Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1875-02-08

been. and evidently will be. an increas-
ing demand for dairy products, and they
ought to encourage every farmer to make
preparations for the next years work.
While the demand for butter and cheese
IS increasing, not only at home. but
abroad the production is not correspond
ingly increased; were this the case. the
price of these articles would diminish
but it must be admitted that they are
higher than almost any article of food.
That part of this county, or Of any eoun-
ty. that is particularly adapted to graz
ing for the production of butter and
cheese, is small. Sweet grasses, a cool
climate. pure water, skilled labor and a
scientific knowledge of butter and cheese
making. must be had in order to produce
an article that will be eaten by butter
and cheese consumers. OF all things
that ever pass the palate, nothing is
worse than poor butter or poor cheese
and no country or section that makes Il
poor article of this kind. can lind mar
ket for it Vermont. fortunately. pos
sesses nearly all Of the requisites for
making dairying a success. and her eiti-
zens are turning attention more and
more TO the fact that this IS their hope
in the future. Every farmer who wish
cs to make dairying a business should
undertake to solve the following ques-
tions How can ] increase the amount
and improve the quality Of lay butter
and cheese? 10 increase the amount
Of butter, and also to improve its quail
ty, FIRST select the best breed of COWS
aud the best animals Of the breed 1t
has been proved, beyond shadow of
doubt, that there Is a difference in the
butter producing qualities of different
breeds of cows, and it Is foolish to waste
time and money on different animals
longer. Generally those cows that make
the most butter. make the best Butter
is fat or oil which the machinery of
the COW takes from the food which she
consumes and the amount and quality
which she extracts from her food depends
OH its amount and kind Sweet grasses.
early cut hay, vegetables, roots and
grain are the best things on which she
can be fed. Anything that has little
fatty matter about it. as straw, late cut
hay, poor grass. potatoes and the like.
can not make butter, though it may be
fed to the best butter machine in the
world. Cows that are compelled to
drink poor or putrid, water, will yield
milk that is tainted and the butter will
be poor. Food should be Of various
kinds. as the animal gets cloyed on one
kind, no matter what it may be. 10 pro-
duce large amount of cream, the COW
must eat voraciously. and she will do il
if she likes her food Clean pastures,
{ from which bricrs, bushes, evergreens
aud ferns have been driven, will grow
up to sweet and succulent grasses. con
tanning all that Is necessary for the max
ing Of cream. or for keeping the animal
in flesh. OF course, there are pasture,
that produce poor grass. but they can bt
{ improved by manure. draining and in I
r variety OF ways, until they produce abun
dainty.
: After the faithful COW has done he
part Of the work. a very important par
remains to be done before good. mar
+ ketable article of cheese or butter is FRO
t duced Modern improvements, and
O very general knowledge of the art 0
. making dairy products, have great,
benefited their quality. The produce
4 should be ready to adopt any invention
that he knows will make his butter bet
= ter, and the labor Of making it. less
:. and he should inform himself Of til
J. philosophy of dairying. that he ma
!. have a scientific as well as practici
VI knowledge of the business. With til
d natural advantages possessed by Vel
e mont for the dairyiDg business. it wi
If be 4 shame if our farmers allow them
if selves to be beaten by the dairymen {
e New York, Canada, or the West. Whe
5. this happens, they may as we'll pick u
Is their traps and penates, and start for
t. warmer country. These hills may /
4 surrendered at once to wild beasts.
=