Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1879-02-05
Randolph Meeting.


called by the Superintendent of Agricul
tural Affairs for Tuesday, the 18th instant
and to be sure to be in good season. We
got there Monday night, aud found we
were Just in time to attend the regular
meeting of theGirmers' club, which ha,
had its meetings regularly every Monday
evening in winter for more than twelve
years.
In this meeting the question Of manurc,
was discussed from practical slandpoin,
the making, preservation and applica
ton, All agreed rs to the necessity o
making and of housing it. while they
were about equally divided as to whether
it should be applied green. or rottcd
wholly or partially, and whether plowed
under Or spread on the surface and worked
in for crops.
Mr.. G. I. Nuting insisted VERY strongly
that that manure was the best which wa,
applied the soonest after it was dropped
Us he had repeatedly proved
Altogether the meeting was an interest.
ing one, and to these meetings may per-
haps be attributed something of that sue.
cess which has made Randolph So noted as
one of the most prosperous farming towns
in the state.
The meeting was called TO order by
Supt. Mead, at 10 o'clock, with an excellent
attendance, and y. L. Bovden, ESQ,
chosen chairman, 4 committee on pro
Tramme elected, after which Prof Atwa-
ter gave Il talk on Fertilizers, which we
shall mt some future time give Il full alb
stract of, which will give u better idea of
1t than any report that can be made in
following in haste an address of this char
actcr, After the address there were queS-
lions to which he gave replies: Manure
will, in its fermentation, lose say 20 per
cent oil its weight, but has lost little or
none of its plant food, but what was left
was more valuable for plant food than
in its fresh condition. Organic matter
escaping from fermenting manure. where
it is properly fermentcd, is not of much
value; improperly fermened much does
escape, and though some may be absorbed
by the growing plant, it is practically lost
The hour OF adjournment having arrived
Chairman Boyden said this meeting had
been looked forward to with much inter
est by the superintendent, and by those
Inhabitants of the immediate vicinity. lie
saw here representative farmers from
Bethel, BroOklield, Braintrer, Chelsea.
Sockbridge, Royalton, Pomfrct, as well
MS from remote portions of Randolph. He
said the farmers club had prepared Il
lunch, of which all We're invited to par
take, and Justice was done to IL bountifu
and excellent COLLATION. furnished by the
ladies of Randolph; and after partaking
we can say the multiludes were filled :"
but we can't say how many baskets of
fragments We're taken up, but there were
several.
In opening Of afternoon session Mr. +.
d. Douglas of Whiting addressed the au
dcuce ON Dairying." Mr.. Douglas said
if he had told them ten years ago that
dairying, to be successful, would require
I'm amount of thought and study equal to
that necessary to acquire profession, it
would have been thought cXtravaganL.
Now, perhaps it would be ac" ,ptel with
reservations. We were but upon the
threshold of the science We have made
great progress, but Investigations had been
superficial. The chance for improvement
may be seen when the yield of dairies is
averaging about one hundred pounds per
cow, when there are some which produce
three or four hundred pounds per COW,
ana the price ranges from eight to thirty
cents per pound in open market, while for
mat sold to consumers direct. m even
higher price was received.
lie gave some account of the different
ways of testing milk, by the microscope
and by setting in vessels, and showed an
experimental can in which milk is set
twelve inches in depth, and in which diff
ferent samples of milk had given from
- 10 81 - per cent oil cream
in ci! }I lntNlh9 1t was desirable TO
tatG il'Ih WIN SmalI butter globules, aud
i'ot ~ lotii'' h"olG qunhIlIy' While III butter
-i,'n'5 .tio I'Ise SlopuIeS ana III greater
i''1"'i'S "Glc oeSlr'o.e' In ms DAIRY nc
i'u' " "'"'I '('tV'oii Vi COWS 10 tAe butter
w W t'.i ihg e"sc VI sINJy pounds
RI wv ,'NI .Di' "ut"' III IHe iIosI laVor-
.tEtg aesuiHn il.s heFo was largely made up
VI ,,n yo ~ il'itols' rs lie mao Dat lately be
7'tT W. ntIP oVISe5 >
a,ai ntrV Is = 4' 's sIe'v II '!lefehce IN the
iI',''rt1 % 'ue p'o"uct Us Id Tue quantity.
~ l'iu liot no" Set us many pounds OF
,,i'ah l'ot 20" rs ne olo "hen he made forty
,oulus IeS9 Vi putIer' ana II was an in
! ; ltct tii,lt us tle butter product
i in'isi .'ic nilih PTouuct decreased, He
Iu'et.oeu MS method OF testing bis COWS
y ",l9 3 .lle .lIlN liIo me cans deSerb.
,,;.;r iH''"o 'l' amount ana ume OF
ll'lhS VI Ille cream and IN this WY he
t''i' iGL "iI PttcIieal purposes, determine
'nI N''ue oi lne cows lor butter making.
hr IL neNs discussed inc philosophy of
ule''m rising hoting the effect of cold and
warm setting MIX Kept at the temporal
t. iT Ut Wn'ch II Is drawn from the COW
Wlll nov throw up the cream, but brought
Gown 10 about SIXTY degrees will throw
up inc cream though slowly bat when
lc'uccu 10 iorty degrees VIII throwup the
cream rapidly and when can of milk is
SoI ~ u lfeezlhS temperature 1t Will throw
up 4ll us Ils cream before 1t freezes
Nv tneh considered inc best medium fol
Inc, r. ''v''o III cream us
pering the milk, it must be expose / to the
air, but in water is found the best mcdi.
um, as it is more easily controlled and
keeps n more uniform temperature, lie
next explained his method of scttino mill;
in pals, twelve inches deem and tLir,onn
inches in diameter Mt ton and eleven
inches at the bottom, which he SETS when