Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1876-01-14

change and variety of food.
The seed time Is the time 10 prepare the
winter food for our stock The root crop
should be made n specially; Mt least one
aero of land ID every iifleen head of cattle.
should be devot6d to this purpose. NY OK.
perience is that the trrnip crop Is most profit
able OF my. Then follows the grass crop,
which should be secured while Il Is grass and
not hay seed. Stock should iot he kept to
kill brier bushes aud thistles in summer, and
convert straw into manure IN winter. but
kept for profit. And this comes only by
good breeding and good care the year round.
After the above named crops are secured,
then comes The winter management OF stock.
The same rule applies in keeping stock ms IN
all kinds OF business. IL il pays for Keeping
ut oil il pays TO keep II well. When u man
begins right and Keeps on in that direction,
he ends right. And when man commences
the winter right with his stock, aud keeps
doing for them, they como out looking well
IN the spring. My practice Is TO commence
feeding the tops of my root crop in October.
After thoy arc gone " Is time TO feed out OF
the barn. | feed the best / have tn all kinds
Of stock when they first come TO the barn;
tho change Is so great from green TO dry feed,
that they need good feed and good care
especially the young, growing stock. Here
is where great deal of money Is annually
lost. My method of feeding Is rs follows:
After milking is finished, give feed of nice
hay Tor rather dried grass), and then u feed
oil roots and shorts or meal Immediately af.
ter this 10 eaten commence to water thea an
other feed of hay or straw, rs they will then
eat the cOarsest food best let them remain
quiet for six or seven hours. then water again
and feed with hay or oats on the straw,
which Is good practice followed with a
little meal or shorts for the last feed for the
night.
Withoat holiness no man can sec the Lord
and it's Just as true that without clean
lIness, no man can have noat stock. The
managers arc ms essential rs tho dishes on our
tables, and should he cleaned ut every meal.
Also tho stables should be- cleaned three
times u day, mt least. Salt should be kept
where the stock can get it ut their leisure
Air, light and exercise are very essential,
but not too much of the former. Prepare
some good, light, comfortable barns for the
stock and keep them warm.
Lumber Is very much cheaper in Vermont
than fodder. Hence the mead of making our
barns warmer, to save feed. How many
thure ara who Keep their stock IN cold barns
with no roots, no meals no bedding; and
when the cattle get up in the morning the
juice will drip off them, from their briskets
to their ruInps, and tho remainder of them
is covered with vermin. two lice to one hair
and three nits TO one louise. II they survive
the cold winter, they will not got their old
NbNls VII lili Niit iiiltlNit VI anu
will take the remainder of the season to
get to thriving. Such will sell very low
when put upon the market. The owners of
such will toast their shins by fire made
of green wood, or else you will see them
around the stores and shops. with their
hands in their pockets half way TO their
elbows, sucking an old black pipe, COM
planning of hard times to get money.
But few people know how much profit
there Is in breeding aud raising good stock
For instance let us take well-bred calf
when taken from the cow Mt two days old,
and learn il to drink its own dams milk for
few days and then put IN n part skim-milk
twelve hours old. At ten days, give Il
twelve hours skim-milk; ut fifteen days.
twenty-iour hours ut two months, thirty
six; mt three months, thick milk, with what
dry shorts they will take. As often as once
in six weeks dissolve "A lump of saltpetre as
large rs u robins egg in the milk. With
plenty OF milk, shorts, early cut hay, water
and exercise. u calf can be grown from two
to three pounds day for year. With this
start, you can make almost any sized animal
you wish
After MIR Fishers paper. a lively discus
sion sprang up on the value Of different
kinds of feed for stock, more especially Of
roots. The diversity Of opinions on this
very important subject gave additional force
to a suggestion of Mr. Pitkin of Marshfed,
that an agricultural experiment station was
necessary to settle beyond dispute these
questions.
Friday Afternoon.
There was crowded attendance when the
meeting was called to order in the afternoon.
Mr. Fassett's paper on Selection of Dairy
Cows" was first on the programme. At the
conclusion Of the paper, Mr. Fassett, ut the
request Of the meeting, made some extern
poraneous suggestions on Butter Making"
He said be began butter making eighteen or
nineteen years ago, and in June got sixteen
cents per pound for his butter, but soon
found out that one of his neighbors was
getting twenty cents at the same time. He
was detormined to 6nl out whether butter
selling went by favor, so he went down TO
sec his neighbor churn, aud came back
satisfied that the difference was in the butter
Before the end Of the season he sold his but.
ter as high as his neighbor did. First it is
necessary TO have good milk, pure and free
from every faint, for faint in the milk will
invariably appear in the butter. Then milk
50 that there will be no dirt in the milk, aud
don't strain through wire straiuer, but
through cloth. In regard to pans there was
great difference Of opinion. lie used the
Jewett Patent, but did not use the cooling
apparatus, a. he thought the whole water
arrangement partially u failure. In hot
weather he cooled milk by setting carrying.
pals in cool water. 10 regard to size of
pans, he preferred the large ones. White
specks, which are simply dried cream, were
formed less easily in large pans than in
small. He preferred the system Of shallow
setting to deep, and gave an ac
count Of some experiments, to sustain his
position. In regard to skimming, no said it
should be done as soon as the milk began to
thicken at the bottom--in thlrty-sx hours,
witt temperature at sixty.fve degrees,
and little sooner with 4 higher tempera-
ture. After the cream was taken off he set
in tin pals where there was little ventila-
ton, and churned every other day. No
dairyman, he said, should try TO make but
ter without thermometer, as success as
butter maker depended on the even quality of
your butter. He had tried all kinds of
churns, and used a square box revolving
ohurn. He had been unable to make butter
that suited him with float churn. Would
churn rapidly aud stop churnng whom the
butter in the churn was from the size of a
pea to that Of butternut. Would then take
blttsr out into a tray, aud work and salt it,
aud would be careful not to smash or draw
the butter while working it. He put three
fSurths Of an ounce of salt to a pound of but
ter, but this should be varied to suit the Gus.
toner. He washed the butter till the water
was perfectly clean, and was careful to have
the temperature Of the water the same as
that Of the cream while churniDg-about
dity-siK degrees. He used orange carrot to
color butter with in preference to annatto or
any other artificial colOring Mr. Fassett
then spoke Of the necessity Of care in pack.
ing, aud OF the advantage Of having good,
clean tuhs To mt oood huttar In He ao;I