Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1873-02-07

1 y Il. H., liit pODEtSl uIsl,
last about 20 minutes, and follows it with
two or three more feeds within an hour,
until the cows are satisfied Then waters
them as early as eight o'clock and when the
weather is moderate he likes to have his
cows exercise in the yard. He had found
that calves, wintered in box stalls, did not
come out well in the spring, there being a
lack of tirmness and strength which exercise
| alone can give.
Exposure to cold in the winter diminishes
| the quantity of milk, and in Vermont he
doubted if such exposure as Mr.. Douglass
advocated would result tavorably on mich
cows So when the weather is cold he does
not allow his cows to remain longer in the
ward than to drink. About two or three
| O'Clock he begins to give the night feed, OBJ
serving the same process as in the morning
Formerly he had fed considerable straw but
hereafter he did not mean to. He feeds
meal, turnips and salt Tan even tablespoon
| full every day. The cows are watered about
dark and tied up This system gives the
cows regularity, they lie down and ruminate
| quietly and are not always on the alert for
food He feeds his sheep in the same way.
| Hay being short for two years had led him to
experiment in the use Of meal and he made
up his mind he would feed all that grade
cows would eat up clean, but was more care
| ful with the thoroughbred Shorthorns.
| But he had made up his mind that while
meal thus fed (some of the cows consumed
six quarts OF corn meal day. might do for
| dry stock, the best food to sustain a flow Of
milk is good early cut English hay.
Mr.. Bliss said that experiments in West
ern New York had demonstrated that two
| quarts of meal day was all that cows could
well digest.
Prof Cotton said that Mr. Crozier
steams his feed, and makes mixture of
| oats and peas, cut just before they ripen,
with clover and roots, and a small quantity
| Of hay. lie does not cook this food, but
merely Steams it, to soften the outside. Ii
| is fragrant and attractive. He thinks good
| hay is the best regular and staple food for
cows, partly because it gives the necessary
| distention TO the stomach. The more CON
centrated food you put into the stomach of
an animal the sooner will that animal be
ruined lie explained the scientific effect of
steaming the food, as converting the starch
| into glucose and making it digestible. \
/ hog. whose stomach Is different from that of
| a COW, will thrive On much more concen-
/ trated food Animals are like a steam en-
| gine-run them al regular and even rate
| and they wear well. but high effects will
soon wear them out. As an analytical
| chemist, he never accepted result until
| demonstrated by five or six experiments.
Farmers should be equally cautious.
| Dr. T. II. lloskinS. member Of the Yer
mont Board Of Agriculture and editor OF
| the Vermont Farmer, said he had taken
pains to ascertain the effect Of feeding
| meal. and had come to the conclusion that
when fed alone, one quart to about 400
pounds of the animal weight was all that
| could be proftably fed But if mixed with
coarser food, 50 A. to be conveyed 10 the
| first instead Of the third stomach, and thus
| pass through all the processes of digestion,
a larger quantity can be given Digestion
/ is a chemical process, and an animal cannot
take up too much any more than water will
| dissolve an undue quantity Of salt.
Gardner Il Weeks, Esq, for committee
! on prize butter, submitted the report,
awarding the prize offered by Porter Blanch-
| ard'- sons. Of Concord. y. Ii OF a Blanch-
/ ard churn, to the exhibitor Of the best pack
/ age of butter. to V H. McAllister Of West
! Eno-burgh
Mr.. Hubbard announced that the Spring
| field Prize Chun Company, directed him to
I offer one of their 80 to. churns for the best
| 80 lbs Of butter t1 be entered for it at the
next State Fair-the award to be made hy
1 4 committee Of the State Agricultural So
/ ciety
The Secretary then read the paper on
1 "Ilints applicable To the Times by 7. ID
| Curtis of tica, written as an address to
! this association, but which Mr. Curtis was
unable to come and deliver in person.
