The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1877-03-03
Poultney Agricultural Convention

The afternoon session of the Pouliney
agricultural convention, was called to Or
der by the chairman at 2:20 and Sc
lection entitled THE farmers life ia tie
life for me" was rendered by The glee club.
Prof. l.. b. Arnold of Rochester, WAS
then introduced and p oceeded with bis sd-
dress. He said that while our ration was
wild with excitement over political events,
it gave him pleasure to meet those on whom
the prosperity OF the nation depended the
producers. He came, not to discuss ques-
tons of philosophy, politics or eloquence,
we arelooking for results, not merely for
pleasure, although pleasure may be found
in our researches, but for profit. Many
may sit idle but most of us are compelled,
by stern necessity to work at some employ
ment The profits of dairying are depen-
dent upon the manner in which the cows
are kept, and also in which their milk is
made into market products. The latter is
tie same whether the COW gives ten or twen-
ty pounds per day. If you have two COWS
one of which gives double the amount of
the other, the extra amount is profit. The
poor cows in a dairy will frequently con-
sumo all the profit from the good ones, 30
that expenses and receipts just balance.
This should be remedled our most sue
cessful dnirymen accomplish this by "weed-
Ing" out their poor stock. One gentleman
of his acquaintance, whose average product
Of cheese per COW was $50 pounds, learned
that another wa, getting 800, rid himself OF
mis- calls and now his average is 700 pounds
per COW. During q period of excessive
drouIh while upon journey to several
New York stall factories, he learned that
the average receipts was only thirteen
pounds per COW but when he visited Har-
ry Lewis he found his daily average TO be
twenty-six pounds. The comfort of cat
tie is an important consideration. In sum.
mer they should have proper shelter from
the sun, and some protection against flies
In winter they should be carefully shelter
ed from the storms and cold. He would
not use dog as he considers that il is
a praltice that causes much loss, as there
will be great loss of milk if she is hur-
ried to the place of milking The milking
should also be performed in as quiet man
ner as possible, as there is no secretion OF
milk while the animal lie agitated. Still
another cause for the falling off that al.
ways occurs in dairies is our imperiection
in milking. If pint or less OF milk, is
left in the udder, it will prevent further Sc
cIetion. This point the professor discuss
ed quite elaborately, employing scientific
terms that cannot appear in an abstract
AT the most critical period of the year,
when from natural CAUSES, the flow Of milk
won decrease, we have a drouth over al
most the entire United States, and some
means should be adopted to prevent this
falling off, which If once begun, cannot
readily be checked The true way was TO
have the effect Ia increase the flow of milk
What we want is full supply of succu-
lent food approximating grass in its nor
NAL condition, and he thought fodder corn
the best, although his friend from Herki-
mer, Mr.. Lewis, would dissent. Corn will
thrive on many soils, where grass will with
er, owing to Its peculiar habits OF growth,
enabling It to sustain drouth. Wheat brau
is an excellent substitute, but something
should be fed. The professor then pro
ceeded 10 discuss the Question Of the proper
care uf milk.
Tue fret essen ial requisite Ia cleanliness.
The milk room should nave as pure an at
mosphere as the parlor. Milk ls a power
full absorbent, and If placed in an impure
atmosphere, II will become unclean and
sometimes dangerous, as many diseases are
conveyed In this manner The flue,t rooms
the speaker ever saw were those OF Mr. b
f. Jewett. the inventor of the Jewett pan
M persons were allowed to enter thtse
rIoms except those who had charge of the
room When the room Is cool the milk
should be deep In the pans, 30 as not to
cool too rapidly. When the room Ia warm
the milk should be shallow, or II will sour
before the cream can rise. The speaker
stated as general principle that cream
rises most rapidly when the temperature of
the milk IS falling. A scientific explana-
tion OF the theory Of cream rising was then
given by the professor. In reply to ques
tion, he said that II small quantity was
heated, and then allowed to cool by natu-
Ial means, there would be some cream,
which would produce considerable butter
If the qusnIiiy Of milk were large the whole
would be lost.
In reply to question By Mr.. Dorsey he
replied that 1t was better to treat cows prop
erly and there would be no need of heating