. New England; a human interest geographical reader. grain are raised, and apples 303 3^4 New England and other fruits are largely grown. The situation isparticularly favorable for fruit because the prevaihngwesterly winds from over the lake tend to preventearly frosts. Formerly many sheep were kept and much woolwas sold from the farms. The flocks have decreasedfour-fifths, but the Merino sheep kept at present pro- r^^^^iw-«--w^ --^^^BB -^K^s^^ ^^^^ ^ fleeceptl !|^^^^^|||||^^^^^^m|| that weighs three times asmuch as thatwhich wassheared fromthe old-timesheep. The cattle,too, have beengreatly i
. New England; a human interest geographical reader. grain are raised, and apples 303 3^4 New England and other fruits are largely grown. The situation isparticularly favorable for fruit because the prevaihngwesterly winds from over the lake tend to preventearly frosts. Formerly many sheep were kept and much woolwas sold from the farms. The flocks have decreasedfour-fifths, but the Merino sheep kept at present pro- r^^^^iw-«--w^ --^^^BB -^K^s^^ ^^^^ ^ fleeceptl !|^^^^^|||||^^^^^^m|| that weighs three times asmuch as thatwhich wassheared fromthe old-timesheep. The cattle,too, have beengreatly im-proved. Cowshave been im-ported from parts of Europe where they have longbeen carefully bred, and the improvement has beencontinued here so as to secure animals^ that will turntheir food into the largest possible amount of richmilk. In no other state is so high an average yieldof butter secured from the cows as in Vermont. Theycan be pastured to advantage on the rougher farmland, while hay, corn, and other crops can be raisedon the better in a tarm-yard corner Vermont Industries 305 Much of the butter is made at creameries. One ofthe greatest of New England creameries is at There are times when it makes more thanten tons of butter in a day. The milk for the butteris gathered from six hundred dairies and carried tovarious centrally located separators. At these the milkis poured into the separating machine which whirlsit very rapidly. The watery part is heavier than thecream, and crowds to the outside and is drawn offthrough a tube while the cream passes off in anothertube. This process does not deprive the milk of allits food value, and the creamless milk is taken homeby the farmers for their pigs and calves. The cream is sent to St. Albans, where it is put intoa big churn, and by means of machinery is shaken andbeaten till the particles of fat are parted from thebuttermilk. Next the butter is transferred to a ma-chine which washes it, then presses out most
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