Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-09-25
Aarifultnral.
Western New York Butter Makers.


usual preliminary discussion on the subject
of the last meeting took place, this subject
s'1 The Best Breed of Cattle for Dairy Pur-
poses
H. Hendricks, of Sherman, said that
there are no thoroughbred cattle Of any
breed in that town, the hest cattle being
grade Short Horns and Devons. tie likes
their graded stock. but thinks it possible
that they may be inferior to some thorough
breds. He thinks that Ayrshires now stand
the highest dairy breed, and is intending
to infuse that blood into his dairy, expecting
to find it profitable operation.
Samuel Hall, of Nina, said it is of the
greatest Importance to dairymen to know
what breed is the best, taking all things in
to consideration. His best mixers are grade
Short-bOrns but he does not want them over
half-bloods. He has had some experience
with the Devons; they make butter of good
quality, but not so much.
W. G. Clifford, of Busti. was not prepared
to say which was the best breed. He has
always kept grade Short Horns, but intends
TO try an infusion of Ayrshire blood No
one can tell which is best until he has tried
the different breeds.
A. NJ. Blanchard has kept graded Devonz
and Short Horns likes the ShOrt-IIorn
grades the best, as he gets the most money
from them. The g pocket y in all cases r.
the ultimate criterion, and the best breed for
the pocket is the best for the dairy. He has
been travelling constantly among dairymen
for the last ten years, and has always made
it point to visit the mlIkings to examine
the milk as drawn, and has become strongly
prepossessed in favor of the Ayrshres as
butter producers.
Amos Hall, of Randolph, has been travel
ling among dairymen for the last eighteen
months, and the most profitable dairy he has
found is that of John Robinson, Milford,
Otsego county. Mr.. Robinson keeps nine
cows on nineteen acres, and made last year
2,708 pounds Of butter He soils exclusively,
feeding rye, clover, corn and oats as green
forage, and feeding bay and sowed corn IN
the winter. He estimated the yield Of two
acres of sowed corn, cured for winter, a.
equal IN value to eighteen tons of hay He
bought, in addition to the crops Of his nine
teen acres, one ton of bran and ninety eight
bushels of corn meal. His cows are grades
Ayrshire, Short-Horns aud DevOns Ills
winter feed of grain is two quarts OF boiled
oats. two quarts of bran and one Of corn
meal to each cow, fed at twice. He thinks
soiling pays in improving his farm Mr.
Hall said that cooling the milk in warm
weather is now practiced extensively, and
increases the yield of butter from twenty
five to fifty per cent
0. c. Blodgett, of Fredonia, then read an
essay on the regular subject for discussion at
this meeting: - How to Handle Milk so a.
to get the Largest Profit He gave the fol
lowing essential rules for the profitable
handling of milk:
Milk must in all cases be drawn in the
cleanest manner from healthy cows. All the
pals, pans and other dry utensils must be
sweet and clean. The dairy room must be
light, sweet and airy, not exposed to anv
odor whatever. After the milk is strained
it must be kept quiet and undisturbed, at a
temperature Of CO., for from forty to forty
eight hours. The chemical change called
eouring has then begun, and the milk must
be SKINNED. 1t could stand longer, but the
value and the quantity of the cream contin-
ually deteriorates alter that length Of time
The cream must be kept at the same or a low
er temperature, until it is ready for churning
Experience has decided that the dash churn
is the best, and that the cream should BE-
churned from thirty to sixty minutes, at a
temperature of go, before butter . comes -
After the butter is gathered, :" and the
buttermilk drawn off, the butter must bt
washed in pure, cold water until every par.
ticle of milk is washed out. No economy
of pure air OF water should be practiccd IL
dairy. After washing, the butter SHOULD
be sailed with Ashton salt, at the rate .
hree-fourths to one ounce of salt to eacl
pound of butter. Then let it stand in
cool, sweet place for twenty-four hours
then work it again to get out all particles 0
water or brine, and it is then ready for tn
table, or for packing.
Nearly all these conditions are under tn
control oil most dairymen. The temperatur
is least under control, but by use of a Goa
stove or " regulator wood stove in col
weather, and ice and cold water in warn
weather, the temperature of the dairy room
can, in great measure, be brought undo
control. There are many methods of coolin.
milk in hot weather, nearly all of of which
require the use of water in some shape
Perhaps more perfect way might be invent
ed, to cool the air of the room instead of th
milk. Experiments in the construction O
cool milk rooms are TO be made in thi
country the coming season. ANY practic
increasing the net profit, or even increasin
the average yield of our dairies, is earnestl
to be sought for and adopted. The daIr
products OF Chautauqua alone are estimate
at s ,OOO, 900 per annum and of the Who'll
country at $500 900. 900. Any method d
procedure giving even very small percent
age of increase, amounts in the aggregate {
very large sum.
Samuel Hall concurred with the essayis
n his essential rules. If he could get hi
butter out of the churn in good condition, b
could always get it to market in good condi
result dsastrously. Even if the crea1
stands too long before churntng the butter
wrong and no after procedure can make
just right. Some butttr buyers say
takes a nasty woman to make good butter
But he has found that perfect cleanliness
absolutely necessary to Ii axe first rate butter
One year be kept his hogs close to his chees
factory for convenience in feeding the1
the whey. That season the BUYERS foun
fuF1lk rrrfh hIG OH q,
wrong, but could give no reason as the man
ufacture was apparently correct. After tn
hogs were taken away in the fall the chees
was good. He has no trouble now with bi
cheese, as he keeps no hogs or other st c
anywhere near his factory. He does no
like cellar to set milk in thinks plenty {
light Is needed to give the proper color t
the butter. he used to like shallow settin
OF milk IN hot weather; now prefers four o
i've inches thinks he gets more butter, tn
milk not souring so quick.
E. Hart of Chautauqua has been irwin
deep setting this summer. His pans ar
five feet long, seventeen iuches wide an
Feven inches deep, holding twenty-six gal
Ions. He first set these pans in a woode
vat, and kept cold water around them unit
thoroughly cooled. He now puts ice dlrectl
into the milk and sets his pans on racks Ii
likes this way best has never made so muc
butter in the same time as this year Th
use of large pans is a material saving i
labor as well as gain in butter. He uses th
eclectrle churn, likes it well brings tb
butter in twenty or thirty minutes II
washes his butter in the churn and works
twice. He has one cow, apparently perfect
healthy, whose milk will sour in from fou
TO six hours sooner than the milk from tn
rest Of the cows. Change of feed. or salt
ing, or want of salt. makes no difference
BE is obliged to set her milk separate fror
the rest. He wanted to know if there