Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1872-10-04

ways kept grade Shorthorns, but intends L
try an infusion Of Ayrshire blood. No on,
can tell which is best until he has tried tn,
different breeds.
A. M. Blanchard has kept graded Devon'
and Shorthorns. Likes the Shorthorn grades
the best, as he gets the most money from
them. The "pocket " in all cases is the ul.
innate criterion, and the best breed for the
pocket is the best for the dairy. He has
been travelling constantly among dairymeu
for the last ten years, and has always made
it point to visit the milking yards to ex-
anime the milk as drawn, aud has become
strongly prepOssessed in favor of the Ayr
shires as butter producers.
Amos Hall, OF Randolph, has been travel
ing among dairymen for the last eighteen
months, and the most profitable dairy he has
found is that Of John Robinson. Milford. Of
sego Co. Mr.. r. keeps nine COWS on 10
acres, and made last year 2,7OS lbs. butter.
He soils exclusively, feeding rye, clover,
corn and eats as green forage, aud feeding
hay and sowed corn in tho winter He esti-
mated the yield of two acres of sowed corn,
cured for winter, as equal in value to Is
tons of hay. He bought, in addition to the
crops of his 10 acres, one ton of bran and 9S
bushels Of corn meal, His COWS are grades,
Ayrshires, Shorthorns and Devons. His win.
ter teed of grain is two quarts boiled oats,
two quarts bran aud one quart corn meal to
each COW, fed 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 25 10 80 per cent.
o. g. Blodgett, of Fredonia, then read
an essay on the regular subject for discussion
at this meeting How to Handle Milk so
as to get the Largest Profit" He gave the
following essential rules for the profitable
handling Of milk:
Milk must in all cases be drawn in the
ceanest manner FROM healthy cows All the
pals, pans and other dairy utensils must be
sweet and clean. The dairy room must be
light, sweet aud airy, not exposed to any
odor whaAver. After the milk is strai ined
it must h4skept quiet and uudisturbed, at
temperature of 6O9, for from 40 to 4s hours.
The chemical change called souring has then
begun, aDdsthe milk must be skinned. It
could stand longer, butthe value and the
quality Of the cream continually detreiorates
after that length of time. The cream must
be kept at the same, or a lower 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
30 to 90 minutes, at temperature OF $40,
before the butter " comes" After the but
ter is gathered" and the buttermilk drawn
off, the butter must be washed in pure, cold
water, until every particle Of milk is washed
out. No economy of pure air or water should
be practiced in a dairy. After washing the
butter must be salted with Ashton salt, at
the rate of "a to OF. salt to each pound Of
butter. Then let it stand in a cool, sweet
place for "a hours; then work il again to
get out all particles of water or brine, aud it
is then ready for the table, or for packing.
Nearly all these conditions are under the
control of most dairymen. The temperature
is least under control, but by the use of
coal stove, or a " regulator wood stove in
cold weather, and ice and cold water 10 warm
weather, the temperature Of the dairy room
can, in a great measure, be brought under
control There are many methods ofaoolng
milk in hot weather, nearly all of which re-
quire the use OF water in some shape. Per-
haps more perfect way might be invented,
to cool the air of the room instead of the
milk. Experiments in the construction
OF cool milk rooms are to be made in this
country the coming season. Any prac tice
increasing the net profit, or even increasing
the average yield of our dairies, is earnestly
to be sought for and adopted. The dairy
products OF Chautauqua county alone are
estimated at s2,0O0,OOO per annum and OF
the whole country at S600,0OO,00O. Any
method Ofprocedure giving even a very small
percentage of increase, amounts in the ag-
gregate to very large sum.
Samuel Hall concurred with the essayist in
essential rules. If he could get his butter
out Of the churn in good condition, he could
always get it to market in good condition.
Any infringement of these rules results dis.
astrOusy. Even if the cream stands toe
lcug before churning the butter is wrong, aud
no after procedure can make it Just right
Some butter buyers say it takes a nasty
woman to make good butter" But he has
found that perfect cleanliness is absolutely
necessary to make first rate butter. One
year he kept his hogs close to his cheese fac
tory for convenience IN feeding the whey
That season the buyers found fault with his
cheese, saying the favor was wrong, but
could give no reason as the manufacture was
apparently correct. After the hogs were
taken away in the fall tho cheese was good
He has now no trouble with his cheese. as he
keeps no hogs or stock anywhere near his
factory. He does not like cellar to set
milk in thinks plenty of light is needed to
give the proper color to the butter. He used
to like shallow setting of milk in hot wealth.
er; now prefers four or five inches thinks
he gets more butter, the milk not souring SO
quick.
Il Hart, of Chautauqua, has been trying
deep setting this summer. His pans are 8
feet long, IL inches wide, and 7 inches deep