Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1885-01-30
Agricultural.
B0IRD or AGRICULTURE.
Report Of the GuiIford Meeting, Jan.
IOth and 2Oth.


to order by NJ. W. Davis, member Of the
board, and S. l.. Sibley, Esq, was chosen
chairman. After few remarks, followed by
singing by the choir, an address u welcome
was given by J. II. Richmond, who expressed
in behalf Of the people most hearty well
come of the board to their midst, and the
hope that the occasion might prove profta.
bic and enjoyable one. NJ. W. Davis respou-
ded pleasantly saying that he felt in his
heart and could say in behalf OF the board
that no people in Vermont would more appre-
ciatively receive them than this people, hav-
ing previously had occasion to test this noble
quality in the people Of Guilford-this good
old historic town. Mr.. Davis then spoke, by
request, upon Grass and Hay"
Grass, he said, is King. without cotton
we could live; without wheat we could live
but without grass the land would become
desert and man and beast would perish. The
speaker largely discussed the importance and
feasibility Of more extensively cultivating the
clover plant not only for hay, but as a reno
vator and fertilizer of the soil, the sheet an
Choir of Vermont farming. Manure should be
applied early, that it may be dissolved by the
early rains or late SHOWS. The farmer ought
TO become an experimentalist to enter upon
the plat system of fertilization to ascertain
what will restore most directly aud cheaply
his deterioratiug lands. Referring to pasture
ing COWS at the barn and where the soil has
been made barron by grubs and grasshoppers,
the absolute necessity of re.seeding and ferti-
lizing to restore the grass, which can be done
chesply usually 10y applying bone meal, ash
es, phosphate or land plaster, breaking up
and re-seeding where practicable, with a we'll
pulverized seed-bed in fertile condition, seed
ing with such grains, if any, as are adapted
to the growth of the grass-plant rye, barley
or wheat.
MONDAY EVENING.
The first subject -on the programme was
"rhe Dairy" which was taken up by Mr.
Douglass OF Whiting, He first spoke of some
of the dscouragements which farmers have
to endure in the present low prices of all farm
products, and the great competition of the
West which must be met. But notwithstand-
ing all this the situation is not so bad that it
cannot be improved by judicous manage
ment. He spoke decidedly against the too
prevalent practice of buying that which might
and should be produced upon our own farms
There is an enormous sum of money paid out
every year for the products of the West
flour, grain aud feed-which to a great ex-
tent might be raised at home aud this be-
sides saving the money paid out, would help
to improve the soil. The speaker gave an
array of figures showing how an average in
crease of yield of 20 pounds of butter per
COW would affect the receipts from the dairy
At 20 cents pound it would give over mil
lion dollars net increase for the state while
80 pounds more per COW would give double
this sum, and yet make the average yield of
our diaries only 175 pounds 1t is possible
to obtain this increase in yield, and perhaps
more, by the right kind of management. IT,
III addition to the increase in yield, the quail
ty can be so improved as to command five or
ten cents pound more than is now obtained,
another advantage will have been gained. To
obtain these results there may be many things
that will need special attention. The dairy
man must pay particular attention to the BE-
lection, breeding and care of his cows from
the first Everything that will help to secure
this result must be attended to- 1t butter is
to be made, then get cows that are adapted
to the purpose. There must be good arrange
ments for keeping the cows-comfortabls
clean stables and suitable food-since fine
butter cannot by any means be made from
poor, unwholeHome milk One reason why a
greater average of butter is not obtained is
That portion of the cows are much better
adapted to cheese-m making They should be
used for that purpose. Farmers should test
their cows in order to ascertain their capabil-
ity very likely they will find that some ami
mails in their herds are not paying for their
Keeping, though giving a large amount of
milk aud considered superior cows.
If good results are expected, the COWS
must be fed literally. He recommended us
feed one part each of barley, bran and
cotton. seed meal be gives four quarts day
10 his own COWS. Stables should be well ven
tiated, SO that there may be no impure air.
This is very important, as butter is very easily
affected from the cows or milk being exposed
to impure air odors.
There must be well-defned system in
butter making, as there is a necessity for uni
formity of product. If farmers butter can
always be depended upon for evenness of
quality, and that good, there will be steady
demand for it while If there is no certainty
as to quality, 1t will not be wanted and will
not bring a satisfactory price.
Reference was then made to the marketing
OF butter, as much of success depends on good
management III this direction. The speaker
advised farmers as far as possible to sell di-
rect to consumers and by SO doing get better
prices. Where the butter goes into the open
market it to a certain extent comes in compe-
tition with inferior grades and aduiterated
products, which will somewhat affect the
sale
Mr.. Douglass then made some general re-
marks upon the philosophy of cream raising.
very important point was a proper and uni
form temperature Of the milk and cream. He
did not advocate any particular method for
setting the milk each farmer should choose
that which will be best for his purpose. II
cold setting is employed, the cream will need
to be kept while before being churnsd, to
become properly ripened or slightly acid.
Fine butter can be made from sweet cream,
but it does not possess bookkeeping qualities.
If the cream 10 allowed to stand too long and
get very sour, the quality of the butter will
be injured. Whenever fresh Swimming of
cream is put in the can, this whole should be
well stirred. Would use some kind of revolv-
ing churn without any inside works, and
when the butter has reached the granular
form, as it is called, the buttermiik should be
drawn off and water poured carefully in,
when, by turn or two of the churn, it will
percolate ell through the butter and carry off
whatever buttermilk may be left. Usually
two washings of this kind will do but the
water should run of clear He uses an
ounce of salt to pound of butter, working
1t in with the butter mostly in the churn. 1t
ID not worked a second time, but packed di-
rectly from the churn He advised great
care not TO oVerwork the butter as it will in
jure the quality materially. The packages in
which the butter is to be marketed should be
OF the best quality and well prepared.
AT the conclusion Of the address some ques-
lions by the audience on the subject under
consideration we're answered by Mr.. Doug
lass. He prefers heart spruce for tubs Uses
deep setting, at from 60 to SO degrees Keeps
cream at about 60 degrees, except in winter
when it should be sope warmer. Would
have cows go dry two months for the benefit
OF the stock Grade Jerseys may make as
good COWS for the dairy as those of full blood,
and cost much less but be careful 10 the Sc
lection, as there are some poor Jerseys as
well as of other breeds. gentleman spoke
OF several Jersey COWS in town that would
give pound of butter from five quarts of
milk Continuing, Mr. Douglass said he
would not feed over two quarts of cotton. seed
meal day to COW, and that mixed with
some otherk kinds of provender Cows should
not be allowed to stand out in storm or cold
IN winter. He put his meal on the hay for
both cows and horses, as they eat it more
slowly in this way, which is better than if
led clear Would keep salt constantly before
stock, if possible have plenty of light in the
stables, and good bedding, and keep the COWS
comfortable. The stables should be warm.
but also well ventilated
SO great was the interest in the subject of
the evening that the discussion was prolonged
until quite late and for some time after ad-
journment.
TUESDAY FORENOON.
The principal subject for discussion at this
session was, Some of the Requirements of
Good Farming" This was first consider a
in an address by Mr.. Towle of Franklin. who
regarded II as q very important subiact and