Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1872-12-27

reaches near dollar per pound.
Do butter makers realize this7 One
would seem TO think that they were not aware
that the pound (which sells for 10 cents
might have brought 40 or so or even more.
Il is all in the making, beginning with the
COW and its feed and peraevering up to the
time II reaches the market. Why this neg
lectf II must bc ignorance, or carelessness,
or both. 1t does not pay to make poor but
ter. IL does at all times pay to make good
butter. And there is a fortune to be real
lied in making the best or fancy article
establishing reputation and living MP to. it.
If it pays to make butter at twenty-five cents.
what is realized above that is all clear gain,
whether il is l5, 25 or 80 cents, which the
best brands cOmmand--command over and
above the cost The secret is: Secure good
milk keep clean throughout and have the
proper temperature. This sums it up. There
is much ignorance among our butter makers.
Even among our large dairymen there is
much of this. They make q fair article, and
they make it as they always have made it /;
they lack the improvements, for the dairy
is in the march of progress as well as other
departments. They have their old pride or
prejudic in favor of the article they make !;
and it is difficult to get them out of the old
rut.
Butter making has of late assumed very
hopeful aspect it is in the factory system.
Creameries, we are safe to say, have the past
season given much encouragement Mr..
MacAdam, of Fort Plain, the owner of
several creameries, has sold his butter, the
summer through, from 5 to 10 cents above
the highest price for State frkin. His fac
tories drain considerable area, the milk Of
which all is worked up to the highest advan-
tage Before this, up to the present season,
much Of the milk pl oduced from this terri.
tory was made yearly into poor or ordinary
butter, selling at less than half what is real
lied now showing what an enormous loss
the country is suffering from an imperfect
make o! the article. Could the figures be
obtained, they would probably seem incredi-
ble, for there is large proportion Of poor
or ordinary butter made. The creamerits
show clearly what can be done, so that there
is no excuse. Butter now poorly made,
commanding but low figure, can as well be
made to realize high price as not. 1t only
needs the care which is taken at the cream.
cries or dairleI Of irst-cass product. Clean
illness, the proper temperature (for milk;
cream and churning; that is the dairy room,)
this, summer and wintcr,-and the great
dcsiderstum is met. The feed 10 secure this
milk need only be good hay, with some meal
or roots or, early cut and well cured hay
alone as has been sufficiently demonstrated,
as is demonstrated now, and will be practic-
ed more in the future, until the natural feed
(grass) Of the COW will be almost the only
feed. In this may be included the clovers
and the grasses, particularly for winter
feed the red clover medium size) and timo-
thy; also the orchard grass where it will
flourish well. Corn stalks too may be fed to
advantage so may the straws Of the differ
ent grains, particularly barley and the oat.
Any experienced good butter.maker IS pref
ty sure to know that it will not do to feed
garden stuffs and other unsavory material
COR the production of butter. Cabbage
is Questionable. Roots will prevent q
6rst-class article of butter from being made.
Timothy, with most of the other grasses, If
cut when tender ard we'll cured, will make
the best feed for milk in winter, being scarce
ly inferior to the June and October make.
And this is the cheapest feed as we'll, includ-
ing clover, which, as single feed, is the
cheapest Of all, securing rich, full flow of
milk. But the fault generally is not in the
Dilk-as the creamery testi6es-but in the
handling of the milk. The stables must be
clean at the milking, the atmosphere if in-
fected tainting the milk. The vessels in
which the milk is put must be kept scru-
pulously clean 80 the jar that holds the
cream so the churn particularly, and the
butter bowl in which the butter rests after
sailing, else there will be wood taste with
the old lurking odors of previous absorptions.
But most of all the room or atmosphere must
be kept pure. II is so Objectionable to keep
milk in a room inhabited in winter, that only
poor article can be produced how ever clean
aud perfect all .he other ordering may be.
Smoke, the culinary Odors, the air repeated
ly breathed until charged with foul carbOnic
and other gases, all are attracted constantly
by the milk and the cream, so that they are
entirely unfit for use at the table, and much
less so when made into butter. Another
thing Such room is not untrequently apt
to have its temperature raised to 800 and
over, which produces decomposition and ran
Cidty, however carefully the other opera.
tiOns may have been conducted. Then again
there are times when the milk reaches al.
most or quite the freezing point, making
change sometimes.in twelve hours of fifty de-
grees, which is hurtlul.
1t is difficult it will thus be seen, to make
good butter in winter. A separate room
must be given to the milk, the air kept pure
by ventilation, and warmed by a self.feeding
coal stove, so as 10 exclude smSke and secure
uniform temperature, at night as we'll as
during the day.-COr. Utica Herald.
Stueh 8aising.