Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-11-09
AGRICULTURAL.
vernon, Dn,r,mcn'. A--ooin,iou.

vermont hntrNutf NJ Assnttuhtnms
The report of the Vermont dairymen's
association for the years 1888; and 1883, 10y
e.. L. Bass secretary makes a handsome
pamphlet volume Of =, pages. II has a spe
cial interest at this time pending the action
of the legislature ON the bill for an appro-
pration to promote the objects of the socie.
tv. 1t contains the record Of the seven
tecuth annual meeting Of the association,
held at st. Johnshury on Jan. 18th 18th
and 2Oth. 1857. aud that Of the last annual
meeting held at Montpelier ON the CORE
spending days Of lSSs
Among those from this part Of the state
who were present and took part in the dis
cussious at one or both these meetings were
VI " Davis of Westminster, j. c. Newton
of immersion, and Lieut. -Gov. Fuller Of
BrattIeboro and from other states A. W.
Checver of the New England Farmer, A.
II Fitch Of the New England milk produc
ers union. g. b. Williams Of Walpole, n
H.. Orrin Douglass Of Boston, dealer in
fancy butter and expert judge Of samples
entered for premiums at the last annual
meeting. and c. H Wolcott Of Readvlle,
Mass Besides the officers Of the associa-
ton Or Hoskns. Gen. Thomas Prof Cooke
and others of this state appear prominently
in the report.
The process of making the butter which
was awarded the prizes is given in brief 10y
the makers Mr. j. r. Walker of Spring
field who was awarded the first premium
at St Johnsbury, describes his method as
follows
Dairy of ten cows kept in cold weather
in a warm, well-ventilated stable Fed
corn fodder, oat straw and hay. with six
quarts Of corn-and- cob meal and one quart
Of cotton-seed meal each daily, and watered
twice a day Milk set in Ferguson bureau
creamery, kept at about 81 Skim i'll 30
10 IS hours. Add little salt to the cream
at each skimming and stir well Churn
when slightly acid in Fyler churn at 90
To- 60 Stop churning when in a granular
form draw of buttermilk and wash well
i'm the churn. Work once with Reeds
worker salt with one half ounce of Hig-
gins Eureka salt before working, and pack
n ivcpound boxes Color the cream be
fore churning with Thatcher's butter color.
NJ H. Gray of West Barnet, ID premium.
Cows thoroughbred Jerseys a few high
grades Cows are fed in the morning on
barley, cut green and well cured after
wards on meal corn and-coh with equal
weight of bran then watered and fed
again ON barley. At noon feed of good
hay. At three O'Clock watered again and
fed ON corn fodder cut two or three inches
long mixed with green barley cut with it,
and steamed two hours The steaming is
done in the morning with a Gorton feed
steamer At night fed again on meal
from two to four quarts. according to age
and flow of milk. Milk Is set in the Jewett
pans and allowed to stand rs hours before
skimming. The cream is kept where it
viii rpeu before churnng, which is done
10y horse power in an upright or dash churu.
The butter is taken out into water aud
worked "a little then placed on a flat iron
shaped worker. using an eight square lever
pressing, rolling and driving the butter with
"a cloth at the same time until quite dry .
then working in one half ounce of Higgins
salt to the pound. in the same way. using
the cloth until finished 1t is now moulded
and packed IN boxes for market
y. II Kicker of Ryegate, 3d premium
HAY cut lu June. comprising herdsgrass
rcltop and red and white clover Even
weight Of corn meal and bran. with little
cotton and lnseed neal added All fed
dry Water twice "a day Usr large dry
pans for setting. each pan being placed in
bureau After the milk sets - hours,
drop the cover. Use an A-shaped worker
with am eight square lever Use no water
In working. Oee one teaspoonful of Wells,
Richardson a Co. , butter color to two
quart, ol cream.
Others whose samples were Of superior
quality report as follows:
O. 5. Paine of Randolph My COWS are
kept 100 a warm stable. which never freezes
lu the coolest weather. and are tied in
StauchIous. feed before milking AS fol
lows, To mature COWS about four quarts of
mixture of abOdt > quarts of corn and
cob meal. full quart of bran and about IA
pint Of cottonseed meal The same is fed
again about 3 r. NJ. After milking. ! give
feed of hay and corn fodder after which
water. tying up again few minutes after
drinking. The water is warmed ! practice
deep setting. The temperature of the wa
ter l. about 40 III winter. Skim - hours
after setting, the cream being dipped off of
the surface. The cream is warmed by set.
ting the cream can in vessel of hot water,
the cream being stirred meanwhile Each
SkImming is mixed with the previous one.
and the churning is done twice week
The cream thckens before churning and is
slightly acid The churning is done at a
temperature of about 90 and in a barrel
churn. The huttermilk is drawn off as soon
rs II Will run off clear of the butter The
butter Is washed in the churn in two or
three waters, at temperature of - to
go Water Is drawn off, and about one
ounce of salt To "a pound of butter is sifted
INTO the churn and mixed into the butter bv
stirring. 1t is expected that about half of
the salt will work of in brine, leaving one
half an ounce to the pound The butter Is
then land out ON IA butter-worker and the
brine pressed out, the butter being folded
over and pressed down about five times 1t
will then be free from salt streaks The
butter is then Immediately put up in one
iuurth-pouud prints, set in trays in a tin
trunk, and sent 10 market by express next
day. The trunk is returned for future use.
! use HiCgiu's salt
Mrs. Elizabeth Harvey, Barnet Butter
made from Jersey cows. Milk set in small
pans. Butter washed in weak brine When
the buttermilk Is all removed, sailed with
lwo-hiths ounce per pound of Higgins Eu-
reka salt. Reed butter worker used The
feed Is one ration of hay and one small ra-
ton of corn ensilage about II To Il pounds
eachl with two quarts of equal parts of
corn meal and wheat bran, 10y measure. in
the morning. and the same at night Wa
tered twice "A day. The churning is done
III tin cream-can with pudding stick
The method, of the butter makers who
took the premium at Montpelier, except
that of the Moulton Brothers of Randolph,
are not given.
The excellent lecture of 4. W. Cheever
ON Grasses delivered before the dairy
mems association and at the opening of the
farmers course of lectures at the Vermont
university is given in full, taking - pages
of the report, Other lectures and address
es which appear quite fully in the report
are Feeding, by Prof Cooke Milk.
by DIR. A, p. Grinnell dean Of the medical
faculty of the university of Vermont In
ducements Vermont offers for farmers
homes, 10y Hon. Levi X. Fuller An arti
Gle Of twelve pages treats, with apparent
scientific accuracy, of the Methods of test
iu- milk at creameries and cheese fncto-
res