Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1890-01-17
VERMONT DAIRYMEN.
TWENTIETH ANNUAL MEETING OF
The ASSOCIATION
Most Successful Meettng-The Process
of Buttcr-DIaking-Ta ON Butter
and Cheese Making President
Douglass Annual Address.

RUTLAND. Jan. 15.--The goth annual
meeting Of the Vermont Dairymsn's associa-
tion opened at tho town hall here to-day.
The attendance ut the opening of the morn
ing session was not quite as large as on some
former years but the II O'Clock trains
brought very substantial addition to those
present, the morning mail train from the
north taking ON at almost every station per-
sons bound for the meeting. The large
town hall had been properly arranged for
sessions, corn, grasses and other agricultur-
al products occupying prominent position.
On the sides of the room were ranged helps
TO successful farming in the shape OF cream
cries, seeds, salt, etc. In one corner OF the
room Mr. George A. Smith of Frankfort,
N, Y. assisted by Mr.. W. W. Hall, spent
the morning in actual Cheese-maklng
with 1000 pounds of milk, following the
plan in use by the New York State dairy
commissioners, the so-called Cheddar plan.
The rennet was put in at 1913 and Mr..
Smith estimated that about seven
hours time would be necessary for
the making of the cheese. The
work was attended with some difficult
ties, the improvised stove pipe falling down
and filling the room with smoke. short
er length of pipe was next run out of the
window and the work went on.
President f. j. Douglass of Whiting
called the meeting to order at 11:lJ o'clock
aud introduced as the first speaker Mr.. {.
W. Minott, horticuturist at the Vermont
experiment station. who spoke on Fodder
Crops.n Mr. Minott said in substance:
In presenting this paper only intend to
suggest few thoughts upon crop which is
of the utmost importance TO the Vermont
farmer. The foundation of agriculture is
II, forara crCp- E-DnaiaIlv * This tIiia in
Vermont where grass is king and the success
Of farmers depends on the stock forage
Economical production of stock forage is of
great importance to all farmers
Next TO grass. Indian corn is
the most profitable crop to raise.
Corn. though semi-tropical i'll its nature,
Easily adops itself to any climate The
season of rapid growth is very short. In
this section May ~ is about the proper
average time to plant. Almost constant
attention is needed. Much can be done,
with true economy. to increase the growth
end the crop by carefully selecting seed.
The ears should be well formed and small
st the butt and the husEs soft and loose
when ripe. Keep in mind that like pro
duces like and procure the best seed. Corn
being tropical plant loves warmth; there
fore plant it near the surface where
will also he found the best soil.
Plow not over five or six inches deep
ind plant at a depth of II inches. Make
the rows 81 feet and the hills feet apart.
In the cultivation of the land 90 deep; har-
rowing should follow blowing and precedo
the application of fertilizers. Whatever
fertilizer is used il should be thoroughly
mixed with the soil. Depth OF planting
must vary with the soil and season. There
are three objects of cultivation: a. Check
ing of leaf growth on the plant, (2), con
trolling Of moisture in the field and (}) the
Silling of weeds. Plant deeply if a wet sea-
son. and shallow il a dry season. -
The front and back of the stage We're
lined with stalks of corn grown at the ex-
pertinent station and Mr.. Minott described
the growth OF the several varieties.
In reply to questions Mr.. Mnott said
that he thought tho best results could be
obtained as general thing from first plant
ing on green soil; the pure Sanford corn as
grown in Vermont is a white corn; the
sample OF corn shown ripened in % days
from the time Of planting.
In the absence of Secretary Bass Treas
urer Vail is acting secretary, and the
duties Of the two offices keep him pretty
busy. Mr.. NJ. ii. Miller Of Pomfret, is in
charge of the butter and cheese sent in for
premiums. The entries for these premiums
are more numerous than ever before. AT
three o'clockt this afternoon there were 80
entries of butter against so last year, and
81 the year before, and about 80 Of cheese
Afternoon Session.
The hall was filled at the afternoon ses-
sion, there being fully 300 present. Mr.
George a. Smith Of Frankfort, n. Y.
spoke on "Perfect Cheese Mr.. Smith is
practical cheese maker and his remarks
were interesting and practical. He said:
The business of cheese-makiug is not an
easy one. The best results are secured only
by close attention to the details of tho
work. The time was when the
farmers wife could easily make
all the butter and cheese for
which there was demand But that timo
nus passed. in order to compete with for
eign cheese-makers more science must be
employed Cheese must not be too dry nor
toe wet in order to keep well. Ii must con-
tain just the right proportion of butter fat,
caseLle and moisture. 1t is conceded that q
pouno of good cheese contains more nutri-
ment t.,an pound of beef, the steak cost
ing 20 cents pound and the cheese 70 In
making cheese the surroundings must be
perfectly clean and neat The COW must be
fed on sweet feed and have plenty of good
running water, Salt should be placed
where she can get all she wants. When she
is kept in the stable ventilation
should be such that all foul
odors Will be carried off, but the
ventilation should not be SO arranged that
the stable viii be cold in winter. Devolop
just the proper ripeness in milk. Now what
are the causes that produce faint in milk
The animal odor. Aeration will rid the
milk of this odor. Aeration should be done
where there is u good circulation of air.
The room should not be warm
er than summer temperature Night
and morning milk should not be mixed un-
til they are aerated. The cheese-maker
must be man of good judgment in order to
secure the best results, There are two ways
to secure the proper ripeness of milk for
rheese-makng. Introduce sour milk, or
what is safer heat to a temperature of So
and then when the proper ripeness has been
obtained add the rennet. From
$50 to 80 in summer and So
in the spring and fall is the proper tempera-
ture at which to add the rennot. A tenn
perature Of about go is considered best nj