Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-12-24

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wal attach itself 10 the milk and show itself
In concentrated strength in the butter. q
Sixty-hve is The proper degree Of heat for
the milk rnoEhyuu aIan fnhpernture Of the
room could be msintaiued at that degree by
admitting dry, eoolcdit At moderate cost, L
feel sure il you'd be preferable 10 every
plan now in use, Isl rrs,I.,ylI.,.,. t.,,
Dried cream makes a very inferior quail
ity Of butter, and the same condition Of
things that dries portion Of the cream af-
fects the whole uufavorably. .d
As to the proper time 10 skim milk no rule
can be given that will apply to the varying
circumstances Of one dairy, much less to all
dairies. Some cream rises quickly, while
cream containing very small globules Of but
ter rises very tardily and makes apoor quail
ity of butter, We oahnst afford to wait for
the poor cream to rise. A little less butter
Of fine quality will sell for more money than
more injured by keeping cream on the milk
TOO loagr Thirty Elk hours 10 a tempera-
tufe OFsixty-Rve degrees is ss,uear ths time
required as can be given for general rule.
If small, rising spots appear on the cream,
it has stood too long and will not make good
butter. can only say watch il and be
sure to skim soon enough. l ilH rti io 1
ao Uniformity in quality is the secret of sue
cess in gaining a good reputation. After
the cream is taken off the sooner it is churned
! the better.
As 10 churns, the first thing TO be thought
Of is, which will make the best butter.
have selected as my choice the square
box, revolving churn. Any churn involving
the same principle is as good. Churning
cream at So to 50 degrees in warm weather
with q variation to sixty.6ve degrees
IN the early part Of winter has, in my
experience, resulted satisfactorily. Butter
milk must all be removed from the butter
either by washing or working If by wash
ing, the water should be at the same tenn
perature as the cream while churDiug, as
the butter will BEAR without injury, more
working and handling at the .before-named
temperature than at any other,
The butter must be worked with great
care. Avoid the drawing or smashing mo-
tion. Salt it to suit the customer. But
little of the salt in the market is fit for but
ter. l use Ashton's. ...f.
soak my tubs in brine by filling them
and allowing the brine to remain in them
till they are saturated, and do not expose
them to the light while soaking or they will
become eolored. The package when offered
for sale should be as clean as when it came
from the tub factory. ,.
IL you wish to gain reputation for making
gilt.edged orfauSy butter you better sell as soon
as made the peculiar freshness so much ad-
mired by butter fanciers can scarcely be re-
tanned month in warm weather. ID,
wish to say in conclusion that it is high
time there should be marked Improvement
in the quality Of butter sent to market, even
from v Vcrmont ,ll O.. .uuelI r.ii
Ia the discussion, some inquiries were
raised as to the proprlety Of mixing milk
containing large globules with milk contain
ing small. si'hH .'4
Mr, Fassett said scientific men supposed
there would be loss 10 such case, but in
one practical experiment made there was
no loss. ..s ... -.-...-t~
r Col Weare Do you think the milk o
all Alderueys will have large globules?
Mr. Fassott They will not that is tn
: result Of careful breeding.
Question: Do you prefer grades to thor
, oughbreds u I9Ega aH. a1
. Answer We don't want good thing i
4 it costs too much. . .-F .... r-vs
Col Mead Do you think it is pretty
safe to buy jersey bull for milk breeder
J Mr. Fassett Breeders have bred for col
or and have lost some Of the butter qualities
: Dea Bufum made statements of interest
All the butter made in the towH of Couway
' last year brought an average price Of Al cts
! He said with regard to COWS our people keeE
a all one kinds they keep all grad
Q Attorneys, or all grade Durhams. M
$ Newhall's dairy averaged Sl54.67 pc
: head in year. The cows of the whole tow
t averaged sl37 per head.
/, Ia answer to some inquiries as to the com
s parAtive cost Of keeping large and small COWS
, that make an equal quantity Of butter, MI
Fassett said ..a..r- .... ....a qe tgH
0 watch my cows to see which gets tn
$ most hay and fnd that the Jersey Gov
J. that gives a good mess Of milk will take il
t some large wisps Of hay.
Col Wsare: How do you yeutilate?
5 Mr. Fassett . | do not ventlate much
! We open the windows at top and bottom 70
: a little while in the evening.
Q Mr. Fassetts paper was followed by
It sa....l Grasses ..... 'a.
by j. w. Sanborn of the New Hampshil
board. Mr. SaDborn said our agr iculture
y not satisfactory. We should do be tier.
. is to flourish in New Hampshire as it new
has before, il read the signs Of the tim
!. correctly. How are we to get an increa
" of productiveness ? We must raise the Gro
y that is more adapted to our locality, and II
IL one that can be most pro6tably consumed {
u home. Aud that is the grass crop.
The composition Of grass comes nearer
the composition of the soil The roots {
plants have q solvent power on the soil.
believe grass does this better than other crop
Grass roots are finer and more evenly di
tributed.
We can't afford to buy commercial fSrt
- :. izers for the grass crop. You may for 9th,
- crops. 1t would cost ten dollars to b'
% plant food enough for ton of hay. II
!; hay crop is the poorest to sell, but the be
~ ~ to consume on the farm. The Germans ha
.. come to the conclusion that profitable foe
'e' must contain valuable constituents in certa
- proportions, and the same proportions tn
"' exist in animals. 1t is found that tht
:. exist in hay more nearly as wanted than
- other food.
90 Grass seed is tiny little seed The 81
nd must be perfectly prepared, it must be d
rs aud with the manure ready for immeda
use by the little fine microscopic grass roo
bs One Of the settled facts is that it won't do
4 a. Z. n..A