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

drains, filling in the bottom of the ditch
with stone or brush, and then covering them
up, had been proved to be inefficient, the
drains so made very soon filling up and be-
coming useless lie preferred the tile
drain as being the most permanent. dur
able, and the cheapest in the long run. The
cost of the drains will vary in different
localities, according to the cost of labor and
materials. lie referred briefly to the COS,
of the drains. and the kind OF lands that re
quired draining. He said all lands that
have retentive sub-soil require drainage
and farmers could not well afford to carry
on their farms without draining.
FRIDAY AFTERNOON.
The President introduced Prof L. B. Ar
mold, Secretary of the American Dairy.
mems Association, who read paper On
'sButter and the Benefits of Association
PROF. AaSoLD's PAPER.
lie said that a: the commencement w.
know but verv little, and about all We "a
know is mainly derived from Others men
become wise and learned about as bee.
gather honey-an item at a time-and the
sum total constitutes fund OF knOwlstge
| The invention of the telegraph was nrousb.
out by degrees, and by the combination Of
n series of inventions in relation to the ma
net. all eliminating in the discovery Of tie
fac, that the magnet could be 50 arrange
as to move a lever; and in this discover
with a clumsey machine shat cost S-o
| Prof. Morse left the discovery TO Others r.
perfect. Prof. Cornell succeeded in perfee.
| ing machine that cost but so, AMI they
are now manufactured for 81, and machine,
that are operated by sound at cost Of
S35 each. Thus are We enabled % SUI
| round the world with 4 thread Of
TELEGRAPH that wOGld have been in
possible if the machines were to cost SEQ
In regard to the dairy interests Of tho
| farmers. Mr.. Arnold said We had been t1l
| unsOeial and have not communicated 01rsx
periences to others, and thus, too often
| valuable knowledge dies with its poss.-slr
| This state Of affairs Is being changed. anl
now we have associations OF almost all the
| different farming interests. AMI the expert
ences of each are made known to ALL We
/ are all dependent on one another, and ms,
| RELY upon mutual aid. One Of the mo-,
/ common ruts that the dairyman IS ant q,
run into, is that or selt-cOnceit-belieyin
| that his own methods are the only ONES br
| which any desirable results can be attained
! To do away with the evil of c1nceir .dairvmeo
/ should get together in every Community
| and discuss the various matters pertalnin,
| to butter making, and the larger the Nun
| Der of those thus associated the more graft
flying the results. The American Dalry-
men ; Association has entirely revolution
l ICED the manufacture of cheese. and II has
now become power in the land. illustra-
ting the power Of association. Of which hc
was proud, and the farmers Of the country
/ should be thankful for the organization.
The Vermont DairYmeu : Association has
I given 10 the dairy Interests al lmpe-u-
I that has been beneficial % the STATE and
! the country. Il there were more local 9r
| county associations 20 cooperate with The
| State Associations, the benefits Of a-5scia-
/ ton would become more and m0re appar-
/ ent. The press Is powerful AID N 1l--cm-
| mating information on these subject, bat
a meeting like this, where mind J., br1gsA.
| in contact with mind, l. more 70 be desired
than any other means Of disseminating
| knowledge on the subjects Of the dairy
Mr.. y. NJ. Foster, Of Cabot. asked Prof
Arnold to describe a model dairy r5om.
Mr.. Arnold said, the most that's w4n.-l
for the room Is 70 have it close, d.at.s
walled. and 50 it could be kep; free from
the influence of the outside atmosphere
lie preferred the large pans, and wlli
have them large enough Tor each g.
hold milking of his cows AMI lyr -te
minor details. they must be lett u ln1ivl1l-
al preferences. He preferred Prot. NAk.a
son : system Of subterrancan ventilation an
explained the method Of arranging Il. IT,
arrangement can not easily be deserted
Prof. Wilkinson : own description calls De-
his gulf stream" dairy arrangement. Is
which, by connecting milk houses Nil -
houses, and building 4 pool which aztst-
in part beneath the Ice and part IN -1e ...
