Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1889-12-13
THE DAIRY.


PracticaI Talks Nhuut MILK and Butter.
\ fair-.ia,d audience greeted the Board
of Agriculture at Glover. A. T. Fcan pre-
sided and welcomed the board and farmers
from out Of town.
Rtlhn G. Smith of Pittsford was the first
speaker. his subject being Summer and
Winter Dairvn4. Where a farm is adapt
cd for it he gave winter dairyinc the prefer
ence as being the most profitable, work
coming at season of the year when 1t Is
worth less and no cows to milk in the busy
season: cost Of keeping very little more than
for summer.
In answer so questions he said: II would
feed my moving lands in the fall to a GER
tain extent. | can get more milk by letting
the COWS eat Off tho grass than 10 NOW and
feed it in the barn; DO not thinS it INJURIES
the moWings if not fed too close; shouldnot
cut rowen and turn on after chat, and
would not turn on to a newly stocked field
if the sod was not firm.
Mr. Nail said: we have different eX
periences, | cut grass i'll September and
feed my cows in the barn. My nigh
meadows have improved since stopped
feeding | would rather not buy anything
that can raiae, hut think cotton seed meal
and bran can be fed to "A profit
Prof. Cooke said in regard TO butter max
ing: There are four essentials things that
must he regarded in butter making, and
with either of these left out your effort will
be a failure good cows, good feed absolute
cleanliness. and a man OF good judgment.
A COW may lie good butter animal and
not make so large a quantity: 1T is the
flavor more than quantity that commands
good prices: there are certain breeds called
/ Nc hut n
all breeds: the individuality Of the animal
is what we should look after.
80 COW can give good milk and not be
perfectly healthy; if you feed to excess OF
the heat producing foods il will not lniure
the animal. but the muscle producing
foods fell to excess are injurious. Glover
/ and rye, the strongest muscle producing
I foods we raise on the farm if fed in excess
are liable 10 produce fever. Anything that
! changes the normal condition of the COW in
lures the milk. There are two elements
most liable to injure-one is food that ami
! mals eat and the other what the milk alb
serbs; because fodder has a strong odor il
does not necessarily follow il will iniure the
milk.
Mix should be taken from the barn as
soon as milied nearly all dairymen have
clean milk pals and if there is any I'M
cleanliness in the dairy it shades both ways
from there: needs more than clean pals &c
get pure milk; must have clean COWS and
Fat mixers.
Either of the deep cold settings and the
separator will produce more butter than
shallow setting, bat under favorable CIR
cumstances as good butter can be made
from one as from the other. The market
does not iaquire how the butter is made,
but 1t good article is what is demanded
Butter will act just the same in
| chuIn when sourcd with vinegar
rs when ripened, but the flavor Is ruined
Cream must be ripened to a certain extent
ripe cream not only makes better butter
but more of it, Butter perfectly fresh find
quite a market in New York city. Cream
sci - hours, if well stirred, will be fit tC
churn. Cream can be handled so that tn,
butternlilll will lie too poor for cooking pur
poses, there being so small quantity o
butter fits in it. We want n churn with
no inside fixngs barrel, box or swing
churn; should churn to a granular form, a
it is more easily washed and managed
should wash with wator cold enough to chill
the particles so they will not adhere; whit
caps are caused by cream being over-ripe
and the dryness of particles on it.
Cows rs they advance from the time o
calving increase the quality OF the milk
There is some element in milk similar Il
blood that changes it from liquid to solids
the hbren increases in the milk the longe
the cow is in milk The milk from the DE
vons is the hardest to separate the cream
from