Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1874-01-30
NUMBER 81.



for.
Mr.. Whitney of Williston thought it
very important that corn fodder be sown
early in order to get its true value Ad-
journed until evening.
EVENING.
Mr.. Gold of Connecticut, spoke on the
prospects of dairying. He said the dairy
region is comparatively limited. being COM
prised within belt OF about ten degrees OF
latitude. For successful dairyiny we must
have both good grasses and good water. At
the West, with great natural advantages,
there is a drawback in the lack of good
water. The Western farmers. as a general
rule, make poor butter. which brought
them last Fall on an average about twenty
cents. He had found few dairies at the
foot of the Rocky Mountains making good
butter. There is no surplus stock ofbutter
in the country. He had found that the
character of neighborhOod had good
deal to do with the character of the butter
produced in it.
Mr.. Lewis agreed with Mr.. Gold in the
unftncss of most of the West for butter
making. The whole Of Illinois he consider
ed unfit for dairying. Good butter cannot
be made where the cows are compelled to
ca, rag-weed. No good butter can be made
south Of the parallel of 40 : and there is no
danger that the dairy busnes, will Be over
done, if properly conducted \ COW can
live while On rail fence. if driven to it by
hunger, bat grass j. preferable. \ hun
dred lbs of green corn, after drying in the
sun, and baking in Dutch ovel shrink, to
eight lbs lie had found better results by
feeding small and sweet corn than by lnrge
An experiment conducted with two dairies,
each of thirty-iiye cows, for six weeks, under
like conditions, showed results largely in
favor of grass. as compared with corn.
Mr.. Withercll agreed with the other
speakers that grass is the best feed for cows.
The Kentucky blue grass Is the same that
We call June grass. Ohio cheese Is con-
siderei nearly as good in the Boston market
as that from New York and Vermont dairies
There is no Limit t. the demand for the best
butter and cheese.
Third DAY-TEIDAT. JAN %
The attendance, though good. was not
quite 50 large as on Thursday. Immediately
on the opening Of the morning session Mr..
Y. A. Willard Of Little Falls, " \. was
introduced by President Mason, and al-
dressed the association ON matters connected |
with the dairy.
Mr.. wILLARD's ADDRESS.
lie said that in New YORK State there
were 900 factories in 1870. Over 100, ,000,- |
600 lbs. of cheese and the same OF butter has |
been produced during the year. The high |
price OF hay and the comparative ease |
and cheapness by which it Is prepared for |
market has had great influence on the |
amount OF butter and cheese made in this |
country, and tends 10 remove the dairy
business farther and farther from the cities.
The necessity of making good butter and |
cheese i becoming more and more apparent. |
The expense Is - great that many cannot % |
into it and it will not pay unless great skill !
and care Is used in manufacturing. The !
low prices in II and - were caused by |
poorly caring for the dairy products OF the |
all the milk Of the COW goes hr>t into the |
mouth. The constitution of the animal |
Is more important than pure blood. He I
did not believe in feeding meal in the sum
mer, and plenty of good hay and roots is |
sufficient in the winter. Kindness l. OF |
great Importance in the dairy. The mal !
Vho passiouately whips and scareS the COWS I
viii reap hi reward in the le~-ened amount |
OF quality OF tie mix Different |
kinds Of food add To the quantity
not quality 20; the milk. We have
chemical analyses of nearly every kind
OF food bat these do not give the
nutritiye value of The constituent elements.
Farmers should experiment Tor themselves,
and not take the word of Others too i'm
plicity. Grasses that come to maturity at
different periods and thus furnish good feed !
all the time. should stock our pastures. |
Good water i very essential. Stand /
inE in water a. the cows Will II /
allowed 70, lessons the dow of milk, |
a. shown by experience The cost /
of milk in England has increased 1
80 per cent in the last few years. Cows /
are now IS per cent dearer than two or /
three years ago. and milk sells for cents 1
per Quart in England Cheese must bri NJ /
II cents per pound and butter must bring I
20 cents per pound in order that the farmer 1
realize nything above cost of production.
All the mysteries OF milk have not Vet been /
solved and 1t cflerS great field for study. /
The process of curing cheese l. too little 4
understood. Cheese made of SkIu-mllk l. /
often much better than that made of new /
milk and poorly cured. Renret at blood /
heat produces the greatest effect and at 100 /
i>destrOyed. The freshness and acidIty OF the !
milk must be taken into account when using. |
Mix shOuld always be carted IN 4 spring 1
wagon and under cover. Care in curing /
cheese on the shell i very important. There /
l. Il great loss not less than : ,OOO, 900 per |
annum, by improper care IN curing cheese
American cheese contains - per cent water; |
English, 80 per cent water. This difference |
i caused by the method of curing. Rapid 1
evaporation produces less butter. Ii should |
be cooled slowly If you wish the butter to |
keep well. 1t Is said that we have never |
made 80 good cheese and butter a. this year.
The weather was cool, especially in Septcm- |
ber, and this, without doubt, was the chief l
cause.
Mr.. Lewis said he had never succeeded in
making cheese fit t, cat where milk was
cooled suddenly with ice. Batter made in
this WAY Is good at first, bat it would not
keep.
Mr.. Willard did not recommend cooling
milk suddenly for cheese.
Mr.. Douglass Of Whiting read paper
on brain work in the dairy. lie said prop
erly conducted the dairy will produce 4
greater income than almost any other legit-
innate branch Of agriculture. Constantly
over worked, our farmers spend too little /
time in striving to improve their stock and
the productions OF their dareS. He com
plains of hard times and slavery -miikS |
after dark. and naturally enough thinks |
farming to be pure drudsery. The dairy |
man who does not rely wholly on muscle, |
but upon brains and experience. finds it Il
pleasing and profitable occupation. Some
of our farmers are now getting good re-
turns from their dairieS. The price Of good |
butter will depend on the supply and de- |
mand.
Adjourned for dinner.
IMPORTANT Cusroas BnL.-The Senate |