The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-09-17

in butter. lie uses the Eclectic churn,
likes it we'll (; brings the butter in 30 or
30 minutes. lie washes his butter in the
ciurn and works it twice. He has one
cow apparently perfectly healthy whose
milk will sour in from four to six hours
sooner than the milk from the rest of the
cows. Change of feed, or sailing, or
want oil SALT makes no difference. lie is
obliged to set her milk separate from the
rest. lie wanted to know it there is any
remedy, but the members present knew Of
none. 1t was stated as fact that far
row cows milk requires longer time for
the cream to rise than that from fresh
COW. Some thought it useless to mix
farrow cows milk with the rest, as there
would be scarcely any increase of butter
over the yield if her milk is left out al
together.
A. Hall said that dairy which took
26 lbs. milk for u pound of butter in the
spring, now made pound from II Ia
lbs, set 90 inches deep and properly
cooled.
A. II Blanchard said he had tried all
depths, from 2 to 90 inches, and finds s
inches the proper depth to secure the
greatest yield of butter He has made
pound of butter from 90 lbs of milk 10
June uses a cooler
W. G. Giffored said his milk room is
not exactly right for hot weather, He
became satisfied that shallow setting is
not the best way for warm weather; there
is too much expose to warm air. He took
tin sap buckets, holding 16 gals put
balls on them and set them full of milk 10
wooden vat, packed closely, and kept ice
water running through the vat II hours
the pals were then lifted out carefullyt to
avoid stirring the milk and set on racks.
The vat is then ready for the next milk
ing. In from 40 to As hours the milk is
ready to skim. He found that the milk
Kept sweet longer if taken out of the wa
ter at the end of II hours Tried these
alternately with pans for one week. Could
not afford to use pans any longer. They
take from to 10 pounds more milk to
make pound of butter. lie 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 so much
more quiet at night.
Mr.. Blanchard said that any agitation
of milk, even in the udder, prejudicial to
the yield of butter. In cheese factories
they stir the nights milk frequently, to
keep the cream from rising before morn.
ing.
Mr.. Clifford thought that if the tenn
perature of the room could be kept at 60
deg. or little below, no water need be
used for cooling 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 room ad-
joining, and back into the shop at the
bottom. n constant current Of air was
thus maintained, and the room was kept
dry, at about 81 deg, to 50 deg lie
thought milk room might be construct
ed on this 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, Spring.
field, Mass. Twenty-cight Attorney cows
were kept on 80 acres. 1t took from 10
to l6 pounds of milk for pound of but.
ter. He had also visited Col. Kink 5
farm at Minneapolis, MINI. There are
two $4,000 barns. He stated as the
result Of observations, that the most
profitable herds are those that are kept
well.
S. Hall said that he feeds no grain tc
his cows, summer or winter, yet he has
made this season, since June lst, two
1OO-lb. lirkins of butter per week, from
80 cows.
The next meeting is to be beld at BE.
mus Point, Chautauqua Lake Sept. Goth
Subject for discussion, "Abortion ii
Cows" CHAUTAUQuA,-Country Gentle.
men,