Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-02-19

that they are educated and bring their odu-
cation to bear in money-getting. The trou-
bio with farmersis that they do not appreoi-
ate the value Of an education.
Q. G.. Pringle, Of Charlotte, then read his
paper on "Hybridlzation Of Cereals" which
was well illustrated with specimens.
Friday Afternoon.
+. ID. Douglas. ofWhiting instead OF read
ing his paper on principles Of Butter Max
ing" gave what he called an off-hand talk
on that subject.
Tho first requisite to success in butter
making, as in any other work of the farm, is
nm understanding of the laws which govern
the art. The first condition for success is pure
milk and plenty of IL. Wo must have good
butter COWS, first. Next, we must have tho
right kind of food; next pure water, which
Is not so commonly had rs supposed. One
Of the most important conditions Is to have
the confidence of the COW in milking, that
she may never be In an excited state. Alb
solute health, also, must be maintained in
the COW. Milk should always be strained
through fine cloth.
Iftho milk Is to rely on the atmosphere
for its temperature, it is we'll enough to set
It in shallow pans. If he wanted as many
white spccks as possible, however, that is the
very course he would take, for the more of
surface there is exposed TO the atmosphere,
the more white specks, which he believes
are caused by drying.
He explained that as cold goes downward
| and heat upward it is useless to undertake
to cool 1t by setting it on water. Also, If
water is applied Mt the side in wide vessel
the milk in the center is only partially cool
cd. Then he would set it in deep but not
wide pals, set them into water to tho top,
and keep his ice on the water.
But he considers the patent pans an infinite
Improvement over the old method as the
first moving machine was better than the
scythe, though others might be made that
were better STILL
Speaking Of cows, again, he said il the
butter makers would take those cows best
adapted TO butter making and the cheese
makers those best for cheese making, the re-
suit would be to add thousands to the wealth
of Vermont.
|
ical change before churning. If you churn
sweet cream you will get as much or more
butter, but it will not keep as well. Does
not agree with Mr.. Arnold that the coating
of the little butter globues is casene, but
thinks the caseine by acidity becomes sepa-
rated while the globules OF butter become
united Churning must be done by gentle
agitation, and ifany Of the cream becomes
collected on the lid of the churn, or else
where, it is likely to become mixed after
ward with butter, carrying caseine with it,
and such butter will not keep.
Don't churn too much. When you find
the buttermilk has separated from the but
ter, stop churning. Use water then and wash
the butter. you keep churning until the
butter is collected is large quantities., the
water will not pass through it readily, and it
will not be washed readily.
For the common market use an ounce of
salt to the pound, but some consumers want
more and some less Work the salt into the
butter, and pack it rs soon ms churned. Has
tried oak, maple, ash and spruce. The tanin
of the oak will destroy the bright golden col
or Of the butter on the surface. and when it
is turned out of the tub, las it is in the market,
1t is not attractive to the purchaser. Maple
contains saccharine matter which turns sour.
Ash has always strong Udor which butter
Will absorb. Finds spruce the best, soaks
them in brine about week before using.
Urged those who make n first class article
of butter to always brand the package with
their name and address. When man buys
n tub of butter that he finds better than the
average. he is very likely, instead of going
| to the market and running his chances, to
send to the man that made that tub OF good
butter. And. tee. he will pay the maker just
as much rs he would the city dealer.
After his talk Mr.. Douglas was submitted
to u long fire of questions from the interest
cd audience regarding his practice and ex-
perience, which he answered satisfactorily.
/. w. Sanborn, of Lyndonville, then read
paper on "Esthetc Culture"
Geo. w. Cook, of st. Johnsbury. told of a
dairy experiment he has made which salts
fled him that 1t was best to slightly scald the
milk before setting, the year around.
N. Way always scalds the milk, and thinks
1t pays.
Adjourned, sine die.