Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1883-03-28

VERMoNrs INNOVATION The fact o
The Boston merchants on the Vermont
dairymens s association, is uii Interesting
one from two or three points of view
The first, rs noted, is that producer and
dealer were brought face TO face. The
business of those men is to invest theil
capital in dairy goods, and then take il
out again at profit to themselves and
satisfaction to the consumers. They are
therefore, of necessity, competent tC
gauge The calls of the market and fitness
of the goods offered to meet the demand
Any dairyman need ask for no better
Judge Of his products than the man who
stands ready to put down the money, il
the offerings presented will fill his bill
The judgment of one such man is worth
more to IL butter or cheese maker than
four score expressions IF opinion Of other
persons
Inasmuch as they are interested in
western crealneries, their suggestions to
Vermont men are most pertinent and
equally applicable to all of New England.
While they confined Themselves in their
remarks, to butter, yet some plain infer
ences can be drawn TO the benefit of our
cheese making. 1t is interesting TO note
that neither of them endorsed the notion
that the western creamery was the system
for excellence, for us. Mr. Simpson
expressly doubted whether eastern farm
crs were ready TO sustain them,
His allusion to the good cellars which
we may have, as contrastcd with the west,
is another crumb of comfort for New
England; and yet we must 90 beyond the
mere cavity in the earth, however it may
be walled up and covered over, to get
over the full explanation of the possibility
of keeping butter among us. 1t is the
actual and essential difference in the
climate which explains the whole thing.
Our average of temperature and mois'
ture. with the relative shortness of the
warm season, makes it possible TO handle
butter more at ones option; and in
cheese, these conditions enable us to tone
up the make to a point of tineness and
keeping quality unknown to tho average
western make.
Both speakers were compelled to alltide
to the difficulties involved in getting milk
delivered in the proper condition. 1t is a
constant matter of surprise to find how
ina,tentye farmers will allow themselves
to be on this point. In the operations
where the milk is all sold, these difficulties
are insurmountablc, and, as the patron S
interest ceases us soon as the milk is
taken, the maker and owner must
protect himself alone rs best he can.
When the method of work Is such that
whether it lie butter or cheese making
the patrons interest remains until the
proceeds are realized, then each man has
Il vital concern in the condition Of every
mess of milk received.
For this same reason, it is certainly
better for all parties, that Messrs. Simpson
and Belknap and associates should moi
waste their money in our dairy products
until the work is all done, and the price
they will pay us will affect every mar
according to the actual degree of quality
Under such an engagement, the patrons
become sort of mutual society which
cxerts the strongest possible pressure
upon needless and crimnally negligent
milk men. Practically, it works better
with US that the public should find out the
why and wherefore, to a certain extent al
least. The associated interest is a public
one, and let all the rhelnbers know all the
experiences incident to the seasons work
1t is most certainly 10 be hoped thai
these gentlemen, or 9th rs equally expe
rienccd, will give us, another season, as
thorough and searching talk on cheese.
| should be exceedingly glad to welcome
such men to my factory another fall, when
Barnes, in The Neto England Farmer.