Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1892-01-21
FARMERS INsTlTuTEAT BRooKFlELD
How to Mako the Various Bran hes of
Farming Paw.


the board ever held in Vermont was that at
Brook field Cassius Peck was chosen chair
man and he introduced Mr.. Bigeow who
made tho opening address, Mr.. Biselow
said: The time had arrived when all farm
ers needed to discuss their different phases
of husbandry with those who had been train
ed as specialists in the several departments
OF agriculture aud convene with men who
were abreast OF the times
Wo welcome Prot. Cooke to our meetings
ms the representative OF our State agricn-
tural college, an institution which wa are
proud Of, aud which should be the pride of
tho whole State We hayo good reason to
expect great things from this Institution,
and have already received them to a greater
or less degree We hope Burlington will
hold on TO it ns we believe there is The place
for 1t. Burlington has always been noted
for turning out first class men and first
class work and its advantages are superior
now to any time in its history. Mr.. Bise-
low in very happy manner welcomed
every member of the board personally and
one of the largest and most intelligent any
tinio the board has met this winter was
present.
Mr.. Chaplin said in regard to the rearing
of young stock thas tho first consideration
should be: What do we raise them for
What do VIC wish to do with them after
they arc grown? IL | am breeding for the
dairy to make batter, then take some OF
the butter breeds such as the Jerseys or
Guernseys; if for beef then take the Dur
ham or Hereford If for oxen the Devons.
| should prefer pure brssds or high grades.
In raising calves never let the calf run with
the dam il it never sucks it will learn to
drink much easier. The care Of the mother
Inf 1vpll pft oil
spring is Of tho utmost Importance in any
kind OF stock. A healthy offspring rarely
follows an ill-kept or ovorworkad dam. The
Morgan horse, once the pride aud glory OF
our State should not be overlooked, and
should be bred for what it is wanted for.
DO not think it is necessary that everyone
should raise trotters. An oil purpose horse
is what we want. Mr. Chaplin alluded to
| the common schools and said it was lamen-
table to see how they have gone down. They
were once the farmers college and largely
attended; now very mary have so few
scholars that they are practically worth
| less.
Mr.. Spear spoke on GLOW 10 make dairy
ing profitable and an interesting discus
sion followed. The question was raised as
| to whether the amount given was not all
the butter actually produced in the State
|
Prof. Cooke-These figures are upon the
supposition that all the milk produced in
the State was made into butter.
Mr.. Capin said he had fed carrots with
unfavorabls results, taintipg the butter,
etc Mr.. Chaplin said he had fed them som e
with no bad results.
MIR. Nutting asked about the amount Of
salt to be put into butter.
| Prof. Cooke--lt is a mistaken idea that
much salt adds to tho weight Of butter or
that it is 50 incorporated with the butter as
to act as a preservative. Tho salt is in the
cells and not the oily solids OF the butter.
He would salt to suit the tass OF customers;
the loss salt you put in the more butter
your customers will consume
Mr.. Flagg-Is not butter churned from
sweet cream very liable to be better?
Prof Cooke--It there is no trouble with
the cream there will be none with the but
ter. Cream can be churned sweet at a
very low temperature and with excellent
results. 1t is not rs good keeping butter as
that made from ripened cream.
Mr.. ". S. Graves-Nhat is the cause of
white spects in butter ?
Prof. Cooke--There are various causes,
mostly from over ripe cream. Cream from
open dry setting il more liable to have them
than either cream from the separator OF
deep setting. 1t represents SO much curd.
1t may be taken out in quart measure by
adding very strong brine to the cream be-
fore churning.
In Mr.. Smiths talk on Feeding tbs
dairy COW" he advocates that farmers
should raise the grain they feed and
use the silo.
Mir. Flagg ssked-Do you feed any grain
Mr.. Smith do not. 1t might be fec
with profit but it is doubtful with the pres
ent price of grain. | have the basis OF
coarse fodder correct to feed grain and get
good returns. Unless your coarse fodder is
of first class quality grain cannot be fed tc
any animal with profitable results.
Mr.. G. w. Nutting-Do you want corn
ripe for the siloS
MIR. Gmlth-Yes. The more perfect the
plant when it goes into the sio the better
the ensilage when it comes ont. ANY time
from the roasting stage till glazed is al
right
Mr.. Martin-How much time do yor
want to fill a silo?
Mr.. .mith--Pay no attention to time
ill Us woHld bag OF hay. put my corr
into the silo whole; do not weight it; die
: not cover this year but would advise Gov
ering Of swamp hay put on green just q
} mowp.
Mr. G.. +. Nuttng-Did you ever rur
, your corn through threshing machine
, Mr. Smith-No.
q Mr. Nutting-I consider this the cheapes
e and best way to harvest corn. 1t cuts tn
; stalks into shreds and shells the corn, smash
ing the cobs The stalk can be put into til
5 NOW and will pack close. The cattle wi
!. eat them all and they are easily handled
), Mr.. SMITH do not know how an aver
. age farmer could handle 300 or 400 bushe
Q of green corn just shsled from the cob.
Y Mr. Nutting-Arrange your cobs wit
g wire screens so the cover can be Eprea
thinly upon them, and it will dry with L
trouble.
u In answer to a question Of how ripe to Il
o oats get for hay, Mr. Smith said nsve
10 cut them quick enough; would commence
is soon as they are fairly headed out or litt
It before. They ripen very fast and If a lars
il growth the butts become hard and indgsst
ID die and will net be eaten readily.
O. Mr.. Graves-How do you cure your gree
10 oats?
lie MIR. Smth-Just as would clover.
y would prefer to have them stand in 81
r cock ~ hours if convenient. | would mo