Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1880-03-17
Vermont Farm Machine COmpany's Meet
ing,


of Bellows Falls, the manufacturers of
the Cooley milk setting apparatus, their
excellent evaporator, and the Cleaner
horse rake, took in hand the matter of an
agricultural meeting in their vicinity,
and their new building-iust finished
offered an excellent place for it, So it was
held there ON the 9th and 10Th Instant,
Their new building is of brick. GOXl00
three stories and basement and in the
upper story the meeting was held.
We were unable to be there until the
second day, and cannot therefore give n
report of the addresses delivered by Mr.
Goodman of Lenox, Mass, Dr. Hoskins
of Newport and Col. Mead, state superin
tendent of agriculture.
The morning session of Wednesday was
opened by a talk by the agricultural editor
of the FREEMAN on feeding. Chemical
analysis creates nothing, invents nothing,
it divides, separates and measures tn,
different properties of different foods. and
gives them names. names which always
mean the same thing. If one breaks IN
egg, he finds in it two semi-huid sub.
stances; the first nearly transparent, the
other an opaque reddish yellow, which he
calls the white and yok. If the egg i,
set under hen. we find in twenty-one
days a miracle. The two fluid substances
are gone and perfected living animal
organism now fills the place they occupied;
an organism which takes various sub
stances, grain, grass, insects, ETC., and
from these increases its substance. Bones
grow larger and longer, they are covered
by muscle or lean meat, and that mixed
with or covered by fat The material in
the egg, and the substances the animal
eats, must therefore have identical prop
critics, as both serve the same purpose.
namely, the creation Of animal substance.
Here the chemist comes in and with his
science finds that the yolk of the egg con-
tains all the mineral matters found in the
animal, while the white is what clothes
the bones with muscle, and this is called
albumen, and from this, those foods which
serve that end, the increase of muscle, are
called albuminoids," which are also
changed into fats. The bones, consisting
chiefly of lime, are supplied by "phos-
phates.' If instead of putting the egg
under the hen, it be left exposed to the air
and its ordinary temperature, the change
before noted does not take place. but
change and decay soon follow; from which
it appears that while all the material for
the body is in the egg, some important
element Of life is absent, namely, that of
heat, which is generated in the animal by
combustion when it takes food. Chemists
say this heat is due to the combustion of
carbon in the system, and foods SUPPLYING |
the heat uforming material are called |
" carbohydrates. These three neceSsi. i
ties OF animal life are supplied in foods of |
different kinds, in different degree, and |
different foods are necessary to their sup
ply in the required quantities and at the
cheapest rate.
The coarse folders, meadow or bog hay,
straw and corn stalks, have Il positive
food value, and he who throws them into
the yard or stable for manure loses tha,
value While the amounts of alhumipoi,l-
and fats are considerably less in these than
IN good upland hay, the carlo hy,lrate,
are present in but slightly less DEGREE
and in corn meal. lin>eed meal and cotton
seed meal the albumiuuds and fa,s m,
much more abundant, some samples of
cotton seel meal showing from 50 to IS
per cent A feed which will furnish the
required quantities Of albuminoids. carlo.
hydrates and fats can be supplied from
straw, corn stalks and poor hay, with the
addition of some of the more concentrated
foods named. which will give better re.
suits at much less cost than can be dom
by using good hay alone; some expert
ments in feeding showing Il saving OF
about one-third in cost
Farmers cannot now afford to waste the
food value of their straw, corn fodder, ETC..
to use them as manure, for the manurial
value is lessened by only about one-ffth
by passing through the animal. Corn
cobs have value as food, beside me-
chanlcal value as a divisor of the heavier
particles of meal and he believed the
farmer who threw them away lost in the
act.
We have reached point where we mus
use and save all that can be used and saved
and a fair margin of profit may be found
in the system Of feeding which utilizes to
the fullest the food values of what is
raised on the farm.
DR.. Hoskins next spoke on Fallacics
in Dairying.' He spoke of the Mr..
Douglas efforts in favor of deep setting,
and said he told Mr.. Douglas that he
thought deep setting would not make ,
much Roadway till somebody got patent
on it. Some one must have an interest in
thing to make it 90. One interested ,
could see a poor article, while one not
interested could not see good one. He
spoke of receiving books on agriculture
from Mcmillan ~ Co. of London, in which
the old theories which had long been ex- ,
ploded here, were stated in the boldest
manner. One was that milk could he =.
kept at 81 degrees for weeks and no cream
would rise. He had some theories on
cream rising which he would not venture !;
to express here, but he thought it not so ,
much matter of height of temperature.
rs of uniformity of temperature. He next
noticed the report of an experiment which !,
had been published where two JERSEY ;
cows had been added to herd of grade /
Shorthorns, and the yield of butter but +,
very little increased. lie cast some doubt
on the facts set forth. as he should have r
expected the addition of milk having
larger butter globules would have helped
the smaller ones to rise, and the same in :,
churninp the larger plohulac to bol,, ~ |