Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-01-30

gravity Of the situation, and that We are at
the beginning of great reform.
WEDNESDAY AFTERNOON.
Dr. E. Lewis sturasvant,
Of Waushakum Farm, South Framingham,
Mass, read paper on "Milk, its Typal
Relations, &C." This was very able essay,
in which the question was treated from the
scientific point of view, yet in an
exceedingly Interesting and novel way, with
very practical applications. We shall give
full abstract of it in our dairy department.,
at an early date.
Mr. Henry Lane, Of Cornwall, asked DR..
Sturtevant, in reference to experiments go
ing to show that there is loss of butter in
churning milk of different breeds together,
how great this loss is.
DR.. Sturtsvant replied that it was quite
large, but he had not the exact figures.
Mr.. LaDgdOn, of St. Lawrence county,
N. Y, asked what was the temperature of
the milk experimental on.
DR.. 8. replied, go degrees.
Mr.. Stafford, Of Hartford, asked what was
shown in reference to churning milk or
cream separate.
DIR. S. said, rather in favor Churning
cream alone. .a.
Mr.. Arnold, of Rochester, N. Y, asked
if he had as large number of Holstein
(Dutch) cows to experiment on as Of Jer-
seys and Ayrshires
1 -+BY. s. said, no.
Mr.. Arnold asked if the DIR. had OK.
amined buttermilk with the microscope.
DR.. s. said he had. There were frag.
ments in Jersey buttermilk that appeared
like broken membranes from the butter
glObules.
| Mr.. Douglas, Of Whiting, asked if the
results of experiments would not have been
different if the milk churned had been al.
lowed to become slightly acid, or at least il
this might not have changed the compare
tive results, between the different breeds.
DR., s. could not undertake to give def
mite reply.
Mr.. Douglas said that he got more per
feet separation Of butter from cassine, BY
allowing milk or cream to become acid be
fore churning. He thought this peculiarly
might vary in degree among different breeds
and ought to be regarded in making com
parative experiments.
Mr.. Stafford asked If the extent of sur
face exposed to the air varied the yield o
cream.
DR.. s. could not answer this, but SAT-
that if the cream is allowed to dry by ex
posure to air it could not be again mixeC
with the milk. He added that any agita
tion Of new milk short Of churning it, doe
not hinder the perfect final separation o
the cream, when left at rest.
w. L. Rutherford Esq,
of St. Lawrence county, N. Y. then read
short paper on "The Jersey Cow as a But
ter Maker" This, though good practicu
paper, was but a repetition OF what hO
been often presented, and familiar to a
good dairymen. At its conclusion the see
retary suggested pOstponemeut Of discui
sion until other papers upon the same tOI
ic had been presented. Mr., Bliss then rea
letter from Mr.. X. W. Cameron, of ST.
ten Island, an amateur farmer who seems
think Vermont would be quite state if HI
. farmers only knew how to farm little be
: ter. Mr.. q. is very enthusiastic on the sui
ject Of carrot-growing, but wants son
Yankee to invent carrot digger.
=. L. Il. Arnold Esq.,
= of Rochester, N. Y, secretary of the Ams
q ican Dairymen's Association, then address
Q the meeting upon "Churning." The subje
t was worry thoroughly treated, as might ]
n expected from a man of Mr.. Arnold's lar
}, experience and mental force, He began
!. speaking of the volatile oils contained
herbage, and which reAppear unchanged
the butter This may be proved by feedir
n peppermint, or onions. There is also |
J. animal oil of volatile nature secreted
n the milk, which gives what is called the "a
i. imal Odor." He then spoke of the t'
70 forms of fixed fat in cream, the Oleine, y
g. low in color, and margarine, destitute
At color. Both of these exist, in and tOgeth
ID thCy constitute, the butter. These oils a
8, enclosed in minute membranous sacs The
to are two ways of breaking these sacs, a
D. bringing their contents together to form b'
8. ter. One is by friction, or wearing
RS membrane of. The larger gObules
4. much easier broken than the small on
a and in churniDg sweet cream many Of
10 latter are lost in the buttermilk, being =
Of broken. But their removal can be aided
II a great degree by letting the cream 'OI