Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1878-04-01
AnrifnItnraI department.
VERMONT BUTTER.


Skinner, of Tunbridge. who has been
very successful in the dairy business,
read valuable paper on the subject.
We make some extracts from it as re-
ported in the Vermont Chronicle:
Selection Of Coaos.-No subject con-
nected with dairylng is of more import
ance than the selection of cows. would
like to impress this text indelibly upon
every farmers mind, viz: No man can
afford to keep poor cow. The differ
ence between COWS when fairly tested for
butter purposes is simply surprising.
There are some that yield large per-
centage of profit over and above their
expense; others that fall below expenses
with their yield; others still that are
simply apologies for cows, yielding no
justifable return whatever. have owned
and tested cows with all the varied re-
suits here represented. test my cows
frequently, and always when purchase
new COW by milking each COW in sepa-
rate pals ascertain and set down upon
paper the amount each gave, the color of
the milk of each compared with all the
others. strain separately. having the
conditions equal as possible, note the
time taken for the cream of each to riee,
the color and solidity of cream, amount
of cream, time taken to stir it to butter,
amount. color and texture of butter from
each cow. In this way l determine
which of my cows are most profitable
for me to keep, and which. if any, to
put off.
tStdbte.-I tie in stanchions the COWS
standing upon a floor seven or eight
inches above the trench behind them.
This floor varies in width from four feet
to four feet six inches, according to the
length of each COW. They stand here
dry and free from manure. Manger on
level with the floor on which they
stand, and parted off for each cow, and
made water-tight, and no square corners
for the meal to work into.
Care and feed. Next in Importance
to the selection of cows is their feed and
care. Here let me name another text Of
equal Importance, viz: No man can
afford to keep COW poor. Good COWS
are essential to the production of good
butter; and good feed and care are
equally as essential A frst-class article
of butter cannot be made from cows
that are thin in flesh or poorly fed The
basis of feed for cows is early cut hay OF
dried grass. l cut my hay in 1876, from
the 10Th to the 26th of June inclusive
in 1877, from the 18th to the 23d inclu
sive; cutting the second crop about the
middle of August. In addition to this
| feed meal or bran, as think the cir
, cumstances and condition of the COW re
quire. | feed bran the year round, var,
). ing from two to four quarts per day, &C
cording to conditions. A short time be
e fore the COW drops her calf, and shor
n time after, l feed no corn meal. thel
I, commence adding little meal with tn
\ bran, and increase as she will bear it, s.
y as to hold her flesh as much as possible
lse | have no stated amount; this must b
~ left to the judgment and sagaeity of th
We person taking care. have varied fror
al one quart of meal to four quarts pc
day, mixed with from two to four quart
of bran, always adding little fine sal
twice per day. In feeding of cows W
We should be as liberal as we would be wit
an friend at our table, and still be careful
C. not to overdo. No feed makes bette
butter than corn meal. At regula
hour in the morning I feed hay, and fee
Sc until the cows have eaten enough; the
RS. clean their managers, water them in tn
A' barn, so that each may quietly ha,
what she wants at the proper time, the
give them their meal and bran, with
usl little salt; l then card and brus
ne nf them thoroughly. This they enjoy an
l f1l will call for it with unmistakable sign
,1S They then enjoy perfect quiet until hal
ate past three ?. NJ, when they are agai
ng watered, fed meal and bran, then hs
,ur until they have had enough their ma
ted gers are then cleaned for the night.
J q feed but twice per day. If the wealth
I s I is pleasant and warm l turn the co,
i ,S.s into the yard short time in the midd
n of the day but if cold or stormy, ke'
!. them in. The more you add to t
the quiet and comfort Of the COW, the be
r%' ter the results at the pail and chur
his The nervous condition of the cow affec
tn. the the quantity and quality of the butter
1ad MiLkinq.-We again come to stal
son ing point, or fundamental principal, vi
a.
cen pure milk. This is as essential as Al
= I thing heretofore named. Without th
$ II 1 good and pure butter cannot be Q
be- tanned. | make it a rule to milk reg
Z larly at five o'clock during summer, a
: but little later than that during whit,
tu al l first clean the stable, then brush t
and or, ;tL Lo~4 LlI.J L /
is is Oo"o WIN +" enOlV-honuA0u DiooM nc
y in the stable for the purpose, SO as to
7. move all dust that might otherwise Fl
hate its way into the milk pail. The M
,oad - khox III - A. H.. -o-. =.