Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1870-04-06

to this method were strongly urged. The
farmer who breeds to sell, as a general rule
sells poor one to make room for better
Every dairyman should raise the hciier calves
from his best cows, and keep only the best Of
them from year to year, until his herd has
reached very high degree Of excellence
Excellent mixers are sometimes found among
the scrub or native herds Of the country, bat
according to the excellent authority Of Mr.
Francis NJ. Rotch owing to their origin
the natives have no fixed hereditary traits.
and even those possessing desirable charae-
teristics cannot be relied upon as breeder. to
produce progeny Of like excellence. Iu.tod
Of consistency, there is continual variation
aud frequent breeding back, exhibiting th
undesirable traits Of inferior ancestors
The experiment Of an eminent farmer 300
Connecticut has failed to produce from
most carefully selected herd of native COVE
of extra mixers, a hoifer that was as good
mixer as her mother, although he had taken
the utmost pains with them Most of tuc
established breed, Of cattle have been bred
at some time in their history, with reference
to the production of milk or its products
although there have been some departure.
from this course. 1t is hardly possible TO
find thorough bred animal Of any breed
that is not infinitely better, as a stock -gottcr.
than the very best scrub or grade to be found
The prOprioty and advantage Of using all
ways and everywhere, only Thoroughbred
male animals, was strongly urged. An even
cross between two pure breeds should be
avoided as most unworthy, and entirely indie.
feasible to breed from. Having determined
the breed he will employ to grade up his
stock, the judicious dairyman will adhere to
his decision, instead of crossing with one
breed this year and another next.
AT the present prices of Thoroughbred
stock, breeding of herds for dairy purpose
alone is Of doubtful utility. The speculative
breeders can hardly be ranked as real dairy
men, nor are their profits considered the logit.
innate results of dairying. Enterprisiug dai-
rymen will gradually work into herds of high
grades, with liberal sprinkling of thorough
breds. Mr.. b. expressed no opinion as ia
preference Of breed, but said there could be
no question but That the Jersey excels any
other race in the quality of milk. Ayrshire
and their grades, though generally rankeC
among the cheese-makers, were most cxcclcn
butter-makers. The Devons, Herefords, Gal
loways, and Short Horns or Durhams, wer,
all mentioned aud their good qualities pointo,
out
DAIRY BUILDINGS BARNS
Most butter-makers are quite too indler
ent to the comfort of their animals, usinl
filthy, unventilated stables and muddy, un
comfortable yards. Two extremes were notot
in this matter, and the cold, open stables wcr
regarded as more healthfu and better for tn
production Of butter than most Of the moder
built stables, with their faulty arrangement
for ventilation. Defects were noted-stablo
sandwiched between haymow and pit-lul
of manure, the former receiving the onensiy
etfluvia to be fed back to the animals, to tain
the milk and butter, constituted one extrem,
Proper ventilation and good supply of al
sorbent, spread on the thoroughly cleano
floor before milking was of the utmost in
portsnce, otherwise the flavor Of the butte
made from the milk would be affected
MILK ROOM
Of all absorbents cream ATTRACTS to itse
the greatest weight from foul air; hence tn
necessity of an absence of all decaying vcgeti
bles, or other decomposing or odorzing ma
ter in or near the milk-room. 1t is a mi
taken notion that currents or draughts Of n
have cooling influence and are necessary
the reduction Of heat in milk, and the iallaC
is one so susceptible of demonstration that v
need not follow the essayist through his den
onsLration. Vaults, or partially subterrane'
rooms, with walls of brick or stone, plastero
without lathing, with stone or cement foo
were regarded as the best repositories f
butter-produeing milk. If supplied vii
cool water, watts, into which deep 0ranl
county pals, Tor ordinary tin pals, holdii
from fifteen to twenty quarts may be plunge
is great improvement, as it has been tho
oughly demonstrated that cream rises equal
as well when the milk is set in large as
small quantities and the shallow pans no
so much in use are not essential TO crea
raising The most desirable temperature f
vaults, either wet or dry, is from iorty.eg
to fifty.six degrees
O. UTENSILS.
Tin pals for milking are the best, Wood
pals are unfit for use. Pals Of PAPER N
che are in use to some extent, and are high
commended. Papier mache pans are a
made, and promise to be an improvement
tin in some respects.
The essay argues at some length the
vantage Of setting the milk in pals or
bulk. OF course it must be properly coo
to start with, and then we might as well
que that pine single in water will not 7
to the surface, as that cream will not come
the surface of milk, as long as the milk is l
changed ia its chemical character. The or,
point is to dispel the animal heat in the qui,
est practical manner, after the milk con
from the COW.
THE CHURN
The dash churn is still in use by many
the best butter makers, and from an hour
an hour and-a.half required to produce
butter. Mr. b. had seen good butter m,