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

oughly. This open system was greatly in
vogue in Canada, but he was satisfied that
the use of oncfourth Of the land was lost by
it. The next system was that Of under
drains, or blind covered bitches. They were
made sometimes of brush, sometimes Of poles
covered with boards, sometimes Of stone.
Rut neither of these is desirable. In most
of our soils, some of the time there is no
water, and i'm these dry times the rats and
molcs destroy them. The best wayof drain
ing was by the use Of earthen tiles. Il was
the most permanent, and, therefore, the
cheapest It required the throwing out Of
less dirt, aud that was quito an object No
body yet had lived long enough TO know how
long they would last, and probably it would
be forever if they were hard burned, as there
is nothing in the soil that can eat or oorrode
them In regard to the cost OF such drain
age he thought that it would be done under
ordinary circumstances at the rate of fifty
or sixty cents rod. 1t would take eight
hundred tiles 10 an acre if the drains are
three rods ap TT, which would probably fully
answer the purpose of thorough drainage.
An inquiry often made is what lands re-
qurc drainage? All lands where the water
viii stand in the spring of the year. or that
have retentye sub-sul, require drainage.
] Wherever You see brake or wild grass, You
may be sure drainage is required, or whore
| water remains in post-hole. Drains should
| be laid up aud down the slope for in that
way all the channels are cut of somewhere
| and find their way into the drains lie gave
history of tile draining in the state, all Of
| which bad been done within twentyone
| years, and added some statistics of the good
/ results which had been secured thereby.
a recess was then taken TIL afternoon.
Afternoon Session.
Prof. Arnold, OF Rochester, a. Y, read a
paper on Butter and the Benefits OF Assoc
ISOLATION"
The speaker commenced 10y reviewing The
/ difficulty n'the development of scientific dis
coycries, and obtaining the fun, practical
benefit OF them.
It took time to bring the telegraph out of
the discovery Of electricity. lie related the
history of the improvement of the telegraph
machine by the late Ezra Cornell. when be
reduced the cost from $500 b. s2j. And
such improvement had been made, that to-
day three machines cost but $500. lie stated
that Mr.. Cornell first suggested the idea of
taking messages 10y sound. aud that his SON
received the first message in that way lie
referred Co these facts, 90 show the benefit of
slow investigation and cooperation for dairy
men. Mutual aid and unity OF action, was
the desidemtum. The agricultural world il
beginning to establish its associations,
Wool growers, butter and cheese makers, are
forming mutual aid societies. One man
can't work as well alone, as he can 10y COOP
Grafton with others. If be- tries it. he viii
Doe pretty sure 10 get into a rut. The most
common OF these ruts, is the rat of concert.
, Working alone, he has only his own products
as a standard, and the result b. he goes ou
rejoicing 10 his own ignorance.
Twenty daiymcn, associated together. can
do more than AN the rest of the state beside
p who are working alone. They will reap
: more than o financial benefit, they gain iu-
I tcllectual Improvement There Is need for
more OF these small associations, tll tAe
whole butter aud cheese making interest is
- reached lereferred a. the practical results
, flowing from the work oi the American
, Da.rymeus Association The Canada pro-
ducers had sold Boo the last year eight mii-
lion pounds of cheese aud fifteen million
pounds Of butter. The net price of the
cheese was thirteen cents, and oi the butter
o. nineteen cents per pound With cheese 40
thirteen cents. butter ought TO Ice worth
thirty cents but here IL stood in the r1iio
OF thirteen 20 nineteen. The reason Of this
n disparity, was the entire lack of associa-
ton and cooperation There ought 20 Doe a
half dozen local associations in Vermont,
/ llihl 1lNult ANiA NiNNtNlN meetings iI hlllti-
u ent sections OF the state. The press is val
, liable instrument ia the improvement OF
I dauing but these associations are better.
And one Of the benefits of these frequent
e. gatherings was, that many men who could
4 not write $50 as 10 express their views in
the papers, could talk well and iu,tmctively.
y Another great advantage was the system OF
T. questioning which was always freely fol
y lowed, lie concluded by urging Vermont
y daiymen 20 unite ia advancing their inter
est. 10y all proper plans of cooperation.
a, VI. Foster, OF Cabot inquired II the
speaker would describe proper room for a
10 milk room and apparatus for butter making.
= Prof Arnold replied that. If be had plenty
l. OF water, sweet milk and pure feed he could
get ON with q simple cheap ROOM Should
!, build plain room, with double walls 90 So
I cure the milk from the Influence of outside
= atmosphere, which always contains impuri-
ties. lie would use large pans. large enough
10 hold the milk of each milking. II he
had not plenty of good, pure water, he should
N use Prof Wlkinson's mode of suhtenaneau
a ventilation, which be proceeded at length TO
h.. describe.
$ r. Paris OF Fairfax. inquired about
\ the probable effect OF a cellar under q milk
Il house
= Prof. Arnold stated that the foul air would
s., accumulate in the cellar, and you cannot get
4 nd Of IL except by "a circulation of cold air,
4 which would drive the foul air out Mix
o. readily ahs0rbs impurities in the air In
n answer 10 further iuterrogatories, he stated
IA that he would skim milk when ii became so
thick that you could pass your finger through
and leave an open space behind Before il
arrives at such point, 1t is not ripe enough.
Cream swells in the chum; first, from an
= increase of heat second, by agitation as
u a gas is created which becomes tenacious
Z and creates foam. Toprevent this the cream
u must be warmed. He was inquired Of why
: butter would not come and replied that
y it often arose from cows being in milk long
u while, and the globules OF butter becoming
:, II so small that the chum would not act on
Al them. II the cream becomes alkaline or
n saponihes, you can't get butter. lie would
~ not chum as soon as he took the cream from
u the milk. The cream is not, on skimming
equally rpe on the top and bottom. The
- correct rule was to let It stand until it got
~ uniform in ripeness, and no longer. Their,
~ was danger in letting it stand too long. lie
" thought that about twelve hours was The
a. rule. He deprecated the practice Of holding
10 the cream in order to get full chuning
- lie would turn in sour milk enough and g
70 on with the churnng,
!, On further questioning, he stated that h'
-. Moulh never warm cream IN the chum, anC
y proceeded at length to give his reasons fol
:, 1t. lie stated that there was danger in keep
=. ing milk room at too low temperature
Il and said that at fifty degrees Fahrenheit th,
~ - milk would stand five or six milkings with
~ out souring, and the cream would rise yer,
~ poorly. If cream was frozen it must b,
w. w. thawed gradually; and If sweet, there was n,
-. ~ special harm in its being frozen. Frozer
=, cream would churn easier and quicker thar
y cream that had not been frozen. He recon
u mended scalding the milk, to counteract tn,
ad effect of sudden changes, and said that mill
% heated TO one hundred and thirty degree
90 Fahrenheit would produce butter equal in re
~ gard to the waxy appearance that is Away
- desirable, as milk that had not been heated
af Ordinarily animals should have free access 4
u salt but if they had been long deprived o
h, 1t, care should be used, so that at the frs
NV feeding they should not get too much. Tn
q. Tree use of salt was an advantage both il
W the quantity and quality of the butter. Il
IN regard TO the working Of butter, he said h
II, would would work it in from three to si'
~ hours after sailing it, and pack it immedi
~ ately. lie would use q butter-worker, an'
i, would work carefully, so as avoid friction
n, not iamming the butter down, as some did
Id lie said "strong topped" butter, as it i