Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1875-02-26
from the New England Farmer, 10 inst.
Fancy uuttcr I'm Vermont.

Dairymen's ASSOCIATE lion held at Montpelier,
several specimens of the high-priced, fam
cy butter, such as is sold at the Boston
Quincy Hall Market. BY the kindness of
Messrs. II. A. Hovey & Co. we were ena-
bled to show the butter makers of Vermont
specimens of fresh-made winter butter,
such as is sold, at retail, at prices ranging
from seveuty-fiye cents to a dollar and
quarter per pound. There were specimens
made in Massachusetts, Rhode Island,
New Hampshire and Vermont. Massachu-
setts was represented by Mr.. Sargents
81 .25 prints, Mr.. Brook 81 cakes, and other
samples from Capt. Owen and y. w. Chez
yer. Rhode Island furnished Col. War
ing's Ogden Farm half-pound pats; and
Mr.. Adams's dairy, of New Hampshire,
was represented by samples Of his pound
packages, while Vermont butter was hon
ored by specimens from Messrs. Drew OF
So. Royalton and Smonds of Robury, beth
put up in very attractive little prints.
As was anticipated, this voluntary and
Informal exhibition created good deal of
interest and some little excitement among
the large number practical dairymen and
dairywomen present After the several
sam pies had been tested and tasted, by all
who felt disposed, the remnants were turn
ed over to Secretary Bliss, on condition that
he would sell them at auction for the ben
eft of the Dairymen's Association. The
transaction proved quite successful, sixlots
ranging from one-sixth to one-half pound
each before they were tolted-in all less
than two pounds-brought the sum ofSl.25,
several lots going TO central New YORK.
Several of the quarter-pound cakes brought
a dollar each, and one-the Vermont pat
dollar and ten cents, or four dollars and
forty cents per pound-the highest price
we ever knew butter to sell for in any mar
ket Mr.. i. b. Arnold, secretary of the
American Dairymen's association, tested
several Of the samples and pronounced
them exceedingly fino and of very high fla
vor. Mr.. John II. Ellsworth of Barre,
Mass, added to the entertainment of the
audience by churning gallon of cream in
his oscilating churns and then showing
his system of washing, sailing, working
and preparing for market.
The butter entered in competition for the
platform scales offered by Col. Sprague for
the best lot of twenty pounds, consist
ed of seven tubs. The examination was
very thorough and entirely free from pref
udce, as each lot was entered by number
and the committee had no means of know
ing the names of the competitors until after
the award was made. The gentlemen cho-
sen TO act on the committee were E. j.
Wickson of the Utica Herald, i. b. Arnold
of Rochester, NY, and j. T. Ellsworth of
Barre, Mass.--all gentlemen of large expe-
rience and good judges of dairy goods. 1t
is so seldom we find a report of this kind
that is of much value 10 any one except the
successful competitors, that we give the re-
port in full as a worthy pattern for the i'm
itation of judges at agricultural fairs gcner-
ally
To the President OF lie Ve,WoM D0jYmca'S
4 association -
Your committee appointed 10 pass iudg-
ment upon the butter and cheese entered
in competition Tor the special premiums Of
fered by Col. Sprague, president of the
Brandon Manufacturing company, beg
leave to report as follows:
The entries were delivered to the COM
mittee designated by numbers, the eXhib-
itor's name being withheld. There we've
seven entries of butter and one of cheese.
The cheese exhibited by Hon. L. d. Mason
is a good, well made product, of good fla
yor, and well adapted TO the wants of the
market. The cheese was made from par
TALLY skinned milk and is of unusual eX-
cellence, considering Tue material en-
ployed.
Your committee devoted much time to
careful examination of the seven specimens
of butter presented. The quality was gen
orally creditable to the makers. TheIe
noticeaby superior TO the four remaining.
In all of the three the manufacture was
fine and the grain of the butter admirably
preserved. They were numbered 3, 8 and
I. Between these your committee were
obliged TO use careful discrimination. The
grain in the three was closely alike and was
very satisfactory. In color there was n
slight difference in which No. eXcelled
Nos. 3 and five. The point of decision was
finally established upon the flavor and in
this No. was superior in richer, finer
flavor and delicate aroma. Your commit
tee, therefore, unanimously decide in favor
of No. and recommend it for the award
of Mr.. Sprague's premium.
In compliance with conditions, the max
ers OF the butter submitted outlines of their
processes. The following is the process
which resulted in butter No.:
The butter was made Oct. p, 1874, from
dairy of 20 COWS, native and grade Devon,
the feed was grass in the pasture, the milk
was set in Jewett pans and churned in the
Blanchard churn; the butter was sailed
one ounce 10 the pound, worked by hand
after standing over night, was not washed,
and was uncolored.
While your committee Is much interested
in finding an unwashed butter exhibiting
such enduring quality, we do not believe
that TO this point, but rather TO the feed is
due the peculiar fineness of flavor which
was the main superiority of No. I, nor does
not washing would generally result in an
improved flavor in the butter product.
This expression of opinion your committee
deems called for, lest undue importance in
giving flavor should be attributed to not
washing.
(Signed.) Z. j. WIcKsoN, L. 3 ARNOLD,
j. Il. ELLSWORTH.
MOI, which took the premium, was made
by Hon. Alney Stone of Westford, VT. No.
3, mentioned in the report, was made by
Geo. w. Lawson of Barre, VT. No. s, mem
toned in the report, was made by d. C.
Brown of Montpelier.
The report was so well received that Mr..
o. NJ. Tinkham Of n. Pomfret, VT, said he
would take The responsibility, in behalf OF
Col. Sprague, to offer premium of another
double beam, double platform scale, for the
pesl Samples Oh % IDS Oh pulleI anu ~ IDS
of cheese presented for the premium next
year. Mr.. j. T. Ellsworth Of Barre, Mass,
offered premium ola Billiards. Oscillating
Churn for the best 25 lbs. of butter, with
the method of its manufacture. Mr.. Curtis
of Wisconsin offered a No. "Whipples
Rectangular Churn" for the best 10 lbs. OF
butter exhibited for a premium. Mr..
Hawley of Syracuse, NY, said he would
present Is barrels Of the best factory filled
salt 10 the Association TO be offered as a
prize for the best butter. so many prizes