Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-03-27
The National Butter, Cheese and Egg
Association


Association
Held three days meeting in Chicago,
beginning on the 9th inst, and though ii
represents the interest dealing in these
products rather than the producing inter-
est, yet this meeting, we should judge
from the reports of it which we have re-
ceived, was chiefly addressed by the dairy
manufacturing interest The egg "parl
of the ascension was not much to crow
over, as there was not peep from the
eggs during the meeting.
There were present 70 delegates from
Boston, New York So, Philadelphia %
Baltimore -, Illinois IS, and other west
ern states in about that ratio. Some of the
speakers gave their opinions that darying
could be carried on with the best resulting
product in new country, that butter and
cheese loose in quality in proportion to the
time the land has been pas,ured; that FL
gin butter is better than that of the old
dairy farms in New Worthwhile that Of
Iowa is yet better than Elgin.
This is attributed to the lack of phos-
phoric acid in the old districts, while it is
much more abundant in the new So in
dairying, we are to believe The star Of
empire westward takes its way
But how about English and French but.
ter and cheese, if this be thus
1t appeared also that the practice o
coloring butter has become nearly univer.
sal, and so much is used "as to make il
less difficult for makers and dealers tC
crowd their goods on the market without
suspicion of their real character. " Another
discovery is that water, however pure ant
cold, is not used by t" first-class," butte
makers TO wash butter, but cold brine, of ;
greater or less strength, (WHICH is pre-
ferable for that purpose, though no on
seemed willing or able to tell why it wa
so.
We wonder what would be said to som
of our good butter makers who have takel
prizes, say Judge Stone of Waitsfield, 70
instance, who did not wash his butter a
all.
Mr.. c. G. Taylor Of Galesburgh, Ill.,,
dairyman of fifty years sent in u paper
which was read by the secretary:
He regretted bis inability to be present
and said that he had realized chat II urea
many things which were considered al
right fifty years ago were all wrong
Among these conceded errors were plac
ing milk in open pans in q spring hous
where stream of waiter passed through
it; putting warm or cold water into tn,
churn to bring the cream to u right tenn
perature; washing butter with fresh waite
TO get out the buttermlk; allowing mill
to thickly curdle before skimming; ant
guessing at the necessary amount of salt
Other old-time errors were working thu
butter too dry and using milk too soon af
ter calving. 1t was no use hoping to ge
good butter from cows fed on straw
weather beaten corn stalks, and latc-cu
hay.
The writer passed to an eulogium O
prairie grass, which he believed to be in
tintely superior TO any cultivated grasse
whatever.
In his opinion, there were no gras e.
between the Atlantic Ocean and the Rock
Mountains equal to the natural prairie
grass for making beef, butter and cheese
The old gentleman severely reprobatet
the practice of coloring butter with an
MOTTO and other substances, and decare
that those who did so were guilty of :
counterfeit and fraud beside whicl
oleomargarine was comparatively hon
est.
A committee of seven was appointed t.
secure the exhibit at the Paris exposition
of American dairy products, and the chat
named as such Committee Msssrs. Joyc
of New York, D'Olicr of philadelphia
Kennard of Baltimore, Chaplin of Boston
Rorick of Ohio, Hiram Smith of Wiscon
sin, and McGlinsey of Illinois.
Some dissatisfaction was expressed ut tn
conduct of Mr.. lie Due, commissioner q
agriculture, in neglecting to pay prope
attention TO the dairy interests when send
ing out circulars in relation to shipment
of exhibits 10 Paris. 1t was explained tina
the cheese and butter men did not inten
to bother very much about Mr.. LIE Du
anyhow, but proposed to work throug
Mr.. Mccormick, ommissioner-G General t
the exposition.
Mr.. It. G. Butler of Bellows Falls, ha
the paper set for the opening of the di.
cussion on dairying, extracts from whic
we give below.
If we would produce good butter, W
must first see to it that we produce n goo
quality of milk, for, like always produce
like, and only good tree can produc
good fruit Some contend that COW
only machine for converting the foo
you place before her into milk. and there
fore it makes but little difference wha
sort of cow you have, provided she is
good feeder, but am sure that our mos
successful dairymen are those who ar
able to judge whether or not the machn
they select is an economical one to con
sumo The produce of the farm an