(K) 



GENESEE FARMER. 



Aprii. 



UlTl^il y f 





Depot of the Rochester City Milk Company, 



Office of the Rochester City Milk Co., ) 

 Rochester, March 2, 1846. i 



Editor Gen. Farmer : — In compliance with your re- 

 quest, I herewith transmit to you, a sketch of the Milking 

 House nnd Depot, which our Company propose to construct 

 tUis spring, in this city, immedialely on the banks of the 

 Genesee Kivcr, near the centre of the town, for the accom- 

 modation of one hundred cows, and for the sale of milk of the 

 very best quality. 



The biiilding is in the shape of a —4. The front of brick, 

 50 feet in length, and 2-5 feet in depth, and 21) feet in height, 

 with a rear building 175 feet long, and '.i'2 feet in width — 

 built with a c-entre hall or arcade, twelve feet wide and 

 twenty feet high, with windows and ventilators in the 

 tops, (as shovnt in the sketch,) to admit a free circulation 

 of air, in the warm seasons of the year. 



On each side of this hall, there is a range of mangers and 

 alanciiions for ,fifti/ rows — with troughs in front of them 

 ihrough which water is to be constantly running. 



The floor is to be of clay, paved with flat stone, set edge- 

 wise, in the rear of the cows, with a guller one foot in width, 

 iininediutcly behind the cows ; and between these gutters 

 and the doors at the sides of the building, there is an alley, 

 fit:e feet in width on each side. 'I'he doors for the entrance 

 of the cows are three and a half feet wide, seven feet high, 

 and twelve feet apart. Over the cows, between the hall 

 and the sides of the building, there arc floors for the recep- 

 tion of the winter fodder of the stock, capable of holding 

 tv. o hundred tons of hay or corn fodder. 



The putters drain into cisterns in the basement, and trap 

 doors ill them let the manure down into carls, in which it is 

 drawn daily to the company farms in the vicinity of the city, 

 where the crops ato produced to supi)ly the milch cows in 

 till- Depot. T he teams bring down a load of grass or hay, 

 and cniry back in return a loadof mannre — it being cheaper 

 to transport the feed to cows than to cart the milk, twice a 

 <Liy, frum the farms to the city. 



The front of the building is occupied for an office, and 

 rooms for the sales of milk, ice-cream, &-c., and the attic for 

 tlje lodging room of the men belonging to the establishment, 

 while the cellar is used for roots, and milk room, and also a 

 part of it for a small slearn engine, employed to cut up and 

 tternii the food for the cattle, pump ihe water from the river 

 to supply ihe reservoirs in the building, and to heal the sta- 

 ble in winter, by steam. 



In the rear of the office ,ire the rooms for the milk-wag- 

 ons, and sleighs, and adjoining these is the stable for the 

 horses that are used for distributing milk throughout the 

 city. 



The whole cost of the building is estimated at §2,500, in- 

 cluding the engine, fixtures, &.c. 



I will, if you desire it, furnish you wuth a statement of 

 the manner in which the establishment is to be conducted, 

 and tbe method of keeping the cows, &c., &c. 

 'I'ruly yours, 



C. B. STUART, 

 General Ag't Rochester City Milk Co. 

 P. S. The Rochester City Milk Company furnishes the 

 citizens of Rochester with pure and wholesome milk, at the 

 following low tariff of prices : 



DAILY AVERAGE IN 1 MONTH. 



36 ijts- and over, . . . 

 12 " under 36,. 



2 " " 12,. 



1 " " 2,. 



From Ut June t< 

 1st October. 



2 cents per quart 



Trom let October 

 to 1st June. 



ik cents per rjuart. 



To find the average, add the quantitj' taken in one moaXh, 

 and divide by the ds^ys in the month. 



Skilful Whe.\t Culture. — Mr. Anson 

 WoLcoTT, of East Bloomfield, has grown an av- 

 erage of 40 bushels of wheat per acre for 3 years, 

 alternately, in succession. Tlib seed was sown 

 after summer crops of corn and potatoes. Mr. 

 W. makes a point of using both unleached and 

 leached ashes, together with a little lime and 

 gypsum. 



Bologna Sai'sages — Louis Philippe.— When 

 teaching French and Dancing at a Boarding 

 School, near Newtown, Bucks County, a friend 

 narrates for the Courier that he conceived the 

 idea of manufacturing Bologna sausages, and ac-> 

 cordingly purchased a quantity of beef and ham, 

 and with the assistance of a colored man, made 

 up a lot of,the article, packed, and forwarded 

 them to France. This i'act was incidentally fur- 

 nished by an old lady now in the city, who then 

 lived in the neighborhood, remarking that she 

 knew how to make good Bologna sausages — and 

 being asked where she obtained the recipe, re- 

 plied, "from Louis Phillippc." 



