Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1877-03-09

der, and questions were put 20 nim oy ~. Y.
Spaulding, Mr.. Holmes, Mr.. Scott aud 9th
ers. When ears Of corn grow on the fodder
corn, they may be fed 10 the COWS, in the
milk, without danger Of hurting them. He
takes more pains with his pasture than his
meadow after taking off his crop on his
meadow, he top dresses it; he feeds his
meadows some, bat does not feed il too
close. lie does not think il will hurt II to
feed it, if sufficient return is made; he
raised usually hundred tons Of beets--
three acres will raise that amount if prop
erly cared for MIR. Farnam inquired his
method of raising them. He said he planted
them two feet apart. in the row, and one foot
in the hill plants toe seed with hoe, and
about as deep as corn. A COW needs vari-
ETY. Of feed, as much'so as persons. lf he
has coarse manure he plows it in; If 6ue
manure, harrows It in. He plowed his pas
ture twenty years ago and has not plowed il
since. Some meadows should be poyed
others should not, this depends on the soil.
Every farmer should know his soil, and then
he will know what to plow aud what not.
Plaster docs good on some soils, others it
does not benefit. In his opinion we plow
and crop too much. He had sometimes had
good results 10 turning over land in the fall,
and seeding down without growing a crop.
Feeds his stock three times day 10 the
winter, twice to hay aud once to grain. He
said COWS were injured by driving them too
fast. He sent the LATEST man on the farm
to drive his COWS up, and when that did not
do he went himself. He would not allow q
man to pound a COW, they should be treated
kindly. Milking should be attended regu-
larly and exactly at the hour. He would
not have any talking going on in his yard
while milking. His cows gave as much
milk in the morning as at night-milks under
cover when ii rains.
Mr.. Holmes Of Greenwich, N. Y, here
said that he did allow his men to have their
way about milking. He MIXED under cover
at all times every COW had its own place
in stanchions, and each mixer had his par
ticular COW ho MIXED those and none
others. Mr.. Mason gets between four and
five thousand pounds of milk from a COW.
He intended to have bis COWS 60 dry from
six weeks to two months in the year. For
six months his COWS would average from
twenty-five to twenty-six pounds of milk per
day; in June they sometimes run up to
twenty-eight or thirty pounds a day. He
favored the skim.cheese theory, if it could
be managed properly, but he would not ad-
wise the dairymen TO adopt it unless thoy
knew how. He thought there was unavoid-
ably some waste in cream in the full cream
cheese. He was the second to work cheese
factory 10 the United States. But he would
be understood not to recommend the making
Of skim cheese, except by those who know
how, for those that don't will very likely
make failure. He came from the Oldest
cheese district in the United States.
AFTERNOON ExERoIsEs.
The meeting was called to order at two
o'clock by the president, and another quar-
tette was sung by Messrs. Humphrey ant
Griffith, and Mrs. Skace and Miss Thompson
The president then introduced Professor
| Arnold. As our nation was now on tiptoe
with excitement it gave him pleasure tC
meet an audience Of producers. We, far
mers, are not looking after pleasures, or fol
an opportunity to speculate-our business il
one Of necessity. He was here to-day, 81
he supposed, to speak to dairymen, and how
best to promote that interest his Thoughts
must be directed. If you have two cows
and one Of them makes twice as much but
ter or cheese as the other, he gets his prof
from the best COW. The most successful dai
rymen in the country are those who wee
out their poor cows, and Gil their places witt
good ones Cows should be we'll kept.
makes a great deal of difference whether |
COW is we'll fed and kept comfortable. o
whether she is poorly fed and poorly housed
1t is not uncommon that cows give less mill
daily by several pounds, by reason of bein
poorly fed and housed or i'll treated.
1t is necessary to milk cows clean, or, a
it is said, they will "dry up" The scier
ti6c reason for this was clearly given b
Professor Arnold. When the drouth come'
it dimiuishes the amount of milk. To kee
up flow Of milk, it is necessary to feed SUI
cuIent material, as the drouth comes.
few years ago in a time of drouth he visitc
several dairymen in the state Of New Yorl
found that they averaged only thrice
pounds Of milk per day, but at the san
+ time he visited thesdairy Of Harris Levi
and he found he got twenty.six pounds
the COW. Something should be provided
bridge over with some succulent feed, OIL
seasons Of drouth. He thought fodder Col
was the best, but grass was good.
In the care Of milk for butter maxim
one Of tho essentials is cleanliness. A roo
in which milk is kept, should be as clea
as healthy in every respect as the room
which we live. Milk is powerful absorbeu
and will draw to itself bad air, or any cd,
; that may be in the room, no matter what
, is. ..
, So it will bo seen that room where mi
is kept, should be in air as pure as tits po
sible TO make 1t. Its air should be as pu
/ as that in any parlor. The question of dec
! and shallow setting, he should not discus
t but would say this, that the cooler the roof
Q the deeper the milk smay be set. Milk S
. shallow will sour sooner in warm roo
0 than If set deep. He believed that mi
: should be cooled gradually-not rapid
g Those dairymen who gave all night for the
: milk to cool we're the most successful. The
s is quite an advantage sometimes in heath
y milk, as it contains odors, it will drive the
y out. The better way is, however, not
0 have the unpleasant odors in the milk at I
y if it can be prevented. If you wish to ke
y butter we'll, keep it from the air, The sar
d may bo said Of cream and for that reas
o the cream should be raised as soon Us pos
!. BILE, and as little exposure to the air as pc
a sible. He explained in regard to amin
a odor, and how to manage the milk to have
o escape. The milk should be cooled rapid
!. to have this odor escape. Under ordina
@ circumstances, butter made from sour crsI
70 keeps the best. If you want butter of 90
5. flavor and OF good keeping quality, 60
o feed must be given to the COWS. Some ma
Q better butter than others, when the differeI
% is found simply in the feed. Other eau
70 sometimes make the difference.
,f The old dash churn served good purpO
q. but modern churns are easier. A chi