Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-03-28

A discussion followed upon superphos-
pilates, in which the methods of manufac-
ture and the elements which constitute the
value Of these fertilizers we're explained by
Prof Collier, and in which the Professor an-
imadverted with just severity on attempts
made to foist upon the farming community as
valuable manures, substances, like the So
called Grafton and Lisbon fertilizers, con-
tanning nothing Of value to crops not already
present in any good soil in sufficient
abundance. These mineral powders contain
neither. pbosphoric acid, ammonia nor potash,
the only substances of commercial value for
fertilizing purposes.
THURSDAY EVENING.
The evening session was opened by the
reading of Mr. Douglass paper on Ddirying,
which will be found on the first page of this
weeks FARMER. 10 reply to questions, Mr..
Douglass said that though he has no running
water but tempers that in his tanks by the
use of ice, it is not necessary to change the
water oftener than once in four or six weeks,
and then only on account Of the sediment
from the ice. THERE'S not the slightest un-
pleasant smell from the tanks, so long as ice
is used. In the fall, when ice is discontinued
he changes the water once week. Puts the
ice in the middle Of the tank His milk
gives pound Of butter to from l6 to 20
pounds Of milk, varying according to the ma
ture and condition of the feed, and the sea-
sou. Mr.. Douglass, in reply to question
about white specks in butter, requested Prof.
! Collier to describe an experiment made by
him to ascertain what the white specks con.
sist of. Prof. Collier replied that from lot
of these specks sent to him. after being press
ed dry, he extracted by chemical means
about 20 per cent of pure butter. Though
the specks were white the butter was very
yellow. Churning from cream exposed to
the light while rising, aud from cream not so
exposed, Mr.. Douglass said he found no per-
! CepIlDle ulleTenCe III Tue COlOI VI Tue UubttI'
Also that, although there was often consider
able difference in the quantity Of butter from
given quantity Of milk there is rarely
much variation iu the yield Of butter from a
given quantity of cream. The cream from
poor milk is about as good as that from rich
milk, though there is not so much OF 1t.
Many other questions we're asked and answer.
ed, which have been previously replied to by
Mr.. Douglass at other meetings, and the an
swers given in our reports. We like to avoid
vain repetitions and so do not undertake
TO report these things over and over
Mr. Sumner, of Brandon, spoke Of the vast
gain it would be to our state, levery cent oil
which would be proft,l if we could raise the
average selling value Of our butter even five
cents on the pound Estimating 50, 900 COWS
in the state, kept for butter, and there are
probably more, the increased receipts from
these at that moderate and entirely practi
cable gain would not be less than 81 900, 0OC
a year.
Mr.. Jameson, of Irasburgb, expressed tbs
opinion that dairymen should make them
selves adopts in every process OF butter max
ing, so that, if necessary, they might be able
to manufacture their butter Independent o
female help