Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1876-03-10

A. w. Paine Of Fairlee was then called
for, aud read a paper on "Specialties in
Farming"
lie does not favor making one thing a
speciality, but advises the raising of all crops
needed, and keeping all kinds of stock so
that each year the farmer will hit il some.
where. A man with a Well-balanced head,
good health and industry is likely to succeed
at farming.
Y. Il. Jameson of Irasburgh spoke of the
great addition that has been made to the
knowledge Of the world by men who have
developed a speciality as breeding stock Of a
peculiar kind, or other products of the farm.
Col. j. B. Mead advocated the careful
study Of a mans surroundings, and if things
are done at loss, then discontinue that
branch and give more attention to what gives
a profit. One-idea men have accomplished
wonders. 1t is men with definite purpose
that make the greatest success. We see the
examples of speciaties in HammOnd's fine.
wooled sheep, Bates in Shorthorns, and 9th
ers in other branches. Life is too short to
do everything. l prefer to try to do some
things well rather than try to do everything.
Alexander Mcl4ane of Fairlee agreed with
the paper read We cannot raise and sell
thousand dollar rams or bulls. We can
soon tell the capabilities Of our soil, and
what we can produce with advantage, we
should give our attention. 1t is probably a
blessing to the world that some are led by
one idea, aud give to the world the sewing
machine, moving machine, or some new fruit
or grain.
Mr.. Hubbard said he could agree with the
paper where he advised to allow the sur.
roundings of a man to direct him, but when
he advised raising our own bread shall de.
mur, as my farm is not adapted to wheat
should have no bread.
/ o. B. Rogers supported the idea Of rails
; ing what is needed by his family wheat
oats, potatoes, meat wool, butter and eggs
then when cold winter comes we are sure o.
living. This year had ten acres of corn
next year no corn, but 20 acres of wheat
then two years have no land plowed. Ny
motto is, fix your land for grass" Ny
horses 60 without oats because l won't rails,
them. Fir your land for grass Grair
runs down farm. 1 see it all around me
My farm will cut two tons per acre.
Mr.. Berry advocated making q specially
Of the business Of farming. Farming in al
its branches.
o. b. Rogers inquired how to kill kale
Answered, do not SOW any seed; clear
oats or other grain of every foul seed.
Mr.. Hubbard favored the idea of special
ty of all that we undertake; with cattle gel
the best and keep them WE'LL so of sheep ant
other stock. | make speciality of letting
wheat alone. raise ne corn.
The remarks of some persons were lost ii
the noise Of retiring persons. Adjourned t.
81 pm.
Tuesday E0ening.
The meeting was called to order by th
president, NJ. R. Chamberliu.
G. s. Fassett, member of the board, wa.
called to read a paper upon the "Buttel
Dairy or Selection of Cows" of which WI
make no notes, as it has heretofore been re
ported. In answer to question he sale
that the milk of farrow COWS gave as much
butter as the milk Of other COWS, when it wa
kept and churned separate.
Mrs. Eliza A. Barrett of Bradford read
paper on "Buttsr Making"
l. We start with the supposition that th,
cows have plenty Of good, rich food, and thu
most scrupulous attention paid to neatness in
the yard and dairy; that the cows are regu
larly salted, and in every way taken prope,
care Of.
.. The dairy. 1t should be place es
pecially prepared for it away from the odor,
Of cooking and other odors The tempera
ture should be about GO degrees. Out oil
2j cows we have had only one yield pound
Of butter day. More butter can be made
from cream taken off sour milk, and of nicer
flavor if taken from sweet milk In warn
weather do not stir the cream; in colo
, weather stir, as stirring causes an acid tC
form. Too much acid is not desired in sum
mer, and some is surely needed in winter
With an even temperature there will be mill
to skim in morning and evening. DO no
scrape the cream from the edge of the PAL
with knife. Put as little milk as posi-
bic into the cream jar with the cream. Il
can be kept a week at go degrees
3. Churning. Scald and thoroughly COO
the Churn put in only the cream that ha
riPeued or is sour, DO not put sweet cream
with the sour as il will waste in the butter
milk. Have tho cream at a temperature o
SO degrees before it will come if it is lowe
it must rise to that. Much butter is spoileC
! by churning cream to warm. ColOring o
cream aud butter can be more uniforml,
done with annotto than carrots, if color anC
favor both are desired. Dissolve the annott
in milk or water and strain into the cream
Experience will direct.
4. Wash or not to wash the butter Goo,
butter Is made both ways, BE sure in som
way to separate all the casino from the butter
8. Amount Of salt. use Il ounces to
pound others use less to suit customers
To separate the water from butter II shou
be set in cool place one day after working
and then reworked. The notes are take
ont M tho aAcond ,pork;no Tho ko,l