in a cool place until the next morning, then work thoroughly and pack down. No water applied to the cream or butter in any form whatever. MRS. SAMUEL WALKER. Statement of Miss Mary Thomas. This lot of butter, consisting of 55 pounds, was made on the 8th of September, from 60 cows. The pasture was timothy and blue grass. CHEESE. MARY THOMAS. There were 8 entries in this class. The committee have made no report. The awards were as follows: Best cheese, 1 year old and over, L. H. Jones, Lindenville..... $10 5 20 10 Best cheese under 1 year old, B. Andrews, Lindenville... $10 5 HONEY, SUGAR, PRESERVES, ETC. In this class were 226 entries. The following awards were made by the committee: Best 10 lbs sugar from Chinese cane, M. Day, Jr., Mansfield... maple sugar, J. Davis, Bellebrook.... Best gallon syrup from Chinese cane, P. A. Smith, Troy $10 5 10 5 2 1 Best collection of preserves, Mrs. R. R. Dickey, Dayton.... 2d best "6 3d best 66 Mrs. A. G. Trotter, Xenia.... Best pickled cucumbers, Mrs. R. Dickey, Dayton melons and mangoes, Mrs. R. Dickey, Dayton.... Best sweet pickled preserves, Mrs. R. P. Brown, Dayton Best preserved tomatoes, Mrs. D. W. C. Sawyer, Wahoo..... peaches in cans or jars, Mrs. R. P. Brown, Dayton.... 3 3 3 3 3 3 3 3 3 3 3 4 3 3 3 3 3 3 currants, Mrs. Jane Betz, Hamilton... Best apple butter, A. W. Strother, Findley... peach butter, Mrs. M. Ramsey, Centreville.... currant jelly, Mrs. Jane Betz, Hamilton...... apple jelly, Mrs. R. R. Dickey, Dayton................. quince jelly, Mrs. G. Perrin, Milan.... pickled gherkins, Mrs. R. R. Dickey, Dayton........... 2 2 2 2 2 2 VEGETABLES, ROOTS, ETC. There were in this class 115 entries. The awards and report of committee 46 12 long blood beets, John Kelley, Cleveland..... display of beets, P. Hellrigle, Dayton "peck of tomatoes, A. W. Livingston, Reynoldsburg. 3 3 3 3 3 4 3 half peck Lima beans, A. W. Livingston, Reynoldsburg.... 3 Your committee were surprised to find so poor a show of vegetables, roots, etc., at a fair of the State of Ohio, especially when held at a city located in the worldrenowned, rich valley of the Miami. The potatoes, to which we awarded the premiums, were very good; but the balance of those on exhibition were many of them inferior: so much so, indeed, that any respectable market-gardener would have been ashamed to have offered them for sale in any market, where he had a reputation to mantain. The sweet potatoes were good, smooth and nice those Burmuda sweet-potatoes, exhibited by J. White & Son, of Richmond, Ind., were extra large, certainly (selected ones) ten or twelve would make a bushel. Your committee would recommend their trial (by amateurs, at least) in Ohio. Parsnips were very inferior; so much so that we considered them unworthy of a premium. The carrots, shown by S. R. Holt, Esq., of Worthington, O., were very smooth and fine. There was rather a good display in beets, in quality and quantity, Tomatoes were not plenty, and, excepting two lots, very poor. The show in cabbage was most miserable; the few lots on exhibition being utterly unworthy of notice. Of onions, there was a very good display; the lot by A. W. Livingston, Reynoldsburg, O., were extra fine, while those shown by John Kelly, Cleve land, O., were but little inferior. The balance of the list was not particularly noticable as either very good or very poor. We would make honorable mention of the deportment of the exhibiters. They were frank and accommodating, and yet without that unpleasant anxiety to obtain the premium sometimes shown at similar places. Your committee were much disappointed by the slimness of the show in this department. Compared with the first exhibitions of the Board, it was, taken all together, a failure. Farm products have been and should be a great centre of attraction to visitors at our State exhibitions. Why this great falling off? Many of those who would be exhibiters think that this department does not receive that encouragement at the hands of the Board that its importance demands. They do not generally ask for large premiums, but desire that the list be somewhat extended. Your committee are firmly of the opinion that agricultural shows have been the means of a vast improvement in the products of the farm. They would also rejoice to have the farmers of Ohio go on in their good work, so well begun, and not weary in well doing, as the show in this department would seem to indicate. Your committee would, therefore, suggest the propriety of amending the premium lists for 1861 somewhat as follows: Best half bushel Neshanock potatoes.... Best half bushel Blue potatoes.... do do do do Peach-blow potatoes... of any other variety not named above Best and greatest variety of Irish potatoes, half peck of each variety..... Best peck of sweet-potatoes Best display of sweet-potatoes... Second best display of sweet-potatoes... Best twelve parsnips... Best twelve carrots Best six long blood beets...... Best six turnip beets..... Best six sugar beets..... Best display of beets, in variety and quality Second best..... $3 1 2 1 2 |