Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1872-10-04

He washes his butter in the churn and works
it twice. He has one COW, apparently healthy
whose milk will sour from four to six
hours sooner than the milk from the rest Of
his COWS. Change Of feed, or sailing. or
want of salt, makes no difference. He is
obliged TO set her milk separate from the
rest. He wanted to know il there is any
remedy, but the members present knew OF
none. Ii was stated as fact that iarrow
cows milk requires a longer time for the
cream to rise than that from a fresh COW.
Some thought it useless to mix farrow
cows milk with the rest, as there would De
scarcely any increase Of butter over the yield
If her milk is left out altogether
A. Hall said that dairy which took 26
lbs. milk for pound of butter in the spring,
now made pound from II IA lbs, set 20
inches deep and property cooled.
A. NJ. Blanchard said that he had tried
all depths, from to 20 inches aud finds 8
inches the proper depth to secure the greatest
yield of butter. He has made pound of
butter from 20 lbs. milk in June uses cool
or.
W. @. Clifford said his milk room il not
exactly right for hot weather. He became
satisfied that shallow setting is not the best
way for warm weather; there is too much
exposure to warm air. He took tin sap
buckets, holding l6 gallons; put balls on
them and set them full Of milk in a wooden
vat, packed closely, and kept ice water run.
ming through the vat II hours the pals
were then lifted out carefully, to avoid stir.
ring the milk, aud set on racks The vat is
then ready for the next milking In from
40 to AZ hours the milk is ready to skim.
He found that the milk kept sweet longer if
taken out Of the water at the end of IL
hours. Tried these pals alternately with
pans for one week. Could not afford TO use
pans any longer. They take from 8 to 10
pounds more milk to make pound of butter.
he averages over pound Of butter per day
to each COW. The mornings milk makes
more butter per pound than the nights milk
Thinks it is because the cows are 80 much
more quiet at night
Mr.. Blanchard said that any agitation of
the milk, even in the udder, is prejudical to
the yield of butter In cheese factories they
stir the nights milk frequently, to keep the
cream from rising before morning.
Mr.. Clifford thought that n the tempera-
ture Of the room could be kept at so, or a
little below, no water need be used for COOL
ing the milk.
Noah d. Cornish said that he was in a
butchers shop at the west, where iron gas
pipes led out Of the room at the top, down
through mass of ice in a room adjoining, and
back into the shop at the bottom. A con-
slant current of air was thus maintained,
and the room was kept dry at about 34' to
35'. He thought a milk room might be
constructed on th;: principle which would be
both dry and COOL
W. McKinstry, of the Fredonia Censor,
gave an account Of visit to the farm be-
longing to the Massasoit House, Springfield,
Mass Twenty-eight COWS were kept on 80
acres. 1t took from 10 to l6 pounds of milk
for pound Of butter. He also visited Col.
Kings farm at Minneapolis, MINI. There
are two $4,000 barns He stated, as the
result of observations, that the most profita.
bic herds are those that are well kept.
s. Hall said that he feeds no grain to his
COWS, summer or winter, yet he has made
this season, since June lst, two 100 pound
6rkin' of butter per week, from 80 cows
Country Gentleman.