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

to ne soil, aud able to give 4 Continuous SUP.
ply@ good issd all through the season.
Pure cool water IN abundance Is necessary,
for the more water COW will drink, natu.
rally, the. more milk she will give. II Is
Questionable to have the COWS stand iu cold
water. IL diminishes the yield of milk,
Milk in England has recently advanced
20 or 30 per cent. and COWS advanced N
.priOe 30 per cent. Wages Of fasm help havs
also advanced 81 per cent. and il is believed
that permanent advance of2S per cent. has
occurred there, in all dairy products. There.
fore there is little doubt that American
dairying will sustain its proRtableness, both
on account Of the foreign as well as the do
nestle demand.
Mr., Willard, after stating the observa
tious Of German Daturalists in relation to the
change Of albumen to fat in milk after being
drawn from the cOw, referred to the skim.
cheese controversy, and gave his opinion that
as rich, first class cheese, can be made from
partially skinned as from whole milk the
fat being developed under the curing process
from the albuminous matter of the cheese.
He spoke Of the irregular and uncertain &C.
tion Of rennet, introducing an uncomfortable
element into cheese manufacture, and ex-
pressed hope either Of more perfect and
uniform cCagulator, or better understand
ing Of the nature and action Of renuet He
thought some vegetable substance, Or per-
haps electricity, might be found available to
replace renuet, and mentioned the use of a
plant for the purpose by the Laplapders.
Mr.. Willard urged upon cheese factories a
strict enforcement of cleanliness among their
patrons, and the production Of perfect milk.
This is better than trying to make good
cheese out of poor or diseased milk thing
that cannot be done. He stated that in Den
mark il has been found practicable to raise
all the cream from milk kept at the tempera-
ture Of 35o by the use fico, aud that the
butter sold at the highest price in the Lon
don market is made from this cream. He
urged dairymen to try this method, so con.
trary to the practice and theory prevailing
among u.s. The best cheese should have
about 80 per cent. Of moisture. Best Ameri.
can cheese is about 5 per cent. drier, ser.
ious loss of weight, and an injury to quality.
1t is the result Of climate as affecting the cur
ing process, but may be prevented. Cheese
that is 50 rapidly and excessively dried is
always deficient in richness. Limburger
cheese, which is cured in cellars, is at one
stage Of curing, Of very perfect quality,
though the Germans prefer it after it has
gone farther and reached the putreiactive
stage.
Mr.. Lewis asked il Mr.. w. had tried the
80 process ofraising cream. MIR. W. had
not, but had noticed that the cream is rap.
idly and thoroughly thrown up in freez.
ing.
Mr.. Lewis said that milk rapidly aud ex-
cessively cooled would not make cheese ct TO
eat.
Mr.. Willard replied that the process was
not recommended for cheese, but for butter
making.
There was a strong disposition to continue
this discussion, but the Secretary flor the
third time during the mecting) choked off
the speakers to bring forward some matters
that he desired to present himself His pro-
ceediugs in this respect more by the man
ner than the fact, perhaps) excited much un-
favorable comment. The questions present.
ed by him we're of very triaing Importance,
being simply enquiries as to the compare
tive value Of skim milk and whey whether
butter and cheese, or each alone, can be most
probably made in factory, &c Follow
ing this
Hon. r. ID. Douglas,
of Whiting, read his interesting paper upon
" Intelligent Enterprise in Dairying, " which
we shall soon present to our readers in full.
FRIDAY AFTERNOON
Mr.. Hubbard, of Springfield, offered a
resolution Of thanks 70 gentlemen from Yer
mont and abroad, to the state and agricul-
tural press, the railroads, and the proprietors
of the Mountain House, for their co0pera-
ton and courtesy in advancing the interests
Of the meeting, which was unanimously
adopted.
O. NJ. TInkham, Esq,
of Pomfret. read letter from f. b. Smith,
speaking in the highest terms of the merits
Of the Jersey COW, and then proceeded to
address the meeting upon the subject of Jer-
sey cows, presenting many statistics from
those having this breed in their diaries. He
denounced the old-fashoned dash churn as
impracticable. He also expressed dissent
from the statement that the ycllower the col
or the softer the butter. The color was due
to oleine instead of coloring matter. He
called for the testimony af all butter max
ers as to this point of soft butter.
Mr.. Wetherell asked why the Pomfret
dairymen got prices varying from 40 to 60
cents.
Mr.. Tinkham explained that it was due to
difference in the mode of putting up,
Mr.. WhiPple thought it was often due to
difference in quality also.
Mr.. Smith, OF New Haven, hoped that
the lactOmeter might be shown sufficiently
reliable to secure honesty. He also made
a very earnest aud fOrcible plea III favor of
continuing this educational work Of the as
ISOLATION, He spoke of respect for labor
aud lamented tho growing feeling that living
without work was respectable. He spoke of
his sorrow at surrendering his corn fodder