Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1875-01-27


IL? For instance, DR.. Geo. b. Loring, Of
Massachusetts,.
Mr.. Stewart said that DR.. I.oring, like
many amateur farmers, trusted TO hired help
and hired help were strongly prejudiced
against anything that added to their labor
lie referred to several gentlemen who had
cooked food for several years, and highly
approved Of IL. Many abandoned II because
they did not understand it, just as some
gave up machines which others used with
profit.
Mr.. Ellis, Of Brandon, inquired whether
it would pay to warm water to give the cows
Mr.. Stewart said that TO certain extent
it would--not too varm-just as it paid to
cut hay. since cold water must be warmed
by the stomach after it was drank at the
expense Of so much heatproducing food.
Mr.. Witherell wished to ask one more
question. Does the quality Of the food
given to a COW change the quality Of the
milk, that is, increase or diminish the fatty
or caseine quality Of the milk
Mr.. Stewart said he had no doubt himself
that it was so. But If you expected, 10y feed
ing a special ration, to change the quality Of
the cows MIXED in few days you would be
mistaken. In time you could do it, You
couldn't make a herd Of cows in a few days
but the second year Of special feeding would
show an increase.
Mr.. Witherel wanted to state a fact in
conflict with Mr.. Stewards statement. Mr..
H. c. Haskell. Of Deerfcld, Massachusetts,,
changed his feed Of Jersey cows one week,
from corn meal to bran, and there was an
immediate change for the worse in the but
ter. lie thought that this proved that aui-
mails were Immediately sensible to a change
of food
Mr. Stewart said that probably high bred
animals were more sensitive lie gave q
striking instance Of the difficulty incurred
in fattening reduced animals.
Mr. Wakefeld of Niouson, Mass, asked
whether we could make the improvement
all into butter, or whether it improved the
caseine properties as well
Mr. Stewart said he had only tested in
reference TO the butter qualities, and there
fore couldn't answer the question
Mr. Wakefield asked if he knew Of any
solution that would take the place of cream.
Mr.. Stewart said he had used several sub
stitutes. lie said small quantity Of molasses
was, perhaps, the best, which he said con
tanned almost the same properties as cream.
Begin with a small spoonful.
BurTEn-sALTING.
Col l.. T. IIawley Of Syracuse, n. Y,
read a paper ON the making Of butter and
/ the reflections Of a farmer" He launched at
once into his subject, an unusual merit and
discussed methods of keeping buttor with
salt. Butter should not be worked before
sailing, as the grain is much more tender.
/ II viii bear three times the amount Of work.
| ing after sailing that it will before He pro-
ceeded to describe the methods Of cleansing
the butter Of butter-milk, and said that it
was the caseine and buttermlk in the chun
( that rendered it frowy rather than salt, as
was sometimes claimed. He urged the ut
most cleanliness in butter-making. Unfor-
tunately, Colonel lIawley did not follow the
good example he had set in beginning his
paper but soon wandered off into geologi
cal discourse of the paleozoic age, which We
suppose came in under the head Of "refec
tons Of farmer" Though doubtless very
profound, the audience grew rather FESTIVE
ard the Coone's lucubrations wer,
greeted, we regret to say with de
risive laughter, and coughs by some
Perhaps the most graphic part OF his pape
was the description of the formation of pc
troleum in the primeval rocks, and luke,
and Tyndall could get many novel ideas il
geology from the gallant Colonel. lie no
only understands biogenesis but even ven
lures to question the origin OF chaos itself
After settling thanaSlogical structure anC
growth OF The NColonel branche'
off into the trG Aestion rhei
he paid a tribut sYith a sid
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