Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1883-01-24

u In order to make fine butter in winte
time you must go into your stable In th
morning and with warm water and spong
wash the udders OF the cows and wipe DIR
with cloth. If your herd OF cattle stan
in thick atmosphere, breathing the case
rising from urine and manure you will hav
your milk tainted with these gases.
depends Oh Circumstances whether it
safe to set down pail of milk in such
place; Just as soon as the milk comes
the exact temperature of the surroundin
air it absorbs the impurities therein.
Another trouble in the butter bushes
is that farmers persist in packing butter !
tubs without first soaking the tubs. /
order to preserve your butter you mu.
soak your tubs in the strongest salt an
water you can make. for at least "a hours
After having soaked your tubs you put i
your cloth and put on your salt; the clot
should be wet in strong brine. After tire
days you will find little shrinking ava.
from the tub, OF Is to So of an incl
caused by the butter solidifying. Thel
put in enough strong pickle to fill thi
space between butter and tub. This is tn
only way OF making butter and packing
to keep.
In regard to the creamery business.
would not, probably. be onVenient herr
in Vermont to run the necessary number
of cows. II is usually necessary to have
from five hundred to fourteen hundred
cows to run creamery. although the size
of the creamery does not always indicate
| its prodtableness.
The speaker then replied, in answer tc
questions from the audience, that he would
recommend the use OF butter color-uot
enough 10 give red color, better too little
than too much; that the average number
of pounds of milk required TO make one
pound of butter was 25; that salt was the
best preservative; that butter should not
he overworked, and always worked BY
hand; that butter should be packed right
from the churu; that ice should be kept in
the milk room to condepse impurities.
The following committee was appointed
by the chair to report suitable resolutions
memorial of the late Hon. Edwin D.
Mason, ex-president of the association
Messrs. Dale, of Whiting, Douglas, OF
Shoreham and Peck OF Hinesburgh.
Adjourned until p. N.
EVENING SESSION.
In spite of the severe storm there was a
good audience in attendance.
Mr.. Douglas OF Whiting said in relation
to Mr.. Belknap's statement that after a
time butter would shrink away from the
tub, that it WAS not the butter that shrunk
bu. the tub that sweled. The public taste
changes in relation 10 butter. The tub
ought to be thoroughly soaked in brine.
Selling directly to consumers, the dairymsn
can get much higher price for his butter
The great question is, how car we get
nearest to the consumer and do away with
two or three intermediate profits.
A paper was then read by DR.. Fl. A.
Cutting, secretary Of the state board Of
agriculture. on
MILK.
DR.. Cutting said that he had entered
the field of experiment while very young
and had continued his labors therein for
many years. He would tonight speak
upon milk, not rs dairyma1 but as an
observer. The cream globule Of the milk
is what you must have for butter This
varies greatly in different samples of
milk. Not many years ago it was supposed
that these globules had case-were
enclosed in little cells. Such, however,
is not the case. The fatty matter simply
takes that form because il is in matter
with which it does not assimilate. These
giobules are larger in the milk of the
Jersey cow than in that Of other breeds
Hence that milk can be charmed more
quickly and is better adapted for butter.
While the Jersey mi < has the largest
2 obules, The Dutch has the smallest. Some
years ago | had a Dutch cow which
produced An unusually large amount oil
cream. The quantity Of milk was quite
small but one half OF it was cream. Il |
did not. however. make good butter. The
lat globules were the smallest ever saw
and the milk was entirely destitute OF |
color; it took from 80 to 60 minutes to |
;hurn it, and the butter had 8 peculiar |
'lIlo~ appearance. l experimental with |
his cow for five years. After had fully |
with her l concluded that |
he peculiar quality OF the milk vas due
o diseased condition of the cow. had |
o milk her twice or three times day |
he year around. The peculiar character
II the fat globues Of the milk and the
Fant of color indicated such q diseased |
ondition. The popularity OF that cow
) to b certain extent the peculiarity of
he Holsteiu or Dutch breed. The ia,
.lobules are small and the churning takes
long time.
DR.. Cutting then read an analysis of
milk. showing is constituents parts TO be
: follows: Water, s7.19; fat, 405;
lbumen, 81 8; sugar. Il; ash. rs.
Often, be continued, you have had
rouble with the animal odur or the odor
t the stable. The best way to avoid this
, to wash the udder before milking
mother but an inferior way is to aerate
De milk. Take n large tin pail, punch a
lumber of smsll holes in the lower edge.
aug this up len or fifteen feet from the
round and ST. ain the milk through it
he odors are largely due to the plies OF
nanure under the barn, which exhae
rtat quantities Of ammoniacal gas, anu
bis is readily absorbed by the milk. Ii
our stables are close they ought to be
ventilated just before milking
me. A better way is 10 have your stable ,
Teil and thoroughly ventilated, so hat the
ulding will be as sweet as the house and
1ilk. To free milk from such contamiua-
on have made experimental use OF
zone. lis use ia hardy practicable BY
srmers at present The best generator
7culd be an electrical machine, and the
airymen and the butter consumers have
OF yet reached point so high. The use
{ ozone, however, not only takes away
Il offensive odor but gives flavor fine
nd delicate, beyond anything we yet
now Of
Dr.. Cutting then described the barn
uilt by Charles B. Coe, Of Lunenburgh-
stable perfect in every respect except
lat of yentila ion. The poor ventilation
D affected his milk and consequently the
utter that he lost or 10 cents a pound l.
n he latter, Il hich he had previously sold
t 10 cents and upward. Mr.. Coe sent for
lie and told him that the trouble was
.ck Of ventilation, and he at once proceed.
to remedy it as far as possible. With /