Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-02-07

too frequent and irregular feeding, resulting
in loss of quiet to the COWS, and imperfect
rumination and digestion Of their food. Cows
and horses required to be fed on entirely DIFF
ferent principles. He now feeds his COWS
but twice day, morning and night The
morning feed is begun at i've o'clock, giving
the poorest first, and better feed after. He
then waters. Thinks it important not to
have the water extremely cold, or in an ex-
posed place. In moderate weather he turns
his stock out for air and exercise. Thought
this necessary even for shorthorn calves
they do better and come to grass in the
spring more kindly for it, But in the milk
business exposure Of COWS to cold causes a
serious diminution of the milk. This must
be considered. A milk-giving COW in winter
must be treated differently from dry COW
in this respect. Feeds some straw but will
feed less. Thinks highly of roots and also of
meal, which are given at the second feeding
in the afternoon, with good early cut hay.
The latter in abundance is the best food for
cows giving milk. When hay is short has fed
six quarts of meal daily, but it does not main
tain the flow of milk like good hay.
Prof Cotton In relation to feeding meal,
it is important to have a sufficient distention
Of the stomach, and this cannot be obtained
in feeding meal alone. 1t must be used in
connection with coarse food. Thought meal
most advantageously fed with steamed food.
DR.. Hoskins gave as the result Of some ex-
periments, an opinion that meal alone could
not be proftably fed in larger quantities than
one quart daily to every 400 pounds the an
NAL weighs, or in that proportion. A some-
what larger quantity may be fed when mixed
with any other food that will take it into the
first stomach and give it an opportunity to
be re-masticated by rumination.
Mr.. Hubbard gave an instance of 1900
POUNDS of meal being fed to pair of steers
with gain of only 25 pounds.
Thursday Afternoon.
X. A. Willard, Esq, of N. Y, addressed
the meeting on the microscopic vegetation in
milk. The milk interest Of the United States
is represented by 100000 of COWS, pro-
ducing an average annual value of S42 each.
This is divided between milk consumed as
food 100000 condensed milk 81 ,000,-
900, and the remainder of the S420, 900 600
is represented by the butter and cheese.
Nearly the whole is consumed at home. Co.
100000 pounds of cheese 100000 OF poor
butter, and little condensed milk is all that
goes abroad, representing only some Ss,000,-
900 in value. The home market must be
our main dependence, and to develop and i'm
prove this is necessary to advance our own
interest as dairymen. This must be done
with cheese by making better article, and
introducing it more thoroughly to public
tnotice as a valuable article of food.
The perfection of cheese as a manufactured
article is greatly modified by the microscop-
c fungus growths taking hold of the curds
|
must understand the action of these fungi,
and learn how to manage them, and they are
the chiet agents in the processes of change
taking place in the curing of the cheese.
The change effected by them is mainly the
transformation Of the casein Of the cheese
into fat, and this depends upon the tempera-
ture to which the cheese is subjected. The
perfection of cheese, upon which its value de.
pends, is due more to the quality of the milk
and the method of curing than to the
mere manufacture. If it is not made of per-
feet milk, and cured right, it will not keep,
and the sales must be forced, which places
makers and dealers at disadvantage in the
Market keeping prices low. English Ched-
dar cheese keeps its high price because it
will keep, and if we wish for similar prices
we must make such cheese. In order to
do this the factories must have the proper
facilities. There should be a thoroughly
ventilated and drained basement to the cheese
factory In this part at least of the cheese
made in hot weather should be stored. Here
it could be safely kept and grow better, in.
stead Of being sold because it would not keep.
Thus the market would be relieved, and the
rest Of the make sold at fair prices, while
that reserved in the basement of the tacto-
ries would be maturing into superior arti-
Gle. Storage room should be larger, and Of
\ temperature properly regulated, in all the
factories. This latter is more easily done
than many suppose. The souring of milk in
ordinary temperatures is due to the develop
ment of fungi similar to moulds A few
factories in New York, make fancy cheese
that brings an extra price. But the makers
in these factories sometimes "get off the
track and make poor cheese, for which
they are blamed. But generally this comes
not from any fault in the maker, but from
imperfect milk. Not from coarse filth
or manifest bad management, but from
other reasons, such as the COWS drinking i'm.
pure water, or trampiDg through swales and
muddy swamps, swaming with minute or
ganisms. Also milk may be tainted by the
inhaling of bad OdOrs, especially of putrefy-
ing matters, by the cows, When COWS pass
through swamps and wet places their udders
are covered with dirt which contains the
seeds of the microscopic organisms that fall
into the milk in milking, and are developed
into taint that greatly Injuries the cheese
This has been proved by actual observation
and investigation. On correcting the fault
the trouble ceased, Prof. Law, of Cornell
University, noticed popularity in the cream
OF his family supply of milk, aud on micro.