The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1875-01-27
VERMONT DAIRYMEN'S ASsOCIA-
TI0N.
SIXTH ANNUAL SESSION.
Thursday Evcning-Discussion.

New York, Massachusetts and Connecticut, |
the president, in calling the meeting TO or
der this evening, suggested that the associa
ton would like to hear from our own Yer
mont farmers, and he hoped that both MEM
hers of the association and others would
favor lis with their experience on the vari-
Gus subjects that had been discussed at this
meeting.
Mr.. A. j. HOLSTER, of Marshfield, wish
ed to ask what caused white specks in but
ter.
Mr.. Bailey, of Elmore, said he believed
they were caused by having the cream too
warm. He thought the specks were cream
not fully churned.
Mr.. Ecls, of Cornwall, said there were
two kinds of specks-one was formed by
cream and the other by milk.
Mr.. Campbell, of Richford, said he
thought, too, that there were two kinds ot
specks in butter, and described them.
Mr.. Cheever, of Massachusetts, said he
had seen two kinds of specks one having
the appe france OF curdled milk, which is
formed by heating, separating the wheyey
matter from the chcesey part of milk; ano-
ther white appearance is due to improperly
sailing the butter /; another cause for white
specks is said to be dried cream, but he had
never seen any himself
Mr.. Perkins, of Enosburgh, wished to
know the advantage of puttingup butterln
small packages, to which Mr.. Hawley said
it was undoubtedly for the purpose of sup
plying the demands of the market.
Mr.. Stewart of Buffalo, in response to an
inquiry said he had given much attention to
feeding before " coming in, and he found
that those cows that were the best fed be-
fore they came in, were the best mixers,
and yielded the best returns He said that
four weeks before the time of coming in
was the best time for developing the milk
ing qualities of a COW. lie had always
sought for cow that would give milk Tor
ten months; and thought it not necessary
that a COW should 90 dry more than sixty
to seventy days.
Mr.. Hawey said he had found rye meal
TO be a good substitute for oil meal, and he
had used it.
Mr.. Stewart, being Intercepted as to
white specks, said he had heard it attrib-
uted to windy weather, though he could
say bu' little from experience. He
thought that much of it might be a,tribut-
cd to feed
MIR. Arnold said he had no doubt that the
heating of cream would cause the specks.
He said any cause that ripens the milk very
RAPIDLY, will produce computations, and de-
yelop specks Another cause j. the drying
of the cream by n current of air on the top,
and when churned white specks would be
produced. He said there is no butter in the
specks that are formed by the growth OF
the germ in the other there is. The
specks will form in damp room as soon
as in dry room. BY scalding the milk,
II LIN a,,1 lyc fNrn
duced. Strong light was not recommended;
light such as n person would need to sec
to read in a room. after being there for
some ten minutes, would be sufficient. by
''scalding' milk, he void not be understood
rs having 1t heated above about 1870
Heating to this degree would kill the germs
that were then in it but they are constant
" falling into it, and are growing. and the
developed germ would be killed at lower
degree of heat than those but inst fallen in,
and are dry
Mr.. Ellsworth of Barre, Mass, said that
his practice was to feed his COWS on non
producing milk food before calving, and
hence he gave them but little grain. And
after calving he gave them no grain, few
roots, and but little water until they had
become all right. He said he fed the poor
er qualities of food for some weeks before
they calved. lie had had more bad luck
with COWS coming in on grass than at any
other time. There is more danger of gar
get at that time.
Mr.. Wakefield, of Monson, said he pre-
tered COWS that would give milk ten OF
eleven months in the year /; and his practice
has been to feed low before coming in, ant
not TO begin to stimulate until three or foul
days after the dropping of the calves.
Gov. Hyde, of Connecticut, concurred il
the views expressed by Mr.. Ellsworth an(
Mr.. Wakefield He had found more trou
BILE in his cows from overlooking before
coming in, and he thought it a bad prac
tce
Mr.. Stewart said there was really 10 an
tagonlsm between him ard the gentlemen
who had expressed views apparently diff
ferent from his. He advocated judiciou
feeding, and particularly tabooed corn mea
as being too heating. He agreed with tn
gentlemen, that injudcous feeding might
and probably would, prove destructive t
the COW. A COW that is inclined to b
feshy is not generally good mixer, an
hence she would not bear so high feeding
He thought there was no danger of farmer
proceeding too far on the dangerous roa
of high feeding before coming in. lie al
ways omitted the stimulating food for
lew udyS DClOIC anu bltSl thC Univ VI WI
ing in. Cows that are large mixers shout
be fed less freely than those of poore
milking qualities.
Mr.. d. c. Brown, of Montpelier said h
had used bean meal to good advantage bt
fore calving.
Mr.. Ellsworth said the best time for he'll
ers to come in, according to his experience
was before going out to grass.
Mr. Stewart said that he believed this
bean meal was well calculated to put til
cow in good heart and would be desirab
at the time Just before calving In his v
entity the beans cost too much to he prof
ably fed to cows.
Mr.. Paris, of Fairfax, said he had pra
tced feeding two quarts per day OF oatme
for some ten to fiftren days before the GOV
came in, and continued that feed for son
days after calying he wanted TO ask Nj
Stewart if he thought there were any dang
of injury to his cows from his practic
Mr. Stewart replied that, in the hOmeopat
ic quantities he had fed there could be !
disastrous results, but on the other han
only beneficial to the cows. If he had
creased the quantity of oat meal to PEI
day, he would have found it would ha
proved injurious to the cows. lie thong
barley meal was as valuable for food rs OF
meal, and possessed more nutritious qua
Ties, and he would recommend IFS use.
thought there was a value in the cob
corn, If properly ground he would ha
il ground fine, and not fed rs coarse as W
too often practiced.
Mr.. Fills, of Brandon, inquired VIII
should he given to a cow in case Of Ov'
feeding of meal, so that it become "cake
in the stomach. Mr.. Stewart replied til
flax seed STEPPED and given the COW W
the best remedy in case that could not
had readily, any laxative food would pro
an efficient remedy.
Prof. Arnold said that in mild cases
had found that feed of salt was all Il
was necessary il tended to prevent f
mentaton, and thus prevented the evil
snlts of caking of meal in the stomach.
Gen. Davis, of Cavendish, inquired
Mr.. Stewart how much cut feed, how mu