house. he secures 4 change OF water
tinually. the cooled water under tl
continually taking the place Of the wl--
water in the milk house. Ihls cA-1-
water Will continue 80 long a the vl's
one part of the long pool becomes 1eAie-
the introduction Of the milk. Iha-e
points in the plan which are worthy t
sideration by all who are in conteml-
of milk rooms He said it i lmpOrtal
a dairy room be made tight: and u r.
it was necessary that there should be ----
air space between the walls, 50 tia
temperature of the room Will be conf
under the control Of the dairYman. H.
commended that the walls be covered ID.
paper, with solid sills, double door BE-,
windows, and all 50 arranged that i'
could be no influence on the air IN the -
from the heat OF cold outside. There sal-
be n uniform temperature, if the daiTy-l
would succeed in making butter.
Mr. Paris, of Fairfax, said he hal
built Q dairy room, and had put 4 cellar
under it. He asked Prof. Arnold II Be
would have cellar under his mix room
20 which Prof. \. replied, that he wl4.-
not have a cellar for dairy products. for TIT
reason that there would be dead air an
gases, that would injure the butter.
In response TO questions, bv various pa'
sons, Prof. Arnold said the time to SKIN
milk IS when You can pas the finger
through the cream and not have it come @.
gether after the finger Is passed throl-t
The cases where batter can't be 0bane-
from cream, are very few, and those whc.,
the COW has been 4 long time in milk, an
the glObules become 30 very small that taeI
are not easily broken. lie said he hal SUI
ceeded in bringing butter, under such CIR
cumstances, by heating the cream g.
higher than usual temperature. The sc,4
ing of the milk to 1870 - would obyiate 81.
the difficulty In answer TO the question.
How often should cream be churned3 b.
said ''as often as YOU get churning. IL
said it Is bad policy to let the cream stand
q long time after taken off. Ii milk l. adl.-
to the cream, it should be sour milk Il.
would not warm cream in a churn. lui
would turn it into a tin vessel and SUE
round it with warm water. lie never prac
ticed turning hot water into milk, but hl-
friends had practicsd it with success ],
would thin the milk s. that the cream
would conc up easier. and also tend to IL
~ tTfTrht 10 n the III
In cold weather. he would recommend
Cream taken of three or four days
should Rot be mixed with cream take.
day, and churned together. Better
they shou be churned separate. lie
that while .ae cream is sweet, it does %
do it any material injury 10 freeze 1t. tti
after it becomes sour, it was quite lmb.i
injure it. he had had cream freeze up art
attempt TO keep it for time, and illr
that the process of freezing, even q not
lowed To thaw, rendered the cream ia
and the butter would not be good L!eslu
he would recommend that cows have free
access TO salt but they must not be keF.
from it for time and then allowed ire
access 20 it, a. that would prove decidedly
injurious to the animal He did not thlns
any more butter can be made from mills 20
in large pans than in small ones We &C; Do
all in either case. The grain in butte
was the appearance Of separate AID i.s'in.
particle, as though it would break down
and if butter is worked 50 As to breas dow
the grainy appearance it would bet'u-
irOwey very much sooner. lie pee
ierTed the leayer for working batter, hii
it should be used very iudicious!y. an 81
as not to break down the grain cl the t.t-s
liz said he did no: think that butter taa.
had been under brine was likely 20 iniFe
any sooner than if it never had been under
brine but he would not change his butter
any more than necessary; it should be AeQ'
solid, aad in the condition it was iir-i PACK
ed. He said that what is called strong
topped butter was probably made % Z.
the butter being oveT- soIked IN .he uaA
Tag Il thoroughly covered with salt, %
would nave kept as well as any better l-'
best method Of packing butter. Wa o.
hrkins, thoroughly saturated with Ni
water to take out all the sappy taste y u
the tub. the tubs should be aiioWel /.
soak for twenty-iOar hours, ard b,lN'
packing the butter the sides should 's
rubbed with salt, and when the tub l. ts-
there should be a quantity of brine Above