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

= many physicians make their patients liv
entirly on milk.
DR.. CIR nnell then traced the course
: milk in the passage through the stomach
showing the changes it undergoes. an
continued; the fat or cream of mil
: contains six kinds of fat. margarine leadin
n quantity, three fixed oils and tire
q volatile. It is these that give butter il
itvor-a flavor which no art can initiate
D Every person who needs fat gets it i
. butter and he gets it in oleomargarine
This latter is very useful article.
contains everything that makes butte
except the flavor. But even oleomarga
rine is adulterated, The manufacturer
( put cotton seed oil into it. But If pure.
: IS perfect substitute for butter as far q
r it's component elements are concerned
, OF course it is not really butter and neve
can be, and ii were farmer I woul,
never be afraid OF any dangers arisin,
from its competition.
Skim milk cheese. the speaker said, i
an exceedingly useful article Of food, an
ought to be in more general use. Tn
oniy thing it lacks is fat and most of u
eat too much fat anyway. Our ordinar,
rheese is good foi meal in itself. but /
quite indigestible when eaten with any
hing else In skinned milk chees,
here is much fat and the nitrogenou
substances and the sugsrs still remain il
it. There are only IS parts of water il
i, while in the best milk there are 81
parts. Butermilk contains large guam
.ity of nutritious matter, and ought to b.
more largely used. As drink it is o
much value, and in febrile disease it il
specially useful. Diabetes has become
: very prevalent disease here in Vermont
Let its vic i'm live on skim milk or butter
milk and he will lose his fat, increase hi:
muscle and prolong hi, life for month
aud perhaps for years. In the tenement
houses Of the great cities the children are
fed upon tea diluted with skim milk. Tea
is simply a stimulant and contains no food
material whatever Were the children
fed upon skim milk or buttermIS. they
would live, instead Of dying off by hun.
ireds.
DR.. Grinnell's timely and practical
address was received with every token OF
appreciation and as be closed he was
warmly appauded.
The next speaker was Mr.. G.. w.
Simpson Of Boston, who spoke upon the
,ubjec. Of
| CREAMERIEs.
The creamery system, he said, is the
rue system. You must have the facilities.
begin with. You have toe facilities,
ut you have sold your bntter at too high
| prices 10 think of selling it to the cream.
cries. The first thing needful is milk of
ne right quality. With that, the creamery
business can be made success wherever
armers will sell their milk at a reasonable
price. But the experience is that the
farmers compete TO see who can sell the
poorest milk. think that in every locality
here should be some kind OF an associa-
ion to look after the farmers. Then if a
man waters his milk or gives poor food
ne will be found out and condemned At
present if the creamery man finds out that
'uch things are being done ne doesn't get
much sympathy from the farmers. The
milk watering, ETC., isn't condemned Is il
,ught 10 be. If this state would turn its
tteution to raising milk for creameries
doubt if they could do better. Il would
not be profitable, probably, to try to run
creamerles here in the winter BQ, in
he summer they could be made very
'uccessful. In my personal experience
with a creamery at Monticello, Iowa. the
rtrmer. have paid off heir mort cages and
have become prosperous, Simply from
,e.ing tn If milk to the creameres. Il
III Ge Vermont a creamery state its farm
rs must have system of their own and
must stand by themselves and the creamery
mau. Co operative creameries have nos
4roved L success, because they did no
ave the continual personal supervision
that other creaueries have.
As practical matters, it is absolutely
necessary that the milk be delivered at
the creamery puuctually and Early. A.
to price, here is 3 limit to t.. price OF
butter. Oleomargarne has new, sweet |
flavor which butter that is held toe
ong doesn't have. In the fall the farmers
begin TO drop out, just when the creamery
man has chance for making a little
money. If Vermont is to become a
creamery state the farmers must treat the
creamery people with Justice. Ii the
ou-iness is once established in this state.
Vermont would never 60 back to the old
system. Poor butter is what brought
oleomargarine into the market. II we
make good butter we need lot be bit
afraid of oleomargarine. There is a limit
Of price which the public will not 90
beyond. When we pay 40 cents for
butter here, the retail customer has to pay
I higher price, and he doesn't like it. The
least number Of cows with which a
creamery ought to be started is three
hundred. II You can sell your butter al
high prices all through the season, of
course Won don't need the creamery system
In the west we skim the milk and return
he milk to The farmers The farmers
deliver their milk, n he first place, twice
q day.
To make frs. class butter requires the
very closest attention; and hence it doe,
cot pay for farmer 10 make bis own
butter unless ne has large dairy. If the
farmers could sell their milk to creameries
hey would get Just as much for it or &
little more, and relieve themselves of q
great deal Of trouble. We figure four
pounds OF butter TO every one hundred
pounds OF milk. The margin for running
he creamery and marketing expenses Is
four cents q pound. Mr.. Simpson was
frequently interrupted by questions from
various gentlemen in the audience, the
answers to which were prompt and
leiuite.
Tie next spe aker was Austin Belknap.
Esq president Of the butter, cheese and
Egg association.
ADDRESS OF MR.. BELKNAP.
Ladies and Gentlemen Il do not claim
% possess scientific know edge on the sub
ect OF butter and cheese. I look I'D,
Julter making as one of the fine arts. No
nan or woman can make good butter
without the sensitiveness Of good taste to
what constitutes the excellencies
Of good butter. The ordinary farmer
hardly ever reaches this topmost round in
me Manufacture of butter, and for various
Sometimes he has poor farm. There
FAN be no such thing as good milk without
2 cd feed. SJmetmes he does not succeed
because be lacks skill. Again, a good
many farmers have not the means. the
roper furniture, for making good buttel.
But of-enest of all, perhaps, the reason
Why The Ordinary farmer does not succeed
n making marketable butter Is because ;
lie gels accustomed to the favor of the
lutter which his wife makes, and adopts
hat as his style of excellence.
A kr,- 30 ,