Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-01-19


quantity Of nutritious matter, and ought &c
be more largely used. As drink ii is OF
much value, and in febrlle disease it is cspe.
clally useful. Diabetes has become very
prevalent disease here in Vermont. Let Its
victim live on skim milk or buttcrmik and
he will lose his fat increase his muscle and
prolong his life for months and perhaps for
years. In the tenement houses OF the great
cities the children are fed upon tea diluted
with skim milk. Tea is simply slimu-
liant and contains no food material whatever.
Were the children fed upon skim milk or
buttermilk, they would live instead OF dying
off by hundreds.
Dr. Grinnell's timely and practical address
was received with every token of apprecia.
ton aud as he closed he was warmly APP
plaudcd
The next speaker was Mr. G. w. Simpson
of Boston, who spoke upon the subject of
Crcamcrics.
The creamery system, he said, is the true
system You must have the facilities, to
begin with. You have the facilities, but you
have sold your butter at too high prices to
think of selling it to the creameries The
first thing needful Is milk of the right quail
| ily. With that, the creamery business can
be made success wherever farmers will sell
their milk at a reasonable price. But the eX-
perience is that the farmers compete to see
who can sell the poorest milk. think that
| in every locality there should be some kind
of an association TO look after the farmers.
Then if man waters his milk or gives
poor food he will be found out and con-
demned. AT present if the creamery man
| finds out that such things are being
done he doesn't get much sympathy from
the farmers. The milk-wa,cring, etc, isn't
condemned as it ought to be- If this State
would turn its attention to raising milk for
creameIies doubt if they could do anything
better 1t would not be profitable, probably, to
try to run oreamerts here in the Winter. But
in the Summer they could be made very sue
cessful. In my personal experience with a
creamery at Monticello, Iowa, the farmers
have paid off their mortgages and have be
come prosperous, simply from selling their
milk to the creamcrics. To make Vernon.
a creamery State its farmers must have sys-
ten of their own and must stand by them
selves and the creamery man. Cooperative
crcamcries have not proved a success, because
they did not have the continual personal su-
pcrvision that other creameries have.
AS to practical matters, it is absolutely nee
cssary thlt the milk be delivered at the
creamery punctualy and carly. AS 10 price,
there is n limit to the price OF butter. Cleo
margarine has a new, sweet flavor which
butter that is held too long doesn't have. In
the Fall the farmers begin to drop out, just
when the creamery man has Il chance iol
making little money. If Vermont is TO be-
come creamery State the farmers must treat
the creamery people with justice. If the
business is once established in this State.
Vermont would never go back t. the old sys.
| tpu ,,sI. br, upItt T,lp y
garluc into the market. If we make good
butter we need not be bit afraid
of olcomargllinc. There is limit of price
which the public will not 90 beyond. When
we pay 40 cents for butter here, the retail
customer has to pay higher price and he
doesn't like it. The least number of COWS
with which creamery ought to be started
is three hundred. If you can sell your but
ter at high prices all through the season. OF
course you don't need the creamery system.
lnthe west we skim the milk and return the
milk to the farmers. The farmers deliver
their milk, in the first place, twice a day.
To make iirst-cass butter requires the very
closest attention and hence 1t does not pay
tor farmer to make his own butter unles,
he has IA large dairy. If the farmers coulC
sell their milk to crcameries they would get
just as much for it or little more, and re-
lieve themselves ola great deal of trouble
We figure four pounds Of butter to every ont
hundred pounds of milk. The margin fol
running the creamery and marketing cX
pcnses is four cents a ponnd. Mr.. Simpson
was frequently interrupted by questions
from various gentlemen in the audience, tn,
answers TO which were prompt aud definite
The next speaker was Austin Belkuap
Esq, president of the Butter, Cheese ant
Egg Association.
Address OF Mr. BelItnap.
Ladies and Gentlemen; | do not claim [,
; possess scientific knowledge ON the subiec
= Of butter and cheese look upon butte
making as one of the fine arts. No man o
woman can make good butter without til,
sensitvcncss of good taste to recognize wha
constitutes the exccllencios of butter. Tn
ordinary farmer hardly ever reaches thi
topmOst round in the manufacture of butter
', and for various reasons. Sometimes he Ia
"A poor farm. There can be no such thing a
good rlilk without good feed. Sometime
lie does not succeed because he lacks skill
Again a good many farmers have not TIN
means, the proper furniture, for maxim!
good butter. But ottenest Of ALL perhaps
, the reason why the ordinary farmer does no
not succeed in making marketable butter i
because lie gets accustomed to the ilavo
of the butter which his wife makes, AM
adopts that as his style Of excellence. A.
, butter comes TO me and | sell it for 90 or 9
, cents per pound, BIS higher, C's higher still
, and DIS brings 30 cents regularly. 1t is fai
to assume that one year alter another thes
datics will average about the same in pric
, per pound, Again, have been in duiIie
= where the flavor and working of the butte
: was excellent, hut it goes down into celia
and is placed on a platform aud sands Their
for several weeks before it goes to market
:, There is II hole in the cellar wall at whic
" the air enters constantly. The trmperatur
:, keeps changing and the butter gets tainted
- Every man is a spcculalor practically, to til
extent of his means. Now if farmers max
i, their butter and keep it where it will kee
9 good, they will come out much better in tn
;, end. Again, perhaps the soil of man
farm is low, springy, wet. Then the fee
a will be sour. You can't &c, nice butter OF
of that either in dairy or creamery. Til
q flavor of tic butter largely depends upon til
flavor of the grass. Rainy weather make
=, sour butter. In order to make fine butter i
!, the winter time you must 90 into your stab
in the morning and with warm water an
;. sponge wash the uddels Of the COWS an
:, wipe perfectly dry with cloth. If yol
y herd of cattle stand in thick atmosphcr,
- breathing the gases rising from urine an
u manure you will find your milk tainted b
;, these gases. 1t depends on circumstance
N whoth,r it is safe to set down pail of mil
e in such "a place. Just as soon as the mil
=. comes TO the exact temperature of the su
I rounding air it absolbs the impurities Their
- in. Another trouble in the butter husinc
~ is that farmers persist in packing butter
- tubs wi,hou, first soaking the tubs, In ord,
q to preserve your butter you must soak you
~ tubs in the strongest salt and water you ca
y make, for at least twenly-four hours. Aft
~ having soaked your tubs you put in yo,
~ -, cloth and put on your salt the cloth shou
y, be wet IN strong brine. After three da'
r ~, You will find Il little shrinking away from Il
- tub, of oue-cght to three -oights OF an nc
al caused by the butter solidlIyihg Then p