After the reading Of the paper, which wa
| applaudci, Hon. Harris Lewis said he be
lieyed the best way To make good butter
was To set the milk in any kind OF dish
which may be most convenient, cool 1t
| down 10 90 : or even - and as soon a. ii
begins o. Topper ON the bottom churn the
whole mas together lie related some q
the details Of experiments in Mr.. Day,
dairy lie said he had himself tried repeat
edly to make cheese from milk direct from
the cow but never with good results it re
quires time iorripening-
Judge Leach, of Eno,surgh. inquired
| how u ascertain when the milk Is ready
| for churning, to which Mr. Lewis said he
could turn il out. Laughter.
Mr. Douglass inquired If this would moi
leave more caseine in the butter than when
separated hy rising.
Mr.. Lewis replied that it would all pas,
off in the hutter-milk.
Prof Cotton was called out to speak OF
the microscope. He thought that in the
hands Of most of the farmers it would prove
a perfectly useless instrument. Its sue
/ cessful use requires professional skill. Their,
are poisonous fungi and harmless fungi anC
the farmers would generally be unable L
tell the difference 1t was like spectrum
analysis in mechanics by ordinary work
men-wor-e than nothing.
lie spoke of the antizone and ozone con
ditions of the atmosphere, the former being
when it is negative or sultry, and the latte
full of electricity and life. Both these con
ditionS affect the life of fungi. He Spok,
also of not uncommon childish sport o
putting a horse-hair in water, which, aftel
a while. begins to move, and the children
think they have made snake. The motion
is caused hv the innumerahle fungi whicl
have grown upon the hair.
There is an oil in milk which is exceed
ingly sensitive TO atmospheric talnts, and
i absolutely necessary that there be no ex
plsure Sal-sOda and water is the bes
thing for cleaning milk implements. twill
never do 10 pack new butter in old vessel
without first thoroughly soaking them IL
sal-sOda water.
Mr.. Hawley advocated the system q
churning the whole milk and cited cas-
where a lady preserved some butter year
buried in the earth. and another case wher
a pail oft lost in a well kept perfectly swee
for twenty years. Make your butter wei
and keep it from the air and that is all.
"Yes, sad Mr. Lewis, ''and salt wit
Onondaga SALT laughterl and for thi
sally upon his agency Mr.. Hawley return
ed thanks.
, Mr.. Bliss introduced the following resolu
tiOn
Whereas, The marketing of dairy prod
ucts Is quite n essential to profit ss supe
rior care in manufacturing; therefore
ReS0lrcd, That in the opinion OF this A,
; sOciatiOn the organization Of Boards U
Trade. of which both producers and dealer
may become members, will generally b.
found of great advantage and ought to b
! organized and maintained in every impoI
, tant country market.
After discussion the resolution was unan
. mously adopted.
: Hon. r. s Gold, for the committee az
| pointed for that purpose, introduced Il serit
: of resolutions commemorative of Horac
2 Greeley, and J. B. Lyman, Late agriculturf
editor of the Tribune, which, after apprC
, pirate remarks by o. ). Bliss, were unan
mously adopted.
= On motion of Mr.. Stone of Westford, tn
2 thanks of the association were extended t
! Hon. T. d. Curtis for his paper.
l \ piece of delicious cheese, placed on tn
t table by c. 5. McAllister, Esq. of We-
Enosburgh, was then sliced.
, Y A. Willard of Little Falls, n. Y, d,
E livered an address, on Milk and its Pre-
5 duets" which he illustrated by chart o
: the wall showing microscopically the yege
2 table formations in milk.
The average annual yield of a COW
about quarts day. The total value {
2 milk, when converted is 1927 800 900 pc
year in this country.
In making cheese, the process of manu-
r facture must be steady and the temperatur
: uniform at 20 degrees. By attention {
! curing skim milk cheese, it may have as fin
e flavor as cheese made wholly from swet
milk. This fact was confirmed to him b
e the testimony of the manufacturer of th
I celebrated Chedder cheese for the Londo
market. This was also the speakers ow
e experience, and such cheese, in an eve
: temperature of 20 degrees would keep fror
S one years end to another. The remedy fC
I boa arala hot ~