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

mense damage to the dairy. CarrioI
should not be allowed to lie near the
pasture. Ferments are fruitful source
Of porous cheese. Small particles of mill
in corners of pals or upon utensils, when
cxrceod to the cir, rapidly decompese and
operate upon tic .icw milk. To xiii fer
ments requires temperature ct III
nothing short OF boiling heat VIII accom-
plish it, hence water used in cleaning
pals should be boiling hot, Factories
should not tolerate pig stys in tLeiz
neighborhood, and all the surroundings
should be clean, sweet and free from faint.
| Warm milk should not be put in close
cans and carried long distances; before
| putting into vats it should be allowed to
cool to get rid of the animal odor. Milk
should be spread out as much as possible
| letting it run over a broad surface i'm
proves it. The milk cooler" is CT great
| use.
| The Stilton manufacture is not adapted
to our factory system.
| The temperature in setting, ranges from
| rs to 80 never above "a ..
The American process of manufactur-
ing cheese differs but little from the Ched-
dar process of England.
In this process the condition Iof milk
must be accurately understood. Mr.. n.
then gave detailed statement of the
Chedar process in England.
Our factory cheese is injured by being
put to press at too high temperature.
The principles of the Cheddar process are
1st Studying the condition of the
milk.
I'd. Setting at temperature from 70 .
to SO.
Sd. Draining the whey early.
4th. Exposing the curd longer to the
atmosphere and allowing it to perfect its
acidity after the whey is drawn.
9th. Putting in press before sailing, at
temperature of 60 Q to 90 Q.
9th. Grinding in the curd mill and
then sailing
The salt cannot be regulated by guess.
Exposure of the curd in small particles to
the atmosphere secures good favor and
mellowness of texture.
Butter making has now become of great
Importance; there is some prospect of IFS
being more remunerative than cheese.
The speaker then alluded to Orange
County butter making system, which has
given the butter made in that vicinity a
world wide fame. He also gave sketch
of his Investigations in Europe. He gave
minute statement of the system followed
by the dairyman of Holstein.
The American system of butter making
is based upon five principles. 1st, OBJ
tanning rich pure milk. I'd, Setting the
milk aside for the cream to rise. 3D.,
Proper management in churning. 4th,
Expelling the butter-milk. 9th, Thorough
sailing and packing in oaken tubs, tight
and clean.
He spoke of each of these principles at
some length.
After giving the details of butter max
ing as practiced in the best factories, he
dwelt upon the general advantages of
these institutions. He acknowledged an
unwise prejudice against them, although
cheese factories when established here,
worked themselves into favor.
| A successful Pennsylvania dairyman
| gave as the principles and rules by which
he manufactured good butter, those three /:
1st. Attention to the food of the cows.
| I'd, Temperature. Sd, Neatness and re-
finement at every step of the process.
Mr.. Willard then gave some general
advice concerning the treatment of cows,
their food, and the character of the pas
lures best adapted for them also concern
ing the best kinds of grasses that should
be used in seeding land.
THURSDAY MORNING SECOND DAY.
JAN. 90, 1870.
The day opened bright and clear, and
at early hour the farmers were astir
debating over the interests of farm pro-
ducts, crops, and manner of raising the
same. The trains of last evening and to-
day brought in large numbers of farmers
and men interested in, and associated
with conventions of this and other states
Among them were Hon. T. G. Alvord of
Syracuse, n. Y, Vice President of the
American Dairymen's Association DR..
Middleton Goldsmith of Rutland Hon.
Carlos Baxter and Hon. E. r. Hard of
Burlington Prof. Peter Collier of YER
mont University.
At 8 o'clock the Association met at
Weldon Hall, and enjoyed a social hour,
great cause of Agriculture. AT 10 o'clock
the Association, now numbering over 200,
was called to order by President Mason,
who introduced DR.. Middleton Goldsmith
of Rutland, who delivered an address up
on the subject of COLLECTS and methods
of investigation necessary to the full and
profitable development of the dairy in
terests of Vermont"
For address see second page of to-day's
HERALD.
The address was attentively listened to
by large audience. 1t was some over
an hour in length, and very ably written
and well delivered. 1t combined practice
and theory.
Hon. Thomas G. Alvord of Syracuse,
n. Y, then made some remarks upon the
American Dairymen's Association, of
which be is Vice President. He said he
came from the only salt region of any i'm
portance in this country, viz the one
near Syracuse.
The dairy and salt interest were in a
measure identical, and the combination
of these interests We're of benefit TO all
dnirymen. Mr.. Alvord said there were
100000 bushels of salt manufactured
in the United States, of which 12, 000,0 600
came from Syracuse. Some 100000 or
100000 bushels are used in the dairy de-
partment Mr.. Alvord then gave de-