Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1870-01-28
reported for the Free Press and Times.
The Vermont Dalrymen's Association.
weldon HOUSE,,
ST. ALBANs, VI, Jan. u. J

ST ALBANs, VI, Jan. u.
SECOND DAY
The trains last evening and to-day brought a
considerable accession TO the number Of persons
attending the exercises Of the meeting Among
the latest arrivals are DR.. Middleton Goldsmith
Of Rutland, Hon. Thomas G. Aiyord of New ork
Vice President Of the American psirymen' s As
scciation), Hon. f. r. Hard, and Chas. Baxter,
ESQ, Of Burlington. Quite a number OF new
members have joined the Association, and the
attendance upon, and interest in, the various
addresses and discussions argue well Tor the
future of the Society.
At the close Of Mr. Willard address last even
ing, the President, Hon. Z. D. Mason, producer
one Of the famous Cheddar cheeses, made al ~
cheese factory in Richmond, and invited 'he
audience to share it with him. The offer wa.
promptly accepted, and the cheese. which was
rich and prime one, soon disappeared from
human view.
material change OF programme has oeeh
found necessary On account OF the non-srriNsl o'
one or two of the speakers The discussion "hicn
was Amounted for ten O'Clock to-day has been
postponed, and an address by DR.. Middleton
! Goldsmith substituted in its place. The mem
bers met tbi. morning At nine and enjoyed an
| hour in social intercourse, which was oOth Sgree
able and profitable An earnest wish was gener
ally expressed that more attention might be hS1
to this feature Of the meeting
1 The address Of Dr. Goldsmith begun promptly
At ten clock, and commanded the Close A''en-
ton Of the audience during its delivery
DR. GoLDsNITH's ADDR s.
DIR Goldsmith. after some preliminary re
r,.rt. q, the relation. Of scientific and practical
agriculture, proceeded to consider some Of the
ons.tions nroper to be investigated by dairy
mans association. These reiste TO the COW, her
selection for dairy uses her food, ITS quantity,
Quality use her management the msnuiAc-
ture. preservation and sale Of her products, In
the first place. about cows or
MILKING STOCK.
The ,r,ct;c,I ijes which uuderlies our dairy
industries, j. that which regards the COW simply
ssa machine 50 10 speak, whose appropriate
f,nctj- il is 10 transform grass roots and grain
mo cheese m the one hand, Or into butter on the
other. II is further well TO recognize the fact
/ that IN. animal may be, ami in reality is, in her
/ ,ersact development, s factor Of the one or the
/ other. not Of both. For it is an undeniabe fact
+ tbst some cots give milk rich in cheese ard poor
T in butter, and conversely.
Through what factors can the farmer convert
his given amount Of food into the largest amount
Of either dairy product The question i, not 50
much shat breed Of cows will give the most
cheese and butter, as through what breed Of cows
can his food be transformed into the most cheese
or butter The tendency Of superficial ohserVs-
ton is to the higher yalustion Of the individual
COW giving the largest quantity Of milk, while
from a more careful study Of the matter, it may
prove that such a COW is not always the best
factor The real question is what COW transforms
ton Of hay or other specified qusutIty Of fool
into The most cheese or butter.
The whole matter seems sepsrable into the
following propositions First, general one.
having regard to the size OF the animal Se--
ond, and more especial. having regard to race or
breed
Il is settled, beyond All controversy, that in
Almost all domestic animals, their conditions be-
inr the same in regard to flesh, reproduction,
age. rork. exposure, &c. the amount Of food
consumed Is in exact proportion 10 the live
weight While this may not be exactly true s.
to individuals il IS true in regard 10 classes or
hunters Il i true that there are other
things in the individual snimsl, besides mere
live weight. which influence the amount Of fooI
consumed For instance the compsctness ofthe
wool on sheep the compactness, sc , % the HAIR
OF cattle the condition, A. TO flesh disposition
as 70 quietness, docility, &c pregnancy or lac
tstion a. well IS health or hardness Of consrJu-
ton - the individuals, arranged IN classes
According TO their several peculariues, would
show that the consumption Of food Is modified ty
these peculisrities. Thus. 100 sheep, weighing
eighty pounds each, well and thicaly E'1.el,
would be found 10 est lessthan 100 sheep. weigh
iar 81 pounds each, clothed with loose ami oren
WOO or 100 COWS, weighinges ch ! .020 pounds.
