The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1877-03-17
Agricultural Department.
ny ALBERT CHAPMAN
Dnirymen's Conventions.

As your readers are aware, the con-
Mentions last winter were marked by
proceedings of much carncstncss and
animation. particularly as regards few
net TOPICS. The chief meetings, repre-
semting the leading dairy areas, were
held respectively ut Norwich and Rome
n. V, Elein, H., Rutland, VT. and
Cleveland and Carrctisyillc. q. The
prominent subjects of discussion were
IN several cases conducted by the same
disputants. Those subjects were: The
influence of skim cheese upon the trade.
and the dcsirabiliiy of its manufacture:
deep and shallow setting of milk cook
ing food for cattle; temperature in set
ting milk for cheese; breeding; expert
mental dairy stations, and the dairy at
the Centennial. With the exception of
the last, all these are still living issues.
The two principal conventions last
season were those of the State Associa-
ton at Norwich, and the American As
ISOLATION at Rome. AT the former the
most prolonged discussion was caused
by Prof. Roberts paper upon heating
food for cattle, in which he attempted TO
prove by actual formulas, that there was
gain in heating or steaming food for
cattle with coal, rather than by means
of animal heat in the stomach of the COW.
He claimed that he could generate as
much essential heat with coal costing
81, as could be generated by the expen-
diturc of 1922 in the purchase of food,
fed in the open air. The discussion of
this paper was sharp, but there Is little
or no doubt that its discussion led many
to consider the care of their stock more
carefully than before. The subject of
soiling, introduced in pithy account
of an experiment by DIR. Crafts, also
provoked dispute. DIR. Crafts had found
that soiling pays, and he was earnestly
supported by =, :, Stewart. Prof. Ar
nold's paper on the relations of soils TO
milk was Enthusiastically thorough, as
well as scientific; and the readers of his
recently published work will recognize
il under IN appropriate head.
The Rome convention opened with a
vigorous dcnunoiation Of the general
manufacture of skim choose by Prof.
Arnold, and this opposition seemed to
be nearly unanimous during the meet
ing. But the most original and striking
paper was that of Mr.. Ellsworth of
Mass, relating his successful expert
ments in heating milk for the manufac-
turc ofskim cheese. Competent judges
admitted that his cheese was far above
the ordinary skinned article, although
they were opposed to it on general
principles. As will be remembered, his
method was not complex. The only
deviation from the customary way was
to heat the milk to q temperature of 1870
deg. Immediately after milking. Mr..
Stewart presented his plan for an exper-
mental dairy station, which the associa-
ton officially adopted, but which has
sunk into oblivion.
AT Rutland, VT, at the winter meet
ing of the Vermont Dairymen's Associ-
alton, the question of skim cheese again
came up, and there was tilt between
Prof. Arnold and Mr.. Willard, the for
mer opposing its manufacture both upon
commercial and hygicnic grounds, and
the l9tter urging that inasmuch as skim
cheese is to certain extent valuableas
II food product, its manufacture should
not be prevented; it should be permitted
10 take its fitting place upon the mark
ct with other products, and the makers
Of wholc-milk cheese should displacc it
with better article if they can. rather
Than injure it by resolutions. The SUBJ
jeet OF the effect of carbon in pastures,
laints IN milk, and fermentation, was
most important and interesting feature
nf the Vermont meeting. IT was quite
unanimously agreed that the faint germs
will pass uninjured through the process
es of making, and perineatc the butter
and cheese. T. S. Gold of Connecticut
also presented the comparatively fresh
topic of laws for the prevention of the
spread of contagious cattle diseases.
These topics, and others, like deep