Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1875-02-05

good butter. Cream will rise from any
depth OF sitting if kept in the right con-
dltion. Milk must be free from any IN
pleasant oder. must be kept as near a tenn
perature of G5o as can be, must be
skiinmed early. Milk room should be in
cool place, pals for cream must be kept
| clean and sweet The best form of churn
Is the square box revolving churn. The
temperature of the cream should be about
5S9. Mr.. Fassett also gave some practic-
al directions in regard to sailing and pre-
pairing for the market
Mr.. Fassett's paper was listened to with
close attention and the forenoon was occu-
pied with discussion when it adjourned.
AFTERNOON SESSION.
At the afternoon session paper was pre-
sented by DR.. L. C. Butler, of Essex, on
the Hygiene of the Farm which was
an earnest appeal for pure air, and free
ventilation and cleanliness, as essential to the
health, vigor. growth and life of the whole
animal creation. The doctor illustrated and
enforced these several points by facts from
his own personal observation and experience
and from the best medical authorities in
the land. The doctor also presented the
matter Of feed and treatment of dairy
animals, from q medical stand point, as
affecting the quality of the milk produced,
and deduced the following conclusions That
the quality of milk produced, other things
being equal, depends upon the quality Of
feed given that milk coming from i'll nour-
ished, half fed cows, having no surplus of
food beyond the requirements of nature,
contains some element which is injurious.
if not poisonous, and is often the source Of
grave disease; that cows deprived OF good
water. ventilation, and exercise secrete i'm
pure and dangerous milk, which may be
loaded with animalcular and fever germs /;
and that the quality of the milk depends
largely on the condition Of the nervous sys-
TEN at the time of milking. If force or
cruelty be exercised and continued the milk
will became an active source of disease,
dangerous if not positively fatal. The views
presented were somewhat novel, and open
a wide field of investigation which is worthy
of consideration. and into which we hope !
some enterprising student Of health may
enter.
DR.. Buffers paper was followed by a
brief discussion, in which Mr.. Fassett and |
Prof Collier related instances which con- |
tirmed the statements of the paper relative |
to the effect upon the milk by the treatment |
of cows.
Mr.. E. Andrews, of Essex, then read a
paper on the "Fattening and Marketing |
Poultry" We send tho bes: butter and the |
poorest poultry to market. Rhode Island |
takes the lead, the seasons being longer and |
the dealers there iattening them better
Maine come next Poultry from these
States brings3 to ; cents per pound more
than that from Vermont. The secret of /
poultry fattening and marketing IS to fat
well on corn for geese, and corn meal, oats
and corn for turkeys. Feed them all they
will eat. In preparing them for market
handle carefully, pick clean without scald-
ing, dress well and avoid freezing. The
discussion took a wide range. involving
breeds. feed and everything connected with
the fowl subject.