Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-07-31
Fncis In nairying.

The increase for the demand for dairy pro-
ducts both in this country and in England,
has been steady through series OF years.
The milk product per year is little affected
by accidents such rs have an influence on
other crops; aud the dairyman's lands also
improve from year to year. The system Of
associated dairics, lsupgeeted FIRST by Jesse
Williams, Of Rome, in lSj0) in spite of the
enormous production it has thrown upon We
market, seems to have built MP a demand
faster than can he supplied Formerly this
country exported butter, but Of late it is all
consumed at home, and the price is higher
than in London. The export Of cheese has
increased but little since 1861, but the home
production has increased from 100000 00o
pounds in that year to 900 600 in 1860.
an average annual increase of about 1900.
600 pounds.
The business Of condcnsng milk. though
still in lis infancy, is assuming largo proper
tons Those who have used condensed milk
generally prefer it to fresh There is no los,
from souring, and it is always ready for use
The process Of condensing txpels - per cent
Of water, so that four pounds Of fresh milk
make one Of condensed. This is worth %
cents per pound at wholesale, so that-loul
pounds being about two quatts-ihe milk !.
increased in value to If cents per quart or
less cost Of coudensiog, TO about ten cents.
The manufacture Of condensed milk, how
ever, has It's own peculiar difficulties. 1t l.
of great importance that the milk be scrupu
lousy clean, aud the various stneos Of manu-
featuring require skin and experience Where
all the conditions are favorable, it is the mos
profitable branch Of dairyng.
In making fancy butter there are three es
scntals, color texture and flavor. 9TH
color must be a rich golden yellow; the tex
ture, firm. tenacious, waxyi and that mutt.
flavor aud smell which imparts so high de
gree Of pleasure in eating it," ButeI Of tn
very highest quality will bring one dollar
pound readily. A Philadelphia maker, VIII,
receives this price, gave Mr. J. b Lyman
these facts as 10 his management lie feed
on clover or early mowu hay cuts tine, mos
tens, aud mixes in corn meal and wheato
shorts feeds often and a little at a time
uses no roots except carrots keeps his pas
lures free from weeds keeps the temperatur
Of the mik-room at abou, So degrees skim
d.
churns once week just before the butte
gathers be puts bucket Of ice-cold waite
into the churn; in working he works out al
the bu,termilk without the use Of the hanc
absorbing the drops with fine linen eliot
wrung from cold water, and at the secon
working handles delicately with fingers a
cold as may be; salts nearly on ounce to th
pound packs in one pound balls
An important point in cheese making is t
keep the temperature at 20 degrees as nearl
as possible. The variations Of the season
have on important eIect-that Of 1869 wa
particularly favorable. That Of 1871 WI
unlavorabc, as was that Of SOS in England
An invention which would regulate the TEN
perature Of factories at 20 degrees, would b
of great value to the dairy interest.
The above facts and statements are gath
cred from MIR. Wizards address before tn
Vermont Dairymen's Association.