The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1892-09-21
More Tree LOre---Dairying,
Feeding, etc.
PART TWO.
BY A. d. ARMS.

TO plant or SOW corn Tor supplement-
airy feed, taking the idea from the
Country Gentleman. at first broad
casted common or northern corn on
greensward without proper preparation
of land. The crop was not very prom
Using, and many were the SCOTS of my
neighbors but l kept on making i'm
provements with manure and tilling
until / produced crop that stood ten
feet or more Then others began to
practice my methods. When Sanford
corn came into fashion / tried that,
planting according to rule, but soon
condemned it because the stalks and
ears were too large. The next move
was to plant in drills, and cover with
the hoe, various kinds of sweet corn,
commencing with liking of the
Earlies." This practice l varied by
covering with harrow. / now plant
with the Eclipse planter. l have used
various kinds of seed corn offered by
seedsmen, and have settled down upon
the Cory, as it is quite early, grows
from five to eight feet high with rather
small stalks, has pretty good ears with
plenty of them that the COWS will eat up
pretty clean. When it is past boiling
or nearly in condition for seed, l cut,
bind in bundles, and set up as many
together as convenient; when fairly
cured it is carted and set up in the barn
on mows or any space, packing close
together if necessary, put one tier
upon another. l tried shocking, same
as for northern corn, and found it too
heavy to handle also tried packing
down with straw, but it would heat.
have no trouble with it if set close
enough not to sag down. Rats are
plenty, but do not find much of their
work. l am satisfied that the expense
of harvesting and feeding is much less
according to the feeding value than to
ensilage it. buy my seed of seedsmen
for about 50, because l think the value
of ears to feed on the stalk, together
with the work and risk of saving, is
more than the cost of the seed, and l
am more sure of seed that will grow.
One year / saved and traced up enough
for fifteen bushels. We had sharp
cold spell before it was well cured, and
not kernel would grow. l have had
the same experience buying from neigh
bors. Two years ago l had one and
one-half acres, which fed from August
until February. Last year two acres
were worth more to me than any six or
eight acres of grass. This year 1 put
in four bushels of seed. Although the
season was late, it looks very well. l
do not think it costs near so much to
harvest in my way, because the usual
farm help can do it without any outside
expense, With Mr.. Fisher it is prob
ably different, as he does large share
of his work with steam, even to grind
ing grain, churning, cleaning up dairy
ing things, etc. Besides all the rest,
we can have sweet milk. sweet cream
and sweet butter.
l think there is much theorizing
upon agricultural subjects, especially
dairying, that is mere bosh. l prefer
statements of facts. l saw in the Neac
England Homestead last season state
ment taken from report of the Han
over station to the effect that one could
not change the quality of milk by feed.
/ thought that some of our 300-pounds-
f-butter-to-a-cow men would smile TO
read it.
The Mirror and Farmer gave at the
commencement of 1890 series of ar
ticles upon the manufacture of butter,
gilt-edged. Nearly every one claimed
to work the butter in ice-cold--not
cooled-water. Now what is ice-cold
water? 1t seems to me that it must be
either CONCEALED or on the pout of
congealing. l have found that an eX-
cessive use of ice will spoil the keeping
quality of butter, and this is why
creameries and many dairymen sell
their butter while fresh, or soon as
1xy. NH; oh do in
cold storage-and the average dairyman
is not provided with cold storage. l
learned, twenty odd years ago, that
butter which had been placed on ice
until thoroughly chilled would not be
fit for the table in twenty-four hours of
warm weather unless still kept on ice
or in cold storage. l think as rule
our average dairymen use too much ice
in the manufacture of butter, thereby
impairing the keeping quality. l know
that buyer with correct taste will
pick out tub of butter which has been
made in creamery, or that has been
chilled, from any number of tubs made
without ice, after standing the usual
time of summer make, unless in cold
storage.
l have tried many ways for handling
milk, and like the old-fashioned ten
quart pans the best, because there are
but few diaries where there is not &
difference of the time required fol
cream to rise on the milk of different
COWS. Consequently, to secure the
cream on the quick-rising, one loses or
= the slow-rising, l once had co"
whose milk would sour in twelve hours
while others in the same lot would
stand thirty.siX 1t was when we were
making cheese, and it made us lots o
trouble; but when we commenced max
ing butter we soon found the cause.
have noticed that it takes longer t.
churn when milk is set in a creamer,
: or in large storage, but the large pal
makes less work in the house, and
find some others have the same views
| have but small dairy, ten to twelv
COWS, and usually sell on the home mar
ket through the spring, and pack whel
cows go to grass and sell when the mar