Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1871-01-27


stock would learn to come for shelter, shade an
4 SAT- The advantages would more than psy 70
1t; but to have pescesble herd, have two apar;
ments.
u Fences should be sufficient, in all cases. Ston
e wall is costly, but durable but poor gives n
4 satisfaction. Half wall and hslf fence is good
-, snake-eais Of cedar or durable wood is good, bu
not in all respects If prosperity is desired, hav
e good fences.
I One other practice Of improving pastures i
much used in England, and by some few here
plough piece and SOW turnips, rye, lucsrne. o.
= other quick growth, and feed it to sheep piec'
e by piece by a movable fence. flock, large,
/ and in better condition, can be so kept than il
any other way. There are many kinds Of nova
be fences. Cows, if used instead Of sheep, should
= have the feed cut for them.
! 1t is almost impossible to give decen; ab-
5 stract of Mr.. Jameson's paper, for as he re-
! marked, he dealt with facts and practical re.
concentrations without following out the dis
cusson of any one point
After the reading Of this paper, lively dis
cussion sprang up between Messrs Lewis,
Douglass, Bliss, Mead of Randolph and others,
on some Of the subjects treated Of in Mr. Doug
lass paper, after which the Association ad-
jOurned to $50 P. m.
EVENING
A paper was to have been read by s. L. Goodale
of Maine, on Fertilizers, but as he did not arrive
in season the evening was spent in an interest
ing discussion on buiter-making, conducted by
AIessrs. Douglass, Bliss, Lewis and others.
The Association then adjourned to 10 a. m.
Thursday.
SECOND DAY
The Association assembled at 1880 a. n, and
was called to order by the President, who in
troduced as the first speaker t. D. Curtis Of
Utica. n. Y, who read paper on " The Needs
Of the Dairy"
MR. CURTIS ADDRESS.
Prefacing his remarks with few words on the
necessity Incorporation without jealousy among
workers over the country. and of the proper
combination Of practice and theory, Mr.. Curtis
/ spoke Of the growing necessity for skilled labor
and educated laborers on the farms Of the coun-
| try, for more brain and less muscle.
Hs deprecated the hasty spirit Of speculation
/ which has 50 much ruled the dairy interest hitb-
/ erto. That which is best for the future is best
| for the present cheap factories and dairy
houses should be abandoned, they were well
enough for tle first experiments. but now fail to
reslize the best results. To) little attention was
given to preservation Of proper temperature and
old factories never make the best cheese until
rebuilt lou Vermonters should take adyan-
tsge Of our experience. One great drawback
in factory system is in credited number Of
! pounds Of mik-it should be in proportion to
value Of milk, qusltY is rarely taken into con-
sideraton, and some remedy should be devised
1t last convention Of Am. Dairymen's Associa-
ton, committee wss appointed 10 investigate
the matter.
thorough and scientific experiments should be
made to determine the value Of different kinds OF
milk for cheese or for butter. the best condi-
tons and methods Of manufacture-of pressing
and curing. Cheesemaking,may be lifted to the
snk ola science. I have suggested the est4b-
H. hmeut Of a model experimental factory, not
for Inmeiizte profit, but for knoEledge
L ennet Is one Of the most important things in
chez 'e making. TEo Of the most valuable ps-
pers ever presented to the Dlirymen Of the
country, were by L. Arnold on &" Reunet.''
and by Prof G. c. Caldwell, on " PutrefActjons
and the r application to manufacture Of cheese
in lec9, before the Am. Dairymen's Association.
From he first OF these papers which were
published IN the Report Of the Vt Dlirymen's
Association for lS70-Mr Curtis gave some
ing and use Of rennets Butchers rennets
have been proved worth only Is those fur
nishei by patrons Of factories. Much expert
ment ought 10 be usie in preparation Of ren-
nets
Prof CaliEell's paper, FROM which be also
quoted, shows how the action Of renuet is oe- /
casioned. by the development Of fungus par
ticles, called micro-coccus cells. Ny opinion /
differs from his, that blue-mould cells and .
those Of rennet arc IN the beginning the same;
but q ferries Of careful experiments in the 4
matter is very essential.
