Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1875-01-29

recommended daily ration Of roots, also q
little oat meal, little pea meal, and small
quantities of corn meal. Ofthe last item Ee
would not feed too freely. He did not agree
with those who were 50 enthusiastic over inc
different breeds of cows; for nothing can DC
produced by breeding alone feeding pro-
duced the variation in the breeds and breed
ing perpetuated the excellences 80 produced.
These celebrated breeds were produced by
scientific feeding, and the milk OF any cow
can be improved by special feeling. ne aiu
not claim that COW that gave sklm-miiK 70
start with, could be fed up to the standard
of well fed Jersey COW, but the mix coula
be greatly improved. lie gave his expert
ence in raising a calf; first feeding 1t with
a view to raising large frame, In when ne
succeeded to his own satisfaction. lie tnen
set about I" shingling" his irame-ieedlnS
it with q view to fattening. and succeedeu
in producing an animal that weighed .oo
lbs at seven months old. He said that
cooking restored the original odor oil the
food, to a wonderful degree. as could easily
be demonstrated by any farmer II ne Will
try the experiment. Another advantage oil
cooking was that it destroyed all the organ
ic diseases In the various grasses, and thus
restored them to such state as 10 rehuer
them the most desirable for food. but he
would not recommend cooking unless
the number of animals was suthcient
to render the process profitable II
YOU have large stock. 1t VIII pay
to put in suitable apparatus Tor COOK
inc food for them; while if there Is small
nrmber il will no. be profitable. Where
there are - or 80 animals il will pay to try
the experiment lie hoped We should get
over the idea that farming Is profitable only
on n ..s,nall scale :" for be RlIeyed that
what would be profitable on small scale,
could be made much more profitable on
large scale, if conducted on business prlh-
ciples. II it is not practicable to COOK the
food he advised farmers to go 50 lar as 10
cut the hay or straw and mix the other IN
gradients with it. 1t is not true that high
feeding will destroy the animal; ityHd,coaS
feeding will shorten their lives, put high,
iudieious feeding Is productive oil tneVery
best results He protested against the prac:,,
tice, too prevalent in Vermont,of storing
animals during the winter he would so
feed as that there shall be progress and
constant and gradual gain IN the animal.
One dollars worth of food. fed to COW
before coming in" is worth double the
amount fed to her after she ''comes in. " To
produce the best results never feed the cows
scantily between the time % drying and
coming in"
In answer to an inquiry, he said that
when building his frame (reierring to the
calO he fed it at first with skim milk, and
sour at that. This produced bone and
muscle The sour milk contains all the
clements of the milk except the oil, or cream.
and. with q little oil meal added, will prove
all that is necessary to produce large and
well developed calves.
Mr.. Wethcrell asked if tine cooking of
l-ar fou
effect upon tine animal to which 1t is fed.
To which Mr.. Stewart replied that the cook
ing of the food did not in any manner i'm
pair the digestive organs, because by cook
ing we only put it a par with grass. lie
would not feed trotting horse on cooked
food. any more than on grass. The flesh
from cooked food lssOiter than from dry food,
and lf we would have the best results IN
every respects he would recommend tina use
of dry food for few weeks before killing,
to produce. more sOlidity in the meat Ii
grass Is the best type OF food for the bovine
animal. the nearer to grass We bring the
hay the better for the animal, under all
circumstances. II horse takes cold.
nothing will 80 soon nd hun oil
it as to feed him cooked food.
As rule, however. cooked iood
is adapted only to slow moving an
/
but only renders it about 33l per cent more
digestible. lie said the reason that many
abandon the cooking process Is that they
are more or less amateur farmers and trus;
largely 20 hired help, and such help are
almost always DESTROYS OF leSSenlng their
own labor and hence are not a. much IN
tere-ted as they should be in the results OF
their labor In every instance where the
farm has the persOr nal superintendent OF
the proprietor. the cooking process has met
with favor and been continued. Then, too,
some have tried the experiment with IN
proper apparatus. and failure was the in
evitable result He had No doubt that II
would pay 10 give cows warm water raised
20 about 20 it would be cheaper to warm
the water by wood or coal than 10 give the
Cow the extra feed necessary TO warm the
water which she require- Several ques-
tons were asked, and the answers given
all coDfrmat0ry of the general PROPOSE
tiOns he had made
The next paper was by Col. i. T. Haw
lev. OF Syracuse. y. \ e., On the Making OF
Butter and the Reflections Of Farmer"
Col. uawley represents a large salt interest,
and bis paper was devoted largely to the
saltiss Of butter. We are compelled 10
omit an abstract OF this paper.
A5iournc. to : o'clock this evening
EVENING.
The discussions having been conducted
thus far by gentlemen from the States of
New York Massachusetts, and Connecticut,
the President, in calling the meeting to or
der this evening. suggested that the Asso-
citation would ike to hear from ouT own
Vermont farmers, and he hoped that both
members of the Association aud others
would favor US with their experience on
the various subjects that had been discussed
at this meeting.
Mr. 4. J HOLSTER, Of Mansfield, wished
to ask what caused white speeks in butter.
Mr. Bailey, Of Elmore. said he believed
they were caused by having the cream too
warm. lie thought the specks were cream,
not fully churned.
Mr.. Eels, Of Cornwall, said there were
two kinds OF specks-one was formed by
cream and the other By milk
Mr.. Campbell. Of Rchiord. said he
thought. too, that there were two kind of
specks IN butter, and described them.
Mr. Cheever, of Massachusetts,, sand he
had seen two kinds of specks one having
the appearance of curdled milk. which is
formed by heating, separating the wheyey |
matter from the cheesey part Of the milk; |
another white appearance Is due TO Improp |
erly sailing the butter; another cause for |
white specks l. said TO he dried cream. but |
be had never seen any himself.
Mr.. Perkins. of Enosburgh, wished to |
In ka 4 hftff
in small packages, to which MIR. Hawley |
said il was undoubtedly for the purpose Of 1
supplying the demands of the market.
Mr.. Stewart, of Buffalo. in response TO an |
inquiry said he had given much after ton |
TO feeding before coming in, and he /
found that those cows that were the |
best FED before they came in. were the |
best mixers, and Welded the best returns |
lie said that four weeks before tho time of |
coming in was the best time for developing |
the milking qualities Of 4 cow. lie had al
ways sought Tor COW that would give milk |
for ten months; and thought it not neces-
sary that a COW should go dry more than |
sixty TO seventy days.
Mr. Hawley said be had found rye meal |
to be good substitute for oil meal, and he |
had used 1t.
Mr.. Stewart, being Intercepted a. 70 |
white specks, said he had heard 1t attributed |
to windy weather, though be could say bat
little from experience. Ho thought that /
much of it might be attributed to feed
Mr.. Arnold said he had no doubt that the /
heating of cream would cause the speeks. |
lie said any cause that ripens the milk very /
rapidly, will produce computations, and |
develop specks. Another cause is the dry /
ing of the cream by current OF air on the |
top, and when churned white specks would |
be produced lie said there is no butter |
in the specks that are formed BY ,
the growth Of the germ; in the |
other there is The speeks will |
i0rm 10 q damp rOonI u soon as IN dry /
Foon. BY sehlding he milk, the germs |
sro al killed, and Do specks are produced. |
Strong light Wac not .ec( amended q light |
such as a person would need 10 SEQ to read
in l.. l..