236 ANNUAL REPORT OF NEW- YORK 



" During the summer the door towards the kitchen is closed, and 

 an additional door is fixed against it, with an interval between, 

 well packed with straw; a curtain of stout calico hangs before 

 the trellis window, which is dipped in salt water, and kept wet 

 during the whole day by cold water spurted over it from a gutta 

 percha tube. On the milk being brought in it is emptied into 

 bowls Sometime after these bowls (of which a description is 

 given in a former part of this) have been placed on the cistern, 

 the cold water taps are turned till the water rises througii the 

 perforated tube, and flows through a waste pipe into the sewer. 

 The taps are then closed so as to allow a slight trickling of water 

 which continues through the day. By these means I reduce the 

 temperature as compared with that outside the window, by 20^ 

 I am thus enabled to allow the milk to stand till the cream has 

 risen and keep the skimmed milk sweet, for which I obtain Id 

 per quart. 



" Having heard complaints during very hot weather, of skimmed 

 milk, which had left my dairy perfectly sweet, being affected so 

 as to curdle in cooking, on being carried into the village, I 

 caused covers of thick calico (the best of our fabrics for retaining 

 moisture) to be made. These are dipped in salt water and then 

 drawn over the whole of the tin milk cans. The contrivance is 

 quite successful, and is in great favor with the consumers. I l\ave 

 not heard a single complaint since I adopted it. 



" Finding my butter rather soft in hot weather, I uncovered a 

 draw-well, which I had not used since I introduced water-works 

 for the supply of the village and my own premises. On lowering 

 a thermometer down the well, to a depth of 28 feet, I found it 

 indicated a temperature of 43^, that on the surface being 70*^. I 

 first let down the butter, which was somewhat improved, but 

 afterwards the cream. For this purpose I procured a moveable 

 windlass, with a rope of the required length. The cream jar is 

 placed in a basket, 2 feet 4 inches deep, suspended on the rope, 

 and let down the evening previous to churning. It is drawn up 

 early next morning and immediately churned. By this means 

 the churning occupies about the same time as in winter, and the 

 butter is of like consistency. The advantage I derive from this 

 is such that, rather than be without it, I should pl-efer sinking 

 a well for the purpose of reaching a like temperature. 



