The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-09-17
agricultural department.
CONDUCTED BY ALBERT CHAPMAN.



subject Of the last meeting took place,
this subject being THE Best Bread of
Cattle for Dairy Purposes"
II. l.. Hendricks OF Sherman said that
there are no thorough bred cattle of any
breed in that town, the best cattle being
graded Short-Horus and Devons. He
likes their graded stock, but thinks it
possible that they may be inferior to some
thorough breds. He thinks that Byrshir-
es now stand the highest as dairy breed
and is intending to infuse that blood into
h 8 dairy, expecting TO find it pro lie
operation.
Samuel Hall OF Nina said it is the
greatest Importance to dairymen to know
what breed is the best, taking all things
into consideration. His best mixers are
Short Horns, but he does not want them
over half-bloods. He has had some ex-
perience with the Dcvons they make
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 Short Horns,
but intends to try an infusion of Ayrshire
blood. No one can tell which is best
until he has tried the different breeds.
A, NJ. Blanchard has kept graded
Devons and Short-Horn. Likes the
Short Horn grabs 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 the dairy. He has been travelling
constantly among dairymen for the last
ten years, and has always made it point
to visit the milking yards to examine the
milk as drawn, and has become strongly
prepossessed in favor Of the Ayrshres as
butter producers.
Amos Hall of Randolph has been trav-
cling amoung dairymen for the last egh-
teen months, and the most profitable
dairy he has found is that of John Rob-
inson, Milford, Otsego Co. Mr., r,
keeps nine cows on 10 acres, and made
last year 2,70S lbs, butter, He soils
exclusively, feeding rye, clover. corn and
oats as green forage, and feeding hay and
sowed corn in the winter. lie estimated
the yield Of two acres of scwed 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 6S bushels OF corn meal. His COWS
are graded-Ayrshires, Short Horns and
Devons. His winter feed of grain is two
quarts boiled oats, two quarts bran and
one quart corn meal to each COW, fed at
twice. He thinks soiling pays in improv-
ing his farm. Mr.. Hal. said that cool
ing the milk in warm weather is now
practiccd extensively. and increases the
yield Of butter from % to 80 per cent.
o. c. Blodgett of Fredonia then read
an essay on the regular subject for dis.
cussion at this meeting "How to Han.
die Milk so as to get the Largest Profit
He gave the following essential rules ior
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, moi
exposed to any odor whatever. After the
milk is strained it must be kept quiet and
undsturbed, at temperature Of 60 .
for from 40 to As hours. The chemica
change called souriug has then begun and
the milk must be skinned. 1t could
stand longer, but the value and the quail
lty OF the cream continually deterorates
after that length of time. The cream
must be kept at the same or lower tenn
perature, until it is ready for churning
Experience has decided that the dash
churn is the best, and that the cream
should be churned from 30 to 60 minutes
at temperature of 62 . before the but.
ter "comes." After the butter is gath.
ered," and the buttermilk drawn off, the
butter must be washed in pure, cold wa.
ter 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 81 to / o.
salt to each pound of butter. Then LET
1t stand in 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 arc under
the control of most dairymen. The TEN.
perature is least under control, but by
the use Of a coal stove or regulator
wood stove in cold weather, and ice and
cold water In warm weather. the temper.
ature 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 O
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
county the coming season. Any prac.
tlce increasing the net profit, or even in.
creaslng the average yield OF our diaries
is earnestly to be sought for and adopted
The dairy products OF Chautauqua Coun.
~ alone are estimated at $4,000, 900 pei
annum; and the whole country at 5000.
OOO,OOO. ANY method of procedure Civ.
lug even very small percentage of in.
crease, amounts In the aggregate to q
very large sum.
Samuel Hall concurred with the essay.
list in his essential rules. If he could pe,
his butter out Of the churn in good con
dition, he could always get it to marke,
in good condition. Any infringement Of
these rules results disastrously. Even il
the cream stands too long before churniDl
the butter is wrong, and no after proceed
ure can make it just right. Some butter
buyers say sit takes nasty woman tc
make good butter" But he has found
that perfect cleanliness is absolutely ne
cessary to make frst-rate butter. One
year he kept his hogs close to his cheese
factory for convenience in feeding tn,
whey. That seaon the buyers found
fault with his cheesa eovin, ,ha Aauo,