VOL. X*. NO. 9. 



AND GARDENER'S JOURNAL 



«7 



The floor on which the cows stooil was raised 

 six inches ahove the passages ; tliis not only show- 

 ed the cows to advantaf^e, hnt kept them dry and 

 clean ; and two and a half feet of the floor next to 

 the trough was made of composition similar to 

 what is commonly used in making harn floors; 

 because tlie princi|al weight of the cows being 

 upon their fore feet, and, as in lying down the 

 whole weight is upon their knees, it was obvious- 

 ly desirable to have that part of the stall as smooth 

 ami soft as |)ossihle. In all cow-houses, he re- 

 marks in continuation, the front part of the stall 

 should be rather lower than the back part, since it 

 would enable the cattle to lie easier : and besides 

 this, they would not be apt to slip their calf. 



The ordinary manner of fastening cattle in cow 

 houses, is to fix the neck of the animal between 

 two stakes, which are commonly called stanch- 

 ions. This mode is greatly disapproved by Mr 

 Harley, as it prevents the cattle licking themselves. 

 The indulgence of this propensity he deems of 

 much importance to the health of the animal, as it 

 contributes like currying to jtromote a free per- 

 spiration, and increase the circulation of the b!ood, 

 and thus conduces to their general health. He 

 deems the free ventilation of the cow-houses of 

 great importance ; as otherwise, the milk is often 

 tainted by the bad odor of the houses, as has been 

 experienced even in passing it from the cow into 

 the pitcher. As the dung was preserved from (he 

 wind and weather, it was considered worth 25 per 

 cent more than that wh'ch had been so exposed ; 

 and the urine was sold by the butt of about four 

 hundred gallons. 



The milk-housn in its construction was partic- 

 ularly favored by the nature of the ground. It 

 was long, high, and wideband every po.ssible means 

 employed to have it cool and airy. The floor was 

 paved with stone of the best quality, the milU-dish- 

 es were placed upon the pavement on each side, 

 leaving a space for a passage in the centre ; they 

 were then tilled with new milk, a plug was put in- 

 to the cesspool ; the stop cock at the end was 

 turned, und the water allowed to flow until it cov- 

 ered the floor where the milk vessels were placed. 

 The house was in this way kept cool, and the floor 

 was regularly washed and rubbed with a dry 

 cloth ; and this, with a complete ventilation of the 

 premises, kept the air pure. The churning-house 

 at Wiilowbank, was ventilated and lighted by 

 windows in the north side, and in the roof, cover- 

 ed with fine wire gratings. The milk-oflice con- 

 tained the large tub for receiving the milk from 

 the cows, from which it was measured <iut to the 

 distributors. '1 he manager had a house within 

 the premises ; the dairy-maid and one or two of 

 the servants were accommodated there, it being 

 necessary they should be on the spot night and 

 day. Two apartments, one for the men, another 

 for the women, were allotted for the purpose of 

 keeping their clothes ; and that they might more 

 conveniently change them, before going out to 

 deliver the milk, numerous clothes and towel pins 

 were fixed in the wall ; and the rule to be im|ilii;- 

 itly observed by the servants was, that their hands 

 and face washed, and their dress to be neat antl 

 clean. Cleanliness, indeed, was always regarded 

 as essentially necessary in this and every part of 

 the establiahinent. 



Milk is often either spoiled or deteriorated from 

 the vessel not being properly cleansed. If milk 

 IB put into a place not well ventilated, or where 

 other articles are kept, it will aflfect its flavor. 



This was often ascertained by some of the Wij. 

 lowbank customers having their milk deteriorat- 

 ed, after remaining a short time with them, wliile 

 it retained its rich flavor wiih others, who receiv. 

 ed it from the same [dtcher at the same time. 



There was a steam engine connected with the 

 establishment, for various purposes; for heating 

 water, for steaming provender, for piopelling a 

 threshing machine, a turnip and potato-slicer, a 

 hay and straw-ciitt'T, a grain-bruiser or grinder, 

 and a churning apparatus. The steam-engine was 

 one of about six-horse power; but the boiler coulil 

 have sn|)plied an engine of iwelve-horse power. 

 Coiled within the boiler was a leaden pipe, 150 

 feet long, and 2 inches in diameter ; cold water 

 was admitted at one end of this pipe, by a stop 

 cock, and the water was heated l«y passing through 

 the boiler. Branches were taken from the other 

 end of the pipe to the scullery, hot baths, bakery, 



&.C. 



