Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1873-01-31

The amount produced from pals will be
greater than that from pans in proportion
as care is had in regard to temperature. As
good butter can be made by this system in
July and August as at any other time in
the year. This system if generally adopted
here would add many thousands of dollars
annually to the income of the farmers Of
Vermont.
A discussion was opened by Mr.. Alexis
Smith of New Haven.
He said he used the common Sanborn
/ churn, and had seen at no time single
white speck During the extreme hot
weather the butter was uniform in quality
with good October butter. The large pans are
! wonderful in saving labor; he couldn't say
! that large pans are better than pals, and
1 was inclined to think pals the best. He
used four pans. ono for each milking. 1t
| would hardly be possible to estimate the
! labor saved to the dairywoman. She can
care for the milk of enc hundred cows as
easily as twenty under the old system. He
did not pack directly from the churn, but
let the butter stand a day. lie expected to
havN to milk and make butter some time
yet .nless taxation could be reduced. \
| Fra. .,lin county man said ''You are all
right on taxation down there Yes said
he. ''for it takes about all we can get to pay
| it." "'What then do you think of Us in
Franklin county ," Franklin county is all
right. for you have got your name at the
top for butter and it is going TO stay there
as long as the Green Mountains stand.
| daughter and applause.) But | don't
acknowledge that there is any ground for it.
| (Laughter.)
He went on to state that he believed the
| large pans effected a great saving. His
cows had yielded him little more than
| $52 head during the season, and he was
not fancy nor book farmer. 1t Is enough
that you can by this improvement save the
| labor of your ladies ; it is also enough that
you can make good hard butter when the
weather is at 90 degrees. lie would like to
know whether butter would be as good and
keep as long under this five minutes ehurn-
| ing as under twenty minutes churn-
| ing. He thought it wouldn't. The doe
trine used to be that a barrel Of whiskey is
| better for family of children than a COW.
| lie preferred the COW. Laughter. \
Chittenden county man asked how he would
contrive to pay his taxes if he lived in Chit
| tenden county. Gosh said he, I'D
keep more cows" Great Laughter. He
stated that he marketed his butter at Yer
| gennes. In reply TO question he SAID he
stabbed his cows, keeping them mostly in
stanchiOns
An interesting letter from F. B. Smith Of
New York city, was read by Secretary Bliss
after which Mr. Hood of Pomiret presented
paper.
At the conclusion. Mr. Smith made an
inquiry if any one thought skinned milk
cheese as good a. any other He thought
it fit to be paid for only in Confederate
| bonds. Laughter
Mr.. Paris Of Fairfax said he very much
/ preferred oats in the straw to S0wed corn aS
a sojling crop.
Mr.. Wood said his butter last season aver
4 aged 2s to % cents Early in the season 1t
is marketed at his door at A. cents.
Mr.. Hawley said white speckS are caused
by the curd getting in with the cream; The
milk should not be allowed 10 stand long
enough for that He believed in the
| Orange county method Of churning the
milk with the cream, after it becomes
| slightly sour. 1t takes longer to churn it,
| but it keeps better. and is uniformly nicer.
/ He saw some half skinned milk cheese in
/ New York command the top of the market.
and the cream thus saved yielded cOusidera-
bic profit
| Mr. Tinkham. Of Pomiret, said the same
result could hardly come from two causes.
/ Mr.. Douglass said this morning that the
/ white specks were dried cream caused by
shallow setting. But a. air i necessary to
| change the milk for the better, he preferred
shallow setting. He related an experiment
which came under his observation. wherein
/ the milk set in pals produced - pounds Of
/ butter and that set in pans yielded 81
/ pounds. and it churned much easier. He
/ did not think shallow setting and exposure
/ to flies and foul air inseparably necessary
/ Exposure TO air he deemed OF great m
portance. lie pitched into ' tine theory
| that the water around the pans or pals in
/ the deep setting process drives the heat into
/ the centre Of the milk. his philosophy teach
/ ing him that cold draws the caloric.
Mr. Hawley did not agree with him about
/ the white specks being dried cream, the
/ difference in color between dried cream and
/ curd being noticeable.
Mr.. Smith said, he didn't know anything
about philosophy, but he did know that the
milk in the center Of his pans became lop-
/ pered before thatarogndthe edges. Laugh
ter.
Hon. 7. ;. Gold. Secretary ofthe Co1necti
/ cut Board Of Agriculture corrected Mr..
/ llawley as to sugar being nitrogenou,
/ substance A. 10 deep and shallow setting,
! be H. years ago tried the sane experiment
detailed by Mr.. Iinkham. and came % this
| conclusion. but since then he had learned
1 that when deep setting was had under pro-
! per conditions it was far preferable.
AR Champion Of Enosburgh related an
experiment which he and others once made
! in Massachusetts. with Skimming the milk
/ forcheese; and it proved very successful.
Mr. Douglass regarded white specks As
dried cream, because he could thus produce
ar prevent them every time. Last spring,
! before setting in watts. he found them. and
( found that it was because the milk had set
/ by an open window. We may have nine
tenths of all our conditions right. and Yet
/ the one that Is wrong will spoil all. Ii any
| one has failed with deep setting, he may be
sure that some condition was wrong. lie
/ related the experience of one of thenOst in
/ telligent dairyWOmen of the State, in which
/ she pronounced in favor of the shallow set
ting but on inquiry he found that the tenn
! pcrature had been regulated by the air alone,
| 80 that the shallow set milk was certainly
/ the warmest; again. she skinned at the
same time, while il Is obvious that the
1 deep set milk should have had more time
/ He spoke vigorously against too great an
/ exposure of milk to the microscopic spores
or seeds of decay floating in the air. As
| for churning the whole milk he had found
/ it too expensive and wholly unnecessary.
! And to 90 back to deep setting, he said
| that any of the methods in use were in
/ iinitely better than the old way. lie held
that the proper Orange county system is
the most perfect yet devised Uniformity
of temperature Is the thing desired and
| this is secured by concentrating the milk
in vessels surrounded by water, which comes
| higher than the surface of the milk. One
fact We all know Is that it is almost i'm
| possible to draw caloric downward
He gave the result of many tests 10
/ show that the temperature i much more
uniform where the vessel il surrounded by
water than where it Is applied at the
/ bottom. Caloric will rise, it cannot read
| lily be drawn down
The Secretary inquired if Mr.. Douglas
/ ever saw white specks on butter. If they
come from the cream, rot from the eurd,
then why not from the butter?
Mr. Hawley said he found white specks
| in butter this winter and on going to the
milkrOom they found that white curd
was sticking up through the cream as
large as fingers end, because the girls
had not removed the cream soon enough.
There must be great cleanliness in keeping
milk. You cannot kill the putrefactiye
spores that get into the corners Of your i'm
| plements by scalding water it must boil.
| This is all important In cooling, cool
from the top or sides. 1t is almost impossi-
bic to cool from the bottom Mr. Arnold
has got up milk can cooler which will
admit the air to cool your milk and not shut
it up tight enough for the spores to ger
inmate.
In reply to Mr.. Bliss, Mr. Douglass said
he did find the specks in butter lie used
shallow setting in the winter, never let the
milk stand so long as indicated by Mr.
Hawley, but white specks abound Now
why are they there? Of course there is
some caseine in the cream, as indicated by
the secretary, but he didn't believe it ac-
counted for all the specks or any consider
able part.
Mr.. Bliss doubted if many of the expert
ments for testing the relative value of deep
and shallow setting had been correctly tried
in all their conditions
DR.. Cole of POtsdam, said chemistry
showed that white specks were of both
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