The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1896-12-30

ing the mix vessels eli, an, and the way
he uses steam DO it.
But here IL the story itself: eve
have had, in years past, 80 much about
The methods empl' yed at the Fairfi Id
Dairy in producing "certi6ed milk"
that ii SET ms unnt Q ,ssry to go over the
process again. On visit TO the dairy
LIST week, we found $50 cows in nilk.
This milk is b. TIED aud sold in New.
ark, M mic air, Orange and other places
in N W jersey. This is probably the
lrgest single dairy in the world, and
the milk is ABSOLUTELY clean and pure.
One Of the most remarkable results
of the introduction of the sio is the eff
feet it has had upon the hay now. A
few years ago, many big dairy barns
were built and great pains were taken
to secure ample room in the mows for
hay In some cas.s, the expense OF
building was greatly increased in order
to provide for this hay storage. Since
then, these dairymen have learned
more about The value of ensisge. and
have put in large silos. The result is
that the mows are nearly empty and
quite useless, unless hay is to be raised
for sale. The 1,000-ton silo may be
butt with the grain bin off in small
two story l., and the cows kept in a
one-story building. The saving in the
cost of building big hay NOW Will be
| immense.
Mr.. Francisco has not changed his
feeding ration of grain, or his manner
of feeding it since our lat report. The
grain mixture s still 200 pounds best
| 100 malt
end 100 pounds of bran. This is wei
up I've hours before feed ng, so that
it forms soft mush. This mixture
has always given milk of good quality
and very sati factory flavor. Mr.. Fran
cisco says hat he does not care TO tx-
pertinent with cheap grain combina-
lions. This one is satisfactory, and
produces milk of standard composition.
| When asked if he tried to produce a
very rich milk Mr.. Francisco said thai
he does not c,re for over four per cent
of fat, and thirteen and ope-half to
fourteen per cent total solids. Such
milk is more satisfactory for his trade
than if it contained more fat.
But little Effort is now made to breed
milking cows. A few beifers from the
best cows are raised, but most of the
cattle are bought in Sullivan Co., N.
Y and shipped by rail to the dairy.
A. rule, they are big, strong Jersey
grades, usually with Shorthorn or
Ayrshire blood showing in color or
shape. They are picked out by an
agent, and sent subj, CT to personal in
speciion and the tuberculin test. The
cows most desired are heavy mixers
with their second calf. Such COWS
average in price about $37 so. When
they fail at the pail, they are fatted
and sold for beef-bringing an average
of $50 This business is, evidently
more profitable than it would be to Try
to raise all the young stock required to
keep up herd of $50 mixers.
For some years Mr.. F was undecided
whether to use the silO or not. The
matter has now worked out to the roiLt
where he says that, without the silo, il
would not BIZ possible to run the bust
ness successfully. There are three big
silos on the place, holding 1000 tons
of ensilage all told, and they will be
filed this year from 100 acres of corn
besides large amount of green fod
der fed directly to the cows. Mr.. F
says that he would like to feed ensilage
every day in the year, and that is what
he expects to do. The cows have only
a mouthful of hay for their daily ration
just few pounds "to keep their
teeth in order"
One thing we noticed about the dairy
house was the great use that is being
made of live steam in cleaning utensils.
After washing and rinsing, the glass
bottles are put into a stout chest anC
steamed for fifteen minutes. Before
each milking, the cans and pals are al
steamed, and the milk cooler is thor
oughly scalded in eve ry part by forcing
jet of live steam all over it, There is
nothing more cleansing than steam, be-
cause it is driven into every crack and
crevice-places that could hardly bt
reached by water and cloth.
Now word or two in conclusion
Mr.. Francisco takes all this pains il
his care of his cows, feeding the RICH
sort of a ration, and keeping every
thing strictly neat and clean, in order
that he may produce pure milk ano
make the largest profit possible out OF
the business. In all this he is sepa
rated OILY in slight degree from
every FARMER VINO makes Outter LOT tnt
market, or who takes his milk to {
creamery or cheese factory Think Of
the vast number of nasty cow keepers
nasty cheese factory and creamery OPP
orators, all trying to make, as they sup
pose. the largest profit by being careless
Indifferent, or downright nasty. Their
think of the splendid butter or cheese
such milk as Mr.. Francisco's woult
make; how in little time the effect o
its quality would begin to raise thu
reputation if the product, and every
pound of milk that entered into ii woul(
bring larger profit.
Why do so many men who handle
cows and produce milk think tina
nastiness, ignorance and stupidity will
bring the largest profit to them? The,
in their own light. They are constantly
heatino themst Ives and WASTING thei