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

specks, just as on the stove in winter
Another white appearance in butter is often
caused where It was imperfectly salted.
Mr.. Campbell Which contains the most
salt, the yellow or white butter
Mr.. Checver.--Yellow.
Mr.. +. r. Perkins, of Enosburgh, wished to
know the advantage in packing butter in
small boxes, saying that Boston butter
dealer was furnishing large amount OF
boxes to pack butter in.
Col. IIawley said that in cities families
couldn't keep butter rs well as families in
the country, and small boxes suited them
better.
Mr.. Eells, Of Cornwall referred to the re-
commentator of Mr. Stewart, in the after
noon, to feed cows well before coming in,
and wished to know the object Of it.
Mr.. Stewart said that the object was to
develop her milking qualities-to lay in a
stock for her to draw ON afterwards. Before
coming in he usually fed COW a small ra-
ton Of oil meal and small ration Of bran.
The oil meal was Of great consequence in
preparing her system for coming in, and
also as one OF the best means Of developing
her milking qualities. In one case, where
COW the previous year had given only mod
crate quantity Of milk, he began six weeks
previous 10 her coming in, for the purposeo Of
trying an experiment in developing her milk
/ ing qualities, and caused such a flow of
milk previous to her coming in, that she had
TO be MIXED for ten days, and she gave o
large addition to any previous year A cow
would naturally bc thinner in flesh under
the milking process, and il she had large
amount Of flesh TO draw upon, she would
produce much greater flow Of milk. or
course he didn't propose to feed themfparely
after they came in but on the contrary,
feed them very literally. II a COW had poor
flesh after coming in it wasn't possible for
her to supply the wants Of her own system
and at the same time give the greatest guam
tity Of milk lie had found that five weeks
previous to coming in was the most fayora-
be time 10 develop the milking qualities Of
the COW but it should b. done judiciously.
II would not answer TO feed too highly Of
heating food, such as corn meal. Oil meal
and bran were good oat meal was excellent
corn and oats ground together would do
two bushels Of oats to one bushel Of corn.
Mr. Eells inquired how long time a COW
ought to be dry.
Mr.. Stewart said he had always sought fol
COW that would give milk ten months
but it required judicious feeding to affair
that point but he thought COW ought no
TO injure herself, and still give milk ten
months. 1t wasn't necessary for COW t
go dry more than sixty or seventy days.
Mr. Eells said that, contrary to Mr. Stewart
recommendation, it was the general impress
sion where he lived, that If there was an,
time to feed poor stuff to cow, it was whel
she was going dry.
Mr.. Stewart said that in regard to whit
specks, his experience had not been very eN
tensive. His dairy woman usually attribu
ted it to windy weather: his own privat
opinion was that it had something to d.
with the feed.
Professor Arnold said that white speck
in butter appeared from two or three causes
One cause is the coagulation Of milk by tn
development of minute germ in the milk
Any cause that ripens the milk very rapid
will produce that kind of speck. Unde
certain circumstances there were often a
most sure to be developed certain germs j
milk, and when they grew they caused
coagulation or specks. 1t would begin
sometimes at the bottom Of the dish--a lii
tie speck Of curd coagulaton forms. The
, that ripened, and little gas was formed i
it and expanded and worked up through til
milk to the top, and it will appear on tn
under side of the cream.
If the milk was little diseased, littl
feverish, when it was first drawn, as it oftc
was when the cows were drying off, the ba
got little feverish germs would form o.
it, come up to the top before the cream did
and could be seen on the top Of the cream
These were the main causes Of speck,
Another cause was the drying Of the cream
by a current Of air or any exposure tina
would make it get dry on top. Most Of thes
flakes formed By drying, dissolved by churr
ing; II it stood a sufficiently long time,
1 would all come TO pieces. Put dry crear
into churn and turn, and very soon dr.
DECKS would appear. He had placed te
ms Of milk beside each other, with mil
taken from the same pail, and one woul
eakey and the other not. A current
viii sometimes produce Them and
&c Of atmosphere also.
fr. u. c. Brown, Of Montpelier, asked
re was any butter in these white speck
d could butter be made out Of them?
Mr.. Arnold.-There is no butter in Il
ipecks formed from the growth OF the germ
in the other there is.
Mr.. Brown.--Therc will sometimes be dl
pieces round the edge Of the pan, and eau
!. white specks in that way
Mr.. Amold-That is the kind Of speck
- have been speaking Of
"a Mr.. Brown.-Won't moisture preyei
.s these white specks?
=, Mr. Amold--It win prevent dry creal
n. but it will not prevent specks that form o
NJ of the curd. They will form Just as quiz
mr. in damp atmosphere as in a dry one.
Nh Brown-My experience has been tn
On when we keep it in the buttery near 1
kitchen, where there is a tea kettle boilil
"A on the stove, we don't have them.
Mr.. Arnold -Scalding milk kills L
~ germs.
in Mr.. Jameson, of Irasburgh, inquired
on light, however strong, provided tho sun did
be shine upon the milk, affected the milk
sv cream detrimentally.
- Mr.. Arnold.-If it continues but re
al short time it will not but if II lasts it h
10 a tendency to decompose the cream and
al feet the quality Of the butter. The b,
N, shade would be such as in which pers
N of ordinary sight could barely see to re
, ordinary newspaper print, after being in I
-, room ten or fifteen minutes. In reply t.
a. question in regard to heating milk in W
ter, he said there were very few cases VIII,
IN. milk could not be improved 10y scaldi
70 when it was new.
,t Mr.. A. Il. Bailey, Of Elmore, asked wi
.. he meant by scalding milk.
- Mr. Arnold think 1870 is usually enoul
Ia Mr.. Bailey-That is my idea.
MIR Ellsworth of Barre Mass snole