Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1878-01-25

when the COW must take a back scat. az
possibly the whole bovine family be entire
b excluded.
9 But the time has not b5,n iar distu
| when daIrymen- -~ef1 fortunate 10 sell the
products for part cash and trade. The d.
vclOpment of this great industry Is duo I
the laws OF supply and demand. A foo
f product to maintain its place must posse.
certain qualities of value; tasteful. health
, and nutritious, attractive to the eye an
within the resources of the Consumer Tn
poorer the butter the thinner We spread it o
our bread, and il unpalatable eat our brea
dry or seek the oleomargarine yender in tn
mood of the guest of the hotel who told hi
waiter if his former cup was tea he woul
take coffee and if it was coffee he woul
take tea. The manufactured products mus
also retain their excellence until they ente
into consumption Cheese kept in tn
cellar will so improve that the last will b
best.
Secretary Bliss, after stating that tn
Association had always unsuccessful.
sought to have commercial men appea
and present their views, read paper by
Mr.. j. Ii. Real, of Philadelphia. 1t j.
stated by Mr.. Real that our best class o
cheese is sent abroad and sold as low as thu
rejections at home ard that We must have Q
higher class Of cheese makers. While dis,
paraging anything but cream cheese, be
recommends the sweet cheese made by
Henry .. Freeman process to skim milk
cheese. Winter dairying has been found
most profitable. so that it is now best to
sell goods as soon as manufactured.
The creamery system will supplant d4iries,
save waste and better the product. The
oleomargarine trade he thought will work its
own cure. The secretary of the New York
produce exchange is strictly carrying out
the New York law Of branding all pack
ages with its true contents. lie hoped to
see National Dairymen's fair in New
York next Fall.
Mr.. TinkhGm, OF Pomlret, then sang
"lf had but a thousand year that was
received with applause
A discussion by Mr. Brown. of Milton.
Mr. Sutherland, of Highgate. and others
ensued.
Mr.. Williams, of Glastonbury. Ct. a
manufacturer of the Cooley milk cooler. ad-
vocated that system until some disguised
members badgered him from the stand
Mr.. Ferguson. of Burlington. explained
his bureau refrigerator with the aid OF
model and showed there was nothing like
it in his own honest estimation for produc-
ing sn even favorable temperature at all
seasons of the year.
Mr.. Kelly. Mr.. Whitney of Wlllist1n. Mr.
Bliss. Hon. N. T. Sprague OF Brandon, and
other members, took part in the remarks,
which were largely of a iocular turn and at
the expense of the systems urged upon the
public, when, after music. the Association
adjourned until p. m
THURSDAY AFTERNOON.
Tho attendance still increased, the trains
bringing a number Of persons. while many
came in their own conveyances. The hall
OF the Austin House. in which the sessions
OF the association were held, was fall to
Overlooking, every inch Of space in the hall
being occupied. and number occupying
seats in the entrance way to the hall.
Mr.. Cleever was introduced for fami-
liar talk on the ColOring OF Butter.
Mr.. CHEEvER On BITTER COLOR.
Mr.. Cheever said that it the coloriug of
butter could be avoided be should vote it
nuisance. But in the changes in the
butter market. We have now to meet 4 con-
stant demand for fresh, sweet butter. for
warded every week To meet this demand.
many Vermont farmers are making and
sending to market as much butter in
the Winter months as in summer.
But while the market demands fresh
made butter, it will not take white butter. In
this condition of things the'r of cOlOring
Tor Winter butter seems TO be a necessity.
He had found no colorins substance better
than that obtained from the carrot; but to
preTare and use the carrot Is laborlous
and disagreable process; and there is
danger OF giving rooty taste to the butter.
Ihe use OF anatto, in some form, for color
ing has become almost universal it is
perfectly harmless. as much so as the bloom
on plum or grape The objection
to 1t is, the tendency to give a
reddish tinge, in place OF the de-
sired yellow. lie had experimental
ed some on the conditions under which the
red color is developed. and his explanation
was that 1t WAS due to the presence of acid
in the cream.
Anatto is obtained from seed found in
Brazil. The seed grows IN a small pod, and
Is about the size of raisin seed. The
seed has flavor OF its own and ia used for
fiavoring purposes in Brazil The colOring
matter IL on the outside of the seed and
Is obtained by soaking the seeds in I've,
whIc h diSsolyes the color. The presence
OF acid at Once changes the color of this
ak aline solution from yellow to red. Mr..
Cheever showed samples OF milk colored 4
deep yellow by anattO, and OF the same
changed to red by adding few drops of
white vinegar, or acetIc acId. The acid in
sour cream will have the same effect, and a
bottle of sweet milk cJlored yellow with
anatto will become red, if kept till it
sOurs. In his butter making he at first
put the coloring into the cream. and 1t did
we'll II the cream was sweet IL sour, the
reddish hue appeared. lie then ap-
Piled 1t IN the salt and found 1t 4
better way if the salt was used immedi-
ately. II kept awhile there ~ slight
acid reaction IN the salt, and the consequent
red hue appears. His present plan was to
mix the color (Wells X Richardson's) with
white sugar. teaspOonful OF more
of the sugar lor every - pounds |
Of butter the sugar serving simply as
medium to hold the col0ring matter-and
WORK 1t thoroughly through the butter
lie asked no one TO use any color II they
could do a. well without it but II they |
used 1t, they should beware OF letting an
acid come to it.
Mr. j. +. Ferguson was called to the |
stand to answer some questions as to his |
dairy bureau"
Mr.. j. W. Kelley. of bennington county. |
was allowed a few moments to explain and |
advocate the Gilt-edged Milk Pan.
Mr.. Nash exhibited and explained the
Smith Milk Pan.
A paper was then read by Mr.. II. 4. |
QUITS, of Orwell. who Is one of the most |
successful butter makers in the State. on
butter making.
MR.. CUTS s rAPER.
The art of butter making il in q state OF |
NOman can yet c:y Eureka,
have iouad tho perfect way We have |
all something to learn. The result in butter
making depends not on one or two steps,
hut on all An error in any step will show
in the finnl product
FIRST, Caro- il needed in selecting the
stock, Some cows give milk in which the
,aseIue pred0min,te- III Others tho butter
glObuc-. The milk of some will make
better butter than others The man who
took the highest prize Mt the New England
lair. had but one cow III his herd whose
butter he dared take into the contest Her
milk was kept separate, and her butter took
the prIze. The same treatment with differ
cnt milk will bring different results.
prefer the Jersey or grade Jer-ey stock,
Tor the reasons that the butter separates
from the cream more readily and tho churn-
ing IL therefore easier the color Is better;
and the butter II not 50 sensitive to heat ~
that made irOm cows of other kinds.
Second. In keeping stock, kind treatment
is essential The mich COW must not be
to fear Intelligence in the COW
is desirable. and good order and good gov
srnment are AZ necessary IN the st0ck-yard
,s in the family.
Third, In the feeding and care Of stock. it
l.