Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1875-01-29
Reported for the Free Press and Tint
Vermont Dairymen's Association.

Reported for the Free Press and Times.
Vermont Dairymen's Association.
Smith wI,;TEs MEETING AT MONTPELIER, VT,
JAN. 20, 81 AND -.
The Association assembled at Village
Hall. Montpelier, January Goth, at III
O'Clock. q. N. The attendance was small
less than fifty land of these but three
ladiesl being present in the hall when tho
meeting was called TO order BY the Presi-
dent. Hon. E. D. Mason, of Richmond, VT.
The number was. however, increased to
about seventy-five before the adjournment
Mt noon.
\ number OF gentlemen from abroad, IN
Guiding representatives Of the press, were
present, among whom we noted Prof. L.
b. Arnold, Secretary of the American
Dairymen's Association, reporter Tor the
New York Trijune Prof. E. I. Wickson.
President Of the Utica IN. " Dairymen s
Board OF Trade, and dairy editor of the
Utica Herald \. W. Cheever, editor OF the
New England Farmer , Leander Wetherell,
Lieut. Gov f. H. Hyde, of Stafford, Conn.
The meeting was called to order by Hon.
f. d. Mason OF Richmond, President of the
Association, and opened by the reading OF
Scriptures ard prayer by Rev. II. a. spen-
Ger. Of Montpelier.
Next came the opening address by Presi-
dent Mason.
4E. NAsoN's ADDRESS.
We convene here to-day in accordance
With oar bylaws and articles OF assoca-
ton. aud trnst the meeting Will be mace
nC interest and usefulness to all. Ii should
he remembered that the value OF such
meetings a. this must depend very much
np "a the manner in which those IN attend
.,,....ate interested and signify wiling
ne-s 70 make them Of INST practical ac-
count
ftr.a~tnot BE supposed that this meet
no. : fraururattd merely as matter OF en-
tctta!smcnf. where people may come SIM
plv u aassan IDLE hour. 1t Is farmer
and dair,Inan- meeting where every per
son lrcsen: wall have liberty to speak-to
1--WE the result of experiment or experience,
and compare hi, OHn practice with That oil
Others. Your secretary has invited mum
l,r Of speakers Of eminent ability to pre-
sent Won their views on special topics. con-
corning which they are familiar, and
which ih,v have given much thought. 1t
cannot be expected among persons follow
IN different practices that any one / at
moment ready to change his views. We
need discussion and comparison OF views,
Que nth the other, that We may be abe 10
yet NJ the best practice and thus make pro-
IRE. and improvement. Ii Is hoped that
whatoycr views may be put forth at any
session of this association they may receive
fail attention and discussion, and ask that
whenever an error be promul gated, it be ar
rested and nailed down. Do not sit silent
and rive it eOuntenance. The history OF
meetings for the discussion of topics rc!a-
ting to the dairy goes back but eleven
years. The first public meeting was IN
January. 1851 Since that time there has
been large number of dairy associations
formed ate and lOcal-and the knOwl-
odec obtained on this subject is extensive.
ana it- value can scarcely be estimated
think IL may be safely said that no branch
Of agriculture has made such rapid strides
a. that relating to the dairy. There Is none
in which You will find minds more intelli-
gent or more ripe for investigation.
krow that there are croakers on this
subject a. well rs on all others, that these
associations and the factory system have
hccb IN injury TO the dairy business There
are men vino hold that were 1t not Tor the
factory system and the spread OF lntclll-
.cncc on this subject of cheese making the
hu~iEce- would have been confined 70 the
cleeS,-.aaxiug counties of this state and Il
lew counties in York State, and the dairy
mcn in these localities would have things
-g.,r..--,, x,4rr Sueh mon IA kp larroW
views uf lie and business. There Is moth
M farther from the truth. Had it not been
Tor the factory system and the spread OF IN
;clh.o1rc which has exerted such power
in Tie education of manufacturing, the
dlirymen Of the State would long since have
been ruined.
D3os any one suppose that the great bulk
cog American cheese and butter as MADE
fifteen or twenty years ago-cheesc soft,
sushy. liable TO fall in pieces, easily faint
ed and sometimes a thousand strong but
Ter " HE, soft. ard rancid-c0uld make
such way In inc home market or any Other
aS the lJacy batter and cheese of tO-day
Could any OF us be induced TO buy and eat
freely OF poor and imperfect butter or
cheese AZ any cost? No, no the people
want good thing something that = at
traeti,e IN flavor, and which gives pleasure
10 the eating. Does any one suppose that
witlou: ih.~ flood OF light that has been
poured ia upon Us from meetings of thi~
b'nd ant from the press, the great bulk oil
the hutter and cheese to-day would be any
bcitertL4n the butter and cheese Of fifteen
or twenty years ago?
We are last doing away with the preiu-
dice agaiu>I oar dairy products in all the
markets " here our goods are sold. and We
have forced the English to admit that our
pr0dact i quite equal to the best English
make and they are introducing our factory
system in order to keep their make equal IN
quality To ours.
By the good character Of our butter end
cheese. we have created an immense home
market which could not lave been done
with poor quality of goods. Efforts al
Improvement must be constant and unre-
hitting from year to year. We often hear
dairy producers say that they are making
rs perfect goods a. can be made from milk.
Ii l. Il great misfortune TO be 80 conceited
The properties Of milk are not yet half IN
dersiu0d. Skill IN handling, and care in
producing !: are just beginning to receive
attention. Ii We would rise higher. VIC
mu-t strive harder u improve cur art
Science mast be called to our aid, a
constant watchtulness in observing results.
cuu.In ur icaiiOn between dairymen should be
more frequent and full. Organizations like
tins one are among the most efficient means
ui progress. We need not only state as
ISOLATION. iut one III every county and town,
that does anything at dairying, II discuss
questions, olloT suggestions detail expert
,uce ami compare results. Very little pro-
.ress j. uade by single handed labor
Tie o.i system of private dairying de-
uouStrnted this Ii is associated effort that
moves ;he cause along, and the more We
have oi Il the better. The future of the
dairy Interest j. intimately connected with
It's results. IL brings ont improvement in
manufacture. and improved goods bring
high prices and prosperity. Fine butter
ana ca,c-c have never failed and never will
fail 10 sci. well and bring good returns. Ii
is the puur goods that spoil the market
Passing along the street few days since
hy the graded school in my village | asked
young lad of ten or twelve years of my
acquaintance what studies he was pursuing
this winter, he replied that he was taking
French and Latin. | knew personally that
ne had moi half mastered the first rudimentS
of the English language; was not even
good reader 81 English. The thought came
to me that there must be something radically
wrong IN our educational system, when
youth are generally untitled for the station
which they are to occupy, or are forced into
professions for which they have no natural
fitness.
The tyuth J. that the youth of our coun-
try are taught to aim high, and the assur-
aaces given them Rat they can all be any
thing t.at tncy choose to become. are es-
sentml rui.anccS Our children all go to
the public school. They are all taught these
things. They all 90 ont into the world
with hi-h notions and find it hard to con-
tent themselves with their lot. They had
hoped To realize in life that which had been
promised them in school, but all their
dreams have faded and left them disappoint-
ed and unhappy. They envy those whom
they have been taught to consider above
them. ani learn to count their own lives Il
failure.
American la5orcrs are almost obsolete all
common employ mcnts are at a discount, the
professions are crowded to OVERLOOKING the !
country t1:onsed with demagog1es, and u !