Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1877-06-27

In contrast with the mastery manner In
which Mr.. Hardin, of Kentucky, deals
with and settles things, we print below ex-
tracts from paper read by Mr.. Cheever
of the New England Farnler before the
Massachusetts Dairymen's Association.
The frankness with which he confesses to
conceit, is amusing to those who know the
modesty and caution of the man, and how
faithfully he gives what seems to him to
be truth, regardless of what may be the
inference of his own personal wisdom, or
lack of it. Which the same is one secret
of Mr.. Cheever's influence and popularity
with the farmers of New England:
l own up to having once been little
conceited. thought | knew exactly how
some kinds of dairy-work should be done
| thought that any cream, if brought to
the proper temperature, could be churned
into butter; but after taking job from Il
neighbor, whom thought knew less than
|, and churned very steadily for nearly
two whole days cream which had been
churned already (though not to my know
ledge at the time) more than a week, and
then having to give it up, completely ex-
huusted and discouraged. l came to the
conclusion that did not know it ALL and
that there were some things back of my
philosophy of which l had not yet even
dreamed.
For some years past my milk, in the
winter season, has been scalded before set.
ting for the cream to rise; but this year
um trying to save that labor and still
make as good butter Us before, and the
present indications are that the experiment
will be successful. So | am entirely un-
prepared to lay down set of unvarying
rules for all dairymcn to follow, for there
are so many varying conditions Of which |
could have no knowledge, and over which
| could have no control that would affect
results in different cases, that a rule which
might work well with one, might entirely
fail with another.
We are often warned by agricultural
writers and by agricultural takers, against
spending our time in giving opinions
when facts are what are needed. The
truth is we have very few facts to give
1t costs something to collect facts, and
when collected they are worth but little
until they are compared and worked up
by some one who is competent to use facts
and to deduce from them results which
may be of practical use.
A COW of one of my neighbors came
from the pasture the other evening with
an inhamed under, and the milk, which
WAS thick and clotted, caused the COW pain
in the drawing; but after IN application OF
Il little sailed lard or bacon rind to the
surface, and spoonful of saltpetre in her
feed, followed by Il good nights rest in Il
comfortable stable, She came out in the
morning all right again, and has had no
attacks Of garget since.
And so my neighbor tells me, or you or
he writes to his newspaper, that sailed
lard, or Il bacon-rind, rubbed on the bag.
with Il spoonful Of saltpetre given in the
feed, cured his COW of garget. This is one
kind of fact. The COW was sick, certain
remedies were applied, and she was well
again. But, on the same evening, one of
my COWS was attacked in precisely the
SaiIle way anu Tie HeAI morning, Sne 100
was all right again, but without having
been doctored ut all Now, which of these
facts is worth the most, or is either of
them worth anything?
We are told that experiments are neel
ed, and it is true enough they are needed;
but how many of us are competent to
make experiments that shall be worthy of
the name, or of the object sought; and if
competent, how many have the time, the
means, Or the untiring patience required
for such work?