Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1876-02-11

from Enosburgh. then read a paper upon
"Butter Making" an abstract Of which has
already been published.
After Mr. +. had read his paper, by re.
quest he described the Swedish process Of
butter making. The main features we're a
tight refrigerator that was cooled BY ice 10
a temperature Of about 40 degrees. 10 this,
the milk was set 10 jars or cans TO the depth
Of 20 inches. By this process the milk can
stand for 90 hours and still churn the cream
sweet.
An account Of some interesting expert.
meuts made on this plan by Mrs Il. ID. Doug.
las Of Shoreham was then read by Mrs ID.
A. Forbes Of Orwell, which resulted favora-
BILE for that plan Of raising cream. Tue
quantity Of milk required to make q pound
Of butter by this plan was a little over Is
pounds. The milk was equally divided at
the same time and the other part set in q
common way 10 a temperature Of Go degrees.
Ia the latter case IL took over 20 pounds Of
milk 10 make a pound OF butter. Mrs Doug.
las exhibited samples Of both lots Of butter.
We thought the flavor Of that made by the
former process the best.
Mr. Edgar Sanford Of Cornwall then gave
an account Of some experiments made by
him by setting milk after cooling, aud part
Of the same milk set away in the animal
heat. The results were as follows: From
a number Of experiments In cooling the milk
to a low temperature below so degrees, the
cream rose in a very short time-in some
instances in one hour, and when so cooled 10
no one experiment did it take more than
two or three hours to raise tho cream while
in the cases where the milk was set away 10
the animal heat il took t~hirty.slx hours to
raise the same depth Of cream. But il time
enough could be given before the milk
soured, the amount Of cream was as large as
when the milk was cooled. The milk was
set in glass fruit jars about six or seven
inches deep. In one instance the milk had
been set in the animal heat for a number oil
hours. The amount Of cream that had riser
was very small, but upon setting the milk
away in a temperature below 40, a laTgs
addition Of cream rose in an hour. The re.
suits Of these experiments seem to prove thai
the process of cooling causes the cream tC
rise In a much shorter time than when tn.
milk is not cooled, the great advantage. o.
which will now be obvious to every dairy.
man.
Prof II. NJ. Seely of Middlebury college
secretary Of the board, then gave his inter
esting lecture upon "Leaves," an abstract o.
which has already been published.
Hon W. r. Sanford of Orwell then intro
duced the following resolution
Rs%sOired, That the thanks Of the citizens Of Orwell
and vicinity be rendered the board Of agriculture O.
= coming here to hold one Of their meetings, which W
hope will be a source Of profit, as 1t certainly was o
pleasure, and we hope their visits In the future viii
not be like those Of angels, few and far between.
This resolution was adopted by the meet
ing when Mr. Hubbard Of the board re
spOndcd heartily, thanking the people o
Orwell for their interest as manifested il
the large attendance and close attention
during the sessions Of the meetings, anC
especially would he thank the citizens o
Orwell for their uubounded hospitality il
entertaining not only the members Of tn
| board, but all that had attended the meet
ings from abroad. He would especial
. thank the ladies' for their large attendant
D ADD their successful efforts to make all fee
at home and to add to the value and interes
0 Of the meetings.
I Mr. Smith Of the board seconded hearth
, the remarks Of Mr. Hubbard, and woul
s especially thank the people of Orwell 70
8 the welcome they had received as expresse
. on the countsnance Of every one they ha
met since they came to Orwell.
The chairman then announced that a.
. things must have an end, aud that the meet
Q ing Of the state board Of agriculture q
Orwell was ended.