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20 best do. Mrs. F. L. Richardson, Brooklyn.....

1 Best lb. of linen thread, Mrs. George Anderson, Painesville...

2 20 best do. Mrs. A. Anderson, Painesville....

1 Best pair of woolen fringe mittens, Mrs. E. A. Tyler, Crestline...

2 2d best do. Mrs. M. A. Robb, Olmstead

1 Best pair of woolen mittens, Mrs. F. G. Lewis, Rockport....

2 2d best do. Mrs J. T. Merriman, Burton....

1 Best worsted knit stockings, Mrs. R. Hawkins, Rockport

2 Best stocking yarn, Mrs. M. A. Robb, Olmstead..

2 Best woolen shawl, Curtis Cramer, Cleveland....

2 Best mill bag, Mrs. M. A. Robb, Olmstead....

2 Best gents' shirts, Mrs. E. E. Larnder, Cleveland .....

2 Best 10 lbs. dressed flax, Mrs. A. Anderson, Painesville.

6 Best 5 lbs. bleached fax, Mrs. A. Anderson....

2 Best 5 lbs. flax yarn, Mrs. A. Anderson

5 AWARDING COMMITTEE-H. B. Spellman, C. S. Martindale, Mrs. W.J. West, Mrs. Samuel M. Young.

In worked metals there were 26 entries, to which the following awards were made :

WORKED METALS.

Best display of copper work, L. A. Lammott, Marietta ......

display of brass work, B. P. Bower, Cleveland..
display of axes, Robing & Hunter, Norwalk .
display of plumbers' goods and ware, B. P. Bower, Cleveland..
display of iron fence, including posts, King, Bros. & Co., Ashtabula
display of Coopers' tools, M. E. Higley, Cleveland ......

display of kitchen utensils of tin, Henry Blisk, North Fairfield, Ohio Do Wm. Pollybank, Cleveland....

...... silv med silv med and $5

3 ... silv med diploma and 3

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3 ..diploma

In the class of Stoves and Castings there were 13 entries. The premiums awarded were as follows:

STOVES, CASTINGS, ETC. Best cooking stove for wood, J. E. Hall, Cleveland

$5 cooking stove for coal, J.J. Low, Cleveland

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5 parlor stove, J. J. Low, Cleveland...

5 warming furnace or other apparatus, L. E. Holden, Cleveland...

med cooking range, J. J. Low, Cleveland...

5 AWARDING COMMITTEE.-J. Cooper, J. C. Danks and A. H. Wrenn.

In Cabinet Ware there were 13 entries, and premiums were awarded as follows : J. J. Gillmore, Warren, O., chair for invalids

The following is the report of the committee :

The committee on Cabinet Ware report that but few articles of this ware were entered for exhibition, although it is of extensive use and manufacture, and on it liberal premiums were offered. The committee award a premium on an invalid chair, entered by Mr. J. J. Gillmore, of Warren, O. In their opinion the purpose of its construction are well attained by a variety of easy positions, which an invalid by a little exertion may give himself when using the chair.

J. F. MOORE,
J. H. MANSFIELD.

There were 20 entries in the class of Wooden Ware, and the committee made the following awards :

WOODEN WARE, ETC. Best grain measures, D. W. Hickok, J-fferson, 0 ...

$2 turning lathe work, Otto Schmidt, Cleveland..

3 osier willow, G. H. Lodge, Cleveland....

2 sick couch or chair, J. J. Gilmore, Warren

3 AWARDING COMMITTEE.-M. A. Brown, James Taylor and Wells Aldrich.

In the class of Saddlers' and Shoemakers' Ware there were 34 entries, to wbich the following awards were made, and of which the committee reported as follows :

SADDLERS' AND SHOEMAKERS' WARE. Best set farm harness, W. Pond, Elyria, 0.....

$5 display hames and saddle-trees, M. R. Hazard, New London...

3 display brushes, B. Figer, Cleveland.

3 pair of dress boots, Geo. Sill, Cleveland

2 pair heavy boots, Smith & Dodd, Cleveland..

2 pair gents' dress shoes, Smith & Dodd, Cleveland

2 pair Congress gaiters, Smith & Dodd, Cleveland

2 pair ladies' gaiters, Smith & Dodd, Cleveland

1 pair ladies' slippers, Smith & Dodd, Cleveland....

1 pair bootees, Smith & Dodd, Cleveland...

1 made suit of gent's clothing, Isaac A. Isaacs, Cleveland

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REPORT OF COMMITTEE.

