Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1897-01-14

swered many questions on almost every
subject in connection with dairyins
and creamery work.
The following committees were APP
pointed: Prizes-Charles G. Dole OF
. Northfield, Mrs. S. f. Collins of Bur-
lington, f. G. Williams of Coventry,
II. ID. Allen of Jacksonville and VIM.
Chaplin of Middlesex; resolutions
Marvin Clark of Williston, c. j. Bell
of Walden, G. f. Smith of Morris
vile, L. L.Davis of Pomfret and Geo.
Arms of Springfield.
Creameries were again the theme at
the afternoon session. The special
subject of discussion was "Creamery
Consolidation" and twas handled at
considerable length by Hon. Henry f.
Alvord, chief of the dairy division of
the United States department of ag-
ricuIture at Washington. lie declared
production TO be the fundamental half
of the dairy business and the first
thing TO be considered should be the
general principles underlying the dali
nv product, the cost of doing the work
and the advantages gained or possible
to be gained.
As a rule the farmers of today cam
not afford to make their own butter
any more than they can afford to do
their own blacksmithing or the farm
ers' wives can afford to make their
own material for the clothes of the
family. Mr.. Alyo.d thought that the
actual cost Of making butter on the
farm was not properly taken into con-
sideration. From his own experience
and observations he had found the
cost of making butter at home from
six to eight cents per pound.
lie believed the commercial cream
cry system answers the requirements
of the butter makers when managed
properly as the patrons should see 10
ii that the creameries should be man
aged.
Mr.. Alvord does not, however, be-
lieve in farmer carting his milk to a
creamery or a separator station and
back every day of the year. Cream
should become commercial product
by itself. 1t is the cream only that is
wanted at the creamery and that alone
should be carried there. The home
separator, therefore, becomes ques-
ton that may be answered by any OF
the well-known methods except the
old-style shallow pan.
Mr.. Alvord stated that he is still in
clined to favor the cooperative cream |
cry where the ownership is vested in
the farmers themselves but he believed I
that favorable and satisfying results 1
could only be obtained by consolida-
ton.
The cost of butter manufacture is
the greatest drawback TO successful 4
dairying, and a method that will /
reduce the cost is for the benefit of the /
farmer as well as for the creamery
owners, for their interests are the
same. Ii was for the reduction of .
cost that the creamery system was first
introduced and progress points out
the fact that consolidation is to be the
secret OF success in the future.
The evenings session was the most
largely attended and perhaps the most
held. The plat, rm was
filled by the officers of the association
and prominent men who were present.
The Montpelier Military band orchcs-
ira furnished music of high order and
was literally applauded.
"Sanitation Oh the Farm was the
theme of a valuable essay read by
lion, Victor |. Spear of Braintree. lie
urged the necessity OF providing prop
en- safeguards, not only for the farm
house and its human occupants, but
also for the barn and stables and the {
animals there confined. He believed
that there is an intimate connection
between the health of the family and
the health of the stock on the farm,
whose products are used by the farmer
md his family, and while he did not
believe that proper sanitation would 4
stamp out tuberculosis, he thought it
would 60 far toward preventing the
spread of this farmers great foe in !
Vermont.
G. w. Scarf Of Burlington enter
aimed the audience with a couple of ,
humorous selections. He was followed ,
Dy Prof j. l.. Hills of Burlington,
whose subject was "Better Farm Din
lers.' An interesting topic and han
He'd in an instructive and entertain ,
ng manner. 1t covered a line of in
into the nutritive value Of
'oods in common family use.
Gov. Grout spoke for few min
ltes on no general topic, but in COM
nendation Of the work Of the Dairy
mems association and matters con
lected with it,
THURSDAYS SESSIONS. II
In the forenoon Prof. l.. L. Van
Slyke, director of the experiment sta
ion at Geneva, y. Y, addressed the
association on 'Some Cheese Wheys.
lie gave in detail the methods in mod I
I'm cheese making and many reasons G
Why so much of that now on the mar
,et is interior in quality. Milk faint {
d with bad odors is fatal to good q
.heese making, although this does not v
decrease the amount Of c
he product. No source of trouble in d
I L