Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1878-05-27
,ut "How shall l make it sell 2" Ole

their stock over last year, sold it this
spring at ruinously low prices. He
showed that the Western butter makers.
by the feeding of grain and careful man.
ufacture, are able, early in the spring,
to put very good article in the market,
which sells in preference to the
best old butter. Mr.. B., in talking
about over stocking the market, thought
that it would never be surfeited by
good article; gilt-edge goods will always
command good prices. As to the adop-
ton of new pans and patent appara-
tus, Mr.. B. thought the fact that
creamery butter always sold much high
er than other butter, proved that the use
of improved methods and "patent" ap-
paratus is desirable. He cited instances
where men, by the use of the most ap
proved methods. are receiving medals
and prizes in all the great fairs and ex-
positions. 4
Mr.. Baker spoke in answer to some
remarks of Mr.. Bliss, saying that he was
ready to adopt any new thing that prom
ised to be an improvement. but had in
some instances sold himself in the at
tempt to get good thing. He believed
that the one thing needed in the raising
of cream, is clean room in which the
temperature of 60 degrees can be main
tanned with this it does not matter SO
much what kind of pans re used.
I H. G. Cleveland of Coventry, gave as
cause for depressed dairy markets, the
fact that the times are hard, and many
people who were formerly able to con-
sumo butter are now too poor to buy it.
Those who are able to purchase, now
that the market price is low, buy the
very best article, hence the common
grades are very low. Mr.. c.. in speak
ing of the methods of making good but
ter, thought that it was not an art that
was shrouded in deep mystery, but that
most intelligent men and women who
had been engaged IN the work, under
stand the general principles of making
butter. He gave as his formula for pro-
ducing good butter, the following: Keep
good COWS, furnish them with an abun-
dance of suitable food, let there be scru-
pulous neatness IN the barn, in the dai.
ry-room and, in short, throughout the
whole process of making, and keep the
milk during it setting at the proper tenn
perature. Mr.. c., naturally a very gal
liant man, took up in behalf of the wo-
men, on the side of neatne ss, and show
ed that great deal of butter is spoil
ed by the filthiness of the stable and the
milkman before it goes into the hands
of the usually neat dairywomen. Mr.
G. made good point here, which thu
nasty. slovenly owners of cows nigh
profit by. In regard tor the fact tina
milk must be kept at a proper tempera
ture to favor the complete raising of thu
cream, he found by an accident, las
summer, that large pan that was no
cooled, only yielded one-half the quaint
ty of cream that his other pans yieldet
at the same skimming. AS to the keep
ing of butter. he thought it was possible
to keep it sweet long time, if desired
One way to do this is to immerse ;
jar or firkin of perfect butter in large
tub of strong, clean brine. 4
Mr.. Bliss gave an interesting talk il
regard to the effect of heat and cold o
milk. and informed the meeting of fact
that had been proved by careful exper
ments. His remarks tended to show tina
the cooling of milk from the top of th
pan or vessel is better than the COO
ing from the bottom, and. as we inferred
advocated cool, room in preference
artificial cooling
/ Prof. Greasy of Amherst, was preseI
in the afternoon and delivered a lectul
: on veterinary Science" taking for Il
special topic some of the diseases
, COWS. He spoke of milk fever as beir
: one of the frequent and dangerous di
e eases that attack the best cows. He st
9 ted that this disease always attacks ;
: animal that is in good condition
e flesh and fine mixer, while poor
o cows rarely suffered from it. The sym
n toms in this disease are marked and e
|. silly distinguished. They are SIN;
It quantity of milk in the udder. b
is head, blood-shot eyes. blindness. t
}. failure to recognize the calf, partial pa
IN alysis and such symptoms as attend a
+. oplexy. The remedies are such as tel
10 to relieve the brain of the cow from t
burden of blood that flows there &C
ID water and ice applications to the he;
n profuse bleeding, good doses of ply
in and warm water injections in sho
Tn such remedies as tend to call the prof
he flow of blood from the brain. This G
he ease attacks a COW within three d
mo- from the time of calving, if at all.
a Another disease, quite similar to
A. one mentioned. is puerperal fever, wh
nv attacks cows within eight days of c
nc. birth. In this case the cows head
Ike cool, her eyes are clear /; she has g
oaro and 1ova for hor GOLF Duto hor n