Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1875-01-27

Y ER
as her population increased her capacity for
producing decreased, SO that within twenty
years she will have 10 rely upon us for her
main supply His advice was TO improve
the breed of cattle and study scientific stock
raising. IN answer to repeated invitations,
Gov. Hyde said that possibly he might have
something to say i'm reference 20 the superb
ority of Devon stock for dairy purposes be-
fore the close Of the meetings
cmrEsE-MAKNo.
Prof Arnold, secretary of the American
Dairymaus Association, said that cheese
contained double the quantity Of albumcn-
ODDS, which made bone and blood, that
butchers meat contained. The greatest diff
fculty IN using it as an article of food
arose from carclcssncss i'm It's manufacture.
Still another difficulty arose from imperiec-
tions In IL. curing. For every pound Of
butter that we make we use nutrimont
enough To be equal to twelve and one half
pound, Of meat, and this waste we must
conomize. When cheese melts readily in
ones mouth, it is digestihle, and until it is
cured 10 that point it is indigestibe.
Professor Witherell said that one of the
largest dealers ina Boston told him 10 tell the
association, that the kind OF cheese thc mar
kot demanded was a soft mild cheese we'll
cured. The average annual consumption OF
butter LOT each person ll lle country I"
thTty-hye pounds ana oil cheese only iour
and half pounds Inns disparity must DE
remedied 10y improving the lualiy OF 'h'
cheese. Good cheese and good butter are
always IN demand but 'ner' ls always aSu''
plus oil poor bo'tor ana oh'''''
Professor NicAsou' oil Tue uca Hcr""'
thought aSmall ehees''weiSnins ABOUT tn'''y
pounds was demanded 10y the nome i'''''
Professor Arnold explained the eh'i"'c'l
operation in the manufacture oil che's'' ana
stated tnat many OF lh' FORMER "'in'ui'''s lh
making good cheese h'd n''h oo'''''u oy
recent discoveries.
John J. LIls"or'h'oi h"r'e' massachusetts III
doubted u inc extra price 'l one-''all cent
| per pound rald Tor small sized cheeses' re-
PAID ior the extra l'o'r oil masking 'l''h'
lie thou3ht cheese ouShl 10 p' mas "h're
butter was inanuiac'ured' ana 'h'' inc time
Wonld come "h'h we Shoulu MAKE soou'
pala''ol' ana inn'Ne''oi' 'n',Se o' SKIM,
MIX ana tha1 sour SN'i'''''u-'hliN Nou'u
make the best cheese
Afternoon session.
HEATING MIlk.
Mr. Henry CheeVer' oil Vuechee' inquired
as to the success OF any one IN making Du'-
Ter IN the summer ny healihg MIX ana Keep
ing 1t warm dispensing with the use oil
coolers
A. w OhecVer' oil inc We" E"g'""" fdr-
mer' SAID that experiments h'd oeoh made
ny heating mix hlst To one hundred ana
forty degrees fahrenheit ana keeping the
temperature afterwards at lorty degrees he
believed successfully
froi. Arnold said me- hIst suggested inns
method. The trouble IN making butter is
in cooling off the milk too rapidly If far
mers do not cool OH their MIX gradually
the animal odor VIII not escape ana the out
ter VIII Ice faulty great deal OF mix Is
impure as that from cows paSttred on
swamp lands or cows whose blood IS heated
IN the hot rays OF the sun, or those yeXed IN
"Ni"s VI 'iii'h'"S' "'"Iu '''u''n' I"ioN'l
ana llJure 'ne pu''e'' Inc principal ooJec'
III nea.ing Is 20 uri'e out 'he amman ouo'
ana 'o'"'ile Gus 'n"' come from o'u grass
out possibly the mayor OF 'ne butter "'l
not pe SO e"ou as "hoh 'ne MIX was al
righ' ana properly cooled Nhe" success
III" lariner VINO "ouiu No' c''ol GOWN ms ''i''
70 Sixty uesre'S !" loss IMAM t"'''e nouiS
he "ouiu not keep MIN lo''s y '''''l' I'M
WITHOUT COOLING
No" H. / lla"'ey thought .n'y hau over
uone inc system oil ar''nc'al ooonng, an'
'hereoy shutting up .he oau ouor'' lie knew
Of farmer VINO hau raised the product q
nlS ualIy from one nu'ureu ana MY 70 wv
huhured ana twenty nNe POUNDS per cow d,
SURFING Vne MIX oc'oslohn'ly uh''l 1t cooi'u
ana All ''''S III inc o'u-'a'h''h'u' 'o"-S''''hl
pans
MIS- fAiiiy IL inc oil ESSEX READ
Pheasant essay on the Ioe'ry oil f"rl
I'iie' Whl'h was very wen Wf'''eh P'ou"'
uoh' ana aoeep''ple 70 'n' audience 10
} "h'ch she was 'e'uereu vote Oh 'n''iN''
FACTS AID FIGURES.
, Prof. Nickson, OF the Utica Herald, read
address ON " dairy facts and dairy figures g
e which the following Is an imperfect abstrac
. The dairyman shouldbea wide-awake bus
j ness man. and should gain his knowledge frol
i facts and experiments lie had reports frol
5 over ninety cheese factories and creamerie
/ Theayonge yield per COW was s3O51 in thr'
, factories. In the factory reporting the hig
d est average, the selling price was SAL
OF the diaries reported, the best average WI
: So2l1 per cow the lowest sll5O Tn
y simply shows how poor a lot OF cows ma
h can keep and do business
:, The improvement in herds is an cncoura
= ing sign. Dairymcn should learn by aotu
> weight what each COW is doing. and h
i value as a milk-making machine. lie ga,
II figures for the best factory which had SCI
: in returns. 1t was the "Countryman Ia
y tory" of Herkimer..N. Y. The net return
7. the owner for each one hundred pounds !
T. ceivcd at tho factory was Al 81 avsra