The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1890-02-13

turns Tor their milk last season. Make
more cheese and less butter in summer,
and more butter in winter. We import
nearly million dollars worth of cheese
every year. 1t is kind not manufac-
tured in the United States to any great
extent, but might be, and if it was made
here in much larger quantities. the de-
mand for it would cOrrespondingly in
crease.
In speaking of creameries he said all
business tends toward a centre. We
may not have hit upon the right plan as
yet, but in few years all, or nearly all,
of our dairy products will be made up at
factory. Seventy five different farm
ers will make as many different grades;
one creamery will make but one grade,
and that would out sell and be better, as
whole, than the individual dairy but
ter.
Col. George W. Hooker of Brattleboro
was next introduced as one of the farm
ers of Vermont He said he took great
interest in the agriculture of Vermont,
and l think ought to. 1t is the basis of
our prosperity, of our wealth and happi-
ness. People who do not take an inter
est in farming do not take an interest in
the public welfare of our common
wealth. was invited to come here to
talk about creamerles, and if had time
would like to go into every town in the
State and do the same thing. We built
a creamery at Brattleboro two years ago.
Village people took most of the stock,
but farmers took some. What has been
the result? We have raised the price OF
butter from IL to IA cents per pound,
TO where it netted the % cents the past
year. The fl 81 thing that we insisted
upon was absolute cleanliness. The
cream gatherers are the ones we look to
tor this part of the work. They are in
structed not to take particle of cream
from any farm till they have first exam
med the stable an watering trough, ann
everything connected with the establish
ment, and to not take any cream unless
everything is all right. Impure water
ls source of much poor butter. One
butter maker know of ruined his but
ter by straining his milk by the light OF
Kerosene lamp. Nothing will take up
odors like milk. Our butter maker uses
IA ounces salt for pound of butter
lie is very particular and allows no one
to smoke near his building, and the
cream gatherers are not allowed to
smoke on their routes. We have doubled
the number of our cows and increased
the value of our farms by this creamery
The first thing for success in Vermont Is
perfect health. Not only in the human
family, but in the animal kingdom. Alb
solute regularity ls what we need, not
only in ourselves but in our domestic
animals. Eat regularly yourselves anu
feed your stock regul rly. Bad drainage
and poor ventilation is hurtful TO all an-
NAL life; proper food and pure water
given at the proper time is what we
need. All farm stock should be fed il
the day time, 1t has been estimated
where trial has been made. that fodde,
fed by day light was worth one-fourth
more than if fed after dark or before
light in the morning. Animals are con
s'ltuted to rest at night and work by day
light. Every farmer should have d
brood mare and raise at least one colt h
year, and think Vermont should raise
her own beef
Prof. w. w. Cooke of Burlington wa
the next speaker, Subject: Handling
of Mix"
Probably three-fourths of the milk in
this section is set in shallow pans. Milk
at thus season of the year is heavy anu
needs to be reduced with water warmed
to temperature of ITO degrees; one
fourth the amount of water. This man
ner of warming milk has a most excel
lent result, The usual practice is to let
the milk set 36 hours, but this is wrong, 4,
for milk treated In this manner will
raise the cream in less than "A hours
The separation is more perfect than
when set just as it comes from the COW
Very likely all the skim milk taken off
IN this vicinity would have as much as
one per cent. of butter fats left in il
Some think that the fats in the imper-
tectly SKINNED milk are of no value, ,bu
this is great mistake. AT the Expert
ment farm we made some butter of
cream milk by the separator after 1t had
been skinned, and 1t scored over eighty
five points at the dairy exhibit at Rul-
land this year. 1t you pu mnk watered
as above INTO a glass, treated as above
and same depth as you set IN pans, you
will most likely find perfect separation
IN about three hours. Skim at least as
soon as the milk is "a hours old. Cream
when set for refining, should be sweet
In refining mix and stir, at from 70 To-
20 degrees warm, with moist heat, hot
water IN tub aud place the cream can
IN il. Cream will stand 1870 degrees hea
in the tub and not injure the cream or
The butter, but do not need to heat above
70 degrees. Before charming reduce
the cream with water so 1t will take 3
pounds of cream to make a pound OF
butter.
Dairying, as now carried on, is not
woman's work. Any and all the differ
ent systems can be made TO produce a
tirst-class article of butter, and they can
also produce very poor article. More
depends upon the man than any peculiar
system. Cleanliness is of the utmost
importance. The cream geatherer has
the chance to know where the stables
and dairy house are kept as they should
be. We have got to have good cows for
making good butter; COWS that viii,
give healthy article of milk. To make
first-class article of butter must have
first class feed, but more will depend
upon the man who handles the mIlk
than anything else.
The Taste of the consumer of butter
has changed much in the past few years.
Consumers now want butter that has NO
taste of the buttermilk. Demand for
utter made from sweet cream increases
Best butter-makers sour cream bu
slightly. | think that within ten years
we shall moi only skim milk sweet but
shall churn it sweet.
The ocid in cream is carried away in
great measure by washing the butter.
Sweet cream butter will not keep long.
A creamery should run every month IN
the year to hold it's patrons and be sue
cessful. IL is more difficult to churn
sweet cream and get all the butter fats
than sour. Cream should be mixed az
least 10 hours before churnIng, and
churned at 50 degrees to obtain the best
results.
FRIDAY MORNING SESSION.
Mr.. Q. M. WInslOw Uf Brandon, mem
Der of tue Board. Every farmer should
have some specially but keep other
branches along. Do moi think il best to
put all the eggs into one basket. Too
many farmers are apt to change stock,
viz. buy when high, and sell when low.
Dairy farms should keep some sheep.
There are some KINDS of hay we'll
adapted 10 sheep that is not good for
cows. Most farmers can handle as many
COWS with few sheep as without them.
Sheep should be kept dry, but mutton
sheep do not need to be kept warm
comfortable sheds with open doors, they
will do better. II housed too closely IL
weakens them. and destroys the vitality.
Merino sheep must he kept dry and
warm. Do not think few sheep would
improve the pasture for cows. Iwant a
good growth of feed for the dairy COW.
A COW needs more time to rest than to
hunt for feed II she is going to do her
best; she must not work much TO get
her supply Merino sheep will seek the
high pastures, and CotswOlds the low
ground If you select a flock of sheep