Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1873-02-21

with the best of arrangements, in yarding.
Thought no sleeping room should be less
than II feet square.
Mr. Eldredge thought it important to have
the cutters Of stable floors so inclined that
the water would run freely into the barn
cellar.
Mr.. Kneeland advised having cleats on
the floor at the entrance doors of stables, TO
prevent animals from slipping in coming in,
Also some attention to the fasteDings of sta.
bic doors and yard gates to hold them both
open and shut with ease aud security.
MIR. Andrews preferred rolling doors, with
the rollers at the bottom.
WEDNESDAY EVENING.
The first paper of the evening was by
Hon. Clarke King,
Of Montpelier, upon Butter Making"
which will appear in due time in the Dairy"
department of the FARMER.
In reply to a question Mr.. King said his
choice among churns was the Blanchard
BY special request Mr.. Jameson then read
paper upon the same subject After the
reading Of the papers discussion on dairy
ing arose.
A<. Wallace inquired of Mr.. King in re-.
gard to breeds, and especially the Jersey, for
butter. Mr.. King said much Jersey butter
was very superior in texture and color, but
not all He mentioned an instance where
Jersey butter, in fair competition with ma
tive, brought lower price. Mr.. Jameson
gave a statement Of the butter making of
Mr.. Wbipple, of Pomfret, showing the way
in which he makes his butter and gets high
price.
Mr.. Kneeland said he found a little dis.
crepancy between Mr.. Jameson's account of
MIR. Whipple's dairy aud the one published
in Woodstock paper, Mr.. j. giving the
yield at 5000 lbs. for year from ten COWS,
and the paper at 1900 lbs. from twenty-five
cows
Mr.. S. p. Joslyn wished for information
regarding the best way to keep butter in Gel
lars, waiting a market.
Mr.. King said it was important to have
the air well excluded from the butter. 1t
should be sailed one ounce to the pound,
carefully packed in tight tub, W 18th cloth
and liberal quantity of salt on the top.
Some use brine in the tub, but if this leaks
out the butter is hurt. Brine also has a
somewhat bad effect upon the color Of the
butter, making it look white on the edges
when turned out Prefers spruce tubs. Beech
is used some in this county, but the hoops
burst badly. Thinks ash makes good tubs
Some very damp cellars furnish so much
moisture to the salt in the tub as to trans
form it into brine. This is Objectionable.
Butter in such cellars had better be kept in
the Bailey tub, made in Elmore, which has
a double cover that holds the butter down
and keeps it from being foated by the
brine. Some cellars will not keep butter at
all.
Mr.. Joslyn works but once washes with
cold water; uses the Blanchard churn.
Packs carefully in a nice tub. Has to fast
en- the butter down, on account of damp GEL
lar.
Mr.. Wheelock uses a sponge in a damp
cloth to extract the moisture thoroughly
from the butter in working. Cautions par.
ticularly about over-working. Uses Onon-
daga salt. Butter keeps perfectly. Has no
trouble in having his butter keep perfectly
from June to October, and his customers say
it keeps sweet until the following June.
Mr.. JOslyn has used white lye to take out
the taste from spruce tubs.
Mr.. Eldredge had damp cellar which
would not keep butter. He parted off a
room in this cellar, athed and plastered it,
put on the bottom II layer of small stones
foot deep, levelled of with sand and then
cemented. This now keeps butter in the
most perfect manner Has window on the
north side Of this room for ventilation.
Mr.. JOslyn, in reply to a question, said
that the practice of washing butter is be-
coming more aud more general, and it is
thought that the needfUl amount of washing
does not injure the flavor Mr.. King said
it might be possible to over.wash butter, but
that it was rarely done. A good flavor can.
not be kept if the buttermilk is not removed,
and this cannot be thoroughly done except
by washing. Brine for soaking tubs must
not be used for more than two or three tubs.
Mr.. j. Gleason, of Warren, said the same
brine could be used for many tubs il it is
scalded as often as it tastes of the spruce
washes his butter with COOL soft water as
long as it shows milkiness. Works his but
ter but once, but carefully. Don't care how
damp the cellar, if he can have good ventila-
ton, This is essential; keeps the windows
open all summer. BY scalding it frequent
ly has used the same brine for the tubs for
three years. Cannot always tell certainly
when butter is worked and sailed just right
win sometimes err in spite of every effort
Salt differs greatly in coarseness and quail
ty which interferes with correct judgment in
sailing and working.
Mr., Eldredge spoke of the i'll effect Of
neglecting pastures and allowing them to
grow up with foul plants and noxious weeds,
seriously affecting the quality of both beef
and butter. Would rather have young cat
tie kept thin 10 the winter and put into a
good pasture in the spring than to feed well
in winter and turn out into foul pasture.
In reply to a question about the best ma
terial for coloring butter IN winter, Mr.. Wild