in milk. would consume more than 100 such
cows f4rroE
II, however, these propositions are taken 70 Be-
true. the question coming up for solution is this
D. large cattle. as class, yield as much milk
in proportion 10 food consumed a. 10 smal
cattle
Nov, how can this 5e determined
In several WAYS but thus Let tins ass9cia-
ton select one man, having 90 his farm The tsr-
.ties, and in himself the personal qualities, t1-
the experiment
The cows. not less than 20 II number, arrauE
81 in their separate places, the food % be given
them should be weighed. The food should be-
the same, sud Of the sane quality. Il hay. Do
should be OF the same grasses. and cut arl cured
alike The cattle should be treated Alike 10 S..
respects should be ms 10 90 est Up their fool
alike should be MIXED alike should be- water
81 alike: should have exercise alike, time,
season and exposure. The milk of each class
should be weighed sui measured AMI tested. aui
md q the experiment. the classes Of cows suollI
be weighed. For one week see what cheese j.
male from tue milk. keep.n- the cheese from
.ach class q COWS separate. Next week uaae
butter. and - on. alternately. aud - iar a. the
committee may think It necessary, see if there IS
my difference caused by SIZE upon the clmpara-
i've production Of cheese or butter.
IL order 20 determine the richness q milk IN
utter, ;wo methods may be f5l1Eel Isr
'rocu-e any glass vessel tube is the better
y long cologne bottle might DO. Take nar
5w strip q paper n the Ieug'h e the glass
marx il Of with iiyilcrs into one huufrei spaces,
asst, 20 on the : ass hli the vessel 90 the upper
most mark on the psper with milk allow u 90
.sni for twcuty-four hoars The number q
PAGES occupied by the cream Is the percentage
cream Make butter Of the cream. From
bis raay he determined the number Of pounds q :
utter which will be afforded by one hundred
ounds Of milk or cream. Thus, Il one hundred
arts Of milk give ten parts Of cream, Ant ten :
arts Of cream give Eve parts Of butter. then -,
now that one hundred pounds Of milk give Eve :
ouuis Of butter, or very nearly SO.
4 more accurate method !s, according 90 :
Arker. as follows Take weighed or meas-
red quantity Of milk add two or three drops
Acetic acid = smsi quantity Of vinegar aud ?
ID add GOOD desl Of wste- allow TO stand
Eeuty four hours pour OF the supernaisut y
aid wash the precipitafe with ether n eighty /,
,Srees dry and weigh evAporAte the ether ,,
II weigh the fat" This answers for the de .
rmination Of both oil and curd .
or the matter can be examined IN smother -
Nv: Remove the cream from one huniret
,unds Of milk make butter ofthe remaining b,
ilA make cheese The tw0-the cheese sud q,
ltter-sdded give the total product OF good n
eese as well a. determine the relative proper CO
ms Of oil and cssein butter and curdl there is
the cheese 90 course, the result : not ez- 10
tly the truth. since al butter contains some m
I'd. and al skim-milk cheese contains some pi
ttsr. But it Is near enough for all practical Z,
es De
Such an experiment, Undertaken to determine III
ipecihc fact. incidentally develops many others &C
usl IN Importance TO that Of the main inquiry. w
., IL other words. with the data in hand, VI
1lvei BY the record. one could answer any one sy
several questions Of great importance, not the tn
st Of which would be the following ch
With ten COWS. giving milk, and Of given
iividual or collective weight, how much hay mi
Is, be stored to carry them through the WIN ch
With an sscertaned value Of the hay per ton, n,
v much money does it cost 70 produce pound :, :.
cheese a 4lhIA % AAAlh
it'll a Gov of given weight, AMI With given '1
cunt OF food, how much butter, milk, or
zee may be calculated on As winter r pro
Il, or a week $. or days a.
4 il is desired TO determine the value Of races, M
plsce Of large and smsll cattle, select Dur he,
rs, Herefords Ayreshires, common stock, A.,
, or ALL and subject them to the same expert tla
~. Va,
TooD. -
mother question Of great economic import Oh adj
ies itselfin this context That il the value M
iifFsrent kinds Of food. Is clover hay for has
pie, a. good for cheese making as for butter Mr.
sing' hat is the comparative value Of hay, fou
Il. oil cake. turnips, peas, heets, &c. &C. NJ,
a certain number Of cows which give milk, BIZ
fed on hay exclusively for period long sto,
ugh 70 determine their average production Of far
weighing the amount Of hsy consumed. mel
' add to the hay definite quantities Of oeeIs
weight, or Of meal. OF Of iurnips. watching on
eousl periods the difference IN dairy pro era
Is When the influence Of each article. BIZ.
,rately tried. has been ascertAined, then let Il
OK the additional articles he given c0nJOint- ano