Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1883-01-02
Reported for the Oxford Democrat.
FARMERS MEETING.
STATE BOARD MEETING AT TURNER.

STATE BOARD MEETING AT TURNER.
The Farmers Institute at Turner, Dec
18th, was one of the best that has been
held In the State under the present State
Soard OF Agriculture's management, and
vas lifting closing to an arranged course
entered upon three years ago, at or near
tue time OF the organization of the Board.
don. Il. A. Gilbert, the Secretary, entered
upon the work marked out with zeal, and
aas carried 1t on In such manner. with
the aid Of the members Of the Board, as to
enti:le him and them to the thanks and
concentrations OF the farmers OF the
State.
The meeting at Turner was in the Grange
Hall, which was entirely filed, day and
evening, with farmers and their wives,
who were called out by programme of
much interest in section In which dairy
Ing has become OF so much Importance.
Tue meeting was called to order by C. M.
Cobb, member OF the Board for andre
scoggin.
Secretary Gilbert, Ia a few opening re-
marks, said; Dairying was, at the present
tme,of great Importance to the farmers OF
Maine. In Boston, a short time ago, l saw
butter in large lots from Western cream
cries sold for 45c. per pound, while Maine
butter OF tiue appearance sold for only 25c.
per 10. What is lacking is, that the dairy.
men in Maine are not up to the times in
adopting Western methods.
Francis Barnes, proprietor of the Nick
erson Cheese Factory In Aroostook, was
introduced as one OF the best informed men
in the State in matters pertaining to asso-
clsted dsirying. Mr.. Barnes is an easy,
pleasant speaker, and treats his subject in
very able as well rs practical man.
uer. / can only notice some or his posi-
lions: Ia dairy products the difference be-
tween good article aud poor one is the
difference between profit and loss. There
is always a demand for the very best ut
high prices. What is wanted Is to know
how 10 make our dairy products Of such
character as TO meet the fastidious taste OF
those who will only have the best, and are
willing to pay the highest price. There
has Of late, said Mr.. Barnes, been an enor-
nous increase In the dairy products OF the
West, and IL the farmers of Maine expect
% compete with that portion of the coun-
try they must make an article equally as
good. There is only narrow belt OF
country In which the very best dairy pro-
ducts can be made, which is just on the
44th parallel OF latitude or very near 1t.
little northit is too cold for cheese to ripen
perfectly; little south, too warm. The
speaker described, at considerable length,
the details requisite to producing cheese OF
drSt quality, from the time OF drawing the
milk from the cow until, in the form OF
well ripened cheese, II was put upon the
market. one important essential is that
all the milk received at the factory be
sweet ahu pure. que uuuuseu Rouuus VI
milk put in cans not properly cleaned will
spoil two tons of milk so that it becomes
utterly impossible to make good cheese
from il. Another essential Is that the an
imal heat must be got rid OF before leaving
the farm; in other words the milk must be
cooled before starting for the factory in
the morning In curing, 75o as near as
possible should be maintained in the room
where the cheese is kept. much above,
the cheese will be too smart; II much
below, there will be bitter taste.
Mr.. Barnes bad specimens OF cheese,
both plain aud sage, for all to test, and all
called the quality excellent. The whole
product of his factory sold at Houlton for
l2l-2c.
In reply to the question, what butter
ought TO sell for in order that the farmer
get rs good profit from his cows,-the ans
wer was, three times that, for it takes
three times as much milk to make pound
OF butter as It does one Of cheese.
AFTERNOON.