MO©EE ? S B y R A L ^EW»¥0RKEI5 3 
VERMONT DAIRYMEN’S CONVENTION. 
f Concluded from pasre 107, last No.] 
10SS FROM MIXING MILK OF DIFFERENT BREEDS. 
In answer to Mr. Lane of Cornwall, Dr. 
Stcrtevant said the percentage of loss from 
odor should be allowed to pass off, or it will 
injuriously affect the butter. 
In answer to questions from Dr. Hoskins, 
he said as margarin is harder than oleine’ 
light colored butter is harder than yellow 
butter. If the color of butter is altered by 
the action of light, its keeping qualities will 
be affected injuriously. In reply to ques¬ 
tion, IV hy it takes longer to chum in July 
and August than at other seasons, he said 
. . , . — *-.um u.jiu augiisi uian at other seasons n« «mYi 
W™TiehL milk °- f diff6 ? nt breeds waa there were sever «> causes, one being that 
. — - ——Vi»v V/4 u no 
large. He had experimented carefully with 
the microscope. When cream is over-churned 
it becomes oily, and this affects the small 
globules so that the precise luss cannot be 
definitely ascertained. His experiments had 
been made with whole milk churning, at a 
temperature of 00* Fahrenheit, In examin¬ 
ing buttermilk with a microscope. Dr. S. 
baid he found granules whicii had the ap¬ 
pearance of being broken membranes of the 
globules. In reply to questions from Mr. 
Dolglas, he said he found more of the nitro¬ 
genous element in Jersey milk than in the 
others that by allowing the milk to become 
acid, the membranes inclosing the globule 
of fat were weakened. Milk at eighteen 
hours will have the membranes so weakened 
that the globules will spread out, conse¬ 
quently the acid condition allows a more per¬ 
fect separation of the butter from the milk. 
Dr. S. also stated that in his experiments 
he had not been able to detect any^o^e ZyTeTu £ buUer '“f T'Z St 
in the rising of cream from milk f-lmt IlUfI I T 1 AV. Via i l. . . ' L • ... ^t/ 
n the rising of cream from milk that had not bo better than Ins 
is rrr* 10 m " kei - ano ior 
Any one o„„ eh.ke “ne m”k°" n “bo S'and Th e" “’"T • 
he will ,eo particle, of butter gather „n the to do°' I’""^ 
gto long before the m« hae been churned. The dealer requlm, a 
THE BUTTER FROM JERSEYS. such shape that a considerable quantity can 
Mr. Rutherford of St. Lawrence Co., N. be 8tol ’ ed i” a small space. He recommended 
V.., read a paper on the Jersey cow as a but- 10 P ress butter in cubes of one to six pounds 
ter maker. In order to make good butter aad nicel y wrap in linen, in a neat, air-tight 
the first requisite is n butter cow. Some P ack age. 
