Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1893-01-12

citation opened this morning, being slightly
delayed by late trains. The meetings are
to be held in town ball, which is handsomely
decorated. The people of this community
re taking great pains to insure the pleasure
and comfort of visiting Neruontors. The
meeting was called to order by President
Arms, and after prayer By Rev. K. l..
Nanton of Morrisville a. address OF well
come was made by ex-Gov George W.
Hendee Of Morrisville, who spoke in sub
stance as follows:
Nh President, Ladies and Gentlemen:
We have had our Christmas offerings and
been merry during the holidays. The old year
has slipped away and the now is with us. 1t
is to be a year OF great growth and intelli-
gent progress, healthy and fruitful, one
| in which the agricultural interests OF our
land will receive now force and measure
strides for supremacy with any and all
other industries ! am happy to bs the
| medium through which our people extend
Welcome to the officers and mem5ers of this
association aud the public. This {. 1cia-
tion seems from the record to hs IS
old. Though OF age it is not 70.
| Its first years were like the ST. VI "a
weak child for existence; but mt,
with her beautiful valleys and gran Mills,
with tho best wifes and daughters In the
world, was its early cradle and later has
been its legitimate field for work, and under
her it has prosperod. 1t Is the most impor-
tant of any now existing in our State The
| State agricultural organization, or State
board as it is called, has its work, but it is
of general character, reaching all parts of
our agricultural interests, while its annex,
! or running mate, the experiment
station, is the authorized fountain of scieu-
tiiic agricultural knowledge. Its WORK, too,
is general and to the progressive farmer is
OF incGiculabe value; but this association is
the cream of the whole, and is the most i'm
portant, in my mind OF all, and | believe
the State should bo liberal in its appropra-
tions for its advancement Why is it the
most important! Because it Is specialist
and is educated up to its work; because it
represents and cases for the most import
ant industry OF our State
Vermont makes butter and in large guam
titles and of fair quality, generally, but the
great question is how TO Increase the quaint
!ty tnG improve tae qur ~ In slort, how
| can our formers get the most money from
| their dairies
Discussion induces intelligent thought and
action; experiments establish the facts.
| While theoretical butter and cheese making
may be we'll aud furnish some valuable
guides, and cheap talk may put US on in
quiry, l believe in experimental work and
illustrative exhibitions.
II my Judgment successful dairying de-
pends more upon two things than all else
put together, ,--the cow and her care and
feed. There is no profit in poor cows even
with good feed; nor is there with good cows
and poor feed. II your neiGhbor has been
successful IN his darying enterprise find out
how he accomplished 1t. what kind of cows
he keeps how he feeds them and how he
manipulates lis cream and milk
If | were farmer / would nave the best
herd OF Jersey cows / could secure, and |
would enjoy some OF the profits behind the
Lest pair OF Vermont Morgan ho!ses | could
find, but my mission is TO welcome you.
This is not Burlington, Rutland, st. Al
| bans, Brattleboro or st. Johnsbury, but we
who live here don't know it and we hope
you won't. Our welcome is cordial and
genuine and we will go to the full limit of
our ability to make your stay here pleasant,
homelike and profitable. Our welcome is
not only extended to the officers and man
ayers OF the association but to all who come
with you, and to the exhibitors as well, an d
especially do we extend hearty greeting and
welcome to the general public
Response was made by Homer W. Vail
OF Pomfret. lie stated that this is really
the quarter century mark of tho association,
as two years passed without meetings. He
accepted ex- Gov. Hendee's warm welcome
on behalf of the association. President
Arms gave his annual address and called
out Judge Mudgett of Cambridge, charter
member, who made a pleasant response.
The meeting adjourned till D. IN.
Afternoon Session.
At the afternoon session there was large
attendance. President Arms named Prof
Hills, Secretary Curtis and f. d. Living
ston COMMITTEES to award the Sharples
separator $50 prize Ior best essay on skim
ming stations, Col 4. ID. Curtis OF Man
chester, n. H., presented paper On "Some
thoughts on cheese making
lie said that when associated cheese max
ing was first being introduced into this
country 20 or 80 years ago, it was remark
ed that any fool could make good cheese
out of good milk but it took devilish
smart fellow to make good cheese out OF
poor milk. Cheese making has not pro.
gressed beyond this bit of philosophy. All
our improvements as to quality have come
through the production Of better milk. All
our inventions are but attempts to maize
easier the old and only method of cheese
making
The secret Of the success attained was the
early getting of the curd out OF the whey
Unfortunately for the American cheese in,
terests the acid craze soon followed, tc
make the cheese firm and safe for shipping
and to counteract the effects OF tainted
milk which was one of the results OF
The multiplication OF Cheese Factories
Later Prof. l.. D. Arnold aud DR.. Franc
+. Englehardt found that the digestibility
of cheese depended mainly upon its freedom
J srom acid. A long controversy followed
! and now this one point Of how TO avoid tn,
evils OF too much acid is about all the i'm
} provement that can be laid claim to. 1t /.
, done by simply drawing the whey swee
and getting rid of the sugar before it turns
to acid.
We have learned much about the compo.
J siton of milk, but there have been no start
) ling inventions and changes in cheese max
} ing. We are still cultiyating microbes il
! milk before converting it into cheese anC
assuming that, because they are present OF