Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1884-03-14
SECRETARY zLNEHAw8 REPORT
or Hutter Exhibit at she recent Dairy.
mems m eeting In -. JOhnsbury.

per on which was the number. Each sample
was bored and tested from its middle to get
the true flavor and quality. No person was
present with the judge while the examination
was in progress except the secretary, who
took down the numbers and remarks Of the
Judge as the exhibits were passed upon. Many
of the descriptions were not full, but did very
well on that score.
The directions were to mark No. ! all such
as he would put on his counter as ranking
with Iowa creamery and retailing at about 40
cents pound Any poorer was to rank No.
| 9, 3, etc, and If any was found better it was
to be cassed Fancy" Only one sample was
classed as such-No. 80, made by Geo. b. Will
liams, Esq, of Walpole, n. H. Remarks by
/ Judge Pretty high color, but right shade
best sample struck yet. Lightly sailed.
/ Comes nearest the butter sold as fancy at rs
cents to 81 a pound ] could sell that TO a
customer of mine for 20 cents" Description
| by maker Cows full blood Jerseys feed
/ hay cut before blossoming twice day, rowen
once, two quarts yellow corn meal twice day;
set in cold air "a hours cream stands until
! slightly sour Billiards. oscillating churn.
/ When cream is just breaking" two quarts
Of brine half as strong as will dissolve is add
ed to 80 pounds of butter then churned till
gathered when it is drawn of, brine and but
termilk worked out, sailed with one half ounce
] l1lkBAuh hhAAf bluANlp ~ AApAlhi Nhuh bAA IL
| prints uncolored
OF the so samples, about GO were marked
| No. l, 1G No. 2, three No. 3, and ono No 4.
The No. was very poor-poor in grain,
| poor in flavor, rancid not worth 10 cents a
! pound There was neither name nor descrip-
ton with it. 1t was in a box, done up in a
dirty brown cloth looking like dishcloth, and
the same lack Of care and neatness shown in
| the exhibit doubtless prevailed through all the
method of manufacture. The No was very
fair butter not more than two to four cents a
pound of from No. i. No 3 was still poorer
| ten cents of from No. /. Some of No. .
was put down on account of lack of color.
| The judge would prefer it colored to a right
shade to having it too white.
NO. LOT.
No A. Good color, good grain rightly
sailed of flavor Description Cows
| grade Jerseys feed hay in morning, ensiage
noon and night four quarts shorts, one quart
corn meal Cooley croamer, set "a hours
cream heated to 80 degrees and added to that
in the cream can; churned slightly sour
| Wells, Richardson ~ Co. Is coloring washed !;
one ounce Higgns's salt, worked after setting.
| NoG. "a little bitter-just enough to take
| it out of No. l." Cows grade Jerseys feed
corn and-co and barley meal Cooley cream
err, "a hours at temperature OF 40 to 80 /;
churned sweet washed in two waters salt
| three-fourths ounce, aud worked on ladle
! worker.
No Z. "Of in flavor" Cows grade Jer
seys light feed of hay III morning water and
feed half bushel ensilago mixed with quart
of cotton-seed three quarts of half corn-and
cob meal, half shorts feed of hay at P. NJ,
water, and at e F. NJ. same feed of enslage
and meal as in morning milk set in Cham
| pion creamer, and drawn from cream in y
] bprrs. rinpnal glioltt1v a.
| churned at G5 and washed in water of same
temperature sailed with one-h half ounce of
/ Higginss salt to pound Wells, Richardson a
| Co. Is coloring washing and sailing done en-
tirely by Eureka churn.
No. .. "An right, but not high color
enough; should have been colored"
No. H. Good, but lacking in color 3"
Cows grade Durhams feed night and morn
ing as much hay rs will eat, and one quart
each of corn-and-cob and cottonseed meal !;
at noon as much cut corn fodder and two
quarts corn and. cob meal Milk set in six
quart pans dairy kept at CO.