cows will not produce butter at all, or but Mlu - 
little; still such milk may be valuable for Mr - Harris Lewis repeated his valuable 
cheese making. Jersey butter, he said, was lecburo ou milk, illustrating his remarks 
acknowledged as the standard in color, rich- w * tb lactometer and test glasses. The paper 
ness and price. He presented analyses of was substantially that given at the American 
Jersey and Ayrshire milk, which showed Dair >' meu ’ a Association, and was followed 
the former to contain double the butter of by an animated discussion on the lactometer 
the latter. as a reliable milk test, which was Dartiei- 
PHIIOSOPHY OF OHURNINO. pated in by Dr. Hoskins of the Vermont 
Air. L. 13. Arnold of Rochester, N. Y., Partner, Leander Wetherkl of the Boston 
read a paper oil the above topic. He de- Cultivator, Dr. Sturtevant, Mr. Arnold 
scribed the structure of milk and its proper 8X1(1 other>i - 
condition for the churn, Cream consists of Mr< Wothmubl contended that the cream 
globules of fat inclosed in a pellicle of albu- £ au £ ea are more properly lactometers tlian 
minous matter. They iloat in the milk. the Instrument commonly called such. The 
There are several varieties of these oils, and latter shows nothing but the specific gravity 
all the herbage that cows eat contains some and lbe Creani tubes show exactly the quan- 
essential oil. It is these that give the nutty tity of cream present. The only thing that 
flavor to butter and cheese. When the cows the s °- called lactometer is good for as a 
eat peppermint or onions the smell is dis- meuna of detecting frauds, is that you can 
tinctly imparted to the milk. He thought wield ifc like a sort of mysterious wand over 
animal odor was a volatile oil, and one which the man who waters his milk, and ho will 
affects butter making. The main bulk of owu U P - , He referred to a man in New 
butter consists of oleine and margarin, the Hampshire who gave his cows salt and in¬ 
former yellow and the latter white. The duced eft ch to drink six pails of water a day 
fat globules are small in the milk 0 f cows Tbis was ouo wa y of watering milk, 
thin in flesh, and they are iarger when she is SPECIFIC QRAVITY OF MILK AND cream 
fat. The gi 2 e of the globules varies in differ n vr A "° CREAM * 
ent breeds. There is at least one, and per- cifi ■' sa * d he had known the spe- 
haps two, envelopes of every globule The \f a* UV l 1 0 mc 10 va ry from 84 to 93. 
business of churning is to get off hs sact J?* ^ lnstances ^od in- 
and there are two ways to do it-Sne to T th * W&ntity of water in milk, vary- 
work it off by friction^ as withS V° ** ^ Dr * Stdrtevan, 
churn, and the other by pressure as in a ^ tfoospeciflc gravity of the best cream he 
dash churn. The fat globules aTe V^er °°?? °l^ Was 983 » ^ Arnold says 985, 
ent sizes, and the sacls ** ** W ^ experL , 
wear off first. The smaher lie between the to * Vane8, Sonie wiU sink 
larger, and are often unbroken bv frie e button ut pure water, and some float < 
tion. These sacks have a cheesy nature and ® urface - Hli thought the physical 1 
by souring Ulemm , "JSS" lhe * ■ 
bit, but curing should not bo carried Mo ’* “ r pre3ellt W|U do “• > 
far, since, If alcohol is formed, the fat will f00 ° F0R PR0DUC| NQ MILK. 1 
be eaten up. H °n- T. 8. Gold of the Connecticut Board 1 
He preferred the old-fashioned dash churn gaVe an addres,i on this topic. 1 
the dash cross-shaped, and the crosses nearly in 10ugllX grass 1,1 summer and dried grass c 
Ming the circle of the churn, eacept atthe 1ZT,2 "* f""* ^ ,w the “«'• 
comers of the cross. This form of dashes t ' properl3r ralsed > ' 3 best aub- 1 
gives most pressure with least friction, and so that ThfSk W ° U |f ^ 11 thin enou ^ b ° 
hence the best result is obtained. It r M ,l, P u ! , the 5 alks Wl11 have some size and 
the globules are not possessed of so strong- 
pellicles, unless the cows are kept very cool, 
and the butter becomes salvy in conse¬ 
quence. Another cause is that milk is not 
so well cared for then as it should be. Fol¬ 
lowing Mr. Arnold, Mr. Henry Stewart 
read a paper on 
CONSULTING THE CUSTOMER'S TASTE. 
Mr. Stewart argued that the great bulk 
ot butter loses its flavor and character after 
It leaves the producer and before it reaches 
the consumer. The fault is with the pro¬ 
ducer in not packing it well. He should use 
a nice now package; if firkins must be used 
twice, they should be thoroughly disinfect¬ 
ed. A white oak pail, unpainted, and made 
as nearly air-tight as possible, flaring at tha 
top and lined loosely with muslin, .will add 
much to the market value of butter. There 
is a market everywhere for a first-class arti¬ 
cle at a high price. He had i,o difficulty in 
* / -ncai j y 
hliuig the circle of the churn, except at the 
comers of the cross. This form of dashes 
gives most pressure with least friction, and 
hence the best result is obtained. It reaches 
all the globules, breaks off the pellicle or 
sack without breaking the grain of the fat, 
which escapes in elongated form up through 
the comers of the cross-shaped dash. The 
barred churn, with cross sections, he regard¬ 
ed as next best to the dash. 
