Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-05-14


now we have associations of almost all the
different farming interests, and the expert
enoes Of each are made known to all. We
are all dependent on one another, aud must
rely upon mutual aid. One Of the most
common ruts that the dairyman is apt to
run into, is that of f.coneeit--believing
that his own methods are the only ones by
which any desirable results can be attained.
To do away With the evil Of couceit, dairy
meR should get together in every community
and discuss the various matters pertaining
to butter making, and the larger the number
of those thus associated the more gratifying
the results. The American Dairymen's As
sociation has entirely revolutioniEed the man.
ufacture Of cheese, and it has now become q
power in the land, illustrating the power OF
association, Of which he was proud, aud the
farmers Of the country should be thankful
for the organization.
The Vermont Dairymen's Association has
given to the dairy interests an impetus that
has been beneficial to the state and the coun-
try. If there we're more local or county as
sociations to cooperate with the state associ-
ations, the benefits Of association would be-
come more and more apparent The press
is powerful aid in disseminating informa-
tion an these subjects but meeting like
this. whcro mind is brought in contact with
mind, is more 10 be desired than any other
means Of disseminating knowledge on the
subjects of the dairy.
Mr.. A. NJ. Foster, of Cabot, asked Prof.
Arnold to describe q model dairy room.
Mr.. Arnold said, the most that is wanted
for the room is to have il close, double
walled, and 80 it could be kept free from the
influence of the outside atmosphere. He
preferred the large pans, and would have
them large enough for each to hold milk.
ing Of his COWS and for the minor details,
they must be left to individual preferences.
He preferred Prof. Wilkinson's system Of
subterranean ventilation, and explained the
method of arranging it. The arrangement
can not easily be described. Prof. Wilkiu-
sons own description calls it his "gulf
stream" dairy arrangement, by which, by
connecting milk houses with ice houses and
building pool which extends in part be-
meath the ice and part in the milk house, he
secures q change Of water continually, the
cooled water under the ice continually tax
ing the place of the warmed water in the
milk house. This change Of water will con-
tinue so long as the water in one part Of the
long pool becomes heated by the introduction
of the milk. There are points in the plan
which are worthy Of consideration by all
whe are in contemplation Of milk rooms. He
said it is important that a dairy room be
made tight; and to this end it was necessary
that there should be dead air space be-
tween the walls, so that the temperature of
the room will be completely under the con-
troll Of the dairyman. He recommended
that the walls be covered with paper, with
solid sills, double doors and windows, and
all so arranged that there could be no inHu-
ence on the air in the room from the heat or
cold outside There should be uniform
temperature, if the dairyman would succeed
in making butter.
Mr.. Paris, of Fairfax, said he had just
built dairy room, and had put cellar uD-
der it. He asked Prof. Arnold if he would
have q cellar under his milk room to which
Prof. A. replied that he would not have q
cellar for dairy products, for the reason that
there would be dead air and gases, that
would injure the butter.
lu response to questions, by various per
sons, Prof. Arnold said the time to skin
milk is when you can pass the finger through
the cream and not have it come together
after the finger is passed through. ThC
cases where butter cannot be obtained from
cream, are very few, and those where th'
COW has been long time in milk, and the
globules become so very small that they are
not easily broken. He said he had succeed.
ed in bringing butter, under such circum
stances, by heating the cream to a hlghe
than usual temperature. The scalding o
the milk to 1909 would obviate all the diff
Guilty. In answer to the question, How Of
ten should cream be churned2 He said a
often as you get churning," He said it il
bad policy to let the cream stand lonI
time after taking it of. If milk is added L
the cream, it should be sour milk. II,
would not warm cream 10 churn, but woul,
turn II into tin vessel and surround it will
warm water. He never practiced turning
hot water into milk, but his friends ha,
practiced IL with success; it would thin th
milk 80 that the cream would come up easi
er, aud also tend TO kill any germs tina
might be in the milk. In cold weather, b
would recommend it. Cream taken off thre
or four days ago should not be mixed wit
cream takcp to-day, and Churned together
Better that they should be churned separate
He said that while the cream is sweet,
does not do it any material injury to freez
it; but after it becomes sour, il was quit
liable to injure it. He had had cream freez
up and attempted to keep it for time, an
found that the process of freezing, even
not allowed to thaw, rendered the cream oil
and the butter would not be good He sal
he would recommend that cows have free az
cess to salt but they must not be kept fro
il for a time and then allowed free access
it. as that would prove decidedly injurious
the animal. He did not think any mol
butter can be made from milk set in lar(
pans than in small ones; We get it all
either case. The grain" in butter was Il
appearance of separate and distinct particle
as though il would break down aud IL bu
ter is worked 30 as to break down the grair
appearance it would become frowya vel
much sooner. He preferred the lever {
working butter, but it should be used We
judiciously, and 50 as not to break down d
grain Of the butter. He said he did n
think that butter that had been under bri
: was likely to injure any sooner than if
: never had been under brine but he wou
not change his butter any more than nece
. sary; it should be kept solid, and in I
condition it was 6rst packed. He said tn
what is called " strong-topped butter "
, probably made 50 by the butter being owe
4 worked in the making; if thoroughly COW
ed with salt, IL would have kept as we'll
! any butter. The best method Of packi
} butter, was in 6rkinS, thoroughly saturat
I with salt water to take out all the sap
\ taste from the tub the tcbs should be
|, lowed TO soak for twenty.fOur hours, and
fore packing the butter the sides should
0 rubbed with salt, and when the tub is gil
a there should be quantity of brine allow
| - =. Al II