Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1890-02-07
Answer by Mr.. winslow; About eight

Answer by Mr.. Winslow About eight
pounds.
Question: How long has the present low
prices of Merinos prevailed in Vermont?
Answer by Mr.. Winslow: l think the
last decline was six or eight years ago.
Question: How is an production
of Merino sheep at what seems to be loss
prevented?
Answer by Mr.. Winslow; The surplus
may be fattened on grass and sent to mar
ket, but the price will be low.
Question: How many Southdown sheep
would you advise keeping in single flock
Answer by Mr. Winslow: Mutton sheep
do best in small nocks of from 10 to 25, but
l understand the Southdowns do fairly well
| in flocks as large as 100.
| Question: What are the comparative
merits of Shropshire as compared with
Southdowns or Cotswolds as mutton sheep
Answer by Mr.. Winslow: Shropshire
and Cotswold sheep are larger and coarser
and with somewhat heavier wool, but the
| Southdowns mature quicker and are of a
finer quality of mutton.
Question. If the Butter Extractor
prove success what will be the effect upon
the dairy business?
Answer by Mr.. Smith The demand for
|
words butter made from sweet cream, Is
growing and coming more and more into
| favor If this continues the butter from
the extractor will be in demand and COM
mand the highest price. OF course this kind
of butter will not keep long.
Question: Are the creameries benefit
to the average dairyman Of Vermont?
Answer by Mr.. Smith: All business
seems to tend towards centre. We may
not as yet have hit upon the right princi-
| pie, but predict in the near future nearly
all our butter will be made in creamery.
If all of the butter in this town was made
| by n man who was thoroughly acquainted
with the business and had all the appliances
needed he would make an article OF butter
of very nearly the same quality throughout
the season, or all the butter, instead of hav-
ing as many different grades as there were
dairymen in the State, all would be the
same a person handling so large an
amount could get larger price for the pro-
duct than if all the different grades were
handled by as many different mon.
Question: Which is the most profitable
for the dairymen of Vermont, "The special
butter cow or the general purpose COW ~
Answer by Mr.. Smith: Procure such an
animal as your business demands. Look
ing for beef in a dairy is looking long
way off, and generally speaking old cow
beef is very poor property and hard to sell.
] should much prefer a special butter ami
NAL
Question: Is winter dairying profitable
in Vermont taking into account the price
of grain
Answer by Mr.. Smith: Yes. The cows
should come in as soon as September Is II
your barns are warm and with good hay
the basis Of dairying) and n small amount
of grain with proper care, COW will pro-
duce more than to come in In March or
April.
Which is the most profitable, to rent our
farm or hire help to carry it on
Answer by Mr.. Smith A rented farm
usually runs down very fast, and taking
into account the condition of the farm
should prefer to hire help.
Question: How can the farmer of Yer
mont make living by making butter and
selling it for less than it costs?
Answer by Mr.. Smith: The price of the
cost of pound of butter varies with diff
ferent COWS; COW that makes half
pound per day costs as much to keep as
COW making one pound per day, consequent
ly the cost Of producing pound from COW
No l will be twice as much as No 2.
AT the final session Prof. Cooke said
Over threefourths of the butter in Frank
lin county is made in shallow pans, or what
is known as dry open setting. The milk in
this manner of raising cream should be
strained as soon convenient after being
drawn from the COW, strained into pans
which already have one-fourth as much
water In them, as warm as the hand will
bear, this should be set in room where
the temperature is from CO. to 60, those
being the limits; skim in &c hours and set
cream in a cold ROOM should be SKINNED
while the milk is sweet; put cream where it
is just cold enough not to freeze; it may or
may not be stirred; when you have cream
enough for a churning bring the cream to
warm room, stir and warm to 65' and thin
the cream with its bulk of water of such
temperature as will make the cream of the
desired temperature to churn. There is
fibren in milk same as in blood; it becomes
solid when exposed TO the air; exists more
in winter than in summer, more in COWS
fed on dry feed than moist. Do not want
cream to freeze; will bear $50 without in
jury. Am aware some people make good
butter out of frozen cream, but it is risky.
There is about 90 per cent Of fat in cream
raised by shallow setting; by thinning il
with water it makes more perfect separa
ton; want the cream thin enough so it will
take four pounds of cream to make pound
of butter. Good hay and corn meal have
tendency to make butter hard and cotton
seed meal, bran, oats, ETC., the opposite
The limits of temperature in churning il
from So to TO- the colder the temperature
the more butter but the longer it will take
to churn.
AT this meeting the house was well filled
at all sessions, some farmers from Canada
being present. One of the best country
hotels in the State made the stay Of the
members of the board very pleasant one.
A vote Of thanks was given the board which
was responded to by Mr.. Chaplin.