The temperature of the cream is impor¬ 
tant; when slightly acid, from 55 " to 62" is 
best. Sweet cream will bear a higher tem¬ 
perature, and -whole milk still higher. The 
quality of milk and cream is injured by I 
sudden changes of temperature. A steady 
temperature is better maintained by the use 
of water. Over-churning should be avoided 
as it makes the butter salvy. He preferred 
washing out the buttermilk with water 
rather than working it out. Cream and 
milk should not be covered; the animal 1 
- ~ au.c tUUl 
substance. He was not as favorable to the 
use of sweet corn as many. The Dutton 
com was valuable, and would sow at the 
l ate of one and one-hulf bushels seed to the 
acre. Had used Hungarian grass for soiling 
with excellent result, but it must be cut just 
at the right time or it was worth no more 
than straw. He was opposed to changing- 
pastures on account of making the cows 
uneasy. One field gives the best results. In 
regard to grain or meal he preferred wheateu 
bran as a feed for milch cows. Indian meal, 
if used with roots, might increase the flow 
of milk, but he doubted whether it was the 
most profitable kind of feed. There is a dif¬ 
ference, however, in cows. It will dry up 
some, and might help others. In spring if 
cows are thin, it may be fed, perhaps, with 
advantage, if not to increase the milk i m . 
wiU mediately ; but when the cows come to 
grass, by impoverishing their general condi- 
ins, tion. Farmers in liis vicinity had changed 
ine, ; their minds in regard to cutting and steam- 
low | mg food for stocK. They fail to find advan- 
l by tage in it. 
WlU THE FODDER CORN QUESTION. 
| es there was a lengthy discussion of fodder 
« oni - Mr. Stewart of New York, testified 
v . Horn experience to the value of this crop for 
•^oiling, He thought a great saving is made 
nn f ln cuttin S feed—hay, straw and corn fodder. 
„ ' *5 Smith had 20 years’ experience in raising 
not fodd - r com. Its value was greatly improved 
7nU by lotti »£ the kernel mature. C. Horace 
s.rt Hubbard of the Record and Farmer, had 
raised small Northern corn in drilla and cut 
when it began to tassel out. In feeding it 
there was a diminution in the milk of his 
uik cotvs. He should try some other variety of J 
ter seed. Mr. Arnold said corn is affected by 
169 age differently from grass. Its best devel- 
ro- opment of the albuminous principles being 
ise like that of sugar in clover when it is in 
ied bloom. As soon us seed begins to form the 
ct- sugar has been changed to gum, the gum 
de into liber, and the albuminoids have centered I 
ha in the grain. 
ld THE LAST DAY. 
• e The addresses on the last day were given 
, by Mr - x - A - Willard of the Rural New- 
rn \ ORKER, and Mr. F. D. Douglass of Whiting 
ht The subject of Mr. D. being “Brain Work in 
I* the Dairy.” We give from the Utica Herald 
-u a brief abstract, as follows, of 
8 MR. WIUARD'S ADDRESS. 
g Ihe hall was crowded on Friday morning j 
.. to h ® ar Die address of Hon. X. A. Willard 
of Little Falls. His lecture was an able and 
\ comprehensive review of the dairy industry 
s in its science and its practice, and was re- 
ccived with the attention and appreciation 
which the writer merits from dairymen. Ho 
spoke of the changes in the dairy region of 
le New York - How the great demand for hay 
:a and radk iu tke great, metropolis was turning 1 
, r Die attention of all the river and eastern ! 
