St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1899-03-15
A r10deI Dairy.

Mrs. Emily Parks Eastman believes
that what man has done woman can do,
and she is just starting dairy on her
farm along business lines that give
every promise of success. Inheritiug the
fertile farm OF her father, the late Judge
Parks, she has also inherited his love of
farming and believes with many others
that the outlook of agriculture in the
Green Mountain state is bright and
promising. AS many of our readers
know, this farm OF about 800 acres lays
along the banks of the Passumpsic rive
about two miles south OF the st. Johns
bury post office and in the three towns
OF Barnet, Waterford and st. Johnsbury.
1t has been in the Parks family for over
so years and has always been kept in
high state OF cultivation.
1t is Mrs. Eastman's intention to have
eventually dairy of rs cows supported
entirely on the products of the farm. At
present she has 80 cows and about as
many more heifers. The stock is all high
grade Jerseys, it being generally conceded
by butter makers that the Jerseys are
superior for this purpose. The herd is
headed by Victor, fine full blooded
Jersey bull, recently bought of E. and T.
Fairbanks and Co. Another recent pur-
chase is some handsome heifers from the
celebrated Jersey Queen stock, bought of
Major Kenerson of Barnet. The stock is
kept in two barns which are models for
cleanliness and great care is taken in the
selection of feed.
AS many of the farmers will be inter-
ested in the feed of this herd it may be
said that each cow is fed daily 10
pounds OF hay, 80 pounds of ensilage
and FIVE to seven pounds of mixed meal.
The latter feed is prepared by taking 500
pounds OF bran, 200 pounds of gluten
and 100 pounds of cotton seed and
mixing them. Lump salt is kept in the
manger at all times and the stock is
watered twice day. The herd has been
tCstSu duu nave DSSH pIououuCcu Ill
perfect health.
From the herd of 80 cows Mrs. East
man by churning twice a week gets
nearly 800 pounds of butter a month,
and in the summer she will churn three
times a week. The outfit for butter
making consists of DeLaval separator,
barrel churn. cream vat which holds
so gallons Of cream, a National butter
worker, and the other usual articles
found in a first-class creamery, The
milk is brought into the house in 100
pound cans and after being strained
three times is run into the separator and
in 20 minutes the cream is separated
from the milk. The cream is first cooled
and then put in the cream vat and an
even temperature secured by the water
around the vat. Twice week butter is
made and this process takes about three
hours. At present both the separator
and the churn are turned by hand but
it is Mrs. Eastman's intention to have
water or steam power as soon as it can
be introduced into the creamery.
The butter is made up into squares of
just a pound each and attractively
marked with the initial "E." 1t is then
put into boxes and is ready for shipment
to the city markets. The butter prints
are rich color, the butter is OF excellent
flavor and the demand already for the
product of this farm gives assurance that
Mrs. Eastman will not have to seek long
for market for her fancy butter.