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

partially disappears. The reason for this Is
the formation Of alcohol in the whey, which
dssolvos the fat Alcohol will sometimes
form in whey 10 sufficient quantity TO make
the hogs that drink it too drunk TO walk.
The cream that rises on whey from the
cheese factory often disappears in this way
as soon as the whey begins to ferment
Some churns work by friction, others by ag- |
itation or pressure. The latter are far pref
cradle, producing the most butter, and with
the most perfect grain. The worst dash
churn he ever saw was one the dash-head Of
which was formed Of Stats laid across each |
other at right angles, leaving square open
ings between. The butter from this churn
was slwavs sslvy. The best dash.head is
one without holes, that nearly fills the churn. |
This breaks the globules BY pressure, with
but little friction, and preserves the grain
very perfectly. Cream, in milk, may be
heated even to boiling heAt without injury so /
long as it remains sweet, but not aiterward.
The temperature of cream at churning, to
get the best results, should be from 55e to
60e. 1t comes quicker at the latter tenn.
perature, but the amount and quality may
be plghtly inferior. Sweet cream will bear
a higher temperature, and whole milk
still higher, without injury to the
butter. Does not think it well to change
the temperature Of milk or cream suddenly
or repeatedly. 1t seems to injure the keep
ing quality. The application of water is
the best means Of altering the temperature
when required, but it is best to keep it as
uniform as possible. Putting water or ice
into the churn to modify the temperature
does no harm, unless the water is too warm.
Mr.. Ellsworth, of Barre, Mass, asked
how much one man could churn at once in
dash churn.
Mr.. Arnold said it depended on the
strength of the man he could churn about
Is pounds.
Mr.. Stafford asked about the different ef-
fects Of gathering the butter in the butter
milk, or in water.
Mr.. Arnold replied that the former gave
favor that many liked, but it will not
keep as WE'LL Gathered iu the milk, the
butter retains more Of the milk sugar, and
also more cheesy matter.
DR.. Sturtevant asked the effect Of scald.
ing the cream.
Mr.. Arnold said il the cream was sweet
it did no harm. He also said that the
cream should not be kept covered, and ought
always to be churned before tho appearance
Of whey. The reason why it should not be
tightly covered is that the animal odor is
constantly being generated, aud should have
an opportunity to escape. In summer, but
ter is slow in coming because the cows are
not carefully kept, and become overheated.
Where this is looked after and the milk and
cream kept at the right temperature there is
rarely any difficulty in bringing the butter.
There should be shade trees and abundance
Of pure cool water in the pasture. White
butter is harder than yellow butter at the
same temperature. Yet the yellow oil,
(oleine) though the softer, may, if Of a
deeper color, give deep tint to butter
which may yet be harder than another sam.
pie containing more oleine, but Of lighter
color In this case the lighter eOlOred but
ter would be the softer.
DR.. Sturtevant gave the record Of somC
experiments that went to show that there is
no constant relation between color and hard
ness in butter.
WEDNESDAY EVENING.
Secretary Bliss then read paper contrib
uted by
It. ID. Curtis, Rsq.,
of Syracuse, upon " Cheese Making Thi
paper gave synopsis Of the new implement
and the improvements in manufacturing
Mr.. Curtis prOuOunces strongly against skim
ing in any degree and declares it impossible
to make strictly prime cheese when an.
cream is removed. He says curing chees
is becoming better understood. The tenn
perature is important the richer the chees
the lower the temperature required. Squar
cheese he says will not do, aud the Choddal
style is recommended as tho best Yer,
sound but not new views were inculcAted o
the subject of the care aud feed Of COWS. 1
} regard to butter making he thought the bal
Anoe Of opinion was in favor of shallow sci
ting. The milk should not be cooled to
: rapidly, and should be SKINNED as soon q
the milk begins to thicken. The dash chur
Is recommended, aud the churning should oC
: Cupy not less than half an hour. Other d.
D tails did not differ from the current prActiC
+ in good dairies.
: Mr.. Stafford inquired if there had bee
any recent reliable experiments TO test III
9 relative merits of deep and shallow setting
The secretary thought not he had endsa'
ored to have some made, but had not succeed
i. ed. He then read letter from Mr.. d.
Farrand, of MOrriStOwn, giving the detail
4 of his experiments in deep and shallow SO
ting (Pails and panS) showing difference
E favOr Of the pans. These experiments wei
' reported at the time by Mr.. Farrand in Il
= VERMONT FARMER. A letter from M
n Franklin Hooker, of Cornwall, of like pu
/, port, was also read.
n Henry stewart, ESQ.,
n of tho american Agricnltwist, then re'
!. paper on " Consulting the Customers Taste.
o In this paper the Importance of knowing al
|. catering to the views Of consumers, in regal
.f | 10 Ahn nnnliAr, nnA nL..lo ~ .,n Il aIinn Al