A. W. Livingston & Son, Columbus, best sample red top seed, not less than one-half bushel $3 J. W. Waltman, Springfield, best sample orchard grass seed, not less than one-half bushel... B. C. Simms, Groveport, best two bushels yellow corn, in ear...... 66 66 best collection of corn in variety E. Remdio, Columbus, best bushel of corn meal.. J. W. Waltman, Springfield, second best bushel corn meal...... Mrs. S. W. Park, Hope, best sample dried fruits...... Mrs. Mary Maxwell, Reynoldsburg, second best sample dried fruits J. L. Keckley, Marysville, second best peck white beans, dry.......... 3 5 3 5 2 5 3 2 3 F. M. Whipps, Marion, best display of beans, not less than twenty varieties. A. W. Livingston & Son, Columbus, best and greatest variety of peas, dry 66 seeds on ... David Williams, Columbus, second best 20 pounds broom corn, with or without seeds on M. B. Bateham, Painesville, best display of meadow or pasture grass seeds, correctly named or labeled, to include at least twenty varieties, including clovers but not sedges M. B. Bateham, Painesville, best display of grasses, properly named and labeled, embracing at least fifteen species or varieties of meadow or pasture grasses, but no sedges or clover...... Miss Jula Holt, Worthington, second best display of grasses, properly named and labeled, embracing at least fifteen species or varieties of meadow or pasture grasses, but no sedges or clovers.... Awarding Committee.-C. Caswell, S. B. Day. Cheese-Domestic manufacture. B. B. Herrick, Wellington, best and largest lot D. L. Pope & Son, Welshfield, best and largest lot...... $20 15 D. L. Pope & Son, Welshfield, best cheese under one year old L. L Pope, Chagrin Falls, second best cheese under one year old...... Awarding Committee -W. A. Braman, A. D. Lindsley, Geo. Butler, C. T. Leonard, J.W. Pope. 66 Sweepstakes on Cheese. D. L. Pope & Sou, Welshfield, for the best and largest display of cheese...Silver Medal. best lot of 10 cheese..... ...Silver Medal. Awarding Committee -W A. Braman, A. D. Lindsley, Geo. Butler, C. T. Leonard, J.W. Pope. Statement of B. B. Herrick. WELLINGTON, OHIO, August 29, 1879. To the Secretary of the Ohio State Board of Agriculture: SIR: I hereby certify that in offering the articles I propose to exhibit for competition, classified under entry book Nos. 67 and 68, viz., lot domestic cheese, display cheese, lot 10 cheese made on 10 consecutive days, beginning with the second day of July, and single cheese under one year, I have complied with the requirements of the Board, and further state that the cheese on exhibition were made between the thirtieth day of June and the first day of August. Thirty-three cows are kept. Two milkings (night and morning) are used. No cream was added, and none removed. Rennets, when taken from the calf, are salted inside and cut and dried on a plate. In preparing rennets for use, the whey that runs from the press is used; soak therein one to two rennets to the gallon, according to their strength. An ordinary screw-press is used, with a pressure of 2,000 to 2,500 pounds. After removing from the press the cheese are oiled on both sides, and turned every day until fit for market. ist. Shorthorn Durhams of a milking strai", crossed with the best native milkers. 2d. White clover, blue grass, and timothy produce good milk. 3d. If a proper rotation of grass and crops is observed, and all manure carefully saved and applied to the land, it will improve. 4th. The price per acre at which land can be used for dairy purposes depends largely on location, quality of land, and price of dairy products. No definite answer can be given. 5th. The proper temperature for curing cheese I believe to be from 65° to 75°. A higher temperature hastens the chemical action, frequently giving it a sharp, unpleas ant flavor; a lower temperature retards the same, giving the cheese a sour, unripe flavor. 6th. In the manufacture of dairy cheese in hot weather, the cream is taken off in the morning, put into the strainer, and warm new milk run through it; the whole is then thoroughly stirred until well mixed. When the temperature reaches 80° to 85° the rennet is added, sufficient to curdle in 30 to 40 minutes. It is then cut both ways with a curd knife, and left to stand until the whey has 'separated enough to cover the curd. We then begin heating, increasing gradually until 100° or 102 is reached, at the same time stirring and cutting, reducing the pieces of curd to the size of kernels of wheat and corn. The temperature of 102° is held until the curd squeaks well between the teeth, and an acid has developed, which is sometimes hastened in cool weather by adding a little sour whey. At this point the whey is run off, curd thoroughly cooled, and salted at the rate of 2 pounds of salt to the 100 pounds of curd in cool, and 24 pounds in hot weather. The curd is put into the hoops and pressed eighteen to twenty hours. On removal the cheese are placed on shelves and well oiled, then turned and rubbed every day until fit for market. Butter, Bread, etc. Mrs. J. M. Allen, Columbus, best lot 10 pounds butter