n counties to their production, and even mak- 
(-j ***£> inroad into tho central dairy region, j * 
thought this eventual decline in the pro- J 
. duction of butter and cheese in New York 
t would influence the tratla of the country. ' 
a 7 bb< special industry to supply the demand j 
u bl Xew York offered better profits than J * 
dairying, and dairy farms are becoming hay I 
j Lu-ins. The speuker predicted an inomased 8 
i market tor dairy products ; a greater home l 
y demand the great immigration of 
cheese-eating foreigners, and a greater eon- I ^ 
’ sumption in England because the laboring I f 
, classes were becoming more able to purchase I L 
L the commodity. There is also a probability " 
that prices will advance. The cost of pro- 11 
. dacing milk in England lias advanced from 
[ Eo 30 per cent., the price of cows has ad- I 
vanced 33 per cent., while wages have in- I n 
creased but 21 per cent. The average in- | 
crease is 28 per cent, It is necessary that the I k 
price of cheese should advance. The cost of ai 
producing a gallon of milk in Illinois is not d .' 
far from 12 cents in summer and 16 cents in I 
winter. In New York it Is over 12 cents, a, 
aud cheese should average 14)^ cents per D 
pound. The lecturer passed then to a con- k ' 
sideration of the latest processes in the man- J jj' ( 
ufactui-e of cheese. He advocated the wis- J Uj 
dom of removing a part of the cream, claim- 
ing that skillful hands could make just as a 
good an article, and guard against loss by “ 
waste of the cream in the whey. He spoke sh 
of the necessity of better-curing houses, and bh 
thought cured American cheese should retain ‘if 
a greater percentage of moisture. The rela- tvs 
tive amounts of water in the famous English j ’ 
brands is as follows :—Cheshire, 32.59 parts I 8<d 
of water in one hundred parts ; Cheddar, 34 7 1 
parts ; Double Gloucester, 32.5 ; Single Gl’ou- 
cester, 2S.10. American cheese generally or 
contains but 27 parts of water. Mr. Wil- I tre 
lard’s lecture was forcibly written and di( 
cleverly presented.’ 1 I 
There was considerable discussion on va- in 
rious topics during the course of the after- wij 
noon, but wo have no space to present an * uc 
abstract. I 6 r '- 
i he closing speeches of the session were J 1 
made by Hon. Harris Lewis and Leander for 
\\ etherel, Both were felicitous in their I b6B 
and fr?Q ut!n «y applauded. aJd 
Ihe Address of Mr. Withered was a bril- ,lav 
bant effort, and gave the highest satisfaction 5, u1, 
to tne large and appreciative audience flee 
On the whole, we must pronounce the Ver- I wo: 
mont meeting one of the most valuable in I a is 
point of information elicited of any of the 30 ‘ 
Dairymen’s meetings we have attended the 
i- Hitslrmtdrjr. 
- 169 BUSHELS OF CORN PER ACRE. 
In thisreport occurs^ the sentence, “Mr. D.’s 
r op* n ‘ on is, that its fertility is owing to sheep 
l husbandry and near the close it is sta- 
r ^ ed Mr - Dickey has 950 sheep, and that his 
3 dock cut about. 6 lbs. of wool per fleece on an 
. a yciage, and that his ewes especially were in 
, Ugh condition. This account ought to influ- 
I cuce every large farmer and every one having 
: mcttns . to purchase a flock and put fences in 
1 c °udition to stop sheep from rambling, to 
commence the ouly kind of farming to pay 
on light soil or high land ; for this particular 
field, which grew 169 bushels of shelled coni 
per acre, “ lies very high.” 
Calculation of profit on a flock of sheep and 
m fact on any variety of livo stock, is not 
properly made in the United States ; as hay 
com or any other production from the farm 
should not be charged to animals at the 
market price. So well was this understood 
m England a century back that in all valua¬ 
tions between a tenant having a farm and 
one cutting upon It, the hay aud straw was 
reckoned at the “spending price ;” and I can 
remember half a century since my father 
changing farms where in the valuation of 
“acta of husbandry” the unconsumed pro¬ 
duce was valued on this basis. Since I have 
had frequent annual experience of the good 
effect of a system which prevented farmers 
from selling the heart of their soil away, yet 
recompensed them in case of leaving ; for 
though compelled to accept about two-thirds 
ot the market value of fodder, & c ., they had 
the benefit ou going to another home. 
