The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1891-12-23
Editorial NOtings.


know, by the practical experience of
themselves or their neighbors, how the
breeds stand for butter production.
Bat it may be interesting to give the
results of recent experiments at the
New York State Experiment Station,
under the direction of Professor Peter
Collier, who is known to many of our
readers as the first secretary of our
Vermont Board of Agriculture. We
omit the tables, AMI give the general
sdmming up. These tests were of
course perfectly impartial. Tie Hol-
stein riesian cows used were, we be-
live, presented to the station by lead
ing members of the Holstein-F. iesian
Breeders Association, and were pre-
sLMably extra specimens of their dairy
stock. Says the Report:
THE differences from these tables are
pretty evident, and comparing the Jerseys
with their would-be rivals for the butter
dairy, the Holstein- Friesians, show; First,
it required forty pounds of Holstein- Friesian
milk to make pound of butter, as against
$50 of Jersey milk. In fact, during one
months milking-the second highest in
quantity of her yield-it required SAL
pounds OF milk of one of the Holstein-
Fresian cows to make pound of butter.
For butter results the Holstein- Friesian
milk proved to be the poorest of that Of all
the other breeds. Second, the Holstein-
@ ~
100 pounds of milk, as against 5.7S pounds
for the Jerseys, the Holstein- Friesians
again making the poorest show Of all the
breeds. Third, the test for fat in butter
from 100 pounds of milk gave the Holstein-
Friesians credit for 2.36, as against 4.92 for
the Jerseys the Holstein- Friesans again
falling below all the other breeds. Fourth,
the fat in 100 pounds of milk showed for the
Holstein- Friesians 3.71 as against 5.62 for
the Jerseys, the Holstein- Friesians stand
ing third, but beating the Holderness by
only 02 and the Ayrshires by 81. Fifth,
for practical use of making butter the
Holstein. Friesians proved to be by all odds
the poorest investment for the farmer of all
the breeds tested In making butter the
Holstein- Friesians lost in the skim-milk
and buttermlk 24.3 per cent fat Jerseys
G.6 per cent Guernseys, 45 per cent
This is really the important criterion of
value of the COW in the butter-dairy, since
what profits it that COW show fat in milk
if she cannot convert it into butter?"
ALL our readers are aware that the
brown loaf" variously compounded
of "rye and indian" is staple article
of family diet all over New England
and other Northern states. But it
seems to have been left to a man of
Irish extraction to initiate, or at least
push on, the use of corn meal in other
combinations for bread. The Mirror
and Farmer says:
Colonel Charles j. Murphy, who repre-
scented the state of Nebraska at the Edin-
burgh international exhibition on the
maize food question, is now in Europe rep
resenting the United States agricultural de-
partment. He writes back that he has met
with the most fattering success among the
intelligent German people, who show the
greatest interest in what they call Muir
ply bread, from the emperor down to the
laboring masses. He makes it from fifty
per cent of rye and fifty per cent of white
graduated meal, and the masses are clam
oring for it. He says: 1t surprises me that
our bakers do not follow the example of the
Germans in mixing corn flour or meal with
rye or wheat flour, as it makes positively
better bread at less cost. They should mix
the corn meal first with scalding water be-
fore combining it with the wheaton flour,
and if they think fifty per cent too much,
let them try one-third of corn and two
thirds of -four The editor of the american
Grocer says he has for many years used fine
white corn meal or -four with wheaton flour,
and that the bread is light nutritious, and
seems to possess more substance than wheat
bread alone, while it does not become stale
and dry as quickly"
WE are as much interested in this
matter of variety in bread material as
Colonel Murphy, and we have in our
house at this moment -four or meal of
wheat, corn, rye, barley aud buckwheat,
all of our own growing. ght here let
us ask our readers who have tried it
what they think of the new Japanese
buckwheat. We received a small packet
of it from the Agricultural Department
at Washington two years ago, and har-
vested about three bushels this year.
We find it excellent in quality for fried
cakes, but We are little puzzled to
find the grains quite black, while the
seed received was of light grey color.
IL seems to be much more vigorous and
productive than the old sort, which
cannot be profitably grown in our Sec
ton, and is commonly replaced by the
more hardy rough buckwheat, or " In
dia wheat" of our Canadian neighbors
PLEASE notice what that experienced
Canadian dairyman, Ed. A. Barnard
says elsewhere on Exercise for young