Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1881-12-21
WEDNESDAY AFTERNOON.

The first subject on the programme
"Creameres and butter making,,' by o.
S. Bliss, Esq, was taken up by that gen.
tleman. He first referred to the prejudice
that formerly existed against improved
methods in butter making; but this feeling
is gradually passing away. and there is
now spirit of inquiry in relation to this
industry One of the great drawbacks to
Vermont dairying has been the idea that
monopoly existed there, but this is not
so now, for although our dairy products
are improving. yet the west is competing
strongly with us for the ascendency, and
with pretty good success, too Western
creamery butter in long lines out sells
Vermont butter in the Boston markets
but every day our butter in small quanti-
ties sells for higher prices. Whether or
no we sustain our reputation depends upon
our own exertons. We must not only
make the best quality of butter, but sell it
to the best advantage. Yon may rely upon
the fact that the quotations IN the markets
of the creamary butter are given at the
highest figures, while those from country
farm daries are usually quoted below the
prices received. This fact must be con-
sidered in comparing results in prices.
We can, with proper attention, make bet
ter butter here than at the west. Nowhere
else can that particularly fine quality be
found to as great an extent as in Vermont.
Butter is sold at advanced prices for a
really fine article, and the demand for this
is in excess of the supply. We should
meet this deficiency so far as possible.
Some farmers succeed in getting very
good price by finding good market for it
As there is u growing antipathy against
butter compounds. consumers when sure
of obtaining pure and fine article in suit
able packages, willingly pay fancy price.
There is being much opposition to the
adulterated products, either from lard or
tallow, and may it be productive of good.
Does not believe we want creameries here
in Vermont, as we should be able to do
better. Farmers should not sell their milk
as this practice will result in n greater
deterioration of the farm than in keeping
it at home where the skinned milk can
be utilized. No carted milk will make as
much butter us when set directly after
being drawn. Farmers should be able tc
make their butter cheaper than it can be
carried to creamery. He alluded to q
method practiced at the west. known n:
the cream gathering system, and explain
ed its working This method leaves the
fskimmed milk at home and might do ii
Vermont if it could be properly managed
but whether it could is a question. He
could not advise farmer waich of the
patent arrangements for milk setting now
in use to select. He might have prefer
ence, and careful inspection should b'
made before choosing. Considerable dis
cusson ensued considering what is knowr
as the Orange county arrangement for set
ting milk He does not think too quicl
forcing up of the cream is compatible witt
| the best results, as in this way the entir'
/ amount will hardly be obtained. HI
would favor moderately cool Temperature
, and medium depth, having obtained TIM
D best quality of cream by the cold methoC
| when the depth was about twice tn
D breadth OF the vessel.
E After the discussion had lasted for
5 long time, as those present were muc
1 interested in the subject under oonsidera
g ton, Mr.. +. G. Grant of Concord spok