Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-01-24

them. Believed II paid to feed meal to dairy
cows, and wanted the kind Of cows with
which II would pay.
Friday Afternoon.
u. Il. Jameson, Of Irasbnrgh, read paper
upon Butter Making which wc shall pub
lish in full.
Mr.. Douglass, of Whiting, followed Mr..
Jameson with paper upon the samo subject,
presenting many new views of interest to all
dairymen in relation thereto Mr. Douglass
paper will be printed in full in an early is.
sue of the FARMER.
In the discussion that followed, Mr..
Jameson inquired if one vat for cooling the
pals used in Mr.. DIS system, would not an
swer for small dairy2 Mr.. Douglass re-
piled that theoretically the second milking
would affect the temperature of tho first
through the water, but in practice the effect
with small quantities would be slight.
Prof. Collier inquired what were the ad-
vantages of the pail system over the plan Of
using watts for the milk Mr., Douglass said
that il did not cool so we'll in tanks, and was
much more exposed to air, dust and odors
Another reason was that sometimes it was
desirable to skim part of the milk before it
sours, to feed calves, &C. This can be done
when pals are used
Friday Evening.
A paper on Wintering Sheep" was read
by Hosea Vaughn, Esq, of Woodstock. This
paper VIC shall print in full, and it will be
found practical and instructive.
Mr.. Douglass Mr.. Wright has hit the
prominent points in the case of sheep. And
one of these is beginning to feed early. To
let them be until snow falls is the cause of
much loss. Another main point is change of
feed Even the best if continued all the
time, is not so good as a variety. Even from
good hay to straw is good change, and a
few roots are very beneficial. To be careful
of overlooking is another important thing.
They should not receive more at time than
they will clean up. Keep salt before them.
But if it has been kept from them be very
careful in beginning or they will kill them
selves. If they have it all the time they
will not eat too much. Salt will prevent the
disease known as stretches" 1t keeps the
bowels loose.
MIR. Middleton, of Woodstock, spoke of
lambs getting chilled in spring and the inju.
ry inflicted upon their thrift The effect of
this chilling is shown in the wool and in the
pelts injuring the quality Of both. In Ger
many, the shepherds take great care in this
respect, and the result is the most perfect
quality of wool.
Mr.. Jameson spoke in confirmation of the
same ideas.
Mr.. Middleton at the call of the chairman,
made some very instructive remarks upon
the relations Of Agriculture to other indus.
tries. The subject was followed out by other
speakers, and many interesting ideas ELECTED,
which we have not the space here to report.
Mr.. Vail raised the inquiry in reference to
the butter question as treated by Mr.. Doug
lass, as to whether salt is necessary for the
preservation of butter He held the idea
that pure, well-made butter would keep with
out salt.
MIR. Douglass remarked that his idea was
butter would not keep without salt.
Prof. Collier said that butter if perfectly
pure fat, would keep as other animal fats do,
an indefinite length of time, but no butter,
even the best, is perfectly pure fat.
Mr. Tinkham questioned the benefit of re-
ducing the surface Of milk in setting. as by
Mr.. Douglass plan. Thought it au advant.
oge to expose large surface to the air. He
related an experiment in deep setting that
was not satisfactory. Mr.. T. objected very
strongly to coloring butter with either arnat-
to or carrots. But he thought the highest
colored butter, naturally, was the best butter.
He also alluded to the inexactitude of exper-
iments arising from the difference of meas
ures for milk, aud suggested the substitution
of weight.
MIR. Douglass welcomed criticism. In re-
lation to the unsatisfactory experiment mar
rated by Mr., Tinkham, he said that the
failure was unquestionably due to some error
in carrying out the process. In regard to
benefit Of the contact OF air with cream, Mr.. ID.
had no objection provided, as Mr.. Tinkham
said, the air was perfectly pure. But, where,
in the light Of the Microscopic revelations
given us in DR.. Cuttings lecture, can that
perfectly pure air be found With Jersey
cream, especially, which is naturally thick,
exposure of large surface to the air has an
injurious, drying, effect, which deep setting
obviates, preventing the occurrence of white
specks in the butter Mr.. Douglass referred
to Mr. Tinkham's remarks about artificial
colorng, and said he wanted few Jerseys
10 color his butter. This breed secretes a
large amount of coloring matter, but in the
case of other breeds, deficient in this coloring
matter, he saw no harm in adding any harm
less color. The color furnished by the Jer-
sey is not itself butter, it is colOriag matter,
aud as the Jersey color is in fashion, there is
no harm in initiating it, if nothing hurtful is
used for the purpose
Mr.. Dana, of Woodstock, said there was
no doubt that the drift Of intelligent opinion
in the dairy business was towards. the system
advocated by Mr.. Douglass. Were he to en-
gage as largely in dairying as Mr., Douglass,
he should certainly adopt that or a similar
system, He also spoke in complimentary
terms of the interest of the discussions and
papers of this meeting, and went on to recon-
mend the revival of the Farmers Club Of
Windsor County. Dr. Boynton supported
this proposal in brief speech, in which he
gave some account Of the benefits of the old
ol,h IIa ooi1 onnnf, othar th;nc,g lkat tko