Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1884-04-11
The Lessons OF the vermont Butter
Exhibit,


The first is that the dealer prefers an artif-
cially colored butter to natural color which
is too light The next lesson is that butter
can be made in winter which has plenty of
color, by having Jersey COWS, and feeding
hay cut before it blossoms rowen and yellow
corn meal. These were the conditions de-
scribed in the ono example of butter classed
as fancy. Common COWS with no feed but
hay, and no corn meal, make a poor butter in
grain, not solid, sweet but lacking flavor.
OF the so samples, 1G were ranked No. 2.
In the exhibit were eleven who fed ensilage,
of which eight were found in No. g. Twen-
ty-one set their milk in small pans II used
Cooley creamers II large, dry shallow pans
deep cans 8 the Moseley & Stoddard crea-
mer the Wooster, and the Ferguson bu
reau.
In the No. class seven used deep cold set
ting three, small pans and one, sap buck
cts. Where ensilage was fed the judge most
" objected to the butter on account of its
objectionable flavor and lack of character )"
Thus sample 60 was judged as of attractive
form, and well made, but with foreign fla
vor suggestive of oysters" 1t was made from
Jersey COWS fed half bushel of ensilage, two
quarts each of meal and shorts, straw night
and morning and hay at noon. Sample GO
was of the same flavor 1t was made from
Jersey COWS fed ensilage and corn fodder with
corn and oat meal and pint of cottonseed.
No. GO had trace of the same flavor. The
COWS were fed ensilage and hay, two quarts
of bran and one quart each of cottonseed
meal and corn meal No. was of in flavor,
the feed having been ensilage twice q day,
hay once, quart CT cottonseed and l J quarts
each of cobmeal and shorts. These were all
set in deep cold setting. The objection made
against the butter would seem to indicate that
the trouble was in the feed rather than in any
other condition These objections are of suf
fcient force to question with great emphasis,
whether enslage can be fed to any considera
BILE extent if at ALL where first class prod
uct of butter is desired and expected. OF Its
value in feeding for other purposes, and Of
the economy of its production and use in
comparison with other forage, these compar-
isons and tests furnish no data and have no
bearing on the question. The same can per-
haps be said of cottonseed meal. At any rate
its use has been almost entirely discontinued
in at least one neighborhood where good but
ter is made and where at one time cottonseed
meal was extensively used.-O. N. Tinkhanl,
Windsor county, VI.
Thelesson, "that butter can be made in win
ter, which has plenty OF color, by having
Jersey cows and feeding hay cut before il
blossoms, rowen and yellow corn meal, must
be taken with some allowance if it is under.
stood as implied, that only Jersey COWS will
make butter in winter with sufficient color
when fed with rowen, corn meal and hay cut
before blossoming Secretary Tinkham is Q
breeder of Jerseys, dealer in them, and
no doubt, an honest believer in them, but one
who would hardly claim directly what is i'm
piled above, that only Jerseys can be so fec
as to give plenty of color to winter butter
The Jerseys are unquestionably among The
best butter COWS, but they are just like othe
breeds SO far that some of them are good ant
some of them are poor.