The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-10-23
Notes by the Way.


IT pays far better to feed cows grain
the year round. Grass increases the flow
of milk, and grain increases the amount
of cream.
IN Ontario it is estimated that the
milk of 2G0 900 cows is used in cheese
making, while the milk of 100000 is
directed to butter-making.
A MILLION and half tons is the
Maine Farmers estimate of the hay
crop of its state. This is considered
twenty per cent above the average.
A WRITER insists that it is folly to
talk about repopuating our country dis
tricts with Yankees until Yankee faith
ers and mothers raise more children
than they do now.
"THE surest and easiest way to give
a calf good start in life is to let il take
its milk direct from the mother COW.
The milk is then sure to be at the right
temperature and will be taken moder-
ately." So says Brother Cheever.
MANY trials have been made with
Shorts method of determining fat in
milk, and they have agreed very well
with the analysis. 1t was found, how
ever, that the milk should be heated
considerably longer than the directions
call for.
The Rural NelU- Yorker has been
asking number of experts about the
uniformity of cream, and has elected
replies to the effect that there is as
much difference in samples of cream as
in the cows and the milk from which
the samples come.
BROTHER CHEEvER says that far
too many think that the first step
towards becoming farmer is to possess
farm. 1t doesn't make carpenter of
a boy to give him chest of tools; no
more lawyer or judge to present
him with law library.
On moist grass land that is too rocky
to cultivate, top-dressing is an economic
cal method of applying manure, but on
good tillage land better returns for the
manure will be had from a rotation of
crops in which grass comes in after
year or two of cultivation.
IT is not sudden growth and an accu-
mutation of fat that makes the best
pork. The meat of animals suddenly
forced to put on fat by stuffing is soft
and blubbery. The best meat is of
steady growth, without interruption,
from pighood to hoghood.
THERE is always risk in moving
trees after growth has started in spring,
especially if the summer be dry. In
setting trees, make good-siZed holes
and fill with fine, mellow soil well
packed'in among the roots; but do not
pour water into the holes.
AS giving an idea of the extent of
| tho ArnnotnnE hnS .
stated that in one day september 25)
hauled into Houlton for the Boston
market, besides those for starch fac
tories, for which $1,000 in cash was
paid.
"a MULCH, besides retaining the
moisture in the soil, also secures a more
uniform temperature, and adds consid-
cradle plant food to it," says an ex-
change. The last point depends upon
what kind of mulch is used. Bean or
pea straw is great enricher, when so
used.
THE hen that produces well usually
lays eggs that will hatch well, as the
very fact that she is good layer is
proof that she is in excellent condition,
the consequence being that the chicks
will come out strong and vigorous, and
greater number of the eggs will be
fertile.
"WILL skim-milk calves yield profit
for feeding? Ten quarts of skim milk
will for few weeks make a pound of
growth. At first less than this will be
required, and afterwards more, but it
will not average to require more until
hnun rnonhnH tnh of
pounds" says Professor Sanborn.
BROTHER CHEEvER asks: " How
many who invest in a few pure-bred
animals are willing to believe it will
take nine or ten years to get well started
in the business ? But is not that about
the way with most kinds of business? 1t
takes time to learn and then time is re-
quired in showing the world what one
can do"
"BUYING or breeding first-class
dairy stock is good deal like buying a
chance in a lottery. Even the best
Judges and breeders are often disap-
pointed" says the Dairy World. We
think this is stated too strongly. Great
skill in judging and breeding is found
on many farms, and, as a whole, it
brings success.
WASHING and sailing butter while it
remains in small granules is the COM
nonsense way of doing it. If the but
ter is " gathered " before sailing, it is
hardly possible to salt as evenly, by any
amount of working, as it easily can be
if the salt is applied when the butter is
in granular condition. If the salt is
all right, and at once dissolves as it
should, the butter can be Immediately
! pressed into a solid mass and prepared
\ for market.
THEY have in Germany new style
of preparing butter for market, called
glazing or vanishing. The process is
described as follows: The butter is
first thoroughly washed, and then made
up into pound Jumps and left to rest in
a cool place. Aspoonful of white sugar
is dissolved in one half pint of water
and the solution heated. The butter
/, is then rapidly coated with this sugar