Ihe consumption of everything which can 
be grown for stock is such a vast gain in the 
long run that it is wonderful the most intel¬ 
ligent of agriculturists do not all of them 
proceed on this course. Look at this immense 
crop of corn which Mi - . D. says was brought 
from land which years ago used to grow 
only 25 to 80 bushels ; and it is not merely the 
growth of such heavy yields of corn or grain 
but any one’s common sense will tell him 
what vast quantities of pasture Boil in such a 
state of fertility will throw up. Keep 050 
sheep, or say about a 1 , 000 , on many a poor 
farm standing for sale without a purchaser 
and go on for ten, or better, twenty years 
consuming all that can be forced by good 
management to grow on it, and the fertility 
would become so great that there would be 
grown much more over and above what the 
thousand sheep would eat than could by any 
means be grown now without purchasing 
manure. 
et-RE for Kicking Cow.-Josiah Smith 
says Pass a strap around the cow just 
forward of the udder, and buckle it just us 
tight as you can, and then look out that the 
cow does not fall on you when she attempts 
to kick. She will trv it but a few times and 
it will cure without hurting her.” J 
, MISTAKEN OPINIONS ABOUT IDNO-WOOIED SHEEP. 
It is said they cannot be kept in large 
numbers, which requires explanation • for 
every extensive agriculturist in England 
keeps numerous flocks, only farmers there 
i know better than to mix up sheep of all ages 
and both sexes. They are not troubled with 
dogs excepting in very rare instances ; for 
there are thousaruls in every pariah and pup- 
pies are taught as easily to leave them alone 
as a cat, is not to touch chickens. Now and 
D‘®u, in the night, there will bo a case of 
killing ; but population is so thick that the 
culprits are soon detected, for one dog does 
not worry aheep ; it is almost always that 
there are two or more. Every flunk of sheep 
should have a shepherd and lie should have 
a dog well broken, and on any farm of 300 or 
more acres, if sheep husbandry Is pronerlv 
conducted, there will be constant work for a 
shepherd excepting during the summer ; and 
then it wifi take him at least half his time to 
attend to them in their different pastures * 
for it is necessary to see and count each lot 
twice a day. 
The best iung-wooled sheep Lie very quietlv 
seldom rambling into forbidden fields ; and 
when thev do it ia the fault of having bad 
fences, which, of course, causes them to be 
restless and watch for weak places to creep 
or jump out, just the same as cattle become 
troublesome from the same stuto of the 
divisions. 
To be profitable and to enrich the soil the 
whole number of every age should be kept 
in high condition and those intended for sale 
will pay for eating gridn or oil cake because 
such food lucreases the yield of every crop 
growing after the droppings and urine 1 eft 
on the land. 
It is a great mistake to sell any ewe lambs, 
for they should all be kept round in a sys¬ 
tematic way so that there will never be any 
old ewes ; for it is folly of the worst kind to 
U&V 6 unsaluble stock of uuy variety. Be- 
sides, under good management, tlie first 
fleece is by far the most valuable, being 
worth more per lb., and is also heavier ; and 
it is no exaggeration to tell those who think 
so much of selling lambs that if cared for as 
they should be, the wool shorn from the 
lamb at 14 months old will be worth more 
than the price of the animal to the butcher 
Lamb properly ceases to be so after five 
months old, and in England is not killed so 
old a 3 that ; they ore termed tegs and are 
sold as mutton at a year to 15 months, often 
weighing from 100 lbs. up to 160 lbs., dressed 
weight, the fleeces beingfrom 12 to 16 lbs 
sometimes heavier. A Working Pimibu ’’ 
T orking Farmer. 
