The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1859-04-16
agricultural.

CATTLE or STOCK AID PRODUCE FANS
90 Elihu Buri,l, the great lngui,t, traveller
aud peace-makcr, has busted himself lately
10 getting up market fair IN New Britain,
Connee,cut,like that contemplated IN Spring
feld, on the 18Th proNimo. This is M old
and popular institution In England, not for
cattle alone but for everything Of domcslic
uae, where the people meet to sell what they
have to sell, nHd buy what they wish 10 buy.
Mr. Durritt thus sets forth the object ofthcsc
fairs IT,
at lie cattle stock fair, which means simp-
~ this, that all those farmers and others ia
this town and vicinity who have horses cat
tie, cows, calves, sheep, Ihoats, pigs, seed
corn, potatoes, rye, oats, buokwhcat, &C., TO
Iell or exchange, shall bring them on Ger
tain day to the center Of the village, and that
oil persons who wish to purchase, or exchange
any Of these animals or articles, shall come
together at the same time and place, and there
aud then effect those. purchases, sales. or cS-
changes which they desire. Now this is n
simple and economical operation for all par
tics. La an hour he who wishes 20 buy, sell,
or exchange, can better satisfy himselfnt such
a fair, than lac could do for several days in
the old way OF hunting up and down the
country for what he needs. Here he can
have his choice of the stock on sale in the
town and vicinity Docs he wish 10 mate
horse, OK or steer, here is the best possible
opportunity. Does mechanic want TO buy
COW, he can hu his pick among foy or
more. But IL obliged to hunt for one, he is
likely to take almost the frs, he finds for sale,
because he has not time to look farther. Time
is money to him, to every one, and fall dfy
days may be saved IN buying as many cows
at a fair, compared with the old process.
Those fairs in England are hot FOR show,
but for practical use. Every thing in the an
imal line that has four legs is brought in
hoBrs from two pounds Sterling 10 one ihHHti=
red pounds, stock Of all sizes, descriptions
and prices. Then there is another utilitarian
feature OF these local fairs. Men and boys
who wish to hire out for the season come in.
This is a great advantage to all pariies--to
know at ccunin hour all who wish to hire
or be hired in town or district. Then at
this season Of the year, farmers and garden
crs want TO lay in good seed corn, potatoes,
oats, &C. II is great advantage TO have va
rcties of these articles to select from"
Mr., Duuitts testimony on the subject is
&oNhy ofaucution. lie has seen the working
Of these Institutions, in Europe and felt their
necessity at home With Il heart full ofhu-
manity, he inaugurated system which IL
our opinion will do more FOR the farmer than
a mere cattle show can. One of the great
est drawbacks to agricultural growth is the
want of facilities for meeting eonsumers.-
TO travel about from houseto house among
strangers, with load OF unso!d produce is
nuisance to both buyer and seller Yeast,
milk and meat, from regular men, We call an
exception. The producer can afford 70 sell
cheaper, il it takes less time. of himself and
team to find purchaser The purchaser can
afford TO come half way if he can buy cheap
er Of the producer. We are confident both
parties will be benefited by market fairs
For establishing uniform scale Of prices
there is no agency like it,
DoEs CREAM WEIGH LESS THAN MuK?-
Il is generally believed that the reason why
cream rises to the surface, is because il is
lighter than the milk. jason White of Con-
way, q practical farmer who has had the
handling of cream, milk and butter for the
Hast fifteen years, has recently tried the fol-
lowing experiment lie took a pail holding
just thirteen wine quarts and tllcd il with cream
free from milk. The pail and cream toeeth-
er weighed twcnty-six pounds. lie then
filed tho pail with new milk, and again with
skinned milk, and each weighed the same
Us the cream. On ehurning the thirteen
quarts of cream he had thirteen pounds Of
butter. lie argues that the weight of milk
proves nothing as TO itS nchness,-that the
cause of cream rising i. its exposure 10 the
atmosphere, and that 10 have cream rise well
the depth of milk in the pans should not cx-
coed two ioehcs. Very liulG cruum will rise
IN deep, narrow-mcuthed vessel, while more
is obtained from large, spreading surface.
Hence the true philosophy Of shallow, far
ing milk pans. a practice originating in
Connecticut for obtnfeing the large,t guam
NY OF cream from milk, is meeting the mp
probation Of many sensible dairy women in
this vicinity New milk is strained into com.
mon paus, and after standing twelve hours,
il carefully placed over Kettle Of warm wa.
ter and brought as near as possible to the