Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-03-06
The Butter Dairy.



After brief introduction Mr. WnErLocK
said Perhaps to show the great Importance
Of Butter Dairying to the farmers Of Yer
mont, few facts and statistics will not be
amiss. have not been able to obtain the
statistics for 1870, therefore the estimate for
that year is based upon the same ratio Of in
crease as from 1850 to 1850. In 1850 the
amount Of butter made in the State was H.
1880 pounds in $50. $500, 359 pounds;
increase 81 per cent, aud at the same rate Of
increase in 1870 the amount would be 20.
S29,470 pounds, which, if sold on an aver
age Of 80 cents per pound would amount to
SG,943, 1890, a sum exceeding the total
value Of all the corn wheat aud rye raised
in the State in 1850. The amount Of butter
made in 1860 exceeded by more than 4,00O,-
600 pounds that Of any other Of the New
England States, Maine approaching the near
est, making ll,6S17sl pounds. Not only
in butter, but in cheese, Vermont also leads
the other New England States, having made
in 1850 S,21j,030 pounds, while Massachu.
sets, which is second on the list made in ! sec
only 100000 pounds In the matter o
cheese there was a slight decrease in th,
amount made from $50 to 1860 of about
per cent Vermont in 1866, had 1872 1856
cows, valued at sS,sl2,Gsl while Maine ha,
only 100 sol, valued at S7,3l0,265 an,
Massachusetts had l27 AS, valued at 81,
S99,730 1t will thus be seen that GU
rough Green Mountain State exceeds that O
either Of the other New England States i
the value Of her butter and cheese, as we
as in the number and value Of her dair
stock A record surely Of which we nee
not be ashamed.
Butter has now become an important art
Gle of export. Over G,000,000 pounds wer
exported the past year, and it is said that b
opening the ports Of Japan, market wi
thus be found that will take all the butte
and cheese we have to spare--at any rate W
need have no fear Of an over stock of real
good butter The only butter that is ever
drug in the market is Of that quality whic
none Of US wish to own
There arc several essential elements neces
sary to the making Of good butter. Goo
COWS, good feed, good salt, good churn an
good woman and it is said by some tina
the possession Of the last would insure tn
first four. There are certainly three thing
that are important to a successful butte
dairy. lst, good COWS ID, good feed, an
3D., good process of making butter. Firs
there are good and poor cows among a
breeds of cattle hence it is not a safe th,
DRY or practice to adopt any one breed tbinl
ing thereby that we are on the high road to
successful dairy business The various breed
have their advocates, claiming their partict
lar breed as superior to all others, but tn
circumstances and conditions existing wit
the different farmers make uniformity
breed not desirable or profitable Yet thei
are certain facts that have been establishC
by science and repeated trials that will
well for us to heed in the selection of COY
for butter dairy. Il is of vital importan
that for such dairy cows should be select,
or kept that give milk that is rich in crear
and the only sure way to ascertain that ia
is by setting the milk by itself, thus KNOWN
for certainty Of the value of the COW
butter purposes. To aid us in this matt
many aud repeated trials and experme,
have been made, both to test the value
different breeds for butter purposes, and
test the effect of different kinds of feed
he same purposes.
The following experiments were made
England a few years since for this purpo
EXPERIMENT No. Feed, grass and hay OF