Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-03-06
98o mounds Of Nanecl wurtzcl

45 Peas or Beans.
O. Buckwhcat.
81 Corn.
1O5 Wheat Bran.
100 Rye
1G7 Wheat, Pea, or Dat chat
10 Rye or Barley
It will be seen by this table that all the
various kinds Of fodder have a value as
feed for our stock, and by mixing and cook
ing that value is increased but on wh
principle, leave for science to explain, ex-
ccpting that by soitcuing they become more
like grass.
have said more upon this matter Of feed
than intended, but feel that it is matter
too much overlooked by our dairy farmers.
Now last but not least, is making Of the
butter this is matter in which all seem to
be Of one opinion, and that is the importance
Of making really a nice article. We're to
ask the question to each individual butter
maker, if they made good butter, all, or
nearly so, would answer in the affirmative.
Nevertheless, there is large quantities Of poor
/ butter in the market fit only for the bakers
use, which can, as a general thing, be bought
for about the price of good lard This should
not be so and the question arises where is it
all made ? and is its quality owing to the
process Of manufacture While have no
doubt that much of it has become poor by
exposures and conditions beyond the control
Of the makers, yet fear much Of the fault
lies with the manufacturer have no doubt
that the loss to the farmers Of Vermont by
poor butter the past year would amount to
more than 100000. Had all the butter
made in the State the past year, been sold for
two cents per pound in advance Of the prices
at which it was sold, it would have amounted
to over 100000, a sum almost sufficient to
f have paid the entire State tax. Now, the
State ought not thus to lose so much Of its
productive industry, and certainly the farm.
ers can not afford it. This state Of things
r ought not to exist The remedy is with the
, dairy farmers all that is necessary is to
r make the products of our dairy of that quail.
3 ity that shall command the highest price in
, the market In order to make this matter OF
! butter-making a success, we must be in ear
nest about it; whether we make much or
little, let it be good let us begin with neat.
ness at the barn, having our stables, yards,
! and in fact, everything connected with our
dairy, perfect pattern Of cleanliness In
milking see that all is neat and clean. No
dairy woman, however neat, can make good
butter from milk that is impregnatcd with
the smell Of the stable Some men are care.
h less in this matter, and find fault with the
n dairy-woman if the butter is not all as il
should be, while, perhaps, it is their own fault
Il in matter Of cleanliness.
). All pans and pals used in the dairy should
.- be made of tin, and kept perfectly sweet auc
II clean by thorough washing, scalding and dry
IS ing in the sun when possible.
q There are different theories aud practices
If among dairy men as to the depth which milk
Il should be set The milk-room should be O
10 as even temperature as possible, say from fifty
] to sixty. Experiments have been made tina
il show milk will be perfectly creamed at tn
N depth of about three inches; at that depth
Or with thermometer at fifty, cream will all rise i
st thirty.six hours at fity-6ve in twenty-fou
it tours at ffty-eght to sixty in twelve to six
,e teen hours. Cream should, if possible, be re
~ moved from the milk as soon as sour. Pu
ne the cream in tin pail and stir daily, as me-
III cream is added little salt also added dali
Mt will do no harm; churn in warm weather
ed least twice each week when the cream
rs. churned, the butter should be washed in cei
le- cold water not wash too much, as that
les tracts from the fine, sweet butter flavor, so in
NO portant for really nice article After wor
lly ing out what butter-milk you can, salt with
of least one ounce to the pound then let
IN. stand in cool place twenty -four hours thu
ed work again in butter.worker, using a lar
for sponge and a cloth to absorb all moisture tn
inv remains in the butter. Here, think, is 4
hat great secret of making good butter let it
our handled as little as possible with the hanC
using the butter-worker and sponge; ave
inv above all things grinding or drawing pr
nv cess in working; it is by that process y
in make your greasy butter. Take the best b.
su ter, and unless care be used in working,
nly will be greatly injured 10 breaking the gra
ION. and thus you lose that waxy appearance, a
md it will become greasy, and impossible to ma
This really nice article. Any dairy-man or '
,on man can satisfy themselves on this point,
ors taking small quantity of their best but
Goa and work it over by grinding or draw
,oin process and they will soon find instead of
,nk waxy and nutty appearance, it will be cha
NV ed to a greasy mass fit only for bakers y
most This practice of using the sponge and
ran cloth should be more generally adopted Il
Inv it is at the present time. This greasy but
10 a forms large proportion of the poor but
,nts in the market and from observation,
a. , fully satisfied that much of it is made in t
: l. condition by the manner Of working il oN
ali The butter.mik should be all worked OF
mia but this can best be done with the sponge
who cloth, while working in butter-worker.
D be In sailing, use none but the best cit
ring the Ashton or Onondaga if pure, nett
for will inuro the best butter AS to the amo
ight of salt, that depends much upon the mar
hot where il is to 60. Some localities, one-t
eral ounce to the pound, while in others Que
iqht oue.iourth will not be any objection but
wing general rule one ounce will suit the taste
rye most persons
with The matter of packing is also of imp
Their ance. Hard wood tubs would be the best