Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-01-31
"Wednesday Morning.
A. ~. Adams. january ~, ~ a.

Hon. ". ID. MASON, OF Richmond, Bresl-
dent Of the Association, made the opening
address. In this address Mr.. Mason referred
to the decreasing profit of agricultural pur-
suits in the state, and urged the necessity OF
immediate and strenuous effort for improve
ment 10 the arts pertaining to farming, and
for the elevation of social aud domestic life
among the cutivators of the soil.
Mr.. VIM. II. McAllister, of st. Adams,
then addressed the meeting, extending well
come from the people OF st. Adams and
Franklin County. This county, said Mr.. NJ,
is land flowing with milk. Il not with hon.
ey. The farming people Of the county will
welcome this opportunity Of Improvement in
their iavorite pursuit These farmers meet
ings are doing for agricrlturists what the
Teachers Institutes are doing for the teach
ers Butter and cheese making are not on
ly arts, but they require the aid of technical
scientific knowledge, aud not little Of it.
From knowledge OF the physiology of breed
ing, and the care of stock, the sciences that
relate to the preparing Of suitable buildings
aud implements for the dairy and the farm,
aud the peculiar chemical changes having to
do with the manufacture, this knowledge is
required 1t is especially important to pos
SEES and apply this knowledge, practical and
scientific, in view Of the competition Of other
sections, and the necessity upon us to pro-
duce superior article in order to make
farming pay, and hold our own. MIR. NJ.
then gave statement such as has already
appeared in the FARMER, of the annual sales
OF butter in St. Adams, and showed that the
gain of , cents pound would bring sl50,0O0
into the county in one year,--all profit In
the state, the gain on butter and cheese, if
all were OF good qIality, would reach near to
$4,000 900 year, and then the limit will
not be reached. We are coming to real
ize more and more that knowledge is
power" Farmers ind as much use for, and
as much profit in knowledge as men Of any
other profession The world moves and the
farmers must move with it. They are arous-
ing to the Importance of this, and mean to
avail themselves of the light Of knowledge
This meeting is an evidence Of it.
Mr. j. II. Crosby, of St. Adams, then
read paper entitled "A Hint to Butter
Makers"
Mr.. Hubbard, of Franklin, butter deal
er, read paper upon Marketing Butter. ,
Among his statements was one to the effect
that not more than IA of the whole make
Of this county is fine butter, and not liz
really irst-rate. He thought that within 1
few years most of the butter, as well as tn,
cheese, will be made on the cooperative sys
ten, as the products Of the factories are 81
much better and more uniform.
Mr. X. Whittemore, Of st. Adams, indoors
ed Mr.. Hibbard's remarks in regard to tn,
proportion of fine aud extra butter in tn,
products of Franklin County, and thought i
vital question, which ought to be the lead
ing topic Of discussion at this meeting.
Mr.. Crosby called for some one to tell how
the poor butter was made
Mr.. |. 7. Parrs, OF Fairfax, thought al
OF us could tell about that.
Mr.. Hawley, of Syracuse, \. y, said
you want poor butter, have filthy milking
the barn.yard flavor is thus secured. The
let your milk curdle before skimming, an
let your cream stand until it is putrid. The
the butter will stand A No. poor butter
For good butter, have the pasture free troI
noxiOus weeds have COW that is right ia
making butter, not cheese COW. Keep an
handle the cows with care and gentlenes
Milk with care, stir the milk together, an
cool it in suitable vessel. Then the creal
rises evenly and together. Have the creal
somewhat sour. Keep the milk at uniforl
temperature, and observe the same principI
in churning Get the butter-milk all on
but don't over-work better use water, eve
AZ SliRht hdSIlnCc VI HdNOI' Use Oloa'
sweet, pure salt. Keep the butter in coo
sweet place, and then all will be right.
Mr.. Whittemore asked Mr.. Hawley no
much salt he used
Mr. Ilawley: This varies according
market. For the French market, none
ali For New York, four ounces for f'
pounds For his Owl taste, one ounce To h
pound. Pure butter will keep without al
salt. The quantity depends some upon kin
OF salt Different kinds Of salt differ
bulk, also, relatively to weight, and shou
all he weighed, not measured.
DR.. Il. f. Cole, of potsdam, N. Y, ask'
if the Ashton and Onondaga salts are chem
eally pure.
Mr.. Hawley: Neither are so, but the Ono
daga is the purest, and the Ashton nel
Much salt il spoiled for dairy use by bei
stored with fsh. &c, by the dealers.
Mr.. Paris asked If the presence of bri
in the tub affected the saliness Of the butte
Mr.. Hswley: 1t does not it does not pc
citrate the butter on account Of its grea
nature. Mr.. II. said incidentally here, To
pans with seams are very objectionable,
furnishing in the seams cavities to hold t
sour milk.
Mr.. Arlington. of st. Adams, deal
said he had always made point to inqui
OF dairymen who made good butter, how tn
kept their COWS and made their butter II
dealt in butter since 1884, when IL "
brought to market 10 pals, and was wOr
10 cents cash or II ~ 10 goods. VIII
prices began to advance, the farmers beg
70 give more attention to the manuiaetu