The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-11-12

butter. He uses the Electric churn, likes
it well brings the butter in 30 or 30
minutes He washes his butter in the
churu aud works it twice. lie has one
COW. apparently healthy, whose milk will
sour from four to six hnur- sooner than
the milk from the rest Of MS cows.
Change of feed, or sailing. or want Of
salt makes no diflerauco lie is obliged
to set her milk separate from tue rest.
lie wanted to know it there is any remedy,
but the members present knew OF none.
1t was stated H. "a fact that iarrow cows
milk requires longer time for the cream
to rise than that irom fresh COW. Some
thought 1t useless to mix iarrow cows
milk with the rest, a. there would be
scarcely any increase o. butter over the
yield if her milk is left out altogether.
A. Hall said that dairy which took
20 lbs. milk for pound OF butter ia the
spring, now made pound from Il Ia
lbs, set 20 in,hes deep and properly
cooled,
A. NJ. Blanchard said that be had tried
all depths, from 2 to 20 inches and finds
inches the proper depth to secure the
greatest yield of butter. He has made
pound of butter from 20 lbs. milk in
June uses a cooler.
w. G. Clifford said his milk room is
not exactly right for hot weather. lie
became satisfied that shallow setting is
not the best way for warm weather there
Is too much exposure to warm air. He
took tin sap buckets, holding l6 gallons
put balls on them and set them full Of
milk In wooden vat, packed closely, and
kept ice water running through the vat
II hours the pals were then lifted out
carefully, to avoid string the milk, and
set on racks. The vat is then ready for
the next milking. In from 40 to AZ
hours the milk is ready to skim. He
found that the milk kept sweet longer if
taken out OF the water at the end OF II
hours. Tried these pals alternately with |
pans for one week. Could not afford to
use pans any longer. They take from
to lO pounds more milk to make a pound
of butter. He averages over a pound oil
butter per day to each COW. The morn.
ing's milk makes more butter per pound
thon the nights milk. Thinks it is because
the COWS are SO much more quiet at night.
Mr.. Blanchard said that any agitation
of the milk, even in the udder, is preiudi.
cial to the yield of butter. In cheese
factories they stir the nights milk
frequently, to keep the cream from rising
before morning.
Mr.. Clifford thought that if the tempera.
ture of the room could be kept at 60 Q
or little below, no water need be used
for cooling the milk.
Noah ID. Cornish said that he was in
butchers shop at the west, where iron
gas pipes led out Of the room at the top,
down through mass Of ice in a room
adjoining, and back into the shop at the
bottom. A constant current OF air was
thus maintained, and the room was kept
dry at about 81 . to 80 O. He thought
a milk room might be constructed on this
principle which would be both dry and
COOL
w. McKinstry, Of the Fredonia Censor,
gave an account Of visit to the farm be.
longing to the Massasoit House, Spring.
field, Mass Twenty-eight cows were
kept on 80 acres. 1t took from 10 to
10 pounds of milk for a pound of butter.
He also visited Co.. Kings farm at
Minneapolis, MINI. There are two SIG.
900 barns. He stated, as the result OF
observations,t that the mos. profitable herds
are those that are well kept.
S. Hall said that he feeds no grain to
his COWS, summer or winter, yet he has
made this season, since June LIST, two 100
pound frkins of butter per weed, from 80
cows.-Country Gentleman.