The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1875-01-19
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that they will properly farm the land here,
instead of going west to get an easy living
on the fat prairies of the west
Mr.. Wright thought we had violated the
laws OF nature in the production of our
fruit trees by grating and cutting of the
top root.
Mr.. Crane of Bridport dissented from
this view, as did Mr.. Prindle, he thought
it made no difference whether the top root
was cut or not.
Mr.. Lane asked Mr.. Douglass IL he rails
cd his calves in the natural way, or in vio-
lation of natural law. Mr.. Douglass re-
Piled that he used natural laws to perfect
his dairy, cows that were not unnatural or
artificial productions.
DR.. Kitchel said he did not understand
that we should always be governed by nat.
ural laws, but we should understand them
so that we can use them for our benefit
Prof. Collier thought all these natural
laws were fixed and certain although we
might so make use of them as to make
great improvements and produce artificial
productions, and he was glad 10 know that
Mr.. Prindle, Mr.. Lane and Mr.. Douglass.
had so used them that they had been able
to make improvements and in their merit
oiious productions, been able to greatly
benefit their fellow-men BY their use of nat
ural laws and produce artificial productions
of greater merit. Meeting adjourned.
Owe regret we cannot give a full report
Of the remainder of this paper but circum-
stances rendered it impossible -Reporter.)
Mr.. Douglas hoped the farmers present
would ask Mr.. Fasset any questions that
would call out information of which he had
no doubt. Mr.. Fasset had fund that would
fill volume, instead of an amount that
could be contained in paper such as had
just been read.
DIR. Bond asked Mr. Fasset what means
he had used to regulate the temperature of
the milk room.
Mr.. Fasset knew of none except the ex-
pensive one of having an ice room adjoin-
ing, and taking the cool air from that room
to the milk room.
Mr.. Douglas thought it made no differ
ence about the temperature of the air, so
long as that of the milk was right, that it
was necessary to regulate the temperature
of the atmosphere, when there was q varia-
ton of temperature from zero to 90 above.
This idea of regulating the temperature of
the milk room was an old time prejudice,
and like may other preiudces in the way
of profitable Improvement. This was want
of intelligent investigation, this was want
of brain work in dairying. 1t would aston
sh any man as it had the speaker, when
the results of slight improvements are fg-
| ured out the difference in value on the
produce of 20 cows would amount to at
least $4,000 between dairy of average
cows, and some diaries of 90 that are ac.
tually kent in the state
Mr.. Whirplc of Pomfret, was named as
one dairy that had produced as much. Mr..
Douglass thought that the old, small pans
were the best possible invention to injurc
the quality of the butter, the deep large
pans were much better to preserve it.
Mr. Fasset thought most favorable of
large pans. but others were getting the best
results from small ones as was the case
with Mr.. Whipple, and his own practice
was in favor of deep setting.
Mr. Wood, neighbor of Mr.. Whipple,
had made a larger amount of butter per
cows than had Mr.. Whpple, but had not
put it up in such fancy packages, and had
not received so large price, although the
quality was quite equal. Both Mr.. Whip
| pie and Mr.. Wood fed their cows a small
amount of meal every day in the year, the
former two quarts per day, Mr.. Wood one.
Mr.. Fasset thought the cows from either of
these diaries would produce greater results,
with the same careful management in Frank
lin county. In answer to a question, Mr..
Fasset had no doubt but the white specks
in butter, were dried cream, lie had separ-
| ated them, strained them through fine
bag, breaking them up into smaller frag-
ments, and churned an inferior quality of
butter from them.
Mr.. Eells thought the white specks were
casino, from the bottom of the cream pots
| or pals, and not dried cream.
| Mr.. Douglas had no doubt but the white
specks were dried cream. Prof. Collier
had analysed them, and found them such.
Mr.. Eells gave an account of the yield of
| butter from his cows for three years. In
| 1871 or the first year the product was less
| than two hundred lbs, per COW, in 1878 it
| was 2l0 lbs, per COW and in 1874 or last
season about $50 lbs, per COW. This in
crease from year to year resulting from
| brain work was very satisfactory. The
| cost of keeping was about sos per COW the
last season which left profit of n little
| over sop cow in 1874.
There was much discussion among the
dairymen present as to the best manner to
cool milk and keep it ut an even temper
ature.
Mr.. Fassot cooled his milkh(no too sud
| DEM to about 60 : and kept it in room as
nearly as possible at the temperature Co.
without water around it.
| Mr.. Douglas set his in water in wooden
watts, in deep pans, and controlled the tenn
perature of the water with ice.
A. j. Benedict of Cornwall, set in much
the same way he thought G3 :, about the
right tempsi aturc all had found it best not
to cool the milk too rapidly.
Mr.. Fasset thought it important
that the temperature should be kept
as uniform as possible from the
time the milk was set until the
butter was packed, he also stated that wa
ter around the pans, was not considered
as essential, or was so generally used in
Franklin county at present, as formerly.
Meeting adjourned until o'clock p. m.
|