Pure air and the cooling Of the milk are
essential for the best make Of cheese, a, has
been abundantly proved. The home consump-
ton Of cheese should be increased for it is
aealthful and economical food We must not
eat only Whist poor cheese won't sell
The home market is Of more consequence than
the f1reign. and should be carefully supplied and
cultivated The cost Of cheesemskiug should
be reduced, BY employing the best methods and
by increasing the pr5duotiveness Of
he soil. anu the value Of cOWs,-and without
always looking for immediate returns, either
md by Increasing scientific knowledge on the
subject. The farmer must have more and bet
er learning there is 10 position which requires
10 much as that Of the future farmer The farm
.annot much longer 10 without book learning
md let your boys understand that farming Is
ienceforth not 10 be mere backbreaking druig-
~, for where can all the faculties and talents
Re 50 fully brought into plsy,
Mr. Curtis interesting paper was received
Nth applause. The President then called for
be reading Of a paper by Harris Lewis. ESQ.
Z Herkimer, Y. l., on " Cheese Making
HR. LEWIS PAPER
Vermont will always produce, with proper
y .nsgement, grasses suitable for the production
best cattle and cheese 50 does Herkimer Co.
ai we can surely join in saying IAN flesh is !
rass." We can both defy competition in sny
s-kei IN the world. I will try to present to
u the ~ sen Of management in our county
e. rules ~ paper are SO arbitrary, l fud must
y NY paper aside and rather give you talk D
the sutjes;. GU remember the story Of /,
lamau the Syrian. in the Bible, what great ex- .
relations ne man had, and bis disgust a. the !.
implicitly OF the remedy proposed It may be =
lod deal go with you as TO cheese-making We
I'VE no secret. We take the evening and the :
0rninC mesa for single curd start the water i
tween the walls Of the vat 10 cool the nights u
i.s, snd by the time milking il done, the water
ace is full, and the agitator begins 20 be moved
the waste water. The point Of cooling is in Il
rtant. l End By experiments that 50 is the q.
ost favorable point TO which to reduce the eve
ng's milk ; II also needs agitation. airing, to
re it from animal odor, the new-milk smell We d
ia il az that heat till the mornings mess Is all Al
ied let the agitat0r continue at work before
Gre is started 10 raise the Temperature Here .
a vital point adding the evening mess re- pl
ces the temperature, takes on; the odor. and
aces il in partial state Of ripeness, | may
4 il. When the morning milk is all added, the
ter is stopped, fire is started and the mercury ID
sed to 81 > Here there is room for variation. q
the weather is cold, and the mess small, set it be
little above this heat If the weather is hot, =.
Ow. All these things must he determined by :"
md common sense. If you color now is the Io
le TO add the coloring think cheese ought
10 be c9lored, and never would color 4 pound 81
consumers did not demand it, Put in just
'ugh annette to make brgh; straw color. IA
" add the rennet, enough to perfectly cosgu- II
E in 40 to 50 minutes Ifyou design cheese an
immediate use. add enough to coagulste in
minutes. When cosgulation is perfect, when
curd has ." come, 80 that by dipping the Ter
ger in II it will break clean, it is in the best tic
ldition to cut up. Would prefer if possible to he
il in blocks about half an inch cube A mod
ie heat should be applied after the curd has 'Ai
led little below the whey to raise it TO SIS or SUI
de grees. Do not stir 1t in no way can
,se b, so completely " skinned - as by stir d,
il up -; do not move il while in 3 tender
:. Whe 4 firm enough TO move raise the heat
or 100 .grees, still stirring little as up,
Ible and ke,' it there till sufficiently ''oook- s-
as it is term, d, which is to be judged Of by
ng handful al j squeezing it, when if the iAn
falls apart, it is done. We think it bet ma
practice to draw Oh the whey, but many do me-
but let it remain til acidity develops. We u;t
er the curd at one end, raise the vat a little.
le: the whey drain of Formerly, at this lou
?, we salted and then put 1t to press but apps
We let it remain till a pe.'ceptible sourness
ars, then put it in a .Noop and press =
most Of the whey, sud then run
curd through a mill after which to o
salt it, The advantage is in better A
ortioning the sailing. We use pound Of he
10 So or 60 pounds Of curd /; early-nsde
Sc requires a little more, and late made was