Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1871-01-26

In buo curing ten tiiues W OuCt III VIC
making. The proper temperature for a
curing. room is 72o by my experiments,
and it should be an even temperature
think milk requires a certain degree
of s'ripeness" to make the most and the
best of either butter and cheese. Milk
Just drawn will not make cheese the ex-
act method of determining the proper age
is what hope some day to see found out.
The matter of cream has given me much
trouble. To have it, have always skim
med it off to make ''sweet butter so call
ed, and never had dealer complain that
nv cheeses were "skim milk" either. 1t
must else go to the pig-pen, for you can
not mix it with the curd and have 1t stay.
I will lay down, in conclusion, few
propositions intended TO provoke thought
and discussion if they do shall have at
tanned nv end in coming here, for action
on your part will cert .inly follow. fst.
Perfect neatness is absolutely necessary.
Cd. Milk free from all impurity, faint or
odor, is essential. Sd. The greater the
yield from a given quantity of milk, the
better the quality. 4th. The successful
cheese-msker must be qualified by ma
ture, by study and by practice. 9th. I'm
failing success will only attend those who
in proper time attend to the minutiae OF
their business.
Discussion followed, Messrs. Lewis and
Curtis being questioned ON some of the
details of the process, the former holding
stoutly to his assertions that the temper
.ture of the curing room must be '12e and
kept 80 , that the curd should be stirred
as little as possible in the vat, and tina,
the cream if once risen on the milk can
DOT be saved for the cheese, the divorce
being final The discussion was kept uF
with spirit till hslf-past twelve, when the
association adjourned to afternoon.
AFTERNOON.
The Association re-assembled at $3.50
pm, and the President introduced Prof
Peter Collier, Professor of Chemistry in
the University of Vermont.
PROF. GOLFERS ADDRESS.
Commencing by reference to Pasteur
the French chemist who discovered the
causes of the disease in silk worms, which
had for some years almost ruined the silk
manufactures, as an illustration of the
qualities necessary for such investiga.
tions-freedom from prejudice, industry
and intelligence-and the need for care
full scientific investigation to solve many
of the problems which now puzzle and
often defeat the maker of butter and
cheese, the speaker proceeded directly to
the subject of his paper "Chemistry as
applied to Milk, Butter and Cheese" AT
ter explaining the constituents of milk
their qualities and uses, the changes
which take place in it in the formation OF
butter and cheese, and showing the scien.
tific and chemical reasons why this and
that thing is done by the maker, the
speaker urged the necessity of more exact
experiments by scientific and practical
men as to the effects of temperature, OF
rennets-now 80 much of a mystery-oi
different modes of getting milk and work
ing the butter and cheese. He then turn.
ed to a related subject, the composition
of food, and the adaptability of this or that
kind as shown by its analysis for susie
nance of life, and of this or that soil to
produce such grains; and then showed by
its analysis the value of milk as food, in
that it contains all the elements required
for healthy body Butter he showed to
be heat.producing food, and cheese more
nsarly to approach milk in its possession
of all necessary elements, and be con-
cluded with a sketch Of the round of life
plant and animal is the cause of continual
life and growth.
Mr.. Golfers address, which was in
many points technical and strictly scien-
tifc, was illustrated by tables of analysis
and constituent elements on the wall be-
hind him, was clear and interesting, des-
pite its formidable array of chemical
terms and symbols, and was loudly ap-
plauded at its close.
A discussion sprang up between Mr..
Lewis and the Professor as to the specific
gravity of cream, which the latter had put
at 1916, and the former said his own ex-
periments put at 968, and the Professor
promised to undertake a series of expert
ments on the subject, not to secure a VIC
tory but to determine point on which
there seemed to be difference of opinion
There was also good deal of talk between
Messrs. Bliss, Collier, Curtis, Douglass,
Lewis and others upon the white specks
which sometimes appear in butter, but no
conclusion that seemed satisfactory to all
parties was reached.
The subject of cheese-making was then
taken up, and Mr.. Augustus Smith of
Dandy addressed the Association at some
length, setting forth his own practice and
the conclusions to which he had come,
which did not differ very much from these
of Mr.. Lewis already reported. He also
attached the greatest Importance to prop
or curing, maintaining the room at an
even temperature between 70 and rs de-
grees. He would have the hand and eye
educated by practice, aud not rely entire
ly on the thermometer during the process
of cheese-making, and considered IL es-
sential that the cheese ker should have
a housewife as interested rs himself ia the
production of the best article In one re-
spect his practice differed little from
that of Mr.. Lewis: he cooled his milk in
very large and shallow pan, and never
got enough cream to rise to make butter
enough for bis own family.
A discussion followed on the use of ice
which was deprecated by Messrs. Smith.
Lewis and Curtis, and some other points
of cheese-making kept up till it began to
ed till evening.
EVENING.
The evening session was opened by q
few remarks, at the request of the Presi-
dent, from the Governor.
GOV. STEWARDS ADDRESS.
have consented to speak to you to.
night, because l stand at present in a re.
lation to the State which makes it proper.
Independent of which, L have deep per-
1onal interest in the subjects that you are
They constitute largely the
of the business of the State-lie
At the foundation Of her growth. Intelli-
gent discussion Of them ought to be of
great interest to every citizeu. ! am re-
ioieed at the new direction latterly given
to the development of the agricultural re-
sources of the State. / have felt that az.
ricultural fairs and societies, while useful
and doing much, have fallen short of that
method and interest of discussion essen
tial to the best results.
There has been not seldom an appar-
emit antagonism between Science,-book.
learning, as it is called-and Agriculture.
But the course taken by this Assooistion