Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-01-31
AGRICULTURAL.
Notes from the Reports Of the Dairy
nlen's meetinR NJ nntInnd.

Notes from the Reports Of the nniry.
mems neenuE NJ RutIand.
Reports Of the work done by the new
butter extractor, tested at the Dairvmen's
meeting. are somewhat conflicting. One
correspondent saws "The butter extractor
was finally got to running, aud turned out
a limited quantity Of butter of a quality
not the best. The Waterman report SAYS
Not until this morning did the new but
ter extractor get fairly at work though n
few pounds were ground out the previous
evening But in the morning il seemed to
run all right and IA large quantity of gran
ular butter was produced about as fast as
one man could handle it at the butter
worker. The machine very much resem-
bles the ordinary cream separator, but diff
ters IN the possession Of some inward parts
which carry forward the process until moth.
ing remains in the butter but the ordinary
amount Of huttermilk, as it comes from the
churn. The butter was Of fair quality for
winter make, aud one fourth pound boxes
of 1t were distributed to all members who
had paid their yearly due of q 10 Treas
urer Vail. There seems to be a great future
20 this machine. which can take the milk
direct from the COW and Immediately dis
charge the butter ready for packing"
H. X. Slayton Of Manchester, the expert
judge, pronounced the butter on exhibition
TO be exceptionally fine. This is the state
in which good butter can be made when the
maker understands how it is done.
Mr. Mnott Of the experiment station in
giving an account of a test of different va
rieties Of corn, said that some kinds gave
fully twice the yield of Others The San
ford, he said, is pure white corn, and
when yellow kernels are found on an ear
of this variety it is conclusive proof of
mixing
Geo. A. Smith of Frankfort, n Y, who
has the reputation of thoroughly under
standing cheese and its manufacture, plain
~ intimated that most Of the cheese sold at
the stores and groceries is partly from
skinned milk The statistics of cheese
manufacture show that large amount Of
cheese is made from skinned milk, or milk
from which part of the butter fat has been
taken, yet we never hear of skim milk
cheese being sold at retail.
With the same feed and care there may
he COWS in a herd that will produce 300
pounds of butter year, and others that
produce no more than 100 pounds, accord
ing to President Douglass
Mr. Vail of Pomfret feeds his cows 90
pounds OF ensilage, 20 pounds of hay and
seven pounds of meal per day for each
The meal is composed of three pounds of
bran, two pounds of cottonseed meal and
one pound of gluten. The cost he estimates
at Is cents per day, and the average product
of butter per day little more than one
pound 10 each COW
Prof. Cooke said that succulent food has
"A tendency to drive the fat into the cream
aud hence into the butter, while dry feed
has an opposite effect Ten per cent is a
fair estimate Of the increase in butter fat
from feeding succuent food.
Prof Whitcher-What is milk There
is about s. per cent of loss when it is dried.
This shows that there are 10 pounds Of
solids in 100 pounds of milk The other s.
pounds is water There is a great difference
in the composition of milk from different
cows. As rule, COW that gives large
flow Of milk does not give rich milk
When cows are ont at pasture, mornings
milk is the richer, and when they are kept
IN the barn the nights milk is the richer,
and the change is noticed within a day or
two after it is made
II W. Vail Three tons of good ensilage
is equal to one ton of hay a silo II feet
square aud 16 feet deep is plenty large
enough for four acres of corn.