The undersinged have discharged their duty, by a careful examination of all the articles on exbibition in this class, and report as follows:

There was only one set of farm barness, but that was in every way worthy. One pair of hames-very superior.

The display of brushes--some very fine brushes, by Industrial School, but the best display was No. 7.

The committee were at some loss to decide upon gents' dress boots, but finally came to the o onclusion that No. 16 should have the premium, combining more utility and strength, with a high order of finish and skill in the manufacture. We wish, however, to state that No. 6 (fancy dress boots) cannot be too highly cominended as articles of taste and fancy skill. There were three entries of heavy boots, all good, but the best were No. 7. There was only one entry each of gents' dress shoes, congress gaiters, laidies’ gaiters, ladies' booties, and ladies' slippers, but these were all of such excellent workmanship and quality, that we did not hesitate to award the premiums offered.

There was one entry only of gents' suit of clothes a most excellent suit. We also commend Nos. 2, 3 and 4 under the head of suits of gents' clothing. No. 5 (miscellaneous) is a very ingenious and worthy article for the army, or travelors deprived of hotel or house accommodations. We highly recommend the boot and shoe pattern, No. 19, (miscellaneous) ; it must be a very useful article. The patent buckle (No. 34) we commend bigbly. (No. 31), brooms, an excel lent article.

Submitted,

N. W. Goophus, Joux WOLFLEY, H. ARNTIBUS.

In the class of Chemicals there were 24 entries, to which the following awards were made :

CHEMICALS.

Best white lead, Morely & Carey, Cleveland

specimen of lard oil, Morehouse & Merriam, Cleveland
display of blacking, T. Larter, Cleveland
lubricating coal oils, Morehouse & Merriam, Cleveland.
display of writing fluid, J. N. Owen, Cleveland ....
display illuminating coal oils, Morehouse & Merriam, Cleveland..

$1 1 1 3 1 3

In the class of Philosophical and Surgical Instruments there were 13 entries. The premiums awarded were as follows:

PHILOSOPHICAL, ETC. Best surgical instruments, J. Frederick, Cleveland..

diploma specimen dentistry, T. G. Bristor, Mansfield .

diploma electro-magnetic apparatus, Western Union Telegraph Co., Cleveland

diploma chronometers, M. Burt, Cleveland...

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In the class of Glass and Crockery there were 25 entries, but the committee failed to report any awards whatever.

FOURTH DEPARTMENT. In the class of Flour and Grain there were 55 entries, to which awards were made as follows:

FLOUR AND GRAIN.

Best bbl flour, Ohio manufacture and Ohio wheat, Dutton & Preece, Cleveland......$5 and dip 2d best, Chas. W. Coe, Cleveland....

3 and dip Best sample of wbite winter wheat, not less than half a bushel, Thos. Hird, East Rockport.. $5 Best sample of red winter wheat, not less than half a busbel, Geo. Anderson, Painesville.. 5 Best sample rye, not less than half a bushel, Andrew Wemple, Collamer.

3 Do do oats do, Thos. Bushnell. Haysville....

3 Do do barley do, R. Baker, Avon....

3 Do do buckwheat do, Thos. Bushnell Do do flax seed do, Geo. Anderson, Painesville

CON W W

Best sample timothy, not less than half a bashel H. S. Hunt, Euclid....
Do do clover seed do, Geo. Anderson, Painesville...

3 Do do orchard grass do, I bu., J. M. Tabbs, Cleveland.

3 Do do yellow coro, J. H. Perrine, Lebanon ...

3 Do do wzite corn, J. H. Perrine, Lebanon

Committee recommend that second as well as first premiums be offered for grain and seeds, as this department of agriculture is deserving of special encouragement.

J. M. GLOVER,
T. F. Joy,
I. DRIGGS.

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STATEMENT OF DUTTON & PREECE.

1 bbl. white wheat flour, from St. Clair Mills, Cleveland, from wheat raised by Mr. Woolrich, East Cl-veland, Cuyaboga county, 0.

From 34 bushels : 5$ bbls. choice; 1. bbl. superfine, and } bbl. canal.

CHEESE.

There were 14 entries of Cheese. Annexed is a list of the awards, statement of the manofacturers, and the report of the committee. Best cheese, 1 year old and over, H. F. Giddings, Lindenville, 0......

$10 2d best, S. E & H. N. Carter, Leroy, 0.......

