Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-05-15
Gbe 9airp.
SOME THOUGHTS ABOUT THE
DAIRY.

have read the articles in the FARMER
relative to churns, coloriug butter, aud the
like, with good deal of interest, for am
open to conviction in all these matters, and
it there is any "better way" in dairying
want to find it, for sure the old ways are
hard enough.
l will give my experience in coloring
butter, promising that should as soon
think of sending winter butter to market
without tub, as without being cOlored /; but
our butter is very high colored when the
cows have grass, and / did not color any
last fall until late in November. We always
used carrots for coloring until two or three
years ago friends said to me, "there is a
better way than that; you are spending
your strength uselessy," and wanted |
should try Arnatto. My husband got some
thing that the druggist called arnatto, but it
looked like Venetian red mixed in putty--a
sticky mass. used it once or twice accord
ing to directions and threw it away in dis
gust. 1t gave reddish color to the butter
and | would not use it. We procured
some carrots aud went back to the old
tiresome mode of grating carrots again.
But for few months | have been using
"Dutcher's Golden Liquid" with satisfaction.
| can discern no difference in color or taste
of butter from that coIored with carrots.
agree with Massachusetts Farmer" that Ir-
rots are good enough to color butter, but
decidedly disagree with him about it being
little work to prepare them. Last spring
used several bushels, had to use large pan
full after they were grated for each churu-
ing,-and | dreaded churning day worse
than washing day.
After the middle of April carrots lose
much of their cooring properties and it re-
quires much larger amount Of carrots to
get the requisite color, and in this vicinity
we have TO use some coloring till near June.
| have read somewhere of an article call
ed "Carretiue" made from the juice Of car
rots, and it seems as if the carrots might
be crushed by machinery aud the juice pre-.
pared in some manner and thus insure col
oring matter that no one could object to.
Won't some enterprising man go into the
business, and make his fortune, aud win the
thanks Of an dairywomen besides ?
1t is known that all cheese makers use
Annottoine to color cheese with, aud eau
not see why it should be more injurious to
butter than cheese, providing you can get
the desired color with it, suppose Annat-
toine is the basis of all colOring liquids in
the market--unless "Carrotine" is in the
market-but "DutcherIs Golden Liquid
modi6es the color by some other ingredients.
Il have never seen "Bailey's Gilt Edge
There is good deal of competition
among the patent milk pan companies, and
Que can hardly turn corner without meet
ing an agent. There is one advantage in Sc
much mpettlon--prices have now COINS
down so as to be in the reaoh Of all, and
the era Of small pans for milk is certaiuly J
passing away. The majority of dairymeu
in this vicinity are having the large pan of
some style put in, either on trial or perma'
neutly, and it is safe to say that few will 60
back to the old method after trying better
way. | notice that your correspondent u. n
Jameson, in speaking of replacing the small
pan by the large one, says something to this
Effect have not the article at hand now
aud cannot quote verbatim-that the new
milk rooms are generally larger and lighter
and SO he judged might make better quality
Of butter. Now the idea wish to get at il
this--what effect has light on milk anC
cream Is it favorable or not according Il
his idea, the lighter aud more airy the milk
room is the better the quality Of the butter
while others claim there should be no drat
OF air near the milk, and that light injure
the color Of the butter.
Was somewhat amused a while ago Of
reading iu paper the answer to an inquir.