Triumphs and wonders of the 19th century, the true mirror of a phenomenal era, a volume of original, entertaining and instructive historic and descriptive writings, showing the many and marvellous achievements which distinguish an hundred years of material, intellectual, social and moral progress .. . 254 TRIUMPHS AND WONDERS OF THE XIX CENTURY desired, the herd produces as much in winter as in summer. It is not unusualfor cows to give ten or twelve times their own weight of milk during a the quality has been so improved that the milk of many a good dairy cowwill produce as much butte
Triumphs and wonders of the 19th century, the true mirror of a phenomenal era, a volume of original, entertaining and instructive historic and descriptive writings, showing the many and marvellous achievements which distinguish an hundred years of material, intellectual, social and moral progress .. . 254 TRIUMPHS AND WONDERS OF THE XIX CENTURY desired, the herd produces as much in winter as in summer. It is not unusualfor cows to give ten or twelve times their own weight of milk during a the quality has been so improved that the milk of many a good dairy cowwill produce as much butter in a week as could be made from three or four aver-age cows of the olden time. Instead of a few homely and inconvenient imple-ments for use in the laborious duties of the dairy, generally devolving uponthe women of the farm, perfected appliances skillfully .devised to accomplishtheir object and lighten labor are provided all along the way. The factorysystem of cooperative or concentrated manufacture has so far taken the placeof home dairying, that in entire States the cheese vat or press is as rare asthe hand-loom, and in many counties it is as hard to find a farm churn as aspinning-wheel. Long rows of shining tin pans are no longer seen adorning. MILK TESTEll (OPEN). rural dooryards, as one drives along country roads; but in their place maybe found the bright faces of the women-folks, who rejoice over the revolu-tion of modern dairying. Here is an example of this radical change in the system of making butter:Northern Vermont has always been a region of large butter production. , in Franklin County, is the natural business centre. During the mid-dle of the century the country-made butter came to this town to market everyTuesday from miles around. The average weekly supply was 30 to 40 was very varied in quality, was sampled and classified with much laborand expense, placed in three grades — prime, fair, and poor — and forwardedto the Boston market, two
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Keywords: ., bookcentury1800, bookdecade1890, bookidtri, booksubjectinventions
