The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-09-18
Notes by the Way.

If COW is good feeder and is well
fed, she must produce good quantity
of milk or soon get fit for the butcher.
If the milk vender can supply the
same amount of milk every day, why
can not the butter-maker do the same
thing for the churn?
THERE is only one way to success,
and that is by personal effort and APP
plication, which deserve it, and by
which alone it can be won.
THE corn-canning season has begun
in Maine. The crop will probably be
an improvement over last year, but not
up to the standard of previous years.
SINCE the first of May, owing to the
low price of butter, the receipts of cleo
have fallen off over 100000 tubs in
Boston alone, and to a large extent in
other cities.
A DAIRY expert who has seen the
working of the new butter extractor
informs the NeD England Farmer that
in his opinion the product is not butter,
but condensed cream.
IT is as poor policy for dairyman to
keep his cows the year round, or even
part of the year, on half feed, as it
would be for manufactures to run his
factory one-half its capacity.
THE market for fat sheep shows
these days very clearly that the man
who remembers that carcasses as well
as fleeces are to be sold from his focks
is the shepherd who is going to win.
Most farmers have more than they
can do themselves, and they do not feel
Oh to l.; bo1, 10 40 tl,o IL,
as it ought to be done. There is no
farm that will pay unless well..taken
care of.
ORCHARD grass will thrive well on
damp locations. 1t is an excellent grass,
but " stools" which gives it an uneven
appearance in the fields. AS it becomes
more compact each season, it soon
forms an even pasture.
MORE butter is injured by keeping
the cream too long before churning
than in any other manner. The churn-
ing should be performed as soon as the
cream is ready, even if there is only a
small quantity to churn.
THE lesson that great many dairy
men have yet to learn is this, that half
fed cows don't pay. Each healthy COW
is a milk factory which should be sup
piled with good wholesome food to her
utmost capacity to digest.
SOME good gardeners are cutting
back the roots of their tomato plants to
prevent the excessive growth of vine
and induce fruiting. Running sharp
spade down on all sides ten or twelve
inches from the stem answers.
PROFESSOR Cook, Lansing, Mich.
says: 81 find that my sheep never did
so well as since l have given them ST.
lage. Not only do they thrive in win
ter, but they drop their lambs without
trouble and the lambs are more strong,
vigorous and hearty"
WHAT the teachers and preachers
and parents need most to do is to recog-
nize the mental and physical qualities
of their pupils or children, and, without
seeking to make of them prodigies OF
this or that, seek to so cultivate the in.
herited capacity as to make the most
of it.
"IN the small state of Vermont there
; is a creamery that uses the milk OF
nearly 4, 900 cows, and there are herds
t of 100 cows" wonderingly remarks an
CACuduSC. DuI V Cl . RlOll 10 HOl
in these things, even as a dairy state
Her best diaries are not her biggest
= ones.
: STRAIN and set the milk as soon as
9 practicable after being drawn from the
q COW. If allowed to cool down stand
ing around in the pail, less cream viii
rise to the surface. This has beer
proved over and over again. This il
a, an elementary fact, but it needs to bt
repeated.
: WILL the palate of the future de
t mand butter made comparatively fla
s vorless from fresh cream? 1t is stated
g that many Londoners have acquired ;
taste for such a product; and epicure
in this country are beginning to lool
: with great favor upon it. The ripened
s cream article, however, will Away
n find its admirers.
o PROFESSOR j. W. SANBoRN asserts
q that the idea that ripened cream give
D." the best keeping butter is only an as
sertion, and that no proof exists t
d show it to be a fact. He also say
" there is no proof that butter from opeI
Z pans will keep better than from deel
- cans set in water. We take too man,
> statements on trust, certainly
: PROFESSOR LONG, dairy editor o
II the London Farmer, speaks very highl
o of the American butter exhibit at tn
e Paris exposition. The professor ad
- mits that some of the samples not onl,
- equaled but even surpassed anything
g that he had ever seen before. He ais
o compliments the simple, clean, an
l. practical packages in which the butte
\ is sent out
~ 1t should be remembered that W
e make in the United States some million
III of pounds of butter more than our pee
2. pie consume; especially is this tru
g. when so much oleo and butterine ar
q. used as last year. There were thol
sands of tubs of butter left over la'
~ year that sold from ten to twelve cent
CT per pound long after new butter we
o. in the market last April.
THREE years since, the mountai
lit and beach houses and other leadin
e