Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1846-10-22
@Drtrultural.
REPORTS

or COMMITTEES, made al the WiadSor Count
agricultural Fair, belt In this totra, Oct ISL
REPORT OF THE COMMITTEE ON DAIRY
The Committee on Diaries beg louvo 10 max
the following report.
The were six lots of Butter offered for nxamna
ton, and six lots Of cheese
Mr. Miller to whom was awarded the first prem
iun on Butter, presented the COMMITTEES tho fol
loving account Of the manner OF lnnkInS;-
al keep seven cows IN tho profess OF mann
featuring cleanliness is the first object from lh'
operation of milking to the packing of tho bulte
in the frkin The milk is set in lin pants, in 4
cool room.-above, in moderate weather. in very
warm weather in Il well aired cellar, and stand,
usually about SO hours. Care is taken that moth
ing sour, like vinegar, &c, or anything emitting
IN odor rs cooked meat, fish. &C., shall be kept
in tho milk room While the cream is gathering
for II churnng, the whole is stirred twice day
which we consider essential We churn twice Il
week. The butter il thoroughly worked in very
cold warcr,-worked dry, --saltcd with pure rock
salt ground fine, 81 Of IN ounce of salt To one
pound Of butter, aud Immediately packed in the
hrkn. Care is taken to pack Solid and when the
tub is full and the top well smoohed, a cloth j.
cut just the size Of the inside of the tub, and laid
on the butter. layer of fine salt is added and
the tub filed with strong brine. The tubs aIie,
being filled are kept ON n flat stone on the bottom
of the cellar No salt is put in the batlom or a
rosnd the sides orlhc tub--no sal nitrc or any
other Substance is used in or about the bottom,
except the kind Of salt first named"
The statement Of Mr. Cushng 10 whom was
awarded the second premium, is similar to the
above, with the exception That he uses one ounce
Of salt to one pound of Butter, instead of 81 Of
an ounce to the pound The statements accom-
panylng other lots presented no additional facts
which were deemed Of importance,
Your committee regret exceedingly that there
were no more lots Of butter offered for THEN exam
nation. As before mentioned there were only
six lots presented, and The majority of these were
IN small quantities. 1t is to he hoped that at our
next annual meeting, there will he Il greater nuns
Der Of competitors and larger lots offered than AT
the present season Your Committee would lul-
Their observe that il is common remark parliCu-
larry among dealers, MA, the amount of rCHiIb
soOH butter which il made, is comparatively
small. Although there has been much improve
ment during the past few years, in the mannlac-
ture Of the article, still there is much poor but
ter thrown upon the morkrt that we have reason
to believe that many are behind the times. Strict
ncatnGsS- constant care and attention 10 few
simple rules. il all we believe that is necessary to
complete success in the manufacture OF the arli-
Gle
An experienced Darvman in the western part
Of the State where butter always commands IN"
hi-l3s price, s0ys: We use no vessels painted
either i0gi!e OF OFT, Of any description, RIO greasy
dlsh.cloths in cleansing them, aud have nothing
about the vicinity OF the dalryroom, which will at-
feet the flavor Of the milk or cream" In addition
10 this, "the cream is no, allowed to stand Till it is
mouIGy and the butter is never worked with tho
bare hands, but with small paddles" 1t is a
question with DaiIyman whether butter should be
mashed or not. MIR Miller practices the former,
and his butter showed no evidence of hnng minr
ed by the process. Your Committee however, are
Of the opinion that if butter Is worked with pad
dies, instead Of the bare hand, washing is unnec-
esessary--nnd the butter is better without it
There is but one opinion as TO the kiad Of salt TO
be used, which should be invariably pure ground
rock. The quantity used by Nlr Cushing, OF one
ounce to pound of butter, we believe meets the
taste Of most buyers This is all that is necessa-
nv to preserve batter through the warnesr Seasons
if ii IL otherwise properly made and taken care of
Your Committee would further remark that no
extra care aud attention in the making Of batter is
ever lost; it being more THAI made 40 hv It's ready
sale and increased plIce
The statements accompanying the lots Of Cheese
offered, were So brief, it is no: thought necessary
TO insert them in our report.
Mr. Boyn'on, 10 whom was awarded the FIRST
premium, keeps IS c)ws and runs up curd eve
ny night and morning, Ills cheeses were large,
rich and OF inc favor.
lour Committee were pleased to notice the uni
formly fine quality Of all the lots Offered, They
would further observe that the practice so univer-
sally prevalent Of SWIMMING the nights milk be,
fore it is run up does not in their humble opinion
improve its QuaIity--und rhl from it there cannot
be made good nep milk cheese. There IL very
iiue danger Of cheese being ton rich, aud your
Committee have ever been of the opinion thai,
cream was the last thing that affected it injnrouS.
ly. IA the article is now purchased extensively
for expectation, and commands liberal price, wc
hope TO see great improvement in the qGanIilv
offered another season,
In conclusion, vour Committee would observe,
that in view of the low prices which wool is now
bearing and the probable continuation for some
time of the same low rates they would earnestly
invite the attention Orour Farmers to the Daryng
business rs being one Of the most profitable
branches which they can pursue. Our vicinity TO
cities and largo manufacturing towns will almost
invariably insure US ready sales al rcmunerntlng
prices-whe our increased riciiilie| of commun>
cation will enable us TO compete successfully with
those who may be more favored in soil and eli
mate AS there IS nothing 10 prevent our completing
successfully with those who may be more favored
in soil and climate. As there is nothing 10 pre-
vent our complete success, we shall look conf.
IDENTITY to great increase Of this important branch
of industry.
AL Of which is respectfully submitted.
CHARLES DANA, Chairman.