in rolls. Mrs. Mary Maxwell, Reynoldsburg, second best lot 10 pounds butter in rolls....... $5 α 5 Mrs. Mary Maxwell, Reynoldsburg, best tub or firkin, not less than 50 pounds, made at any time 8 Mrs. J. T. Harris, Bread and Cereal Food. Mrs. N. E. Lovejoy, Columbus, best 3 loaves of domestic whte bread... Stevens, Wood & Thacker, Columbus, best display of coffees...... Mrs. Mary Maxwell, Reynoldsburg, best domestic corn bread best domestic raised biscuit..... Miss M. M. Ferson, Columbus, best domestic sponge cake Mrs. Mary Hogan, 10 10 10 10 10 10 20 00 20 20 20 Mrs. Maggie Graham, best 3 hams, mode of preserving to be stated in writing, and one of the hams to be cooked 8 Mrs. Mary Maxwell, Reynoldsburg, second best 3 hams, mode of preserving to be stated in writing, and one of the hams to be cooked 4 Mrs. Mary Maxwell, Reynoldsburg, best 3 pieces dried beef, but not less than 8 pounds in a piece..... 3 Awarding Committee.-B. B Herrick, Wellington; S. S. Ketcham, Toledo; S. B. Day, Elyria; Mrs. S. Moore, Delaware. Honey, Preserves, Pickles, etc. M. Riser, Columbus, best 10 pounds of honey..... S. M. Oldham, Columbus, second best 10 pounds of honey.. Mrs. Maggie Graham, Reynoldsburg, best canned black berries Mrs. Mary Maxwell, Reynoldsburg, best canned peaches............. ... Mrs. Maggie Graham, Reynoldsburg, best canned quinces.. Mrs. J. Armold, Hope, best canned gooseberries Mrs. S. W. Park, Hope, best canned currants Mrs. Maggie Graham, Reynoldsburg, best canned grapes Mrs. J. Armold, Hope, largest and best variety of canned fruits Mrs. J. W. Waltman, Springfield, largest and best variety of pickles.. Mrs. Henry Rieber, Delaware, best apple jelly... Mrs. J. Armold, Hope, best currant jelly.... Mrs. Maggie Graham, Reynoldsburg, best peach jelly Mrs. Henry Rieber, Delaware, best preserved peaches..... Mrs. N. E. Lovejoy, Columbus, best pickled cucumbers.. Mrs. Mary Maxwell, Reynoldsburg, best pickled tomatoes.. Mrs. S. W. Park, Hope, best pickled melons ....... S. W. Park, Hope, best pickled gherkins A. L. Perrel, Lewis Center, best gallon maple syrup Mrs. Mary Maxwell, Reynoldsburg, best cider vinegar $8 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 00 00 Awarding Committee.—Mrs, S. Moore, Delaware; Mrs. A. C. Wales, Massillon; Mrs. Ed. Hance, Eaton, Lorain county; D. J. Barnes, Cleveland. Potatoes. W. S. Powell, Elyria, best half bushel Campbell's Late Rose potatoes.. F. M. Whipps, Marion, best half bushel Peachblow potatoes ... D. Williams, Columbus, best half bushel Monitor, or Shaker Russet, or Shotwell potatoes W. S. Powell, Elyria, best half bushel Snow Flake potatoes. L. Swickard, Hope, best half bushel Buckeye potatoes.......... 66 mittee $3 3 2 2 2 2 16 best half bushel of any new variety, quality tested by com 5 F. M. Whipps, Marion, second best half bushel of any new variety, quality tested by committee H. Hymus, Somerset, best 10 varieties Irish potatoes ... W. S Powell, Elyria, second best 10 varieties Irish potatoes B. C. Simms, Groveport, best half bushel of sweet potatoes.... 3 8 4 3 3 5 The committee recommend the Ohio Early be put in the half-bushel list. The display of potatoes was very fine. Burbank's Seedling has the reputation and appearance of an excellent quality of potato. Awarding Committee.-D. C. Richmond, Ed. Hance, M. Jacoby, S. Silver. Vegetables. F. M. Whipps, Marion, best 12 parsnips.. W. F. Barr, Reynoldsburg, second best 12 carrots....... L. Swickard, Hope, second best 12 long blood beets.... M. D. Clark, Elyria, best 12 turnip beets.... W. F. Barr, Reynoldsburg, second best 12 turnip beets.... best 12 mangold wurtzels second best 12 mangold wurtzels..... best display of beets in variety and quality.. H. Brooks, Hope, best 12 turnips for table use.... F. M. Whipps, Marion, second best 12 turnips for table use. A. W. Livingston & Son, Columbus, second best peck of tomatoes 66 best display of tomatoes in variety and quality F. M. Whipps, Marion, best 6 drumhead cabbages ... Henry Fishbaugh, Columbus, second best 6 drumhead cabbages.. Lawrence Loos, best 6 heads of dutch cabbage Henry Fishbaugh, L. Loos, Henry Fishbaugh, second best 6 heads of dutch cabbage.. J. B. Dort, New California, best peck of red onions...... 1 2 1 2 1 3 2 1 3 2 1 2 1 2 1 2 1 2 66 second best peck of yellow onions..... J. B. Dort, New California, best peck of white onions. M. D. Clark, Elyria, second best peck of white onions. F. M. Whipps, Marion, second best peck of potato onions.... ... M. D. Clark, Elyria, best display of onions in variety and quality...... A. W. Livingston & Son, Columbus, best half peck of peppers for pickling.. F. M. Whipps, Marion, second best 12 roots of salsify.... J. J. Nelson, Columbus, best half dozen marrow squashes................... W. F. Barr, Reynoldsburg, second best half dozen marrow squashes..... F. M. Whipps, Marion, second best half dozen Hubbard squashes.. best 3 winter crook-necked squashes...... Creighton & Elsea, Lithopolis, second best 3 winter crook-necked squashes.... Henry Fishbaugh, Columbus, best display of squashes in variety and quality.... 1 2 3 2 |