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

sl.25 pound. II is put up in air.tight
tin cases, without salt Il is no better IN
quality than our best butter. The suet but
ter now being made in New York Is not
now, IL having been known and used in Eu-
rope for six years. Il is not butter at all,
and neither looks or tastes like IL. Yet ii is
better than half the genuine butter rstailed
in New York. A specimen was shown, that
could not easily be distinguished in taste
from salted tallOw. A very good specimen
Of fancy prints by Massachusetts, maker
"a. W. Cheever, sheldOnville, Mass.,) was
also shown. II is lightly saltsd, less than
OF. to q pound, and has been sold to q
dealer this winter at from IS 10 60c pound,
Cows, a cross Of Jersey on Suffolk pollea cat.
tie.
THURSDAY MORNING A
Hsn. Harris Lewis, 4
Of HsFkimsr, N. Y, opened the meeting
with an address uPos {" Milk. Mr.. L. stat
ed the annual value Of milk produced in tho
U. s. at $500, 100000, aud this might be
easily doubled in few years. Milk often
comes to US tainted With III odors aud impu-
rites trAceable to the feed, the drink, and
the condition Of the cows that produce il.
Milk has an average specific gravity Of 1881,
that is, bulk Of milk equal to the bulk Of
quantity ofwater that will weigh 1000 ounc-
es, will weigh 1881 ounces. Thus milk Is
heavier than water. Butter, on the con-
trary, is lighter than water, its sp-gravity
being 942.
Mr.. Lewis then spoke Of the wiful adulte-
ratiOns Of milk, especially by cheese factory
patrons. He thought it was caused more by
emulation to produce large yields than by dis
honesty. Il has been attempted introduce srec-
fc gravity instruments, known as lsctometers,
as tests Ofthe purity Ofmilk in point ofwater
adulteration, but they have not been accept.
ed by the courts Of New York in trials in.
volviug charge Of adultsratiO on. Mr.. H.
went on to describe, and practically illustrate
the operation Of lactometers in testing wa
ter AdultSratiOn Of milk. A relative light.
ness 10 milk, shown by this instrument, in
dicates either excess Of cream, or superabun.
dance OF water. IL caused by the former
1t is easily shown by allowing tho cream to
rise, and noting its amount. Thus by test
ing the weight Of the milk, in connection
with test of the amount Of cream. we car
estimate with extreme accuracy the purity
Of the milk as regards water adulteration.
Mr.. l.. then spoke Of the animal odor u
Of milk, its nature aud the best means Of
getting rid oft. Hc believes, with Mr.. Ar
mold, that it is a volatile animal oil, and
not gas. 1t may be removed by heat
ing the milk, but this is not practical
Another process called @ration, or airing tn
milk, by which it is presented to the air, il
straining, in small streams, or drops, perfect
ly removes the animal odor.
Mr.. l.. animadverted strongly upon tn
criminality of mixing the milk Of sick cowl
with that which is taken to tho cheese fac
tory, or sold to consumers for food. Mill
may also be rendered impure by the food ant
the water taken by the COW, and also by he
breathing foul atmosphere. 1t is therefert
essential to good milk that the COW shoulC
have only pure air, water, and food, and tn
closest care to keep her in perfect health
The greatest care is also required in milking
to prevent the admi1ture Of stable filth will
the milk. Some milk is taken to the factO
ries that would maks an admirable fertilizer
but will only make rotten cheese. Suct
filth propagates itself and increases in mill
like 4 leaven. Wooden pals are UNFIT h
milk in, because the wood soon contracts
taint that, practically, cannot be removed
$ and it will transmit this taint to every parti
S Gle of milk the pail may afterwards receive
/. Milk sometimes receives taints on the wa,
: to the factories in filthy sleighs or wagons
Q and sometimes in the factories themselves
J from want Of care in cleansing vessels an
Q conductors. Whey sometimes collects ur
= der the floors, to such an extent that insect
9 breed in the filth it makes by putrefaction
Q One such factory has been purified by 6r'
and Mr.. Lewis's first thought on hearing {
y it was that the maggots had hard time
n it.
Mr.. Lewis narrated some experiment
i with milk, to test the effect Of putrefactiV
+ influences. One sample was exposed to th
o sun in a tight can, another set in An ops
. pan beside some deCaying animal matter, an
. the third carefully cooled and aired. II
! first was rotten in seven hours, the secOu
= was equally rotten in 40 minutes, and ii
% last was perfectly sweet at the end Of IL
hours. This milk was all taken from oil
n COW At the came time. Milk should not
10 cooled too rapidly, for this locks up in it Il
g. animal odor, so destructive to cheese, and I
y injurious to tho favor of butter aud also
l. keeping quality. Mr.. L. gave an anecdo
" in regard to a cheese made Of filthy milk,
Is which one slice satisfied every purchase
t. On investigation Mr.. Lewis felt obliged
in express the opinion that the maker failed
70 put enough milk in bis COW manure TO NAL
ie good cheese. At this point dispatch W
r. received and read by the President, annOun
r ing the election Of Mr.. Lewis to tho Pre-
lo..,, - A.. Ma Vork akata A0ricnltur