Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1877-01-19


sklmming. The cream is kept in as cool
place as possible, without freezing. Tn
room We keep the milk in has an even tenn
perature, by using soap.stoue stove. Tn,
t mix is set on circular racks attached to up
I right, square posts, six inches by six, ant
4 eight feet long Stats nailed across eight inche.
apart pivot in each end of the post al
lows the racks to swing around conveniently
Tor skmming or removing the milk. The
, racks made thus will hold 64 pans. [ skim
twice day and churn twice week; tho
cream stands twelve hours after the last
skimming to ripen, before we churn it. IL
is warmed by sweet skinned milk in the
chnrn, temperature 62e. The butter is
washed in three waters, then weighed, allow.
ing J ounce Of salt to pound of butter. |
use the best salt can find in Boston; | am
suited with that obtained of Warner a.
freeman. l use no tray, do not like them,
but use butter box, with tight cover, i'll
stead. want my butter, after it has been
salted, kept air tight till Jumped, then sent
air tiqht TO market. The hand is not
allowed to touch it at all. We use butter
worker; would not make butter week
without one. The butter is put in square
pound Jumps, stamped, and sent twice week
to IL. A. llovey Il Co., 32 Faueuil Hall,
Boston.
Farmers who make business Of selling
milk do it the year round, summer and win
ter. Why should not butter makers do the
same? 1t certainly brings better price at
this season of the year. and darymen can
! give more attention to it now than IN sum-
mer. Some may say they can find no mar.
ket for it, but if they will make nice ar.
tlcle they can fnd market. Why is it
that seven.eghths of the butter that is sent
to market from New Hampshire, Vermont
and other states, sells for only about thirty
cents, when, if made as it ought to be, it
would bring forty, or more? Butter making
like other work, is a trade, and how many
dairymen have yet to learn the trade? If a
lew men and few women can make good
butter aud get a good price for it, why can
not large number do it, other things being
equal? l hear some one say it is too hard
work for the women then let the men do
1t. a man can make as good butter as
woman, if he tries, aud he should do it when
there is large amount to be made. The
amount Of butter we have sent to Faneuil
Hall Market for the last six years, ending
Oct. l, 1876. is us follows 1870, 1920 lbs;
1871, l74S lbs; 1872, 24S7 lbs; 1873,
235o lbs; 1874, 2544 lbs; 1875, 2435 lbs
to Oct. l, 1876. S. F. ADAMS.
GresHuihs " ~.
On reading Mr.. Adams account We were
SO much pleased with its plain, matter.of-
fact statements and directions; it suggested
50 much not said, and especially some points
OF great practical value, that we wrote him
brief list of questions which he kindly an
swercd at once, aud iu manner which will |
crafty our readers. We asked the questions
because We knew so many would raise them
at once and wish for Mr. Adams views.
We give below the questions and answers
in their order.
Questionable you cross Jerseys with
natives?
Ans'cer.-l do. l prefer half bloods
they are more hardy, give more milk, make
as much or more, aud as nice butter
Q.-Do you keep the milk of your thor
oughbred Jerseys separate from the milk of
your native cows? Some insist on that
point.
Al do.
Q-Ilow does the amount made in win.
ter compare with that made in summer?
Number of pounds in summer aud
winter about equal.
Q-When and how long do your cows 60
dry?
A.-About two months.
Q.-Of what kind of wood is your but.
ter box made?
A.-Pine-ono that has been to Boston a
hundred times.
Q.-Kind of packages for sending butter
to market2
A.-Butter Jumps, in spruce-wood boxes,
and these arc put into larger one in sum.
mor with ice packed around them.
Q-Did you have the same number of
cows in 1870 as in 1876?
A,-No | then had eight, and part of
those were poor ones Since then | have
tested each cows milk set each cows milk
separate churned it separate, and know
how much butter each COW produces in TWEEN.
ty.four hours. If one of my cows does not
give me pound Of butter per day soon af.
ter coming in she goes to the butcher as
soon as fat
In a note Mr.. Adams wished us to say
be takes great pains in straining his milk
using cloth in addition to good "strainer
pail"
Mr. Adams evidently breeds from his best
mixers among his native cows. The last
three years experience and observation have
satisfied us that there is too little atteution
paid to the milking qualities of tho mothers
of the calves we raise. If the calf is large,
bright, active, fairly built and looks we'll,
We raise it with scarce thought as to the |
traits of the mother. The reason for keep
ing the milk Of Jerseys separate from na.
tves is the difference in the time necessary
for thecream to rise. Perhaps we are not
correct as to the packages, but we have seen
those made with partitions so as to have a
small square space just large enough
for a pound package, each one by itself SO as
notl to get pressed by the others. OF course
they are returned after the butter is sold out.
We hope our readers will note the fact that
he makes as much in winter as n summer.
WooL.-Although the United States is
clnimeh To he one of Tho hnnt ,unnl ..rn,,,i,,..