Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1876-01-12

not thrive To have healthy and we'll developed
/ animals II Is necessary 10 have change and
variety Of food
The seed time Is the time to prepare the winter
food for our stock The root crop should be made
q speciality at least one acre Of land to every if
teen head Of cattle, should be devoted to this
purpose My experience Is that the turnip
crop is the most profitable Of any. Then fol-
lows the grass crop, which should be secured
while IT is grass aud not hay seed Stock should
not be kept 10 kill brcr bushes and thistles In
summer, and convert straw into manure in winter,
but hcpi 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 a. in all
kinds Of business. II il pays for keeping at all
It pays to keep it ,ooH when a man commences
right and keeps on In that direction he ends right
And when n man commences the winter right
with his stock and keeps doing for them, they
come out looking well in the spring My prac-
tce is to commence feeding the tops Of my root
crop in october After they are gone, It is time to
feed out Of the barn feed the best have to all
kind. OF stock when they first come to the barn
the change Is 50 great from green to dry feed that
young, growing stock Here il where great
amour; Of money is annually lost My method
Of feeding is as follows After milking Is finished,
give feed Of nice hay (or rather dried grassl
and then a feed Of roots and shorts or meal i'm
mediatey after this is eaten, commence to water;
then another feed Of hay or straw, as they will
then eat the coarsest food best let them remain
quiet Tor six or seven hours, then water again
aud feed with hay or oats on the straw, which is
good practice followed with little meal or
shorts for the last feed for the night
without holiness, no man can see the Lord
and il is just rs true that without cleanliness no
man can have neat stock Thu managers are as
essential a. the dishes ON our tables and should
be cleaned ateyery meal Also the stables should
be cleaned three times day, at least Salt should
be kept where the stock can get it at their
leisure Air, light and exercise are very essen
tial bat 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 need OF making our barns
warmer. to save feed How many there are who
keep their stock In cold barns with no roots no
meal, no oddng, and when the cattle get up In
the morning the juice will drip off Them from their
briskets to theirwmps, and the remainder Of them
Is covered with yermin two lice to one hair and
three nit- 10 one louise II they survive the cold
winter, they win not get their old coats of till the
middle Of the summer, and will take the remain
der Of the season to get to thriving Such will
sell very low when put upon tho market The
owners Of such will toast their shins 10y a fire
made Of green wood. or else You will SEQ them
tl.,
their pockets, half way to their elbows sucking an
old black pipe, complaining Of hard times to get
money.
Bat few people know how much profit there il
in breeding and raising good stock For instance,
let us take well-bred calf when taken from the
COW at two days old, and learn him to drink it,
own dams milk for few days, and then put in a
| part skim milk twelve hours old. At ten days,
give it twelve hours skim milk at fifteen days,
/ twenty-four hours; at two months, thirty-six
at 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 a robins
/ egg, In the milk with plenty Of milk shorts,
early cut hay, water and exercise, calf can be
/ grown frsm two to three pounds day for year
/ Nith this start, you can make almost any sized
animals you wish
After Mr. Fishers paper 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 suggestion of Mr.. Pitkin, of Marshfeld,
that an agricultural experiment station was
necessary TO settle beyond dispute these
questions. At its conclusion recess was
taken till afternoon.
FRIDAY AFTERNOON.
There was crowded attendance when the
meeting was called to order in the afternoon.
Mr.. Fassetts paper on Selection of Dairy
Cows" was first on the programme, and as
we have already given a full abstract of this
interesting paper, in our report of the Barre
meeting, we omit it at this time. At the
conclusion of the paper, Mr.. Fassett, at the
request of the meeting, made some extern
poraneous suggestions on Butter Making"
lie said he began butter making eighteen or
! nineteen years ago, aud in June got sixteen
cents per pound for his butter, but soon
]
getting twenty cents at the same time lie
was determined to find out whether butter
selling went by favor so he went down to
see his neighbor churn, and came back
satisfied that the difference was in the
butter Before the end of the season he
sold his butter 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 so that there will be
no dirt in the milk, and don't strain
through a wire strainer, but through cloth.
| In regard to paus, there was great differ
ence Of opinion. Ieused the Jewett Patent,
but did not use the cooling apparatus, as he
| thought the whole water arrangement par
| TALLY failure In hot weather he cooled
milk 10y setting carrying-pails in cool water.
In regard to size of pans, he preferred the
large ones. White speeks, which are simply
dried cream, were formed less easily in large
pans than in small. lie preferred the system
of shallow setting to deep, and gave an ac-
count Of some experiments, TO sustain his
position. In regard to skimming, he said it
should be done as soon as the milk began to
thicken at the bottom-in thirty.six hours,
with the temperature at sixty-fve degrees,
and little sooner with higher tempera-
ture. After the cream was taken off, he set
in tin pals, where there was little yentila,
ton, and churned every other day. No
dairyman, he said, should try to make but.
ter without Thermometer, as success as a
butter maker depended on the even quality
OF youi butter. lie had tried all kinds Of
churns, and used square box revolving
ohun, lie had been unable to make butter
that suited him with a float churn. Would
churn rapidly and stop churning, when the
butter in the churn was from the size of a
pea to that of buttenut, Would then take
butter out into tray, and work and salt it,
and would be careful not to smash or draw
the butter while working it. He put three
fourths Of an ounce of salt to pound of butter,
but this should be varied TO suit the Gus
toner lie washed the butter till the water
was perfectly clean and was careful TO have