Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-01-31


Mr.. Paris remarked that he was getting
a better price since he has kept his butter
covered with brine.
Mr.. Q. A. Champion, Of Swanton, gave an
instance of keeping butter good for fourteen
months, the tub being used from all the time.
Said great deal depended on proper prep
aration Of the tub, in its being properly
soaked n brine. This butter was sailed Is
ounces to % pounds, with teaspoonful of
graduated sugar to the pound.
Mr.. f. d. Douglass, of Whiting, then read
paper on Butter Making" the sawq which
was read at the Woodstock Meeting Of the
Board Of Agriculture, This paper will soon
appear in the FARMER. MIR. Douglass advo.
Gates what is known as the " Orange County
system" of setting milk in deep pals stand
ing in tanks of water kept at a temperature
Of 60o
wednesday Afternoon.
Some discussion upon the subject Of Mr..
Douglass paper, opened the afternoon pro-
ceedings.
Mr. Alexander T. Smith, of New Haven,
had used common pans, cooling his milk in
his cheese watts, but this season tried patent
pans. Milks 100 COWS. Thought the new
pans great improvement. Used the San
born churn. Churned about % pounds at
once. Has not seen any white specks this
season, and the butter during the warmest
weather has been equal to October butter.
Purchasers have complimented the uniform
ity of the butter. These pans are very labor
saving. Can see that Mr.. Douglass plan is
also very labor saving, aud | think it may
be more so than my own. One woman has
done all the dairy work. With these pans
there is no lifting or carrying Of the skim
milk. Thinks it as easy to take care of the
milk of 100 cows on this system as of 20
cows under the old plan. The Franklin
County farmers have got their names up
for butter, and get the highest prices and al.
ways will, (applause,) but do not wish to
be understood as saying that there is any
good reason for it, (aughter). 1t takes just
as much work and we make Just as good but.
ter in Addison County as you do The main
thing is to get at the best way, and to save
labor as much as possible, aud that is done
either with my pans or Mr.. Douglass pals
and the butter is good My COWS have paid
me little over $50 a head the last season
through find the cream from these pan.
a little slow in coming, but think the butter
from 20 minute churning is always better
than from five minute churning. The pan,
| have been speaking of are the Jewett pa
tent. Sold my last 60 tubs for IS IL cents
the go tubs before for 80 cents, all at Yer
gennes market. Stables all his cows, mostl,
in stanchions. Mr.. Hawley asked Mr.. Smtl
how the butter was from milk cooled in tn
cheese vat, as compared with the Jewet
pans. Dir. Smith replied that there was
great difference as regards uniformity, depend
ing upon the weather. The benefit of tn
Jewett pans is in the uniformity Of the re
suits in all weathers.
Mr. L. 5. Wood. of Pomfret, read pape
on Butter Making" He took strong groun
in favor of the necessity ana possibility O
greatly increasing the quantity of butter pc
COW and the price per pound. 1t is impoI
tant to select proper dairy cows. prefe
the Jerseys, because they make larg
amount of superior butter. Have my COW
come in in March and April. Select til
best calves. aud dispose OF the rest. Feed
early cut upland hay. In summer when tn
grass is green and abundant my cows hay
no other food. Afterwards feed corn-fodde
and give corn meal, quarts after milking
They are then turned out into The yard iC
the night. No difficulty in making GOO
butter II the proper precautions of cleanine
and temperature are observed. Ice is use
! to cool the water but never brought in col
tact with the. butter Uses common pan
, Churns three or four times a week. Has l
trouble with white specks Uses the Prii
D Churn." Washes the butter in the chul
4, until the water is clear. Then worked
, a butter worker. Salts with Liverpool sal
aud adds about l-3 ounce of graduated sug'
' to pound OF butter. Uses carrot for colo
in winter. Finds more demand for his bu
0 ter than he can supply.
t Mr.. Smith, of New Haven, asked for i
e formation in Fcgard to making skim-chees
e The President replied that there would be
y paper on the subject tomorrow
d Mr.. Paris suggested moved oat
n taken just before getting ripe for cows
d place of corn fodder.
In reply to question Mr.. Wood said
d had marketed his butter at ~ cents at /
i door. Yield $50 pounds per COW.
Mr.. Hawley spoke of white spec
!. in butter as being caused by curd in d
t. cream must not take up any curd in ski
g ming Butter made from the whole milk
very nice, and more likely to be uniform
Ie nice than from cream alone. Has seen chez
r. that brought the top of the market ma
D. from half skinned milk.
y Mr.. Tinkham, Of Pomfret, remarked tn
Vt Mr. Douglass attributed white specks
rs dried cream. Said also. If the milk "a
'e heated Shu sci, white specks would be pI
vented. Thought exposure Of the milk
r, the air benefit to the butter aud appToy
re Of shallow setting.
y Mr.. Hawey also thought exposure Of
ID milk to the air beneficial.
As Mr. A. Stone, of Westford, asked wi