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


the issue between the Jewett pans and the
Orange County system of pals in water
would be fully discussed. The old method
of setting milk in small pans must be dis
carded on account Of the labor they entail
and whatever new way is chosen ought to be
well considered in order to secure the best.
Thought milk could not be properly cooled
where the water was only applied to the bot
tom of the milk vessel. Detailed some ex-
periments which illustrated this statement,
and tended to show that the milk, if over a
few inches deep, could not be kept from
curdling before the cream is thrown up, by
water applied below.
Mr.. Broughton, Of Malone, N. Y, gave a
brief account of butter factory in his vicin-
ity which had been successful. 1t uses the
Jewett pan. The question of uniform tenn.
perature is the important one. The butter
from this factory has sold from four to eight
cents higher than the best dairies of the
county. Sold at 20 cents when the st. Al
bans market was 20 to "a cents. A man
and his wife have taken care OF the milk of
800 cows The butter has averaged, the
past season up to Oct. /, little less than 81
cents in Malone, and after October l, 81
cents 1t took q pounds of milk to pound
of butter, on hay. In June, on grass, only
81 pounds. Averaged about "a IL pounds
through the season. Use two barrel churns.
Use ounce of salt to pound of butter.
Pack in white ash return tubs, are not quite
satisfied with them.
Mr.. Obed Whipple, of Pomfret, gave a
brief account Of his butter-making. Keeps
Jerseys; has D. mostly grade, sold 1900
pounds of butter since the first of April be-
sides supplying twenty-five persons with
milk, cream and butter. Puts it up in one
ounce and four ounce balls, sends to market
twice a week, and gets sixty cents a pound
Ships in a tin can with shelves for the balls
The can is put in wooden box, packed with
ice All sold to the fremont House, Bos-
ton. Sets milk in common pans for 80 hours
before skimming. Churns every day 10 the
summer. Salts one ounce salt and l-3 ounce
sugar to a pound. Works twice and thinks
half the salt is worked out. Uses a butter
worker. Gives the cows two quarts of corr
meal the year round.
Mr.. Tinkham of Pomfret, then read hi
paper on the Merits of Jersey Cattle,
which was read at the Woodstock meeting O
the Board Of Agriculture, and will soon ap
pear in the FARMER.
Wednesday Evening.
A congratulatory dispatch was received
aud read from the North Western Dairymen'
Association, which was appropriately res
ponded to by this association.
Mr.. 7. S. Gold, secretary of the Connect
cut Board of Agriculture read paper oil
Milk" Mr. G.. thought that the dairy
men OF Vermont might easily add Ave pc
cent to the selling value Of their dairy prod
ucts the present year, by improving thei
quality gain of half million Of dollar.
Extreme prices for dairy products are csle'
fancy" yet when we consider the difficult
les attending upon the manipulation Of sue
an unstable and composite substance as milk
and the skill required to produce uniforr
: aud perfect results, we are justified in regardin
them as legitimate products of skilled indust
, ry. Cows vary naturally in their tactical 81
erection; food affects it; disease and HAIRS
! usage change its nature. Foul water fc
drink and even foul odors, will render
, cows milk unfit for use. Lack of salt lesser
the flow of milk to the extent of ten per cen
This effect of salt is not mere increase {
r water in the milk. 1t is improved in qualit
also. Filthy yards and stables, and the dirt
t habits OF mixers, permanently injure ii
r milk and what il made of it, Carelessne:
: and sluttishness in the work OF the mil
r room render the best results impossible, ID
e less than ignorance. Mr.. Gold gave fu
5 aud explicit directions for the proper Cal
e and curing of milk intended for city market
$ which are reaching out to long distances f
e a supply.
e Mr.. Gardner b. Weeks, Secretary Of ii
:, American Dairymen's Association, read
!. paper entitled Three Years Experience
r Creamery"
d lie had been led into the experiment b
IS as be thought now, more favorable impre
d sions than the facts justified. Still he pr
l. viously had eight years experience in a larl
5. cheese factory in Oneida County. III
% creamery leased by him in 1870 was 30 fe
&c by 80, two stories, aud well furnished {
n the milk of 400 cows
u The season of 1870 extended from MI
t. "a to October 81, or l6l days. Amount
II milk received, S03,662 lbs; butter ma
r, and sold, 1886 IA lbs; average price, 3
t. 3l.l00 cts; total for butter, S5,935 %
cheese sold, 81 1874 l.2 lbs; average pric
d 8 9S-l00 cts; total, S5,67265. This "
e. equal to a pound Of butter and cheese fro
each 10 $40 lbs. of milk Butter sold mo,
y in New York. Shipments were suspend
$, in August and the butter stored, against t
in advice of dealers, and not with good result
The cheese waa Of various quaities-whC
le milk on Saturdays to avoid Sunday VOL
is while Saturday nights aud Sundays mess
were kept until Monday; sOme Of the til
Ks they made butter from cream SKINNED frC
he evening milk after standing until morniI
u and then added to this the mornings Ri
is unskimmed. This gave fair quality
ly cheese, toIerably meaty, Of excellent flaw