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

like this. The farmers Ct Vermont are mer
| of observation and reading, and able t,
| profit by such meetings, though not pre-
pared to show on the face OF their Ia boz
| such progress as others in other States
The dairymen of the Middle and Eastern
States began with small beginnings and they
have accomplished a noble work. There
was an assemblage at Utica, n. y. las
week, to which the eyes OF the farmers oi
the whole land were turned. Our farmers
look to the printed volumes OF the transac
| tions of these societies, as text BOOKS. Oui
irymen now surpass even those oil England
a. lead the world. Organizations like
tbs have brought producers and consumers
together. in close alliance What has thi.
society done?
In answering this question. Mr.. Clark
reviewed the four previous meetings OF the
society. at St. Albans, Burlington, Rutland
and ST. Adams again, al!uding to the
| papers read at those meetings by DR.. Gold
smith. y. A. Willard. Henry Lane, DR..
Geo. b. Loring, +. d. Douglas, H. Il. Jane
son, Harris Lewis of Utica, Z. l.. Flint, T.
S. Gold. Alex Hyde, and others, and to the
interesting and valuable discussions. There
is an increase of interest in dairy industry.
The farmer desires to put into his work the
help of science. To be good dalryman,
one must be student.
The receipts of cheese in lo1l, were
ass, ,72l boxes. In 1873 there were over
| ,Y13 100 boxes, or over hall a million OF
OF boxes more than in Il. The possibili-
tets of the future are still greater. Our
farmers should have more fully sustained
this association. in funds as well As words,
and not have compelled it to call on the
State or ON individuals to publish Its pro-
ceedings. With due support from the far
mers, it will not lack the fostering care of
the State. Applause.
DIR. George L. Cole, of st. Lawrence county,
n. Y. next read paper on the complaints of
farmers and the benefits of union. The
complaints are of oppression that farming
does not pay that farmers live hard that
all other industries are better paid. The
speaker had been only six years a farmer,
but he thought there was plenty Of ground
for these complaints. In St. Lawrence
county, farming does not pay over two per
cent on the capital employed. lie pro-
ceeded 10 maintain that all other callings are
Supported by the farmers and are better paid
than the farmers. The farmers are behind
the times. They are the dupes Ji traders
and speculators All other trades have
uniOns-the farmers must also organize.
Those who own a country should govern 1t.
lie wanted government expenses and salar-
les cut down to farmers prices. The FAR
mers should vote lower rates to the
railroads. Some thought agricultural
societies. farmers clubs and agricul
tural colleges OF no use. lie thought
them OF much use. Ia his opinion
brains, composted with industry and
applied with common sense. made one Of
the best fertilizers for any farm.
DR.. Coles paper seemed to touch re~pon-
siye chord in many of the farmers present,
and was received with applause.
The Association then adjourned for dinner
AFTERNOON
The first paper read WAS by Dr.. E. L.
Sturtevant of South birmingham. Mas
on milk. in connection with breeds, and
qualities Of butter and cheese, detailing the
results Of some elaborate experiments made
by him on the milk Of heri- of difiercat
breeds.
Considering the typical breed OF cows,
he said the Short-horn. massive and 50 uare,
is the type for cheap and abundant meat.
and the Ayrshire for cheap and abundant
milk. Considering the typical ntler we
find the Ayrshire with glands lltiened,
teats short. small and cylindrical rather
than cone shaped the Jersey with cone
shaped teats, the Ho!stein glands elongated,
and teatS elongated cones.
The relative proportions Of butter. cheese,
water, etc. in milk, we're Indicated by
cubes, exhibited by the speaker. Breed de-
termine> the proportion Of butter and cheese
to a large extent. The milk globule of the
81 IL. rN.. -.
Ayrshire intermediate between the Jersey
AMI Holstcn; that of the latter smallest
and fewer in number. DR.. Sturteyaut
divided the AYRSHIRE into two families. one
especially fitted for butter. the other for
cheese. A. TO color the butter from the
Jersey COW Is highest. having q tirt Of
orange the AYRSHIRE yellow a; the Hol>tcin
paler.
In keeping qualities the IIlistein i sHpe-
riur. Experiments showed that of the
three kind kept under like conditions in a
warm place. the butter from Jersey COWS
vas rancid and mouldy in seven weeks. tha;
from the Ayrshire les rancid. that from the
Dutch little injured Al. kept long enough
for practical purposes.
Among the practical conclusions reached
by DR.. Sturtevant were That the Jersey
milk Is superior in quick churning and
color and best for village residents and
amateur farmers, but un>uite1 for cheese.
and bad for milk dealers the Ayrshire Of
the butter family specially fitted for the
dairy farmer who packs his butter; Ayrshire
of fthe cheese family best for cheese; Ayrshire
without regard 10 family will average
well for butter or cheese Dutch
not pre-eminent for butter or cheese
but butter keeps longest; the Jersey is
local and suburban the Ayrshire cosmo-
politan; the Dutch, limited a. to prefer
ence by locality.
Opportunity being given FOR questions,
DR.. StuTteyant, in answer to question by
Mr.. Lane Of Cornwall, said the loss by mix
ing milk of different breeds, in butter max
ing. is quite large, the larger globules,
when different sizes are mixed, getting
oyer-churned, and the oily products there
from unfavorably affecting the future pro-
cess.
To Mr.. Langdon of s.; Lawrence
county-The best temperature FOR churning
i. 60 degrees. 10 Mr.. Stafford of Hartford
The difference of production is in favor Of
churning the cream. rather than the whole
milk
In reply to questions by Mr.. Arnold Of
Rochester, Mr. Sturtevant said he had made
no experiments with the milk oi Short
horns His experiments with the Holstein
had been more limited than with the Others.
As to the question whether there is any
membrane investing the globules Of milk,
which has been denied. he thought there
was such membrane-he had found frag-
ments of broken membrane in examining
Jersey milk under the microscope He ha
found solid particles in the buttermilk.
Mr.. Arnold SAID this accorded with his
observation. He had seen such particles
looking like hay seed.
The Chairman here remarked that Mr..
Arnold was not the only man who had made
discoveries of "hay seed this year.
Laughter.
In reply to an inquiry by Mr.. Douglas,
Mr.. Sturteyant said milk kept till slightly
acid. churns quicker than sweet milk. The
jersey butter contains more solid matter
The globule in the Jersey milk being larger,
seems to become weakened faster than in
the others and thus churns quicker
To DR.. Ioskins - Specimens of milk.
agitated before setting. threw up as much
cream as those that had not been shaken.
Some globules break sooner than others and
get over-churned.
To Mr.. Armstrong of Dorset-ln setting
milk, he had found Jersey milk do well
eight inches deep. The Ayrshire did better
half that depth. Milk on an averages
produces about equal bulks of butter and
of cheese The butter is less in weight than
the cheese.
The next paper was by W. l.. Rutherford
of St. Lawrence county, on butter.
MR.. RUTHERFORD 5 PAPER
The first requisite in butter kim i ,