Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1891-03-06
BRAlNTREE FARMERS.
Talk About tho Farm, the Dairy and Kin
dred Subjects.

Mr.. George Flags called on Mr.. Stiles Of
Brookiied to open tho meeting, who well
coined the board and strangers to the town
and meeting. If the depression in agrcul-
ture was confined wholly to Vermont, he
said he should think there was something
wrong with the State but tho same depres-
sion is felt all over the civilized world. He
spoke with much force and interest of tho
needs of the farmers and of wise legislation in
their behalf.
After Prof. Cookies talk on creameries he
answered questions MS follows:
c. Is. Mann asked-Can 30 per cent of
water 10 retained in unsatod butter |?
Cooke: Moisture is more or less found in all
butter; by working and sailing more mois-
ture is excluded to greater or less degroe.
There is no certainty of the amount OF
water in butter and therefore the churn
test is unreliable in rating the value of
milk as no two Cummings would contain
the same amount of moisture. Therefore
test that shows the butter fat is the only re
liable test.
c. Blanchard--Wil different feeds effect
the quality of the milk Prof Cooke:
There will be no perceptable difference in
the value of the food for rich or poor milk.
a COW may he starved and change the value
of milk it may contain moro and may con
tain less butter fat according to the ndi-
viduality of the COW; no one can tell which
way they would be affected.
Mr.. BlanCharl-Our milk varies very
much when tested ut creamery; should there
be a difference of $50 pounds Cooke
There should lie no such differences 80
pounds would be "A great difference.
Mr.. Bowman-Can we get n perfect sam
pie from the can after it hes set II hours
Ol.p. juu al. IA in, : Int
way and after Analysing skim milk and
butter milk figured within three pounds of
the result in 800 pounds of butter.
Martin Flint--Nhat about white specks
III butter Cooke: 1t may come from mixing
sweet with sour cream. dried cream with
shallow, open setting and some other causes;
adding strong brine to the churnng will
nelp to rid the butter Of them. Brine sslt-
ing of butter makes the finest article but is
expensive, takes large amount of salt; can
get INTO shape with very little working and
the less butter is worked the better
Martin FIint-How are YOU feeding your
cows Cooke: Think mixture of feet
the hest am feeding seven different kinds
of grain i'll mixture; two quarts bran, one
middhnGs, one ground oats, one corn meal,
half cotton seed meal, quarter each of lin
seed AMI gluten; feed about seven pounds
per day in two feeds; roots are too expen-
sive, COW would eat about 80 pounds per day
with no ill effects; should feed five pounds
hay t. 20 pounds of ensage
c. c. kerble-Can you salt butter in
churn and not have it marbled> Cooke: YES.
Sanfor1-At what state would you apply
salt to butter Cooke: When it is worked
just enough 30 the grain will stick but
many good makers DO differently II TO be
J. ~ I'd ivb Ii
to keep it must be worked dry; butter with
large amount of water viii not keep. The
less taste OF acid in butter the more will be
consumed; Old butter lasts longer than new
because not us good.
solomon Williams--W hen my cows were
nearly dry could not churn the cream but
when new cows milk was added bad
no trouble; what made the differ
cnce DO we get all the butter>
Cooke There is n tibrn in the milk similar
to that in the blood as the COW advances
in her milking provided the librin increases
and is taken up with the cream; IT binders
the cream from rising; also the butter from
coming; dilute the mix with water and the
cream from dry shallow setting with the
same and there will be less loss
Mrs. Brvant-Our butter comes in five
minutes; do we loose by its coming so quick !:
Cooke: Cream churncd in five minutes
will undoubtedly be at a loss
MIR. Brown: Would you rather have
milk tested in wet or dry weather Cooke:
Am not prepared to say, the water usually
shrinks; use water at abont l3j' to dilute
milk III, either deep or shallow setting.
Mr. Sanford-Does not imperfectly ripen-
ed cream hinder the churnng Cooke:
Yes, and there is a loss in butter.
creamcries is of the greatest Importance
and should be done at least twice or three
times Il month.
Mr. Flagg-What effect does it have on
the feeding value Of milk to have 1t sour ?
Cooke: BY souring the process destroys
the milk sugar; sweet milk has a tendency
to clog the system, but ii fed judiciously no
trouble will be found.
MIR. SANFORD ANSWERS QUESTIONS.
Mr.. Sanford answered questions as fol-
lows:
c. b. Mann asked-Would you spr cad
manure ON snow Sanford: Where ice
is on steep side hill, would not advise
spreading where wator is liable to wash oil
soil, but there are many side hills where
manure could be spread on snow without
loss. Mr. Mann added; Where ground is
frozen never thought it lost, aud think it
worth more when spread on frozen ground.
Mr., kibbee-What about feeding buck
wheat Sanford: Have fed it with good
results, mixed with other grains and CON
sder the straw as good as some of this Old
meadow hay.
Mr., Kibbee-I think India or buckwheat
injuries the butter, Sanford That might
be, know of farmer who buys buckwheat
hulls and feeds to his cows
Mr.. kibbee-Do you. think darymen feed
grain enough; would not more be better
and pay better 2 Sanford; That would dc
pend npon the sale of the product; if high
priced could afford more grain think should
run the year-rouni dairy ana feed just Il,
you would to produce growth; milk require.
same elements rs growing stock ! feed
twice day and water twice a day; do not
turn cows out Of stanchions for weeks at
time do not warm water.
Mr. kibbee-Do you have as good results
by keeping your COWS SO closely confined
Sanford: DO not think it has any bad re
suits on them; milk producing functions o
COW need very little exercise to Keep then
in health am feeding J quarts OF cottol
seal meal nj linseaJ and Soma hiram