Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1869-03-17
The Chief Requisites of IL Dairy Farm
DY non. HARRIS LEWIS, HERKMER COUNTY, n. y

DY non. HARRIS LEWIS, HERKIMER COUNTY, n. \.
With those who intend to engage in the
business Of butter or cheese making, the
questions naturally presented to the mind are,
first, what kind Of farm do | want and
sccOAd, where shall find such place.
These two questions now propose to con-
slider
/. You want a farm with an abundant sup
ply of good cold water. Soft water is much
better than hard but where the milk is to
be made into cheese, would prefer hard
water at a temperature of from As to So de-
grees to soft water ct temperature of from
50 to 50 degrees, while for butter dairy |
would prefer soft water at the latter tempera-
ture to hard water 10 degrees colder. Arti-
fetal means may be employed to supply the
dairy house and stock with water where ma
ture has failed to furnish it, but all artificial
means except the artesian well will bear about
the same comparison with a natural supply
that lamp light bears to daylight Where
good spring is situated below the dairy house
and barn, with sufficient fall from the spring
(that is one foot fall from the spring to ten
Of rise to the barn or place of discharge) it
may be elevated by hydraulic ram, but if
you have too much or too little air in the air
chamber, or too much or too little water, or
the pipe breaks, your water will cease to flow,
and that, too, perhaps, at the very time you
most need it. Water may also be obtained
from wells, however deep, by syphon, pro-
yided the place Of discharge is lower than
the end in the well, and the amount discharged
never greater than the supply at the fountain,
which may be regulated by faucet at the
place Of discharge But those who rely upon
the first method Of obtaining water will often
find it an uphill business, and those who re-
ly on the last will not find it in all respects a
down-hill operation. Hence in estimating
the value of two dairy farms, one of which
is well supplied with good water and the other
not, but equal in all other respects, | would
make the difference equal to the cost of
good artesian we'll for without an abundant
supply Of good water darying would be
but partial success, Oh the best grass farm
in the world.
2. The soil. would prefer sufficient al
luYlal or bottom land for meadow on some
creek or river where the annual overflow
would render the meadow self-sustaining but
for the pastures and what little would be de-
sirable to till, give me clay soil naturally
moist, but thoroughly underdrained, with a
sufficient quantity OF sand or fine gravel to
break up the tenacity Of the clay aud render
II kind TO cultivate. ! would also prefer, for
grass or dairy farm, gentle inclination to
the north, northeast or northwest, for the fol-
lowing reasons -
l. Lands with northern dip are much
better protected by snow during the winter
than those Of the opposite inclination, and
duriup tho xVaruu thoxvv daxe aud f.nag;,.,
nights OF fall and spring. so injurious TO the
roots of grass, are often fully protected, while
lands Of the opposite inclination are entirely
unprotected by snow though lying in the same
altitude.
2 The springs and brook afford a more
constant, and therefore more Trustworthy
supply Of water than on lands with south
ern inclination; the melting of the SHOWS be-
ing more gradual, and less frost in the ground,
much more Of the water passes into the earth,
and less flows over the surface, carrying with
il the iertiizing matter that ought to remain
in the soil
3. Grass lands inelining to the north are
by far less affected by the almost yearly and
severe drought Of summer periods the most
dreaded and unwecome TO dairymen Of any
that occur during the whole year. The rays
Of the sun strike the surface more obliquely
and the soil is better supplied with water !;
these are the chief reasons for the difference
which exists between grass lands with a nor.
thern and those with a southern inclination
during rainless season. Where shall | To-
cate dairy farm? | answer, anywhere not
too remote from the centre of the world
And, fourth, as the value Of dairy products
must always be somewhat in proportion to
their nearness to market, aud the facilities for
getting them there, especially when there is a
foreign demand, which shippers fiji with as
little delay as possible so also will the val
ne Of the farm from which the products are
obtained be affected in the same ratio. |
have found il as safe practice as any to send
my cheese TO market as fast as il is cured
sufficient to 90, up to and sometimes including
the August make. But cheese made after
the middle Of August or first of September
may be held with perfect safety to the close
of the cheese-inaking season, il a good sound
cheese. do not, however, advise holding
dairy products st any season Of the year, or
any other agricultural production when
ready sale may be made, at fair prices, and
for cash in hand on delivery.
Hence for the dairy business three points
are To be regarded;---