Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-02-28

thought the winter apple the better fruit.
DR.. j. s. Spaulding of Barre had great faith
that pears could be cultivated in this county,
and gave his experience in raising apples.
He L sed guano and superphosphates wholly,
for manure.
Mr.. Heath then introduced Mr.. D. i.
WHEELocK of Barre, who read paper on
the dairy, which we shall publish in a future
ssue
Prof. COLLIER inquired about tue proper
depth of milk in pans. His own Investigations
had led him to believe that the depth was
not Of great Importance.
Mr.. WHEELoCK said that be knew that at
the depth of three inches, the milk was all
creamed. He knew that beliefs and customs
varied in this matter.
Mr.. j. W. WHEELocK said the belief IN
Missouri, where they had 70 good butter,
was. that the kind Of feed made no differ
ence in the quality Of the butter
Mr.. D B. WazEo)cE s:)ItsI Ulis iieai
aud declared that it made all the difference
conceivable
Hos. HENRY LANE inquired what kind OF
wood was best for tubs He said a dAiryman
IN his part of the county had tested spruce,
oak and black ash, and the spruce had proved
the best, the oak next, and the ash poorest.
Mr.. D. B. WHEsLocK thought oak was
the best. but if not attainable beach might
be usei.
CLARK KING, of East Montpelier, recon-
meuded the use of tin watts in summer. lie
said that information concerning them might
be obtained by writing Mr.. George O. Ste
vens of Williamstown. He then laushingly
inquired, if any one had ever seen a Vermont
dairyman or dairywoman who ever made
poor butter?
D. B. WnEELock thought the milk
room should be partly under grouni, with
a room between il and the roof.
Hon. JoHS GREGORY suggested that one
difficulty in making good butter might be
attributed to impurities in the salt.
CLARK KING had dealt in butter tor ten
or fifteen years. Only three out Of every ten
tubs of butter sent to market from Vermont
were first class. The great mistake made
was that the milk was suffered to stand too
long before being SKINNED. II it stands p
hours too long it is impossible ID make good
butter absolute cleanliness was almost
essential. Fine butter should be worked
and then stand before being put into the
tubs. Don't work too much. Skim early,
chlrn early, and sell early.
Z.E. JAMESON spoke Of large pans AMI APP
proved Of them 4 stream Of water running
through the double bottom Of the pan was
desirable, and in this case 70 degrees IS none
too warm for the room.
10 answer to an inquiry by Mr. LEANDER
CoBURx, PROF COLLIER stated that the
great capacity Of water for absorbing
heat rendered it an invaluable agent for re
moving animal heat from the milk. lie did
not think current of cold air as good and
did not regard its use as practicable. His
experiments had shown him that the depth
| of the pan was immateriaI far as the
quantity Of cream was concerned.
! Mr.. E. A. ELDRIDGs came u get lnforml-
ton, and wanted 70 know 81 a. p tell his
wife when be got home, when was the pro-
per time to skim milk
Mr.. j. Y. PERRIN thought in tweaty-.our
hours, was the best time. Cream skinned
after standing twenty-four hours will churn
in three minutes.
Z.E. JAMESON said that milk should &c
skinned after it becomes sour, and b4tore
/ it becomes thick No more definite rule
could be given.
Mr. Heath then introduced Mr.. +. E.
ANDREWS Of Berlin, who read paper upon
g Orcharding." ITO be published.
In answer to an inquiry from Mr.. FOSTER,
Mr.. AxDaEws said it was desirable % cut
back even the best fruit trees. Consi iera-
bic discussion followed this paper. after
which the meeting adjourned until eve
ming
Mr.. Heath introduced Mr. T. E. JAMESON,
Of Irasburgb, who read paper upon q" I'm
NECESSITY OF SUCCESS N BooK-FARuNG.
Mr.. jameson commenced by citing the
example of Mr.. GEORGE WAXING, who may
well be termed a scientif; book-farmer
, Many young men from other pursuits chang
to farming, rightly imagining that the pos
session Of real estate was safe, and agricuI
ture an honorable calling. lie spoke OF thei
roseate-hued ideas OF successful farming
! which, alas, were not always realized. \,
, farmer should be without book knowledge o
: farming. He said that the educated farmer wa
D called upon to fill the various town an
: school district Offices, which had more o
honor than profit, thereby taxing him ava
, from his farm, which suffered IN eonseq uenc
, of his absence. tie contended that the sue
: cess of the farmer depended upon sickin
a to his farm, and intelligent, persistent man
o agement and industry. It is the duty Of a
= educated man who becomes a farmer to max
q, a successful book-farmer. Let him consul
3f his books and papers, follow successful e.
y periments Of others, and learn how to kee
=. up his land He should begin an appren
20 tice, so that his loss from bis first failure
e should fall upon his employer rather tina
a upon himself Theoretical knowledge
NJ largely drawn from books and papers, an
= the farmer should know the why and where
\ fore Of the result of each experiment E.
:, ecutive ability, combined with knowledge,
: essential to success. All farm operation
must be begun selsonably. The followin
:, items the farmer must retain unimpaire,
a if not increased Fertility of soil health
+, yigor and honesty of manhood and the Iepl
Il tatiOn Of his business. Many farms are ru
; down, and for sale very low. No one ca
- successfully renovate them but the chemis
= Hence the necessity of knowledge of chen
d istry. Let US boldly place upon our banne
La D.