The Portland daily press., 1892-12-17
Especial to the Pressl.

densed Milk West.
Especial to the Pressl.
BRUNSWICK, December 16.-There
was an increased attendance during this,
the closing day of the dairymen's meet
ing, but the business was delayed by
the absence of the advertised speakers.
An advertisement in the Lost" column
did not seem inappropriate. Meanwhile
the people sauntered about the hall,
watching the DeLaval and Cooley ma
chimes get in their work and looking
longingly at the butter and cheese.
| The committees to examine those
products reported:
| DAIRY BUTTER.
| First Prize-Mrs. NJ. L. Robbins of Winthrop,
with a percentage of 9S out of possible 100.
Second Prize-Thos. 2. Simpson, Brunswick,
Third Prize-I. J. Porter. Houlton, percent
age, 90;
eentage, 911a.
CREAMERY BUTTER.
| First Prize-West Paris percentage, Ss.
| Second Prize-O. G. Nichols, Riverside Farm,
| Foxcroft, percentage. 93:
| Third Prize-Cape Elizabeth, percentage.
| 93
CHEESE.
| Dairy-First prize, Mrs. L. D. French, North
| Vernon, percentage, 60
Fact0ry-A L. Haines, Fort Fairfield, per-
| centage, 80.
Mr. Vinton of Gray called attention to
the fact that the butter which won the
/ first prize was the product of the old
| fashioned dairy, of the shallow milk
| pan, not of condensers or separators;
| from which he drew the inference that
| the woman was more than the machine,
and that upon her labor and skill is de-
pendent the future of dairy industry.
Mr.. Nichols explained that his cream
| cry butter which captured the prize was
| not made by the aid of the separator,
| but by the deep-pan, Cooley process.
He used the separator for his cream,
| finding more profit in the sale of that
| than in butter at so cents pound.
| Prof. Bartlett, chemist of the State
College, submitted some samples of milk
and explained the theory and practice of
the Babcock tester.
! Mr.. Berry, of the Forest City Creame-
ry, Portland, gave a practical illustration
Of butter-making, turning out mass
yellow as gold and sweet as sin.
Nj Nichols pointed out, in reply to
Mr.. Vinton, that the work done by the
creameries was well nigh perfect, the
loss in points on the score card being the
fault of the farmers who furnished the
milk.
At half past eleven
Prof. w. ". Cook.
director of the Vermont experiment sta
tion, made his appearance and delivered
lecture on general principles of stock
feeding, forage crops and ensilage." 1t
was a plain, direct statement of doctrine,
illustrated by pertinent and practical ex-
amples. 1t pays, he said, to make our
cows comfortable; that is the first thing
to do; until that is accomplished they
will not feed we'll, however good the
food The feeds that the animals like
best are most easily digested by them,
and give better returns in milk; there-
fore, other things being equal, they are
indicated. The proper proportion of
heat producing and flesh making mate
rial must be preserved. These proper
tions were pointed out, but the topic is
TOO technical to be dwelt upon here:
Suffice it to say that the sugar and
starch elements are heat producers, and
the albumenoids flesh formers. The gen
eral impression OF farmers that green or
sloppy food makes much but thin
milk, and the grains little but rich,
seems to have scanty foundation. More
depends upon the digestive capacity of
the COW and upon her individuality. The
German proportion is five and a. half Of
the heat producing foods to one OF the
fesh-making; but frequently the suita-
bic proportion is seven to one.
One of the best dairy feeds, where it
can be grown, is clover. Almost as good
are peas and oats. OF all the green
crops, barley will best force out the milk
Peas and oats for the first, barley for the
second, will give us two good forage
crops. Corn and rye are another good
combination. Professor Cook closed his
lecture and the morning session by
consideration of silos and ensilagc.
AFTERNOON,
Owing to the delay caused by the mis-
connection of Professor Cooks train, the
morning session was prolonged till after
midday, and SO the afternoon session be-
gan late. In consequence Mr.. l. c. Lib
by of Waterville, the afternoon speaker,
Continued on Second Page.