No. %. "a trihe light in color, and too
much and too coarse salt-'grits' between the
teeth" Cows grade Jersey feed hay and
roots salt butter one and one-half ounces to
pound, using Landon's and Hgginss salt
No. %. Poor grain, not solid sweet, but
lacks flavor Cows common grade, fed moth
ing but hay, with one feed of cornstalks eve
ry other day. Milk set in sap buckets in sum
mer, in tank of running water, and SKINNED
when sour churns once II week when but
ter comes about the sizs of kernel of corn,
pours in pailful of icewater and washes till
comparatively clear uses Thatcher's color :;
salts one ounce to the pound.
No. -. 'Salted well enough poor flavor
almost bitter" Cows all high grade Dur
hams fed good hay with one quart each of
corn and bran night and morning, and peck
of potatoes to each COW per day. Milk set in
Cooley cans, kept covered in cool room in
winter and submerged in summer.
No. 81. Poor flavor" Cows grade Jer-
sey fed hay once and ensilage twice day,
and quarts meal, q corn / shorts per day ;
milk set in small pans, skinned when turned,
churn twice week, butter washed, sailed one
ounce to pound, and worked three hours after
churning.
No. GO. Attractive form, foreign flavor
suggestive of oysters" Cows grade and full
blood Jersey feed half bushel ensilage, .
quarts meal, quarts shorts and straw night
and morning with feed of hay at noon. Set
in Wooster's creamery, skinned in ~ hours,
cream allowed to ripen, colored with Thatch-
er's, sailed ounce Ashton, put in print
No. g. Same flavor as in CO." Cows
grade Jersey feed ensilage and corn stover
with pint of cotton seed meal, quart of corn
and cob and oat meal per day ; Cooley cream
er, Stoddard churn, Wells and Richardson Il
color, Higginss salt, ) ounce to the pound
No CD. Trace of some flavor, something
1 am not used to-" Cows grade Jersey feed
ensilage twice and hay once day, quarts
meal per day half bran, / each corn and
cotton seed meal Cooley dreamer, Davis
churn, Thatcher's color, washed, ounce
Higgins's salt, work two hours after setting
No. Ga. "Well made good color, poor fla
vor. Cows grade Jersey feed hay and
3 quarts equal parts corn meal and shorts
morning and night, hay or straw at noon :
small pans, cream sour, churn ca, Thatcher 3
color, 4 ounce salt
No. 60. "Orange color too high; No. l.
but colored too much" No popularity in the
make.
No. CT. Ornamental style made too
long, lost flavor"
No. 80. Strong on outside, lightly sailed,
think paratine paper in which it was wrapped
has injured it, Cows not stated feed rye
ensilage in morning, corn ensilage at night
with steamed stalks for noon, quarts each
corn and cob meal and wheat bran milk set
in Cooley, butter washed in weak brine, salt
cd ounce to the pound, worked again after
standing four hours
In the so descriptions we find IL feeding
ensilRge. OF these were classed in No 2
in No. l, and one l am unable to say where
1t was classed. So far as can be Observed
washing or not washing exerted no percepti-
BILE force on chasing, or the make of salt, or
the coloring matter used some samples rank
ing as especially fine gave in their descrip
tions, hay early cut, some fed bright corn
stalks, cut and wet with hot water, some hay
which was heavily clovered, which last was
mentioned for its excellent flavor While
cotton seed meal appeared in several samples
It also did in No. l, and other lots of No. .
had largely of shorts, and one of roots.
much regret that some one took away one
sheet of my notes so l am not able to give as
full report as l would wish, and some sam
Piles were misplaced in the exhibit by persons
handling. Some sent no descriptions and
some signed no name But enough has, we
think, been shown to demonstrate that the
feed of the COWS exerts an unmistakable in
huenee on the quality of their butter product
1t Is intended that this report shall reach eve
ry exhibitor and those receiving it without
marked numbers will know their butter was
in class l. Others will have their number
marked
Should there be another exhibit next wear
and we are there, we shall try to secure fuller
statistics, to make the exhibit and its lessons
as full as possible and spread them as broadly
: n hpfora he lns ~