5 Best and largest lot, A. Bartlett, Munson, 0....

20 20 best, E. C. Cox, Mesopotamia...

10 Best cheese under one year old, H. Stevens, Sheffield...

10 20 best, S. E. & H. N. Carter, Leroy.

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Po the Awarding Committee on Cheese :

Gents: You are presented with twelve samples of cheese, to which your attention is called, and a careful examination respectfully solicited. Numbers 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 and 11, were made the 2d, 3d, 4th, 5th, 6th, 7th, 10th, 11th, 12th, 13th and 14th days of June, 1863. Number 12 was made the 21st day of July, 1862, from the milk of 80 cows, evening and mornings milk, with no addition of cream.

PROCESS OF MANUFACTURE.

The evening's milk is strained into the vat, and the animal heat taken therefrom by pouring cold water into the water chamber of the vat, and setting tin holders filed with water into the milk.

What cream bas arisen during the night is applied into the steamer, and the morning's milk poured on to it. A fire is made in the heater and milk brought to a temperature of 84 degrees Enough rennet is then added to coagulate the milk and make it sufficiently firm to cut in 60 minutes. Then cut with a wire cutter into inch square blocks ; it then stands 20 minutes ; then work the curd carefully with the hands 20 minutes ; then take off a portion of the whey and start a fire in the heater; commence heating gradually, stirring carefully until the temperature reaches 94 degrees, then shut off the heat and cover the vat with a cloth and let it stand 60

minutes ; then take off some more whey, start the fire, and continue to work the curd with the hands until it is raised to a temperature of 104 degrees; cover with a cloth and let stand one hour, or until sufficiently cooked; then get the wbey off, and salt with Onondagua factory filled salt-twi pounds and four-tenths to the 100 gallons of milk; work the curd fine before putting to press. Press one day with two-inch wrought iron screws as hard as one man can turn with a lever four feet long. After taking from the press, grease and turn every day.

PREPARATION OF RENNET.

Kill the caif at five days old, when their stomachs are empty, salt them inside and out, and hang them up to dry. When one year old and dry, put one dozen into a crock, to which add salt and water, let stand until the strength is out, when it is fit for use.

To the questions propounded we answer as follows:
1. Improved natives.
2. limothy, red and white clover.

3. Long continued pa-turing exhausts the soil. Rotation of the grasses with other crops rightly managed will improve it.

4. Wheu cheese commands 8 cents per pound, dairy lands may be used profitably at $35 per acre.

5. The proper temperature of a roym for curing cheese should range from 75 to 80 degrees. A much higher temperature would cause too rapid a state of fermentation ; causing a sharp pungent flavor and bitterness. Ata much lower temperature fermentation is too slow, causing the whey or moisture to remain too long in the cheese, causing a sourish bitterness.

S. E. & H. N. CARRTER,

To the Commitlee of Judges on Cheese at the Ohio State Fair, 1863:

GENTS : The cb: ese offered for exhibition are a sample of 1,200 cheese of an uniform size and quali y, manufactured by me during the present season, at the Barlett Dairy, in Munson, Geauga county, vbio.

THE PROCESS OF MANUFACTURE.

The milk at night is received and put into tin vats, set inside of wooden opes, and a stream of cold spring water set running through the wooden vats to keep the milk cool and sweet, and kept running all night.

In the morning the milk is again received and put in with the last night's milk, the temperature of the wbule raised to 82 deg. Fahr.; coloring is added sufficient to produce a rich cream color, and sufficient renuet to produce perfect coagulatiou io one hour. The whole mass is then stirred until it begins to thickeo, and is then left until the curd is sufficiently formed to commence working. It is then cut up very fine, heat raised to 88 degrees, thoroughly stirred 20 minutes, and tben allowed to stand for the curd to settle, the whey is then drawn ott' duwn to the curd ; the curd is then fially broken up and the heat raised to 98 degrees ; it is tben kept stirred for an har, so that it shall not pack together, and then allowed to stand until the curd is done, the heat muntained at 98 degrees all the while. When the curd is finished and firm, it is dipped into a draiver, where the whey runs off, and three pounds of salt to every 100 gallous of milk is adu d, and thoroughly worked in and incorporated with the curd. It is then put into the press, pressed iwo bours, taken out, turned over, and a cloth bandage put ou, replaced in the press a « left until the next day. It is then taken from the press and rubbed over with grease, carried to the curing rooms and placed on the ranges, turned and rubbed every day until cured.

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