Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1877-01-31

loved the smell of the fresh earth and t0
see crops growing Farming to him was
a delightful occupation, and he could
hardly 90 into his horses stall and not
stop and pet him half IN hour
Mr.. Tinkham said it had not occurred
to him before bnt he believed five years
course of theology might be n good pre-
paratory course for a man to teach n calf
10 dlink, if he could do it then and moi
mink ~ V bad words when the calf bites
his fingers.
While it was the fanhest thing from
his mind TO decry farming he must con,
denim the iniudcious praise of i; in which
many INDUCED, and the false ideas re
suling from it, He. us well as Bro. Ilib-
bard, loved the smell of earth, to see the
crops grow and pet his stock, but this was
not farming.
FRIDAY MORNING.
The meeting was opened by prayer by
the Rev. Mr.. Hibbard, after which
Mr.. Cooley of Waterbury Center show
ed his system of setting milk in deep cans
submerged in cold water; had handled five
million p funds of milk in the last five
years, and presents this system as the re-
suit of his experiments. These cans are
eighteen inches deep and ten inches in di.
ameter, with covers like shallow ,ix quart
pan turned over the cans. These covers are
held in place by Stats passing over them.
the ends of which pass under other Stats
fastened on the sides of the box in which
the cans are set. This box, metal lined.
is made of proper dimensions to hold cans
enough to contain Zone milking" of the
COWS comprising the dairy. The milk is
strained as soon rs drawn, the covers Els-
tened down, and then the whole covered
with water. the air under the covers keep
ing the water from passing over into the
milk, and the temperature brought rs soon
us possible down to about 400 and should
be kept between 400 and 500. when the
cream will all rise 50 the milk can be
skinned and cans cleaned to receive the
next milking. In II can set before the
meeting. the cream was raised in five
hours. This can was made with II glass
side which showed the separation of the
cream from the milk. These cans are
furnished with valve and adjustable tube
by which the milk is drawn from below
| the cream which saves skimming and also
saves t. c cream it would be impossible to
get in any ordinary way of skimming;
which is then turned out for churnin9.
This system requires only nc.four,h of
the capacity for holding milk needed in
any Of the open pan systems of setting,
gives sweet cream, from sweet mix,
which can then he used for cheese, as it
would be free from the insects, odors and
other objectionable things absorbed by
milk standing in open vessels.
Mr.. Tinkhum said we had all heard that
knowledge was power, and there was only
one thing more powerful than knowledge,
which was ignorance, and that was his
"brst holt"
We have heard from the armed Rus,
of the University, Of the ignorance of the
farmers, and The beautiful work of science
in enlightening them, and for which work
lie would like to see twenty additional
chairs endowed; and sill in this most i'm.
porlant branch OF Vermont industry
science had not settled II single point from
the time the milk is drawn till the butter
is marketed, which was accepted Us COM
mon ground by successful pru teal dairy
men, Wh"' except due amount OF clean
IineSs' httc no common grounds, bat nse
the most opposite methods OF reaching
the same result.
Mr., Arnold, the secretary OF the Amer
lean Dairy mans Assotlhll'n, ana oiien
called the highest scientific authority, told
us two years ago that milk should be
heated TO one hundred ana thirty degrees
WI en- II came from me cow to rXpel the
animal odor and Kill germs which he milk
m'GLl contain ANA lhen al lowed to cool
While here comes Mr.. Cooley, cooling his
mllk down to forty degrees, and Mr. Haf-
dln oil Kentucky uses similar method,
cooling his milk IN II refrigerator with ice
water dripping ON 1t. Some set milk two
inches de p and some twenty; some say
1t should be skinned sweet and 'he cream
have no soured milk IN 1t; while IN Essex
larmer lets his milk stand TIL thick, then
pours nilE, cream and all INTO the churn
together, and claims to get more and bet
ter butter than in amy Other way. Some
wash their butter until the water runs
clear, while others insist that " dash of
water destroys the Lest flayors of the but
tCl' MANY alc strenuous lhal uhe nandS
should not touch the butter, but buuer-
workers and paddles take their place but
the lady whose butter had for three con-
serunve years taken the first premium AT
Tie meetings OF llls Association, had Herer
used paddles Or bulter-Worker, but al
ways worked it with her hands. SO sue
cesslu pra tlce often contladicts scientific
theories ut every step, and what confidence
could farmers have in their teachings
when 1t was SO often but the blind leading
the blind? What su cess would the Uni
versily have in teaching mathematics if
President BucklMm should teach that
twice two were four, and Prof. Perkins
assert that twice two were tive, and Prof
Somebody else maintain that twice two
were sometimes four and sometimes five?
Mr. Stewart said animal odor was Il sort
OF ierment-cold holds this in abryence.
The Committee who had examined Mr..
C.'s process had noted its results with sur
prise; they had seen three inches of cream
rise in live hours; but more light was yet
needed.
MIR Cooley said what was called the an
imal odor was really vegetable odor.
coming from the food. You could get an