The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-11-12
agricultural department.
CONDUCTED BY ALBERT CHAPMAN.
Western New York Butter Makers.

The August meeting of this Associa
tion was held on the 18th, at Sherman
N. I. The usual preliminary discussion
on the subject of the last meeting tool
place, this subject being The Best Breet
Of Cattle for Dairy Purposes"
II. L. Hendricks, of Sherman, sale
that there are no thoroughbred cattle o
any breed in that town, the best cattl,
being grade Sborthorns and Devons. Fl,
likes their graded stock. but thinks i
possible that they may be inferior to som,
thoroughbreds He thinks that Ayrshire
now stand the highest as dairy breed
and is intending to iuiuse that blood int,
his dairy, expecting to find it proftabl,
operation.
Samuel Hall, Of Nina, said it is of tn,
greatest Importance to dairymen to know
what breed is the best, taking all thing
into consideration His best mixers ar,
grade Shorthorns, but he does not wan
them over halfboods. He has had somt
experience with the Devons they max,
butter Of good quality, but not so much
W. G. Clifford, of Busti, was not pre-
pared to say which is the best breed. He
has always kept grade Shorthorns, but in.
tends to try an infusion of Ayrshire blood
No one can tell which is best until he has
tried the different breeds.
A. M. Blanchard has kept graded
Devons and Shorthorns. Likes the Short.
horn grades the best, as he gets the most
money from them. The pocket" in all
cases is the ultimate criterion, and the
best breed for the pocket is the best for
tho dairy. He has been travelling con-
stantly among dairymen for the last ten
years, and has always made it a point to
visit the milking yards to examine the
milk as drawn, and has become strongly
prepossessed in favor of the Ayrshires as
butter producers.
Amos Hall, of Randolph, has been
travelling among dairymen for the last
eighteen months, and the most profitable
dairy he has found is that of John Rob.
inson, Milford, Otsego Co. Mr.. II. keeps
nine cows on 10 acres, and made last
year 2,7OS lbs. butter. He soils exclu.
sively, feeding rye, clover, corn and oats
as green forage, aud feeding hay and
sowed corn in the winter. He estimated
the yield Of two acres OF sowed corn cured
for winter, as equal in value to Is tons
OF hay. He bought, in addition to the
crops of his 10 acres, one ton of bran and
W bushels Of corn meal. His COWS are
grades, Ayrshire, Shorthorns and Devons
His winter feed of grain is two quarts
boiled oats, two quarts bran and one quart
corn meal to each COW, fed twice. He
thinks soiling pays in improving his farm
MIR. Hall said that cooling the milk in
warm weather is now practiced extensive
~, and increases the yield of butter from
20 to 81 per cent.
U. q. Blodgett, of Fredonia then read
an essay on the regular subject for dis.
cussion at this meeting How to
Handle Milk SO as to get the Larges,
Profit" He gave the following essential
rules for the profitable handling of milk
Milk must in all cases be drawn in the
cleanest manner from healthy cows. All
the pals, pans and other dairy utensils
must be sweet and clean. The dairy
room must be light, sweet and airy, not
exposed to any odor whatever. After the
milk is strained it must be kept quiet and
undisturbed, at a temperature Of 60
for from 40 to As hours. The chemical
change called souring has then begun, and
the milk must be skinned. 1t could
stand longer, but the value and the quail.
ity OF the cream continually deteriorates
after that length Of time. The cream
must be kept at the same. or lower
temperature, until it is ready for churn
ing. Experience has decided that the
dash churn is the best, and that the cream
should be churned from 80 to 60 minutes,
at temperature of 62 Q before the but.
ter "comes." After the butter is "gather.
ed" and the buttermilk drawn off, the
butter must be washed in pure, cold water,
until every particle Of milk is washed out.
NO economy OF pure air or water should
be practiced in a dairy. After washing,
the butter must be sailed with Ashton
salt at the rate of 3.4 to / or. salt to
each pound Of butter. Then let it stand
In q COOL sweet place for "a hours; then
work it again to get out all particles of
water or brine, and it is then ready for
the table, or for packing.
Nearly all these conditions are under
the control Of most dairymen. The
temperature is least under control, but by
the use OF coal stove, or regulator"
wood stove in cold weather, and ice and
cold water in warm weather, the temper.
AZURE Of the dairy room can, in a great
measure, be brought under control. There
are many methods of cooling milk in hot
weather, nearly all of which require the
use OF water in some shape. Perhaps q
more perfect way might be Invented. to
cool the air of the room Instead of the
milk. Experiments in the construction
OF cool milk rooms are to be made in this
country the coming season. Any practice
Increasing the net profit, or even increas.
Ing the average yield of our dairics is
earnestly to be sought for and adopted.
The dairy products of Chautauqua county
alone are estimated at $4,000, 900 per
annum and Of the whole country at
Sooo'OoO,OOO. Any method of procedure
giving even very small percentage of
Increase, amounts in the aggregate to
very large sum.
Samuel Hall concurred with the essayist
in essential rules. If he could get his
butter oat of the churn in good condition,
he could always get it to market in good
condition, Any Infringement of these
rules results disastrously. Even if the
cream stands too long before churning the
butter is wrong, and no after procedure
can make it just right. Some butter
buyers say sit takes nasty woman to
make good butter" But he has found
that perfect cleanliness is absolutely
necessary to make first rate butter. One
year he kept his hogs close to his cheese
factory for convenience in feeding the