The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1875-07-08
WISCONSIN DAIRY FAIR,

A State Dairy Fair will be heldin
Milwaukee, September 9th TO 18th,
under the auspices Of the State Ag-
ricultural Society. Very liberal cash
premiums, and Silver Medals are Of
fered, as follows:
PREMIUMS ON CHEESE
Best 2 cheeses made on the 10th
day OF June, $25 I'd best, $40 !; Sd
best, SIS; 4th best, $40. Same FOR
July and August.
SWeepstakes--Best 6 cheeses, 2 to
be made on the 10th OF each of the
months above named, Grand Silver
Medal
Cheese % compete for premiums
must be manufactured ON the 10th
day Of June, 18th day of July, and
the 10th day Of august; and 2 chees-
es of each month make must be en-
tered. Il statement must accompany
each months make, stating the num-
Der of cows in factory or dairy, what
breed, and kind of feed at the time
Of manufacture; at whattemperature
the milk is when rennet is applied;
at what temperature cur1 is scalded
and to what extent is the acid allow
ed TO develop before salt is applied
to the curd; how much salt is used
for 1000 pounds of milk, and what
kind; at what temperature the cur
ing room is kept the first fifteen days
after the cheese is made, what tenn
pefature after that time, as nearly as
possible, and the manner in which
tfe curing room is constructed.
Cne cheese Of each months make
that is awarded the first premium,
shall be donated to the Society for
the purpose of being tested and in
spected by all cheese dealers and
manufacturers.
PREMIUMS ON BUTTER:
Best 20 pounds Of butter made IN
May, 1875; I'd best, $40; Sd best, $15.
Same for June and July.
Sweepstakes-Best 60 pounds of
butter 20 pounds to be made in each
Of the months above named. Grand
Silver Medal.
Butter to compete for the premi-
ums must be made in the months of
May, June and July, and state
ment must accompany each months
make, stating the number and breed
Of COWS, the kind of feed at the time
che bnttar is made; process of cool
ing the milk temperature Of room
where kept; how long it is allowed
to stand before the cream is taken
of, and how long the cream is allow
ed to stand before churning; at what
temperature the cream is churned );
what condition the butter is In when
the buttermilk is drawn off; process
of freeing buttermilk from the butter;
If washed ornot; how much and what
kind of salt is used, how Incorporate
ed into or with the butter, and what
length of time the butter is allowed
to stand before e-working for pack
ing, il at all; process Of packing, con-
ditions Of room or cellar in which the
butter is kept from the time it is
manufactured until placed upon ex-
hibition.
Exhibitors can choose their OWE
style of packing, but each package
must contain at least twenty pounds
to compete for the premium.
The officers of the State Dairy
mems Association have addressed
the following circular to the Dairy
men of Wisconsin:
1t is source Of great satisfaction
to this Association that the State Ag-
ricultural Society has wisely and IN
diligently comprehended the present
prominence and future Importance
of the Dairy interests, and it should
be the pride and pleasure Of every
dairyman of the State to heartily
second the enlightened efforts Of thel
State Agricultural Society in pro-
noting one of the leading industries
of the State. This is to
BE A SPECIAL DAIRY FAIR,
held under the auspices of the State
Agricultural Society, and it is ex-
pected that not only Dairy products
but all the most improved nipple