Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1878-03-08

hill, produced from one cow 46l pounds OF
butter, as the Summer product. This cow
was wlntered on hay alone. From March
Esd to June 18th. she was fed two quarts
corn meal per day; in the Fall was fed
five or six bushels Of turnips. She Is one
half blood Alderney, eight years old. This
must be an extra COW the care as reported
certainly was not extra. | think with the
best Of care and feed she would have added
to her product at least seveniy-fye pounds.
Nathan Skinner, of Plainfield a brother OF
mine, has a fine herd of Jersey cows, one OF
which has produced, in one year, 5O39
pounds OF butter. could name many otn-
ers equally suggestive Two of these eases
have named, suppose, are where the par
ties own but one cow each. The question
then arises, would either of my cows, if sep
arated from the others and kept alone, with
the same care and feed they now have, pro-
duco any better results than they now do
1 think rot. Then there is ample space
for Improvement. and am here to learn.
| am often asked, Is 1t sale and profitable
to feed meal in hot weather? | answer.
both safe and profitable, when judiciously
done. The cow needs 1t more in the hot
weather of July and August to keep up
her flesh, and the quality OF her milk, than
perhaps, at any other time of the year
and it insuros uniform quality of butter.
1t is a sad sight to see cows in very warm
weather driven to pasture io the morning,
appearing listless and faint, the bars shut
upon them, and they otliged to seek liy-
ing upon some barren hillside. The de-
mands of Nature stimulate them to seek for
food but about nine O'Clock they are
forced to retire to some friendly shade for
protection, and there fight their adyer-
saries, in the shape of flies. through the
day. In this condition they ara driven at
night to the farm yard, and MIXED draw
ing hard upon their liic-tl)cd. OF course
they lose in flesh every day, and shrink in
quantity of milk, until but one pal is nee
essary to carry the milk OF tour or five
cows to the dairy. room, and this milk has
but very little vitality IN it. What next?
When the dairywoman skins this milk,
she gets little soft, oily cream; feels dis
couraged but lays it all to the hot weather.
Then comes the churning this is almost
never ending. The farmer libors hard and
long, finally takes a view OF the interior
he beht Ids mass of foam and frOth,
grows irritable, dashes away and is lucky
II 1t comes the first day. When it is pro-
nounced churned. the dany-woman says,
Whit shall | do with it? 1t is so soft it
cannot be handled She is obliged to
drain it, add salt and set it away until next
day, then work it over. OF course when
Now milk, of course, may be ruined for the
purposes of good butter, after il goes to the
| dairy-room, but with the best possible care,
a gilt-edged article of butter cannot be
| made from the milk of cows cared for in
| this manner, for the butter must partake of
the qua lites of the milk from which it is
made And believe that much of the poor
butter made is prcdestinates, in the nature,
or by the want of proper care OF the COW.
| DryinQ off COWS.-l am often asked.
How long do you have your cows 20 dry ?"
| consider it one of the most important
points connected with the management of
a dairy. When was a boy the rule was to
let the COW go dry from two to six months
each year The cows understood it. and
were ready to dry when they came to the
| barn in the Fail. We now have different
| and better class of cows There are still
| some cows You can set your own time for,
and dry them at pleasure; but there Is
class of very good cows which cannot with
satsty be so managed. In a COW whose
milking qualities predominate, ard whose
ancestry, perhaps tor many years, have
| been urged towards this objective point,
and this leading trait has bsen stimulated,
urged into action and intensified by gener-
Gus feed and good care, with a regular and
| energetic draft at the udder, you cannot at
once change the tJrce of this leading haiti
and dry the COW. Although nature assists
at this time in drawing the vital tlrces into
another channel, for the support of off
spring. yet she will secrete milk in small
quantities in the udder. This milk cannot
be left there in safety. fit is not drawn,
it becomes thick, cOagulated and irritating.
Ii must remain there as poison, or be
taken up as such by the circulation in
either case it will produce Injurious effects,
in the shape of glrget or something even
worse. And again as it comes near the
time for the COW to drop her calf, the Sc
erection is stimulated into great activity,
the udder becomes extended and inhimed,
so much that it frequently presents a rcd
appearance upon the surface. There is
danger here The COW may lose the use vi
one quarter of her udder. Why Because
those little milk tubes that convey the milk
may become so heated, burnt, dried, that
they will no longer be capable of perf0rming
their Office The case may be worse, if neg
lected. She may drop her calf, do well, as
it is termed, her owner take from her fair
quantity of milk, not noticing that all is
not right. but the expected quantity of milk
is not supplied again in the udder. Why?
Because her powers of secretion are
paralyzed, and the lacteal fluid held back |
in the system the COW is dying of poison.
and is soon dead. The noble animal that |
has yielded her powers so exclusively to the |
requirements OF man, has yielded her life |
to his negligence.
There are many questions asked, with |
regard to the feed of cows, which can never |
be correctly answered in the abstract, they |
arc so connected and interviewer with the |
nature and condition of the COW. Each |
COW has certain productive powers within |
reach, and under the control Of the intelli- |
gent dairvman. for him to develop, intensity |
and CT large. In order to do this. We must |
work with nature. for we can never sue
coed in disObedIence to her laws We must |
then, by all means. maintain the COW in
perfect health and condition. feeding her
to the extent of her structural and produc-
ing power, and not beyond. When fed
below this limit, you will get too small L
surplus Tor the pail, after the proportion
needed 10 support the COW. IL fed beyond
this limit she cannot assimilate her food to
the fullest extent; therefore, an unhealthy
condition, and less amount, and poorer
quality of produce, on account Of this too
large or too stimulating supply OF iced.
But right here. there is a great difference
in the capacity of different cows to assimi-
late concentrated nutritious food. The
superior butter COW has superior powers of
assimilation. consequently, the superior
COW is seldom led to her limit, while the
infer or COW may be easily fed beyond hers.
One man may feed quite largely with rich,
butter-prod ucing feed and do il at a profit,
whilst his neighbor, with a different class
OF cows, feeding in the same manner, would
do it at loss.
Ladies and gentlemen. | love the occupa-
ton OF Il dairyman | love those gentle ami
mails that so willingly yield thems' Ives to
the moulding influence of man ) intellectual
power. 1t may be said land with q shade
of truth, that | have in part lived with
them, studying their habits and wants with
a view to supply; especially during the
wear that have produced the best results.
Will any one say that this occupation is
lowering in social Influence, or in intelec-
tual power? On the contrary, an intelli-
gent man wi learn more of creative power
and wisdom, more of that link which he
WAS designed to occupy between the animal
creation. and the great | Am, before whom
we shouli all with reverence most humbly
bow, than he would have done in studying
abstract science the same length of time. |
would earnestly recommend to my brother
turner's, and especially to those OF the dairy
that they carefully study their own bust
mesa with a view to improvement as a
means of social culture, and of intellectual
and moral elevetion.
The clements OF success are in the main
to be found with ourselves Even discOur
agements recede like shadows before the
sun. with the facilities Tor knowledge, and
the Droiered aid placed within our reach.
The farmers OF the entire State have the
deepest reason for respect to the members
of this Board, for their ability, and untir
ing industry in their noble work. And
whilst we remember with gratitude the
wisdom of their selection, We very tangibly
feel tho influence cf their wisdom in its
practical effects.
Mr.. skinner exhibited some beautiful {
butter. resembling the finest June butter
in color and quality, made by him last
week. without cooring, from the milk of
two Of hi cows