Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1855-11-03
AGRICULTURAL.
DAIRY PRoDUCTs.--HINTs TO
DAIRY FARMERS.

DAIRY FARMERS.
Why is it that we have so much roor butter
in the markell 1t is notorious fact that Boston
Market is over-stocked with poor butter, while
prime article cannot be purchased except at
exorbiant prices. 1twould appear to be as easy
TO make butter and cheese of good quality as
1t is to make poor article, and the only reason
that we can assign why so much rank butter is
made, and so little good butter, is carelessness
and inatieniion.
There is, we know, great difference in the
quality of milk. which is affected by the breed
ofthe animals, feed and care which lie taken Of it.
But that difference is not so great as TO yield
perfectly sweet butter in one instance, and that
which is outrageousIy rank and strong 10 another
Every thing depends upon neatness, care and at
teniion in every detail of the dairy. The dairy
rooms, and everything around them should be
kept perfectly sweet.
There are some diaries which seldom or new
er send to. market a poor article Of butter or
cheese. Their proprieiors understand their
business and attend to il.
In the Patent Office Report for 1853, we find
some correspondence on Diaries, portions of
which we extract, as embodying some very in
teresting information.
1.-THE average quantity Of cheese, per COW, in
Litchfeld Co., Conn., writes farmer, sis a.
bout 300 pounds Of butter, 200 or $50 pounds.
Much care is requisite in the amount Of salt given
TO cows, as it has been lately found that large
quantities eaten at any one time, will prevent
the mIllsfrom coagulating. This is a fac, known
TO but few, and was discovered by trying good
rennet upon milk which had failed TO coagulate
on the first trial. second trial had the same
effect and the cheese did not come. Ifmilk fails
to coagulate, the dairy woman suspects at once
that the fault is in The renne, whereas il may be
in the milk
In Kentucky the Durham COW is considered
TO be better adapted 10 the dairy than those of
any other breed ever Introduced into that Sec
ton, and they are unsurpassed for the quality
and richness Of their milk. They will give for
the first three or four months after calviug, while
on grass alone, from 30 to 6s pounds of milk,
daily, and from experiments made, Is pounds of
milk will make pound Of butter. Some of
these COWS do not go dry during the year.
Mich COWS are never soed there, for il is
believed to be much better to have them run at
large in the pastures, day and night, except in
The winter season, when they are kept in the
stable, tied each in her own proper stall, from
o'clock in The evening to O'Clock in the
morning. From early in the spring till late in
the fall they subsst on blue grass and clover
pastures and are only fed during the remainder
of the year, morning and evening, with sheaf
oats cut fine, made wet and mixed with meal
also, occasionally with Stops from The kitchen,
pumkins. small poiaioea, cooked for the purpose
and hay at will during the night In this way
they are kept ia. and in fine order from year TO
year.
Good dairy cows, mixed, from one half to
seven-eights Durham, are worth from $40 to $50
per head; common stock, SIS to S25.
In Pennsylvania, we are told, The average
product ofbuter is about 1875 pounds to the COW
Of cheese, from $50 to 275 pounds while in
New Jersey the yield of butter per COW is stated
at an average Of 100 pounds, taking number
OF cows together, though some dairymen make
l6O pounds from cows extra well kept.
An intelligent writer of Franklin Co., VI,
says that the cows there average $50 pounds of
butter, 400 pounds Of cheese the season. But !
ter Is worth IL Cts, (the price in 1881 and
cheese cts. 1t costs $40 per head, per annum
to keep cows well. The Durham ranks best
for the butcher. The Deyons are beautiful in
color, symmetrical in form, and are quite good
mixers yet our farmers seem TO be quite sat |
ished with our common or native stock for the |
dairy.
The same writer continues, "Cows should be |
fed with meal or roots in the spring, commence
ing short time before they calve, and continue
until there is full supply Of grass in the pas
lures. There is no animal that pays better and
more prompt for being well fed than the COW.
one does not ask you to trust, but pay down.
Cows fed with hay only will decrease in milk
IN four or five days after calsing, and will not
give so much after being turned into the summer
pasture as though properly fed previously
we allow the first to caye in March ; and for
the dairy II is desirable to have them all come
IN by the first of May, We feed them with hay
SIX or seven months. 1t is deemed the better
way to shelter all our animals during the win
ter IN warm stables. feed exclusively in The
barn. Our winter being long and cold, at least
one-ihird is saved by feeding in doors. The
Stats should be cleaned twice day, and litter
ed with straw, or leaves from the forest, piving
The cattle sufficient time to drink and exercise
and in calm, pleasant days let them spend one
half of the day in the yard
Our farmers keep from to oe5 cows. each
AT least three-fourths of our income ia from ,be
products of the dairy. by selecting onr hes,
caves we are improving our breed. / have
heishoor who has taken two hundred pounds Of
Du''ef 10 The cow in year, from those of his