Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-01-07
DA|RYMEN HERE
BY HUNDREDS
Continued from pnge one)

| MINUS OF gram then 1eeu tllem enSllhGe,
aHd on top OF the ensilage is put a small
amount Of union grain. Early in the
morning | turn the cows out to water
! and fresh air.
r. the dairies were given moro fresh
air, in my opinion. there would be less
tuberculosis. AT noon the cattle receive
| their first heavy feed OF herds grass
Late in tine afternoon they are again
| turned out to water The stables are
. gain cleaned and bedded for the night
| They then get their second feed OF ensi-
lago and grain The barn is well aired
then. so that there is very little or no
odor Of the ensilage milking time
| After tho second milking they are again
fed the skim milk and very light feed
| Of hay, which ends the day for the COW
Ills talk was followed by long dis
cusslon. A Mr. Virgins of Quechee
| thought that hay could no be fed at
milking time without raising dust and
| making dirt in the milk He was asked
to speak and save very interesting talk
on his method Of keeping the dairy
which in feeding. was different from Mr.
Creeds method. He said, however that
1t WIS the man behind tho COW that was
mainly responsible for the ultimate re-
suit,
f. G. HILLS.
! L. c. Hills OF North Montpelier read
the next paper on How a Creamery
Nam Can Educate His Patrons TO Fur
'sh First Class Cream TO Make Silver
! Ctp Butter"1ie said In part;
| think that the majority OF Vermont
! farmers have interect enough in the
| crcHmeries and themselves to deliver
| Their cream and milk IN tne best condi-
! ion. If the farmer wishes to furnish us
| With pure sweet milk or cream ne must
see that all utensils used are kept pure
and sweet Milk is easily tainted and
when once in that condition no good ar
| ticle OF any kind, either cream, cheese.
or butter can be produced from It. No
! farmev should attempt to manage a
| dairy or send milk To the creamery IN
less he has plenty Of cold spring water
| or good supply Of Ice. With either Of
| these and With clean utcns'ls, l think the
| farmer Gun keep his milk clean and
! wholesome for 4s hours. II would take
| & !, 10 extra time to cool the milk or
cream to the right temperature in hot
| weather.. but ! think If al of our patrons
| would do this extra work they would be
well paid FOR their time. No butter
maker can make butter that will Craze
as extra unless he has the good will,
| confidence and Co operative support of
/ his patrons. Creamery proprietors have
! got to educate their patrons, who are
supplying a poor quality OF milk or
! cream. to improve and furnish their pro-
4. ct no to the standard. Ought the far
r}er who IS producing n high grade article
be compelled to take the same price for Il
as the careless. shiftess man who Is
! sending to the creamery an inferior
article. I believe this unfair advantage
could be remedied 10 a great extent by
"rld.u& the milk or cream. In my
opinion It is only matter of time when
W. VIII a vast difference in the price
of farcy butter as compared with the
lower grades The demand for the very
hest is not half supplied and this comes
from that class Of customers. to whom
II matters hut little what price Is put
upon It. I tank that every creamery
man ought to take a course at a dairy
school. as he would be more capable &c
educate his patrons to furnish first class
PRODUCTS to make silver cup butter The
bu'termaker ought to he allowed time &c
visit some Of his pr trOn's barns and as.
certain II the milk or cream is left IN the
barn over night. No doubt he would
Nrd some separators IN the cow stable
17o many Of our farmers barns have nc
ventilation and scarcely any light II
Il is not the business of the butter
maker to correct these evils, then !,
should he the business Of some one"
PROF. r. NJ WAsHBURNE.
T., +bo ,,saro. -, 11.,,,ar p,hrd a,
Washington, d c., expert in dairying
,,. r u \, v-,s,l ,,r,a of tho ye-uon,
T. pertinent station spoke on Are We or
tI' Right Track" He said that we ali
re crize that agriculture is the very
Foundation Of the soil Soils are the
r2l banks Of our county and every
cn'ntry II burlington was destroyed
hr FIRE It could ho rebuilt, but II tho 'oi
Of Vermont refused to yield food ur-
I'r.tYn aud aN the rest 81 the state
woul he abandoned america being n
uey country. we have followed the
riareor methods I'm agriculture The
farners have raised as much rs possible
and sold their product for as much
money as possible Tho land now need,
Improvement Dairy methods helps tc
improve the land, all the richness is re.
turned to II 'F the manure IS properly
taker care Of The western method OF
raising hoef takes III tho nouNshren,
FROM tNe soil Tho East was forced tc
d4h-' methods In order to keen thcil
l7u37 the West is gradually heginnins
dairy TING Foef which costa rnurn more
g. raise tran tho Keeping cf the dairy
cow soils f7r lessthau the dairy product
Poultry which costs tho least to raise
coils for the most
The discourse was followed by nc