Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1890-02-21

a creamery there is n difficulty, l do not be-
lieve that perfect sample can be dipped
from milk that has creamed and carried to
a creamery. You may or may not get
cream into your sample. Take samples
from both nights and mornings milk soon
AT the forenoon session of the Randolph
agricultural meeting Mr. Vail read paper
on ensiage which was followed by dis
CusslOn.
IN answer to questions by Mr. George
Nutting Mr.. Vail said; The feeding value
of oat and pea ensilage is more than corn
ensilage. Think cows would eat enough of
either TO injure the milk.
Mr.. Nuttng: My COWS have all the sill
lage they will cat and the product is not in
jured
Edward Morse of Bethel: My silo was
filed slowly: each days filing was allowed
to heat 10 1907 before another filing began,
and was my best cnslage. | cannot got
ensilage twice alike. Prof Cooke: Corn
allowed to heat to SO came out perfect
ensilage.
Mr.. Vail to Edward Morse l feed 20
pounds per COW per day, others feed as
high as 60. Cows fed on ensilage produce
II milk that the cream separates from more
readily and tho churning is more easily
done.
=. T.. Grow asked Does the feeding of
cnsilage have q bad effect on butter? Mr..
| Vail: | have looked into that matter to
some extent If the milk is left where it
will come in contact with the olor from tho
siio it will take some Of that odor; other
wise not if fed iudiciousIy. notice very
large part of the butter which took the
prizes at our dairy exhibits was produced
by feeding ensilaga. Green clover can be
fed SO as to improve the butter.
VI. l.. Washburn asked: In filling a silo
with grass or oats is there any danger of
combustion MIR. Vail: Material must bo
put into the silo without outside moisture
and heavily weighted.
Mr.. Nutting thought ensilage improved
by heavy weighing. Gets his best ensilage
III bottom of sio
Mr.. Vail said Would not weight heavy
enough to express the juice; do not think
it necessary 10 weight very heavy. Think
my best en,iiaGe is from corn cut about
when it is glazed aud somewhat wited.
Prof. Cooke said: The more weight the less
heat in the silo.
Mr.. Vail: The drier the corn the more
weight it will require. Prefer my corn to
glaze. Corn improves very rapidly from
| the time the ear forms till it is ripe.
c. c. Paine ASKED Where IN the silo is
the greatest heat found Prof Cooke:
About a foot from the top. We are well
pleased with the whole ensilage ut the ex.
pertinent farm. 1t is not As good at the
corners OF the silo rs the cut ensilage.
Silos should not have any square corners.
It's color is light brown When cut into
the pith is white and sweet, cob soft and
readily eaten by the cows.
MIR. p E. Grow asked about the relative
value OF the butts Of the stalks. Prof
Cooke: In the experiments we made this
winter they are found to produce more
mink than the tops, but it takes more pounds
OF the butts than tho tops to produce
pound of dry matter.
Mr.. Boyden said: Formerly the larges
kind was grown for the ensilage and
weighted very heavily: but it does not look
reasonable TO me that Southern corn is as
good the Northern corn. | anticipate
/ building 4 silo another season. VIII | get
moro for my feed by ensilagiug it grow
Sanford corn; cut it when matured and
stock on the field; draw as | want to feed;
finished feeding this year January Is; cows
shrunli in milk soon as | stopped feeding it.
Now will the ensilage BE worth as much or
more than this dry fodder? Vail answered.
Corn dried in the most favorable conditions
wastes about equal 10 corn put into tine
silo. TO cure in the fields wastes much
more.
G. Bigelow; When ensilage is not weight
ed it must be tread much more solid in tine
silo. Mr. Vail: 1t has been we'll demonstrate
ed that it is not absolutely necessary to
weight, but ] never dared TO trust mine
always weight some. My cows always go
| back on their milk when the ensilage is
! gone
AT the afternoon session, after Prof
! Cookies lecture on milk he considered
questions as follows: To test skim milk on
! the farm-warm the milk up to 10 and
| put sample into glass jar-put into water
below 1O0 and you can tell very well skim
milk from the separation will leave only a
small amount of butter fats.
George Hazzer asked what per cent
would DO lost in deep setting properly
handled? Prof. Cooke Analysis of 13j
samples of skim milk from deep setting
make an average of one-half of / per cent
lost.
Mr.. Storrs asked: How often should
cream be stirred in ripening Prof, Cooke:
Agitate it three or four times thoroughly if
! sweet.
T. L. Bass asked VIII Prof. Cooke ex-
| plain the following statement he made in
| Iutland, vi2:-We took milk set in sub
merged cans Fl hours at so. The cream
made 20 pounds of butter, and the skim
milk after being run through the separator
produced Il cream that made four pounds Of
butter. Prof. Cooke: II IS not possible to
get all the cream set at 90 in any deep
setting sy stem-set any length of time
We made this experiment to see what kind
OF butter we could make from the small
particles ot.cream thai are the last to rise.
Alva Messor asked: What is the highest
degree of temperature that will raise all the
cream in deep setting, practically speaking,
Prof, Cooke Forty five degrees would be
the highest for deep setting, and should set
at least II hours Some COWS and some
herds would cream their milk IN much less
time. but | would not advise less than / ,
hours. Some individual cows have been
known whose milk would cream in one hour.
Nh Messur asked: WIN mill; kept at 4 %
or 40 three or four hours and then allowed
to stand in IA warmer temperature raise
practically all the cream Prof. Cooke:
think it will. II is no detriment to the pro
duct to let it get as low as IS