Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1900-01-12
Wednesday Morning.
Mr. Vail on "Some Hints from My own
Dairying Experience"

| MIR. Vail on "SOme Hints from MY own
Dairying Experience"
H. W. Vail of North Pomfret took for
his subject "Some Hints from My own
Dairying Experience" He first called at
tention to the short time that the creamery
had been in the field, % years covering the
| growth aud development OF the whole
creamery system, including all OF The MOD
! prn dairying implements such as the sepa-
rator aud the Babcock test Mr.. Vail noted
| that there had been no marked improve
ments in methods during the last few
wears. but he firmly believed that Improve
ments can and should be made. The pres
ent system of milk gathering is expensive
and extravagant Over % per cent OF the
| milk taken to the creameries goes back TO
the farmers again. On account OF this
science ought to develop some practical
and economical use of skinned milk at
the creameries. 1t has already been dem
onstrated that that part Of the milk re-
moved at the creamery is the least valu'
able as human food. The remaining solids
| contain most of the nutrition OF the mix
in its most wholesome and digestible form.
Mr.. Vail advocated the use of the Bah
cock test everywhere and said that when
the patrons of the creamery test their own
milk and know the butter fat percentage OF
their herds there will be no "monkeyng'
with the test on the part of the creamery
men and any errors will be tremendously
adjusted. In closing Mr.. Vail emphasized
the fact that a good COW is the foundation
for good dairyng, both in creameries and
private dairles.
Growth of the Cheese Industry la Cam
ada.
II. H. Dean of Guelph, Canada, profes
soriof dairy husbandry, whose subject was
"rhe Cheese Industry Of Canada, how il
attained its present position said in part:
"The cheese industry Of Canada is result
of the favorable natural conditions, and a
reflection of the genius and tastes of the
Canadian people. The great lakes and in
land rivers and streams, together with a
fertile soil in most parts, make almost
ideal conditions for the manufacture Of
Cheddar cheese. The countries from
which Canadians have sprung are among
the most noted cheese makers In the world,
and their sons would be casting dscredit
upon their ancestry did they not make
good the traditions of their fathers. The
system of cooperative cheese making was
introduced into Canada from New York in
1864 when we were importing cheese for
home consumption. At present we eX.
port from S17, 000, 900 to SIS, 600. 900 worth
of cheese annually. There are probably
two main causes of the decrease in exports
of United States cheese; viz, a rapidly in
creasing home population, and laxity in
the laws pertaining to the manufacture Of
skim and filled cheese. In Canada
no skim or filed cheese is allowed TO
be made.
"rhe rapid growth Of cheese factories in
Canada is due 20 the care of the Provincial
and Dominion governments, the good
work done by the various dairy assOca-
tions, the work Of the dairy schools, the
improvement in buildings and equipments,
| aud also to the fact that the cheese indus
| try pays. There is still room for improve
meGt in the class Of cows kept on Canadian
farms, and in the methods of cheese max
ing. Hearty co operation on the part of
the farmers, together with less selishness
will also promote the growth of the indus
try"
Dairy Products AT Paris Exposition.
american Dairy Products at the Paris
Exposition, 1907 was the subject of the
address of the Hon. Henry +. Alyord of
Washington, d. c., chief of the dairy di-
extending a message of greeting from the
secretary of agriculture, Mr.. Alvord ex.
| planned the governments purpose in re-
gard to the coming exposition. Like all
other parts of the agricultural display from
this country the dairy exhibit is to be
made by the government as a collective ex-
| hibit instead of by individuals, and it will
be under Mr.. Alvord's supervision. The
material is to be gotten from the producers,
and it will be labelled with the producers
individual names. Vermont dairy pro.
ducts will be shown and the selection OF
these products was part of Mr.. Alvord $
| business here.
1t is proposed to have butter shipped To
the exposition once month in order that
the exhibit may be kept fresh, and it will
be in Theoretically sealed packages, suita
BILE for commercial purposes. Selections
will be made with great care from all the
leading states, showing the extent to
which dairying is carried on and how it /:
distributed geographically.
The management of the cheese exhibit
will be comparatively easy, as the cheese
will not perish like butter. Most of the
cheese selections have already been made
Contracts have been let for the shipment
of milk, with the stipulation that it shall
be kept fresh two or three days after /
reaches the exposition without the use Of
preservatives. In addition to the exhibit O
the products there will be a large photo
graphic exhibit, showing city and town
creameries and diaries.
In 1889 the United States agriculture
exhibit at the Paris exposition occupie,
1000 square feet of floor spaces and COS
$40, 600 In 1900 it will occupy As ,OOI
square feet besides the annexes, and tn
appropriation for the exhibit is $3.50, 900.
The exhibit of dairy implements an,
preparations was held in Festival hall
The Vermont Farm Machine company O
Bellows Falls had large display of sepa
rators, churns and powers as did al 20 tn
Moseley d Stoddard Manufacturing com
pany of Rutland The st. Adams Fouu
dry company exhibited horse and shee
powers, and the Champion Milk Coole
| company of Cortland, N. Y, had larg
display of milk coolers, milk cans and otl
, er implements pertaining to the dairy
The Empire, Kneeland and Reid separa
, tors were also shown. Wells Richardso
d Co. of Burlington and the Alderne
Butter Color company of New York cit
e were represented with exhibits of butte
/ colors and other preparations. There wa
also large display of Danish Dairy prep,
= rations by the Hammond Laboratory
=, Little Falls, N. Y.
d |
e Beauty is Blood Deep.