Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1870-03-23
Reported FOR the Waterman and Journal
Randolph Farmers Club.


DISCUSSION or rns DAIRY QrrsrIoN.
Co. J. b. MEAp. This subject seems very
time just now, since sheep are alta low ebb
and at few Of us are largely interested in raising
Of horses do not feel capable Of instructinl
gentlemen in the operations Of making butter and
cheese. but it is surprising how profitable this
business is made in some parts Of this state Too
much cannot be said upon the manner of keeping
and caring for our cows, that they may be in
proper condition to return the greatest profit
for capital invested and labor bestowed on them
neither can too much care be given in milking
that every thing about it be nice and clean Tx
pcrienced dairymen tell US that not over ono wo.
man in ten is capable Of making prime butter -
II the other nine were told this fact, they would
probably feel insultod One gentleman. long in
the business, informs me that cellar should Dc
constructed in which 70 keep the milk in warm
weather, and this should he regulated by % Their
mometer that milk should be skinned before it
Is quite sour, in order to produce the best butter
and that cream should be in certain condition
when churned, to have the butter Of right CON
sistency, and not oily. This gentleman is buying
butter all the time and finds an astonishing off
ference in that which, to the eye looks about
alike
j. W. CARTER. | was at one time quite largely
interested in the dairy business, and found great
difference in the production of butter from differ
ent cows | succeeded one season in making over
one ton OF butter from ten cows, or triiic more
than 200 pounds per COW consider that high
yield / did the churnlng by water-power, and
then washed the butter until the water was dis
coored alter proper working 1t was then put
down. There is danger Of working too much
this will break the grain Of the batter and injurc
it. There is also danger OF sailing too much.
Inc only rule IN selecting salt for butter is by
taste after little practice one Will get 10 about
right prepared the tubs by soaking in strong
orlne' ana found 1t necessary to keep the butter
covered with brine in my cellar, or 1t would mould
ana spoi' Inc dairy leads now and promises to
lor the year 70 come England Is now consuming
'"u'" u our o"eeSo' now l'"s tnls wiz continue
we cannot tel out whether we keep sheep, hor-
es OF cows we cannot expect TO Keep the price OF
any Of their products Tor a great length OF time,
af aoo'e tne COST OF thelr production
pko' liisoN. W bile / consider dnirying the
i"'7' pro"va"e business "rihers can engage IN,
u'n ho' iuiy deciued as 10 the difference IN proh'
's'"een pu'ter ana cheese consider 1t an art
" maze goou outtef' ana there are but few hands
su'ape p" put INTO IT, Alter churnlng, butter
snou'u ue washed thoroughly and packed in tub
aS'u !" s'rohg pr'ne-then cover the butter
WIN ury salt, never put brine on butter anC
AoeP 'na' maze IN June good till Winter use
''' -lsni'nu uairy SAT- which Is far superior e
NIhN put up IN small bags OF boxes Mich of ost
e'u''H'n iue sal. Is auuitera'ed' and in some cases
s''es outer utter taste
iio"AHp. "eshouid gave more atten
w" - Tue seiee''on OF cows lor although the
ni"o gwen oy TWO cows may be the same
.ne' IS olten great difference in quality. Cow.
hep' IN wet, sour pasture cannot produce goo,
pu''ef' Inc less butter IS worked after the mill
o"'' Tue oetter'
JAMES FOWLER Vermont farmers should sticl
making butter There IS but little competi
uon IN tins article, while cheese factories are be
coming general. Western people can produce
JUS. as gooa cheese as we can, but they do not
ana probably cannot, make good butter-lor thei
climate grass and water, are all deficient in thi
respect.
Mch. EDDY. iearn that gentleman il
massachusetts, has looked over the markets iron
.n'c 70 time ana iound not over one-tenth Of TN
ou''er gooa prime article. Now if we cat
up 10 produce that one-tenth, we shall b.
"r'uha'e' imagine that majority Of thos
VINO get great prices, have city friends to bu
OIL them' Spectators, who buy all sorts, mus
nuke 'ne good sell the poor and can give but lit
We more lor IT, Farmers IN Randolph general
pasture the poorest part Of their farms, and bu
lew oil them are fit to keep cows in.
A. A. flsKE, Brookheld, Vt, writes, maxim
inquiries about raising potatoes lie says
can get any quantity OF opinions from farmer
put no Two agree. One tells me TO plant larg
Pota'oeS-h "hole one IN hill another say
eu'" IN pieces ana put two, three or four "a
'he case may Del eyes in the hill. A third plant
tAe seed end, and saves the rest to eat or feed
erguing that 1t is perfect waste to plant it.
fourth says-throw away your seed ends the
make small tubers' \ fifth would as soon plar
small potatoes as any and 81 on to the end
the ehnp'er' 1t does not appear to me that a
these theories are quite correct The questio
should be settled, tchdt amount Of seed, and ho
prepared Will give tue greatest amount Of goot
marketable or table potatoes on a given amour
Of hnff VIII any who have tested this matt,
give the result of their experiments, and oblir
many. Last spring plowed in coat OF Inanui
ana planted a half acre Of jackson Whites p,
on ashes as soon as they came up, and hoed twic
Al digging time, every third or fourth hin COZ
potatoes Of tbs same si,o "%"' per'ev' ape