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

/
oughly soaked in brine. Selling directly to
consumers, the daryman can get a much
higher price for his butter. The great qucs-
| ton is, how can we get nearest to the con-
sumner and do away with two or three inter
mediate profits.
a paper was thcn read by Dir. II. A. Cut
ting, secretary of the State Board of Agricul-
turc, on
DIR. Cutting said that he had entered the
field OF experiment while very young aud had
continued his labors therein for many years
lie would tonight speak upon milk, not as a
dairyman but as an observer The cream
globulc Of the milk is what you must have
for butter This varies greatly in different
samples of milk. Not many years ago 1t 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 it is in matter with
which it does not assimilatc These globules
are larger in the milk of the Jersey COW than
in that Of other breeds. Hence that milk can
he churncd more quickly and is better
adapted for butter. While the jersey milk
has the largest globules the Dutch has the
smallest Some years ago had n Dutch COW
which produced an unusually large amount
of cream. The quantity of milk was quite
small, but one-half of it was cream. 1t did
not, however, make good butter The fat
globucs were the smallest | ever saw and the
milk was entirely destitute of color it took
from 30 to go minutes to churn il, and the
butter had peculiar sallow appearance. l
experimental with this COW for five years.
After had fully experimental with her |
concluded that the peculiar quality Of the
milk was due TO diseased condition of the
COW. | had to milk her twice or three times
a day the year around. The peculiar char
acer of the fat globules of the milk and the
want of color indicated such a diseased con-
dition. The popularity of that cow is to a
certain extent the popularity of the IIolstcin
or Dutth breed. The fat globules are small
and the churning takes a long time.
DR.. Cutting then read an analysis of milk,
showing its constituents rarts 10 be as fol-
lows Water, 6;.l3 fat, 4,05; alb,,mcn,
323 sugar Al ash, .s3
Often, he continued, You have had trouble
with the animal odur or the odOr OF the sta
bic. The hest way TO avoid this is 10 wash
the uddci before milking. Another but an
inferior way is to aeratc The milk. Take II
large tin pail, punch Il number of small holes
IN the lower edge, hang this up ten or fifteen
feet from the gr uni and strain the milk
through il. The odors are largely due to the
piles Of manure under the barn, which
cXhalc great quantities of anmOnacal gas,
and this is readily absorbed by the milk If
your stables are close they ought TO he tho
roughly ventilated just before milking time
a better way is to have your stable well and
thoroughly ventilated, 50 that The building
will be as sweet as the h,l.c and there will
be no odors TO ContamlnatC the milk. To
free milk from suCh c contamination. ! have
made experimental use of ozone. Its use is
| hardly practicable by farmers at present.
| The best generator would he an electrical
machine, and the dairymcn, and the butter
consumers have not yet reached a point so
high. The Use OF ozone, however, not only
takes away all offensive odor but gives a fla
vor fine and delicate beyond anything we
yet know OF.
DIR. Cutting, then described the barn built
| by Charles b. Coo of Luncnburg-a stable
perfect in every respect except that OF ven
tilation The poor ventilation SO affected his
milk and consequently the butter that he lost
s or 10 cents pound on the latter, which he
| had previously sold at 40 ctuts and upward.
| Mr.. Coo sent for me and | Did him that the
trouble was lack of ventilation, and he at
once proceeded to remedy il rs tar as posi-
| blc With good ventilation, Lis milk became
as good as ever. therefore urge upon all
the farmers of Vermont the vital necessity of
thorough ventilation OF their barns. Build
| high vcntilatng chimncvS aud ConnCc, every
stall with them. D0l't I've afraid of making
them too large.
A MASSACHUSETTS man tried the expert
mcnt of setting birch branches around his
milk room, and it answered well until one
day the udor of the birch penetrated the
room and the result was that the butter was
aft ctcd by it. SO alsp a man OF my nc.
Quaintancc had his milk room open while
fool was being boiled in the ki chen, and
the result was that the butter tasted Of turnil
and cabbage. These examples prove that
too much care can not he taken to keep un
desirable odors away from the milk
and the butter. Utensils not prop
ery sculdcd or scaded too much
affect milk aud butter uniavorably. The
water you use in scaldins must lie boiling
hot otherwise the fungi and the spores that
produce them are not destroyed When the
fungi greatly abound they give blue tint tC
the milk and Of course in urc it AMI the but
ter AS to lin pals, the fungi flourish in the
crcvccs where the parts are joined, | urge
you all to use only pressed tin pals These
have no such clcviccs and the fungi can gel
no foothnld in them Fungi also destroy
cheese and sometimes poison it. OF late
checsemakers have become more careful, and
| have heard Of M cases of cheese poisoning
for sometime
There are farmers that do not take suflic
lent care in milking so that their butter anC
cheese is tainted. | ste COWS in parts of lh,
State kept us clean and slick in the stable as il
the June pasture Tina, Is the best way Il
keep them, IN spite OF the trouble. Another
pout went into the milk rooms OF chees,
factory not hundred miles from here, and
felt the floor sprlrg little, and saw moult
in the cracks of The floor, and on lookin.
closer found maggois there also. Now i, il
not possible to get the best article of butte
or cheese unless YOU get rid Of all ANNA
odors, and of these little blue fungi of which
| have spoken. They are Omuiprc:cnt. Il
is estimated that in puif-ball there are NJ
less than millions OF their spores ; the smok
of the pulf-ball is made up of aggregate thou
sands of these little spores. When the plan
itself is microscopic, judge how much NOR
enthusiastically these little germs may be scat
tered through the atmosphere. 1t is neces
, sary that you should wage constant warfar
| against them. The cause of fermentation
| and qualification and kndr d processes Is
r small microscopic plant. llcuCe i, is ncces
sary at every turn If your life to guar
| against these minute things. The man
ncr and substance OF feeding you
COW is of great importance. especial
, the water which they drink. Many farmer
( allow their COWS to 20 into swampy place
and "soop' up the water from the ground
Would you like to drink ihclcI Would yo
S like to partako OF fcvcrish milk from AN AM
\ NAL diseased by impure water? Whatcvc
r affects the physical condition # the COW al
r fects the milk. There is little uumalcul
l that intcsts pork, the trchnt; and man
T. do not like to eat pork for that reason. Br
+ on account of dtinkins impure water there
/ little worm called the micrurus, which If
$ iess the COW, esp cally to the derlment q
c the milk. They increase in immense nun
l., bers and produce in III, COW a lcycrlsh cor
1 dition, which causes what is known rs stron