Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1870-01-27


general terms applying TO the whole
breadth Of our country, as it Is one 10
rather special terms applying to the in
terest Of Vermont dalrymen. For eli
mate and commercial values vary with
localities one or both Of these may yes
the inquiry: Thus,-at or near Boston
with hay at $50 per ton, and corn at 81
per bushel, the judicious system Of feed
ing would differ from that in Vernon,
with hay at $40 per ton, and corn Sic
per bushel. So again in Louisiana with
hay and corn of equal price with that in
Vermont, the methods would differ
j In Vermont it seems to me that the
j question rather presents itself in this way,
is there anything to be gained in feeding
milking stock with roots or grain in addi-
ton to their hay. In proceeding to any
inquiry in relation to the matter, we must
begin with some facts which are agreed
upon as for instance the market value OF
hay, of beets, of corn, &c., &c. Now
how are these to be determined. By in
terest upon land and cost of labor !? These,
especially the former, are variable ele-
ments. Shall they be determined by money
values Then how are they to be ascer-
tanned ?
/ Practically the question must be tried
thus: Let certain number of cows which
give milk, be fed on hay exclusively for
period long enough to determine their
average production of milk weighing
the amount of hay consumed. Now add to
the hay definite quantities Of beets by
weight, or of meal, or of turnips, watch
ing for equal periods the difference IN
dairy products. When the influence of
each article, separately tried, has been
ascertained, then let two of the addition
al articles be given conformity. In this as
in all experiments the relative gain or loss
in weight must be noted. The quantities
of the several articles being represented
in pounds and the variation of milk also
represented in pounds, you will have the
elements for computing money values.
Thus, if COWS consuming 90 pounds of hay
daily, give 10 pounds of milk daily, and
if the addition of 10 pounds of beets to
the daily food increases the milk 2 pounds,
If the hay is worth IL cent per pound
and the beets IL cent, then it follows
that the milk from hay costs 1-2 cent a
pound, and that the added quantity, add
ed by feeding the beets, costs IL cents
per pound. So by reducing to money
value the quantity of meal, of carrots, &C..
the exact cost OF the varied food can be
determined as we'll as its product. Some
thing Of vitiation will enter the problem
by reason of variations of the weather
This may be estimated or the experiment
may be repeated. and the vitiating element
may be worked out.
Wherever this matter has been dis
cussed amongst farmers it has fallen to
my lot to hear great contrariety of opinion
expressed. So unsettled is the matter, as
to any accuracy, that it seems to me that
it is one of the things which this society
may most pro6tably investigate.
Another matter seemingly needs inves
tigation, for certain triumph will in the
end be achieved That is, on the matter of
preserving butter.
Butter can be kept sweet and fresh, In
1889 ate at Canton, in China, butter
made in Ireland, that was sweet and good,
and which had been packed nearly two
years The Parsees had always good but
ter at their tables. This was sent from
Bombay to Canton.
According to Hassal, fresh butter con-
tains about Is per cent. of water, and
salt butter about % per cent. DR.. Parkes
says that 'all butter contains some curd );
the best contains about 3 per cent; bad
butter much more. The rancidity of but
ter is chiefly owing to changes in the fat,
produced apparently by changes in the
curd, and therefore the greater the amount
of curd the greater the amount of rancldl-
ty."
The Investigations of Pasteur, 60 to-
show that the changes in butter are
wrought or accompanied by infusorlal
plants or animals. He says that the Bu-
lyric acid fermentation is produced by al
vibrio. Moreover, he says that any putrid
emanation in the milk house taints the
milk quickly, and of course taints the
product also. Now it seems that the
germs of these infusoria, which cause the
spelling of butter, are present everywhere
in the atmosphere, and that they attach
themselves, each to its peculiar food, and, |
by process analogous to that of the yeast
plant in alcoholic fermentation, develop
their several products, which products are
those, that mixed with the butter, give it It's
rancid taste and smell.
! he conditions most favorable to these
changes in butter, are the presence of curd
in considerable quantity, the contact of
air, and warmth. The proposition which
looks to the preservation of butter, must
embrace, then, The destruction of infu-
soria, the removal of curd, the exclusion
of air and the lowering of the tempera-
ture.
Let US examine these several elements of
the proposition Can the infusoria be des-
troyed ? They can. A temperature of
262 kills all, Of 212 almost all. Now what
are the objections to heating butter TO this
degree ? Simply and solely that it alters
the flavor #.
Can the curd be removed ? Il can. 1t
is removed in part, in practice By working
aud washing. 1t is notorious that these
processes improve the keeping qualities of
butter Can it be renewed entirely2 1t
can by melting the butter, for when the
butter is melted the curd falls to the bot
tom. If the butter is poured off into air
tight vessels it may be kept sweet almost
indefinitely. The objection to this process.
is that it impairs the flavor Of the butter.
Just here there is room for investigation,
Pasteur has succeeded in destroying by
heat the germs in wine. 1t would seem that
it ought to be done with butter. His pro-
cess was this, he put the wine in we'll
corked bottles, and placed them in water
to be gradually heated to the degree nee
essary to kin the germs. Most fiavors are
volatile substances, and when heated in
open air pass off in a vapor; now if the
aroma of wine is retained by the stopper,
may not the aroma of butter be also re-
tanned The matter is worth looking
into.
Can the air be excluded ? 1t can. 1t is
done III practice partially, when butter is
packed in glazed earthen ware jars, and
the butter covered with brine; less perfect