The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-12-10

Inc tnlru trlal, commencing August
2Sth and continuing one week, gave as
an average for Susie % lbs. and 10
ounces, aud for Lottic % lbs aud : ouu-
ces.
From the milk ut this lat tr'al 10 IL
lbs. Of butter was uadr. This would give
a pound OF butter ior ~ IL lb, OF milk.
We consider IT good record throughout. /
The similarity ol yield OF milk from the
two cows is u little singular Mr.. Paris
intends to test them nghin under more
favorable circumstances. With an addition
of feed to grass, and note the difference.
We hope he will do so.
Our farmers generally know too little
in relation to the milking qualities of
their cows. This is very important, es-
pccialy where thoroughbred stock is kept
and knowledge of what they will do in
the production of milk and bntter is OF
great interest to those who wish to be-
come acquainted with the merits of any
peculiar breed, in relation to these quail
tiles. We arc aware that this will be at
tended with some extra care and Labor,
as well as exactness, but the natural re-
pugnance to this should be overcome when
the results are likely to justify the means
and especially in as important Il matter
as the real or comparative value Of any
breed Of cows for the dairy, or any par
ticular branch of 1t, as the production of
milk, butter, or cheese, is concerned.
The above article, though received by
US in manuscript, has also appeared in
the St. Adams Messenger, of which pa
per Mr.. Towle is agricultural editor. We
mention this, while thanking Mr.. Towle
FOR this and other favors, because we have
boon suspected Of appropriating articles
without credit under similar circumstan.
ces.-ED. VERMONT FARMER.
AMERICAN CHEESE IN ENGLAND.-The
Utica IN. W Herald says AS we are
informed from different sources, and by
an American gentleman who has spent
the summer in England, and paid partic-
ular attention to dairy matters, the prin-
cipal thing that keeps our cheese from
leading everything in price, is its rank
flavor. 1t is richer and more buttery
than the English make, but is generally
what we call "off flavor" No doubt feed
has something to do with flavor, and old
pastures of mixed grasses are better thar
new, with only two or three kinds o.
grass and an accompaniment Of weeds
But we think making our cheese to cure
rapidly and find an early market ha'
more to do with the bad favor than any
other one thing II is soon ripe and soor
rotten, and therefore rank favored. Oul
factorymen ought to make slower curing
and longer keeping cheese. If they did
it would not be long before they would
monopolize the English market and be
gin to get footing on the continent.
Keeping Apples.
EDS. COUNTRY GENTLEMAN. - 70,
speak Of keeping apples during the win
ter, and know by experience that you
directions are correct. would add, tina
as some cellars are damper or dryer thai
others. that this has an effect and shoult
be attended to. \ damp cellar produce
mould and rot. a dry cellar shrinks tn
fruit. 1t is where the medium is me
that apples can with the least trouble b.
kept In such case open bins will do
Where the air is dry, comparatively
the bin or barrel should be closed, tn
slight evaporation of the frui. keeping
sufficiently moist This is the experience
with our cellar, which is rather dr.,
one. Where the cellar is quite moist
fruit is kept with more difficulty I'm
, mersng in some dry material like bra,
or chaff, or, as some have it, grain o
plaster, is probably as good way as any
But the hygrometric condition OF the Gel
, lar itself should be corrected Thus
wei. or spring should be closely covered
sufficient ventilation being afforded whe
opened for use. If not used, all connec
ton with the air must be cut off, and tn
drain in all cases kept strictly and close
t ly covered. Experience must be tn
test as to moisture. BY heading mp tn
Y barrels when put into the cellar, alte
t the fruit has previously passed throug
the sweating operation i'll AN out-buldng
r the hygrometric condition, it is said, ma
e be defed.
] We have had good results in this way
f and have the testimony of others in VI
= rying cellars. But the great point i
: keeping apples is uniformly cool atmol
5 phere near the freezing point. TheI
t with sound fruit, and the air neither to
e dry nor too moist, there is no difficult
c in keeping apples well till spring. 1t
= good to have a partition in the celia
! one part warmer than the other Tn
r can be regulated by the temperature {
r bove, from warm or cold rooms) and tn
r windows, the first used being kept in tn
D warmer apartment T. c.
r REDUCING BoNEs.-In the discussio
, of wheat culture, at the late agriculture
convention in Newport, n. H., Mr.. Pa
tee Of Warner gave formula for redu,
/ ing bones, as follows: Place them in
r large kettle, mixed with ashes, and abor
one peck of lime to barrel of bone
Cover with water and boil In twenty
y four hours all the bones, with the excel
q ton, perhaps, Of the hard shin bones, wi
q become so much softened as to be easil
a pulverized by hand. They will not be
o particles of bones, but in pasty cond
e ton, and in excellent form to mix wit
q muck, loan or ashes. BY boiling Il
!. shin bones ten or twelve hours longe
r. they will also become soft. This is {
e easy and cheap method ofreducing bone
~ If the farmer will set aside cask for Il
reception Of bones in some CONVENE
ia place, and threw all that are found on Il
if farm into it, especially if one or two DEF
~ horses come into his possession, he W
Is be likely to find valuable collection
10 the end of the year, which would pro
q valuable adjunct to the manure hea