The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1902-01-15
THE DAIR YMEN.

When the journal went to press on
Tuesday j. b.. Condor of Pittsford
had just begun his address on Mar
keting for dairy products " His ad
dress was from the standpoint of
practical dairyman and was full of
practical suggestions He spoke earn
estly for raising the standard of dairy
products He said dairy farm should
produce as many tons of milk in a
year as it does of hay. He recon-
meuded that skim milk be fed to COWS
instead of to pigs. He feeds from
eight to twelve pounds per day as a
ration The COWS have frequently to
be taught to drink it, but it pays. He
considered skinned milk worth forty
cents a hundred for feeding to cows
when bran is $50 ton.
In the course of the discussion that
followed, the Darlington butter, to
which Mr.. Candon refereed in this
address was discussed. Mr.. Condor
thought the reason that that butter
sold for sixty cents pound could be
found principally i'll the name for eX-
cellence which it bears. Albert Tink-
ham told the meeting from personal
knowledge of how the Darlington
butter trade had been built up through
three generations.
Hon.. H. G. Adams, who was ON
the program for the second address
was unable to reach Montpelier in sea-
son and Prof. H. II. Dean of Guelph,
Can, professor of dairy husbandry at
that place, was substituted The
speaker in his introduction quoted the
definition of genius" which states
that it is to be one per cent inspirat-
nd Mi min Nirn
ton, and said he supposed he was
speaking to people who believed in
that kind of genius, for the man who
relies on inspiration alone does not
succeed. Pasteurization of milk, :"
was Prof. Deans subject and he
earnestly advocated it. He said the
number of germs in a cubic cent?
meter of milk as it came to the cream
cry to the college there was from
5000, 600, to $1,000, 000 Milk heated
to 1875 degrees is almost absolutely free
from germs and when heated to $50 de-
grees it is nearly enough so for prac-
teal purposes. That which Injuries
the flavor of butter is very often bad
germs in the milk and pasteurization
cleanses the milk of these germs.
Moreover, the odors which may get
into milk in the barn are driven off
by this process.
Uniformity is necessary to success
full marketing of butter and pasteur-
ization makes more uniform butter.
High flavor in butter, the speaker
said, is in his opinion flavor which is
nearly to the point of rancidity. In
his experiments he had found the
higher the temperature to which the
milk is heated the longer time will
the butter made from it keep in good
condition. Pasteurization also gives
a skim milk which will keep longer
and so benefits patrons of creameries
which so treat their milk. There are
some good reasons against pasteuriza-
ton, of which the extra labor and ex-
pense are the principal, though the
lack of high flavor in butter from
pasteuriZed milk is so considered by
some people. Culture of the cream
must be employed in order to make
good product of butter, but though
this makes more work it insures uni
formity in connection with pasteuriza-
ton. This culture become necess-
airy because pasteurization kills all
germs, good, bad or Indifferent, and
so good germs must be once more
started to working. In the discussion
which followed, Mr.. Condor, Mr..
Hale, Mr.. Davis and President Adj
ans took part.
Commercial culture III butter max
ing' was to have been next discussed
by F. W, Culbertson Of Benson, but
at the time for his address it was
found that he had left the hall, so the
meeting was shortened unexpectedly.
President Adams announced the APP
pointment of the following committee
on resolutions: j. O. Sanford, of
Stamford, j. G. Turnbull of Barton
Landing, and Y. G.. Nay of Jericho.
A call for new members was made.
One dollar a year is the fee, or So for
a life membership After adjourn
ment at 30 p. m, the audience re-
manned for some time to discuss the
topics suggested by the speakers.
The Womans' Auxiliary.
The first session of the Woman's
Auxiliary to the Vermont Dairymen's
Association was thorough success.
Dairymen and their wives from all
over the state had come in during the