Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1874-02-04

a.. .
annattoine was hest.
Question by Mr.. Tinkham. Is that pref
ferable to carrots?
/ A. Yes, decidedly.
O. Which is the best salt for dairy
4. Ashton or Factory Filled.
Or What is the best way to take the
woody taste out of butter tubs.
4. Soaking in a saturated brine boiling
hot clear water will not take out the taste,
nor cold brine take it out if it stands in Il
week. Brine should be used but once.
O.. What is the best timber for tubs
4. White oak.
Q. What is the relative value of whey
and skim milk?
4. As one to two and one-half or skim
milk worth two and one-half times that Of
whey-whey worth so cts per thousand
pounds.
Q. By Prof Collier. Is there any prac-
teal difference in the amount of butter in
deep and shallow setting, both under IA
vorable circumstances?
A. In quantity. yes it requires twenty
two pounds of milk for pound of butter
in deep setting twenty-five pounds was re-
CURED
| Mr.. Bliss wished Prof Collier to answer
| the same questions, which he did. Answers
| by Southworth.
| We have tried deep setting and the pans.
and found the pans gave the best results.
Question by Mr.. Bliss.
Q. Was the deep setting stated the
Orange County system so called or the
Douglass pals?
4. The Douglass pals.
/ Mr.. Langdon of St. Lawrence Co. said
the milk was set in pans. large pans set in
l.
inches.
England Farmer who presented sample
of butter.
Q. What breed of cows?
4. Started with two good native cows,
and now largely grade Jerseys.
Q. What feed?
Il. Hay, largely orchard grass.
Z. Do you fodder your COWS all the year9
4. Yes, except about seven weeks, when
cows run out but don't feed much
q. How do you set the milky
4. In common pans on rack.
Q. How long do You set?
i. About thirty-six hours sell my
skim milk and it must be sweet.
Q, What churn do you use?
H. Mr., Ellsworth's oscillating chuln for
the last six months, before that the Blanch-
ard
Q. Do you wash your butter?
4. do.
q. Quantity and kind of salt?
Il. Customers require different guam
titles to suit tastes, from One-half to one
ounce to the pound; has made three
qualities in sailing with Onondaga. Factory
Filled.
q. Market and price?
4. In Attleboro, and my price had been
30 cts for the last six years, now, 60cts
q. Average quantity of butter per COW?
4. From eight COWS including heiferS
hts m tie two hundred pounds per COW
70, sale. besides selling considerable new
milk in winter.
Q. TO Mr. Arnold What is the effect
in washing butter?
4. | take it the water to be used is pure
the mere contact of pure water with bat
ter has no bad effect and butter washed
has kept the best, but the unwashed butter
had somewhat of milk remaining in it,
giving 1t a flavor some prefer.
The Secretary read an announcement
that the Brandon Manufacturing Co offer
ed as Il premium one of their double plat
form double beam scale as premium for
the best tub of twenty-five pounds of but
ter and the same for the best cheese of not
less than twenty pounds, to be accompanied
by Il written statement of the breed of cows
their feed, how made and handled.
Mr.. Tinkham, asked the Dairymen to
keep the figures of their diaries, the weight
of milk, the amount of butter, the amount
of milk required for a pound of butter and
every time you make an experiment make
record OF it.
Mr.. Lewis spoke briefly in favor of orch
ard grass, which should be sowed on rich
Ian near the barn, rs carefully prepared
us for an onion bed, and SOW about three
blshels to the acre; the last half of August
1t requires three years to bring it to matrl-
rity, and southern clover may be sowed
with it to make it profitable for the first
two years.
Care should be taken to sow in mowings
grasses which ripen at nearly the samo
time; directly the opposite for the pastures |
He had attended all the meetings of the
association except the first, and this was
the browning glory fthe whole, and while |
he disclaimed any wish to Aatter, he must |
say that this was the most intelligent
audience he ever stood before, and
while the ladies had made small begin
ming, they had showed their good sense in |
their increased attendance
I on have in the state two organizations /
for the benefit of the farmer. and if any
feeling has been engendered between the |
officers of these societies, he hoped they
would be fully dispelled and both work to-
gether in harmony for the good and adj
vancement of the farmers. the chief ele-
ment of the state. Thanking them for the
attention and kindness he had received
from every son and daughter of Vermont.
he closed amid much applause.
MIR. Witherell said he was not able to
say with Mr.. Lewis that he had at
tended all our meetings, as this was his
first. but he had attended many of the
American Association, and he must say
this was the browning one. and must
stand as the first in appreciation of truths
tersely uttered, and of the Importance
and necessities of their industry. He spoke
earnestly in favor of combination; of the
Importance of so carrying on the farm
as to keep the boys at home, to Tighten the
work of the wives and daughters, to make
home pleasant, a home all would love, and
none leave but with regret
The customary resolutions of thanks We're
passed to every body. and at four o'clock
and forty-five minutes the convention adj
journed without day, having had by far the
largest gathering and the greatest interest
ever seen in any meeting of the Associa-
ton.
1t is not too much to say that President
Mason PIED the chair with dignity. and pre- {
sided with urbanity; the utmost good feel
ing prevaile', and the convention separated
with the general feeling, it was good for
US to be here.