Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1874-01-30

making, and he pitied the Vermontcrs that
left such State for the dreary plains of the
West. The great wa of Vermont pastures
is draining. The sour grasses are too com
mon. Abiding to his carrots, Mr.. c..
| said he produced in the best years 1000
bushels or 40 tons of carrots to the acre. He
could show carrots 2i inches long, and the
only trouble was in digging them.
The next paper was by Mr.. Arnold of
Rochester, n. Y, on Churning
| Mr.. ARNOLD's PAPER.
Mr.. Arnold said the question of the best
churn is not yet settled. In glancing at
recent patent office reports he had noticed
200 or 500 patents for churns.
Mr.. Stewart here said that in total of
| l4i 900 patents thus far granted in .hii
| country, 5000 are for churns.
| Mr.. Arnold defined cream as consisting
| of globules of fat enclosed in pellicles Of
albrminous matter, water, sugar, albu-
minolds and mineral matter. The globules
| are suspended mechanically. Some naked
Of! Is found in minute quantity without en-
! yelope. There is the essential oil Ofthe grass
! or clover, which gives the nutty flavor to
the butter and cheese. If we feed pepper
mint or onions the milk will smell OF it,
He had also found another volatile oil,
known as animal odor.'' This Is recent
discovery. Cream is composed of two classes
of fatty matter-oleine and margarine. a
cow thin IN flesh will supply small glo5ales;
when fat the globules become larger. The
milk of some breeds produces more and
larger globules than others.
From observation of Il single peculiar
ulnbulp sopp hv hin, ,tp1ar tho
in one Ofhis observations, he had adopted the
conclusion that each globule has two envel-
opes. Churning is getting off the envelope,
leaving the inside sound. There are two
ways OF doing this first by wearing it of by
friction AS by shaking in bottle. or beating
with the GaShers in churns The larger
globules wear fastest and get churned first.
The second process i to work it off by
sOuring. In that process the watery part
separates from the solid in the envelope, 80
that little working Will break II. This
sOurlng may be carried too far, new pro-
duets taking the place of the cream. Mr..
Arnold maintained that the best churn Is
the old one. with a solid tasher nearly
filling the churn.
The temperature has great effect. When
the cream is sweet heating makes little diff
ference when sour, much. Ii Just nicely
sour a temperature anywhere from % to
t2 will answer-dOing best at about 60 :.
ChurEing at lower heat takes longer, but
makes "a little better outer. The whole
milk will bear higher temperature than
the cream. The temperature should not be
changed suddenly. The best way to apply
heat Is by warm water on the outside OF the
pans or mixed with the cream. lie knew a
dairyman who churned the whole milk at
e. to Gj ;, and just as the butter was
coming poured in cold water. The butter
then came in globules like peas, and washed
perfectly. Some like the taste of butter
washed in the bu,termilk. lie thought
washing in water gave the hest results. In
keeping cream, he would keep it open and
would never keep 1t till whey appeared
The alcohol in the whey di>~1lyeS ;hc oleinc,
destroying the color.
Some brief discussion and questioning fol-
lowed. Mr. Douglas hardly agreed with
Mr.. Arnold'~ theory of agitation of the glo-
bulos lie thought the snail globules must
get A. mach friction as the larger ones. or
more, and that the da-hcr gave not such
uniform agitation as the barrel churn
Mr!Smith of New Haven mentioncda 4 case
Of butter injured by charming at too high
a temperature. In reply to an inquiry why
it takes longer for butter 20 come in hot
weather, than in Spring and Fall. Mr.
Arnold said the cow, in such cases. were
heated and lcyersh, and milk not as well
preserved.
Mr. Douglas had found that if the tenn
perature of the milk after milking.is at
tended to, the hottest weather made no diff
ference with it.
In reply to an inquiry Mr.. Arnold said
root, fed soon after milking Will not affect
the flavor much. The flavor Of turnips or
cabbage viii not be found in the milk after
twelve hours, to any great extent. Ir the
milk i then heated to l20 >. it will all pass
away.
In reply TO question from Prof. Collier,
Mr. Arnold said the oleine was soluble and
the margarine insolnbIe in alcohol When
the milk Is too sour, the alcohol destroys the
oleine and the color Yellow butter digcsts
best and has the best taste.
The meeting adjourned till evening.
EVENING.
Large acccs>ions 10 the numbers present
were brought by the evening trains; and
it began to be plain that the accommoda-
tions for guests and the capacity of the hall
were likely to he pretty fally taxed.
Mr. Bliss read a paper on cheese-making
by Mr. T. D. Curtis Of Syracuse The
principal points in this were, that though
very good cheese may be made from skim
milk when the milk is quite richIn the fall,
where one can succeed in making skm-milk
cheese nine will fail \ good cheese will
cure best IN 4 moist atmosphere at about
7O7. \ poorer cheese will cure best at
somew hat higher temperature. As to size
and shape. no cheese less than nine pounds
weight should be made, and larger sizes are
better. The shape which gives most weight
with least surface i best. The square
cheeSes are failure. Mr.. Curtis prefers
lG-inch hoop. Cows which have been run
down IN the Winter do not do well the fol-
lowing summer Nothing is better for win
ter feed than good hay and roots. Meal
does well given dry He preferred shallow
pans for setting milk. Some of the hest
butter makers take off the cream as soon a.
the milk begins TO thicken ON the bottom of
the pan. The butter should not be brought
in less than half an hours churniny. Wash
ing in water is the best method. Washing
in brine is alsoG good method. and tubs to
pack butter in should be soaked in brine
Mr.. Franklin Hooker, Of Cornwall, de-
scribed an experiment in setting milk lie
set his milk one day in August, half in
pals and half in pans. ard obtained four
pounds more butter from the milk in pans
Mr.. o. S. Bliss, Secretary. announced
the conditions to be complied with in com
peting for the prize blanchard churn and
Billiards. oscillating churn
Mr.. Mason presented prize potatoes.
raised by Mr. BrOwnell, Of Essex Junction.
SECOND DAY-THURsDAY, JAN. -.
The hall was filled to oyertiowing at an
early hour, many seats having been added
since yesterday; the papers presented were
interesting and to the point and there were
many spirited discussions during the day.
The exercises were well calculated to awaken
the citizens of Vermont. and especially those
of Chittenden county, to 4 sense of the I'M
provements that may be made in dairy
farming.
President Mason called the meeting to
order at 10 n. N. and introduced Hon. Uar-
ris Lewis of llerkimer county, NY
Mr.. LEwTs'S ADDRESS
was on milk its adulteratIons and its proper
care. Milk is adulterated by chalk, water
and other substances. Mr. Lewis here ex-
planned the use and advantage of the lacto-
meter in detecting the frauds perpetrated by
those selling milk or sending 1t to the fac
tory. lie was willing to throx over some