342 



GALLOWAY CATTLE. 



or three slats one inch or one-half inch thick, then 

 overthe space between the first tier place another 

 tier of troughs, that no water can drop from the ice 

 below the troughs, thus giving a free chance for the 

 heated air to rise, and the cold from the ice to pass 

 down, causing the space underneath to be cold and 

 dry, which will preserve most of the necessaries, such 

 as vegetables, meat, fish, milk and bread; and the 

 luxuries, as pastry, fruit, sauce, oysters, itc. ; and the 

 water thus saved will furnish most families with the 

 purest soft water for drinking purposes. Ventilate 

 over the ice at least one square inch to twenty-five. 

 Covering the ice with a flannel cloth or piece of car- 

 pet will keep it still longer. Avoid the use of zinc 

 or other metal, as ice will keep much longer lying on 

 wood. Fruit dealers might construct the troughs in 

 a room of the size they require, at a small expense 

 and great benefit, and dairy 

 men also. 



" The great error has been 

 in placing the ice in the bottom 

 of air-tight metallic boxes, and 

 putting the articles to be pre- 

 served over the ice, which is 

 like putting a furnace in the 

 garret to warm the house. I 

 have found ice to keep the 

 greatest length of time covered 

 about tne inch thick with saw- 

 dust. Cover it a foot deep, 

 and it will melt at once. 



"The cleanest ice is gene- 

 rally obtained from running 

 water, or lakes, a distance from 

 the shore. As the surface 

 water runs into small ponds, it 

 cannot but freeze to form the 

 ice. But when the surface 

 water flows into a running 

 stream, it causes the current to 

 quicken, and thus prevents the ice from forming un- 

 til the surface water has passed down and the water 

 becomes still, and the stream only fed from its springs 

 of pure water. 



" Freezing appears to soften all water alike, so it 

 is not essential to get ice from soft water. 



" R. W. Sanborn. 



" Rochester, Oct. 25, 18.'55." 



GAILOWAY CATTLE. 



One of the readers of the Farmer, whom we 

 observed at the late Pair of Canada West eagerly 

 viewing the Galloway Cattle there exhibited, and 

 plying the person having them in charge with a host 

 of Yankee questions as to their history, qualities, &c., 

 requested us to gratify his curiosity by giving a de- 

 scription of these animals in our next number. We 

 cheerfully comply. 



We first saw and admired these cattle at the 

 Smithfield Show, in England, and we were much 

 pleased to see such fine specimens on this side of the 

 Atlantic as were exhibited at the late Canada Fair. 

 The general and favorite color is black. The follow- 

 ing description is by Martin, the celebrated English 

 author : 



fat galloway ox. 



Cows well fed in winter give more milk in summer. 

 An ox that is in good condition in the spring, will 

 perform more labor, and stand the heat of summer 

 much better than one that is poor. 



"The semi-wild cattle of Chatelherault Park, in 

 Lanarkshire, the descendants of an ancient race, are 

 mostly, if not always polled; and probably the pres- 

 ent polled black cattle of Galloway may be derived 

 from the same ancestry. 



" Formerly, few polled cattle were to be seen in 

 this district of Scotland; but within the last century 

 the breed has greatly prevailed, and it is highly val- 

 ued. Occasionally, cattle make their appearance 

 with very minute or rudimentary horns, attached, 

 however, to the skin merely, and not sheathing a 

 bony core, indications of a tendency to the acquisi- 

 tion of these natural weapons; and were the point to 

 be followed up by the breeder, the.se might be soon 

 restored. The breeder, however, is interested in keep- 



