Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1915-01-14
EVENING SESSION.
Two Interesting illustrated Talks on
the Program.


The FIRST speaker of the evening was
Prof. A. A. Borland of the University or
Vermont who gave a talk, illustrated on
stable Arrangements, Construction ana
Ventilation, the Care and Handling OF
MILK" Professor Borland prefaccd his
remarks with the statement that the pro-
duction OF clean milk was essential TO
Nermonters, with their 10000 cows pro-
ducing 114.0oO, 900 gallons Of milk and OF ut
most Importance TO the nation. with us
2.2oO. 90 babies under ono year OF age, Two
thirds Of whom are wholly dependent on
the COW for food ON the screen we're
shown views Of the various kinds of sta
bles now In general use the bank stable
the two and one story buildings, the cir
cular stable and others and the defects
and merits of each were pointed out. The
arrangements and details of construction
of floors. stanchions, managers, feed
troughs and cutters were also Illus rated
and comments made on each. ttchslls In
common use were shown and their values
described and contrasted. The hooded
pail was shown 70 be very usefdl appli
ance and figures were given illustrating
how much more Clearly the hooded pail Is
over the open pail Prof. Borand took
occasion to remark too what a vast diff
ference in the quality of milk was notice.
able when the udders and TANKS Of cows
were wiped OF before milking and the
hooded pail used. Figures were used to
show the value of these precautions. The
importance OF pure water supply the
value Of Keeping the milk down to n tenn
peraturc of 30, eanliness OF storage
rooms and delivery wagon, ven
tilation, lighting, etc, We're all
described and pictured. A vivid picture
OF tho tracks OF n fiys feet made in gela-
tine, each track with n well developed
colony of bacteria. was a reminder Of
what may happen If flies get to the milk.
Some interesting figures We're shown on
the screen illustrating the decrease in
seath rate Ivy the application of stringent
rules relative to sanitary milk production.
VERMONT CRIAMERIES.
g. w. Fryhoffer of st. Adams. in charge
Of the creamery investigation of tho Uni
ted States department OF agriculture and
state commissioner OF agriculture, gave
an address on Some Observations and
Suggestions Regarding Vermont Cream
cries" lie mentioned the work of the
extension service in Vermont and ind-
on for the purpose of solving the cream
cry problem. He said the method was
to select certain diaries In the State
which were willing to cooperate and
employ scientific methods for the better
ment Of their plants. Competition has
been keen in the State because of the
nearness of large markets. Sending milk
away from the state prevents loyalty to
the home creamery and adds to the
prosperity of the locality outside the one
where the plant is located. The speaker
cited several ways by which the cream
cry may become more efficient. One
thing necessary Is absolute confidence
between the creamery and the patron.
There should be no snobbishness on the
part of those who are running the cream
cry Testing cream is a time when dis
putes arise and the patrons should be
invited to be present when the testngs
are made. Lack Of business methods
work against the cooperative creamery.
Farmers have not been given TO exercis-
ing a high degree OF business intelli-
gence in the conduct of their farms. and
the same laxity is often carried TO tho
creamery. Cooperative creameries by
DDS could advance the price OF butter
one or two cents a pound. There Is n
tendency to hire butter-makers who will
work cheapy, which is an error. Not
only should the hutter-maker be exper
fenced and efficient in hits work, but
he should have a dairy school training
and should he patient. honest and tact
ful. Ability should always be demanded.
Mr.. Fryhoffer also spoke OF the value
of the overrun or surplus in churnins.
and said In this connection that the
amount Of butter in an efficiently con-
Quoted creamery should no ~ pounds
of butter to ln pounds Of fat He
cautioned against the incorporation of
too much moisture which might lead to-
prosecution. Every creamery should
have a moisture tester. on the other
hand a low overrun Is caused from var
!ous reasons. among them being improper
sa'npiing Of cream. keeping composite
samples IN loose sample jars. excessive
loss OF butter In butter milk caused by
improper churning temperature. farmers
separating too thin cream, excessive
sh,1nkage between creamery and mar
ket. incorporation OF a low percentage
Of moisture and salt, careless testing
etc
Tho quality Of Vermont butter has
detertorated because of the expedient,
caused by a competitive market. Of ac-
cepttng a low quality Of cream. Quality
should he insisted upon.
PURE WATER AND MILK
DR.. c. r. Dalton secretary OF the State
board OF health gave short talk on
the Importance OF tho relation between
pure water and milk. and assured the
dairymen present that the State board
was working as much IN their interest
as In tho interest Of the consumer He
also stated that the board considered
that the question of producing pure milk
was a great problem and one that was
likely IN not be properly solved until
better prices were given the dairymen
for their product Two of tho moving
pictures Of the State board OF health
showing the danger that turks In i'm
pure water and unsanitary dairtes were
given.
Tho evenings session concluded with
an illustrated talk on the history and
the value OF the Guernsey COW as dairy
adjunct by Charles l. Hills Of Wisconsin,
president OF the American Guernsey
Cattle club.