Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1874-01-29
Butter Making.

At the Farmers Meeting in East Mont
peler, Friday, Jan. 9th. f ID. Douglass.
Esq of Whit NC gave Il talk on the
question Of Butter Making. lie commeuc-
ed by saying he had no written essay, but
WAS always ready to speak if he could in
terest his hearers. The subject of BITTER
Making WAS an important one. TO be Il
successful dairymtn requirs mental pow
Ell rs we'll rs scientific skill No block
head could succeed in butter making rs a
business. Looking about us we find that
the yield in niany dliries is not over l25
pounds per COW, and the butter sells ut an
average Of about % cents per pound.
Thus the product from the cows would
average only S3l.25 each. Yet these men
Of muscle owning such dairies work like
slaves flom early morning to late ut night
and no wonder that they complain of hard
times. Now by brain work it is possible
to more than double this product. There
are dairymen who produce $40 pounds Of
butter from Il single COW, and they have
improved by mental thought and skilful
manipulltions in making and selling to
such IN extent that the quality of butter
made by them brings Gu cents per pound
in Boston market. This makes an inc )me
of $3.50 from each COW. Deduct $50 for
ordinary keeping and $50 for meal and ex-
ira feed, and we have still clean 500 left
for profit. And at even this fair showing
perfection has not been reached There
are recorded cases in which cows have
produced 400 and even 500 pounds of but
ter in Il single year.
Now let us suppose that the dairymen of
Vermont so manage as to increase the
average product to two hundred pounds
per cow-and this is one hundred pounds
less than some obtain already and we
sell the product for twenty-eight cents per
pound, which | suppose is above the aver
age price now received, the increase to the
dairvmen of the State will be s., 522. 900.
If we can raise the product to two hundred
and fifty pounds per COW, the gain will be
S5,O47 900. So far | have only spoken of
increase of quantity. Now if we add, by
improved quality, to this sum ten cents per
pound in price to the entire product, then
our gain will be $S,635, 269. But if you
say this is too high, and cannot be attained,
then discount fifty per cent, and we have
still over 81, 300, 900 n sum so vast as to
revolutionize our financial affairs. and
bring prosperity to our State, and affect
every citizen.
Now to increase the product, what shall
we doo First--Test the individual COWS
of your dairy Ifyou wish to make butter,
YOU want COWS that give milk rich in
cream Some cows are better for cheese
than butter-some are poor in every re-
spect and you may be keeping cows that
do not pay their keeping. You can tell by
testing. Second After testing your cows,
and selecting the good ones. give them
enough to eat, and of food best calculated
to stimulate IL large and healthy flow OF
milk. ] do not advise spending the in
come of the farm lavishly for estern grain.
IT'S it is far more important to take especial
ptins to cut AMI cure the grass-the pro
| iuct of Vermont ftrmS. Late cut grass is
very much infer or to early cut. ! he gratss
OF the pasture should be abundant. and
water pure. 1t is best to have some crol
To furnish additional food in case of drouth
| We now come to the care of the milk
You believe your mother made good but
Ter with milk set upon shelves, and there
fore it mns. be Il good way. Very true: i
you depend upon the air to temper tn,
milk, it must be set in small quantities,
,n.l with ,,-large surface exposed 10 the air
But it is folly t depend upon the air thai
varies from thirty-two degrees below. NJ
to one hundred degrees above, when we
want the milk kept at sixty-two degrees
By my nethod-which is not patented
| gain an even temperature, and / will tt.
and make it plain to you. have watts in
my n.ilk-rooin, each of which holds two
rows OF pal 5. My pals are thiltsen inches
deep, and thirteen inches across the top.
The watts are filed with water: running
water is re best. but use well water and
ice. Now cleanliness is very essential IN
every step of the process. When l go to
milking / set IL row of my pals on IA shelf
.,.,..