Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1872-01-25

81. 25 per pound. Though they will not
always herd with other cattle, few are
desirable in butter dairy SO give color
to its products.
Change of feed or OF her milking yard
changes materially the yield of milk of
all breeds of cows The COW is very
sensitive, and rude and boisterous treat
nent, unusual noises, ETC., affect the
yield.
The advocate of the natives will say
he has known more remarkable COWS
among natives than among thorough
breds. This may be true, but it is all
chance, as they or any one can deter
mine by breeding natives with natives or
thoroughbreds, and watching the results
for term of years.
The conclusion drawn from a survey
of the whole field is, that if we wish
merely milk from the cows, without
breeding, good selections could be made
from natives. IL we wish to breed,
Ayrshires should be selected for milk,
for cheese or for Market Jerseys for
butter, while for family use, for all pur-
poses, the Devon cannot be surpassed.
Select the best stock you can get of any
pure breed, best adapted to your pur-
pose, and breed them pure or crossed
with natives, and you will be on the right
road to success. Avoid breeding too Of
ten, and drying up.the milk for that
purpose, which has tendency to breed
away the milking qualities. 1t was not
by such a practice that their milking
qualities were developed, and the prac-
tice long continued will surely destroy
the superior milking qualities Of any
breed.
THURSDAY AFTERNOON.
The next paper read was by Prof. Al
exander Hyde, of the Massachusetts
State Agricultural College, on the
PRODUCTION OF MILK.
He said that of all the indirect pro-
ducts of agriculture, milk was the most
important. Vermont takes the lead in
cows, while New York produces the most
milk. Milk for the young is a necessary
of life, and that of each mammal is
especially adapted to its young. Butter
and cheese, its product, has become
necessary of life to all, The qualities
of milk is varied by circumstances.
The speaker then described the differ
ent breed of cows for different qualities
of milk, going over the same ground,
substantially, as Mr.. Gold, and pro-
ceeded:
The age of the COW varies its produc-
ton. It improves until the cow is 5 or
years old, remains about the same to
10 or 10 wears, but of course is raised by
its feed. Milk is not good until four
days after the birth of calf. We hear
of milking until that time, but like over
taxation of the people. it decreases
production. The yield Is also varied by
the season, being greater III the mild
than in the extreme hot or cold. The
last of milking is better than the first,
and the mornings than the nights. EX-
element or fatigue also affect the yield.
Boys driving COWS to pasture, when they
beat, stone or run them, mjure the cow
as well as the owner.
The quality and quantity Of milk is
also materially affected by the character
of the feed given to the COW. The one
will be improved and.the other increased
by feeding cabbages, turnips, green corn
fodder, clover, meal, pea vines. Grass
for cows should be cut and cured before
it goes to seed. While roots improve
the quantity and quality of the milk
they do not save hay, as as much must
be fed with roots as without. But some
thing besides hay must be fed In winter,
and one of the best feeds Is rye or wheat
bran. Milk contains inorganic matter
ia the form Of ash, and the more that is
produced, the more the soil is exhausted,
but the pasture may be improved by
feeding the cows with rye bran mixed
with whey, and thus restoring phOspho-
rus to the soil in the manure. The four
principal ingredients Of milk are CasCine,
IOr cheese, butter (Or fat, sugar and
inorganic matter. No chemist could de
wise such necessary food for children.
The first Of importance is butter, which,
chemically, is like oil or fat That
which affects the quality Of milk also
affects chat of its product, butter. Clio
YER is the best food TOR milk, and its
products and the COWS like 1t. But, af-
ter all, the great requisite in butter max
ing is skill. 1t is essential that every
thing should be neat and clean, and as
milk and cream are great abSOrbcntS Of
gasscs, they should be kept wholly free
from n0Xious or unpleasant Odors, But
ter will keep sweet, hard and well
if properly worked, salted and packed.
The Churning of the entire milking OF
the dairy al once makes better and
sweeter butter,
L ne uGAl Ill llIl POI LdI1Ct - N!4C' SIC 40
old as the time of David. one Of the
most concentrated articles Of food and
Outranking fresh beef in nutrition. 1t Is
too concentrated to make ''squarc
meal" of. but if eaten with bread. etc,
it is of the most nutritious of all food
We have not vet learned how to eat
cheese, or how nutritious it is. Cheese
varies so much that it is difficult to make
an ANALYSIS of it. hut even skim milk
cheese has nearly twice as much nutrition
as the like quantity of lean beef. but it is
not as stimulating or as easily digested.
Old cheese. partly deCayed, promotes
digestion, but new and well preserved
cheese only adds to the quantity Of food
taken into the stomach.
The speaker here alluded to the cud-
ling milk in the process Of cheese max
ING in substantially the same manner as
described in a previous paper, and con-
cluded by referring to the other ingredi-
cnt of miIk-sugar- which being only
five per cent in amount, and on account
of the cost of extracting IT, could not
be profitabIy made in this country.
COL. DANIEL NEEDuAM.
OF Massachusetts,, former resident OF
Vermont, and now Secretary of the New
England Agricultural Society, was the
next speaker.
He said he came here to be instructed,
and to meet his old friends and fellow
citizens of Vermont, and had no learned
essay to read, or facts for their instruc-
ton and entertainment, and should there
fore make q few random remarks. The
whole question, as he understood it, for
this and similar associations to determine,
was how much money can be obtained
from our products; how much we can
add to the machinery of the society as
we found it how much money we can
gain for the accomplishment of an end,
and that the production of something
better than was produced when we be
gan.