The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1877-01-27

III. lluliluNuN iihti iOuilu tilut u so'N
crop of clover, turned under, gave him
q better crop of corn than good coat
of manure.
DR.. Bartlett thought special manuring
for special crops gave the best results,
and that manure in the hill gave better
crops of corn and potatoes than when
spread broadcast.
DR.. Hathaway read an able and in
teresting paper upon corn as a forage
crop. lie took the ground that to make
it most valuable as forage crop. il
should be sown in drills, four feet apart.
and fifteen inches in the drills. In this
way the yield will be enormous. II
should stand until the cars are i'll the
best condition for boiling at this stage
the starch and sugar are developed. and
the stalk. ear and all are at the period
of development TO make them most val
liable TO feed stock. green or dry. AZ
ter trying northern. western and sweet
corn he had found that the Sanford
corn gave the most and best fodder.
A. s. Waite, ESQ, of Georgia, in
very interesting paper upon Bees and
their Culture thinks that honey dew
is condensed from the atmosphere, not
an oxidation, as from whatever plants or
trees it is gathered, it retains none of
their flavor. II cannot be the produc-
ton of insects, as some claim.
lie also thinks the stories going the
rounds about large colonies of bees be-
ing found in clcfts of rocks, etc, arc
huge jokes. Thinks Italian bees are
humbugs; thinks they are like some
ladies, more beautiful than amable.
They are decidedly treacherous, warlikc
and hard hearted, for they will with less
provocation and without any warning.
draw more tears, distort more counte-
nances, and defacc more of Gods ina
ges in a minute, than thousand times
their weight in wildcats.
Thinks the manner of awarding pre-
NUNS at our fairs for honey, is not the
best. They should be awarded for the
best lot of honey, put up in the best
manner for home use, transportation
and market.
"What shall be done with the sur
plus" was the subject of very able pa
per by j. NJ. upper, Esq, Milton,
wherein he proved that we should turn
our attention to improving our water
privileges, manufacture our own goods,
and in thus gathering manufacturing
population, make home market for our
surplus products, instead of sending
them to Massachusetts, TO pay her for
manufacturing them for us.
Mr.. Ellsworth, of Barre. Mass, being
present was introduced to the meeting.
In very pleasing extemporaneous man.
ner he gave his plan for making the
greatest profit from the milk he gets
from his dairy;
AS soon as his cows are MIXED he
heats his milk to 100 deg. then cools it
back to 60 or 20 deg, if the weather is
hot he cools by immersing his cans in
cold water, if it is not hot weather the
atmosphere will cool it enough. The
mornings milk stands twenty-four
hours, the nights milk twelve before
skimming. The cream thus obtained
makes an excellent quality of butter
that sells for a high price. The butter
milk is then mixed with the skinned
milk and all made into cheese. The
butter and cheese so obtained is more
uniform in quality than where the milk
is used to make either product alone.
The cheese is not quite as good as the
best whole milk cheese, the product is Of
fair uniform quality that sells at about
the average price or about two cents per
pound less than the very best whole
milk cheese. This cheese will cure and
keep better than where the fat or butter
portion IS all Ill the cheese. This Mr..
Ellsworth accounted for in two ways,
1st. The germs Of decay are nearly des-
troyed by the heating process as TO keep
the milk sweet through the whole time
OF making and curing. I'd. In the sea-
sons Of the year when the milk is the
richest there is so much fat in it that
there is two much tendency. TO decay
before the cheese can cure.
lie had eXperlmented by heating the
milk all the way from l20 TO 40 deg.
but found l3O deg. the best.
He thought it took about twenty-four
hours longer to get all the cream after
the milk was treated thus than where it
was treated in the common way, but it
would keep sweet much longer than
that. lie took the cream off at that
| time because some fat must be left in to
make good cheese.
He used to heat it over hot water, but
now has copper coil of pipe in the fire
connecting with iron gas pipe running
under large pan, returning again to
the copper coil, thus making an endless
pipe. AT first used lead pipe in place Of
the iron gas pipe, but found that from
expanding and bursting it would not
answer and substituted the iron.
In the forepart of the season he got
lbs. of butter from 100 lbs. of milk, but
later in the season had got 1-2 lbs. He
gets IL lbs. cheese from the same 100
Tbs. of milk He thought it would take
q or 28 lbs. of milk through the year to
make pound of butter, if all the cream
was taken off. When Intercepted as
to the keeping qualities of his butter he
replied that he put up about so lbs. in a