Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-09-25

of none. 1t was stated as fact that far
row cows milk requires longer time for
the cream to rise than that from fresh
cow. Some thought it useless to mix a
fIrrow cows milk with the rest, as there
would be scarcely any increase OF butter
over the yield of her milk is left out alto
gether.
A. Hall said that dairy which took
twenty-six pounds of milk for pound OF
butter in the spring, now made pound
from seventeen and onequarter pound set
twenty inches deep and properly cooled
A NJ Blanchard said that he had tried all
depths, from two to twenty inches, and hnds
eight inches the proper depth to secure the
greatest Weld of butter. He has made
pound of butter from twenty pounds of milk
in June uses a cooler.
w. G. Clifford said his milk room is not
exactly right for hot weather. He 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 sixteen gallons put balls
on them and set them full of milk IN
wooden vat, packed closely, and kept ice
water running throug b the vat twelve hours
the pals were then lifted out carefully, to
avoid stirring the milk, and set on racks.
The vat is then ready for the next milking
In from forty to forty eight hours the milk
5 ready to skim He found that the milk
kept sweet longer if taken out of the water
AT the end of twelve hours. Tried these
pals alternately with pans for one week.
Could not afford to use pans any longer.
They take from eight TO ten pounds more
milk to make a pound of butter. lie aver
ages over a pound of butter per day to each
cow. The mornings milk makes more but
ter per pound than the nights milk. Thinks
u 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 prejududicIal
to the Weld of butter. In cheese factories
they sir 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 sixty
degrees, or a little below, no water need be
used for cooling the milk.
Noah d. Cornish said that he was in a
butcher : shop at the West, where iron gas
pipes led out of the room at the top, down
| through a mass of ice in a room adjoining
ma back into the shop at the bottom. A
/ con taut current of air was thus maintained
/ md the room was kept dry at about thirty
our degrees to thirty-fve degrees. He
thought 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 belonging
20 the Massasoit House, Springfield, Mass.
| rwenty-eIght Alderney cows were kept on
thirty acres. 1t took from ten to sixteen
pounds Of milk for a pound of butter. lie
had also visited Colonel Kings farm at Min
neapolis, MINI. There are two $4,000
barns. He stated, as the result Of Observa
lions, that the most profitable herds are
those that are well kept.
). Hall said that he feeds no grain to his
cows, summer or winter, yet he has made
this season, since June /, two one hundred
/ pound frkins of butter per week, from tlIr-
/ ty cows.