A steam-pipe, fro'n the boiler, was introduced 

 into the steaming vessels, for ])reparing food for 

 the cattle, so that one fire of dross was sufficient 

 for the whole establishment. The milk office and 

 other apartments were also heated by hot water 

 vessels. The steaming vessels were made of plate 

 iron ; the one for cows was ten feet long, foiu' 

 wide, and four and a half deep, witk a semi-circu- 

 lar tO[), hinged on one side, and lifted by weights 

 and pulleys; the lid was formed roimd the edges, 

 to ])revent the steam from escaping. The cut 

 provender, consisting of turnips, hay, &.C., was put 

 into this vessel in layers, well salted, and with a 

 sufficient quantity of water. The vessel had a 

 false bottom, perforated tvitb holes, under which 

 the steam was admitted. The potatoes were gen- 

 erally steamed by themselves, in a vessel, and the 

 fresh water, which was deemed unwholesome, 

 drawn off. The polatoe.s, turnips, &c. for the 

 horses, were washed clean ; those for the cows 

 Were not washed, hut put in by themselves; and 

 when at the boiling point, the first water was let 

 oft'; they were then mixed with turnijis, hay, &c. 

 in alternate layers, and sprinkled plentifully with 

 salt. 



Every milker had u strong tin vessel without a 

 liil, which held about forty quarts. As each cow 

 was milked, the milk was eiiiptied into this ves- 

 sel, which was placed in the transverse passage, 

 to be out of the reach of anything that might fall 

 into it, if it were placed in the passage behind the 

 cows. When the vessel was filled it was carried 

 to the milk-otl'ce, and emptied into the receiving 

 tub, and the quantity marked upon a slate by the 

 clerk or person in attendance ; this task was re- 

 peated till all the cows were milked, and the whole 

 transferred to the milk-book. 



Each distributor had a pair of milk pitchers, 

 with lids to fit tight, which contained from twelve 

 to eighteen quarts. These were locked and se- 

 cured to prevent adidteration. Every possible 

 pains was taken to preserve the milk free from any 

 extraneous substance, and to deliver it pure to the 

 customers. 



We proceed now in our account of the Glas- 

 gow Dairy or mi k establishment, quoting freely 

 from the accounts given of it from Harley him- 

 self. 



As there would occasionally be a surplus o( 

 milk, what was returned or not wanted for the 

 customers, was set for cream. Most of the ves- 

 sels for raising cream were made of oak, and were 

 well washed, boiled, and rinsed every time they 



were emptied. To prevent the bottoms from 

 twisting or warping: y boiling, ih 're was a second 

 bottom transverse; and the two bottoms were 

 pinned together as in ship building. 'J hey were 

 twentyseven inches in diumeter an(l five inches 

 deep. 



We believe that wooden vessels are, after all 

 mu<-h to be preferred for the keeping of milk. 

 Metalic dishes of every kind are liable to he cor- 

 roded by the acid of the Uiilk, producing in some 

 cases a compound absolutely poisonous ; and earth- 

 em vessels, which are glazed with lead, are liable 

 to the same objection. Glass or China would be 

 to expensive, and not procurable; wooden vessels 

 may require rather more care in order to keep 

 them clean, but there is no itnpracticability in tbo 

 case, otherwise they are liable to no objection. 



The vessels for holding milk or cream fi>r sour- 

 ing stood in the churning-house or an ailjoining 

 apartment; the milk or cream stood in them until 

 it was thick and sour, without which it would not 

 churn to advantage. There was a vcssid for each 

 dift<;reiU milking, as it was found injurious to mix 

 the tniik ; and if milk and cream were put in ai 

 (lift'erent times, it was always well stirred. It was 

 found, however, that the preferable way was to 

 keep every quantity distinct, and to allow it to be- 

 come sour by itself. 



Large stands were filled at the wash trough and 

 carried to the head (lassages at feeding time ; from 

 these the feeders gave a small additional quantity 

 of food to the cows as they required it ; but great 

 care was taken not to give too much to any. Some 

 distiller's wash, or waters, or a mixture of both, 

 was given them to driidi ; and when the animals 

 were satisfied the vessels were removed. There 

 was also a feeding vessel or tub for each cow, 

 which was made of oak, twenty inches in diameter, 

 and ten inches deep. 



The byremen were each supplied with a rak«, 

 a broom, and a forked stick, for gathering up the 

 dry litter to the fore feet of the cows ; these were 

 preferred to iron, which sometimes injured the 

 animals' feet. Each milker ha<l a coarse towel, a 

 wash ng cloth, a currycomb und a hair-cloth. 



Early in the season, i>art of the proprietor's farm 

 and some small fields contiguous totlie cow-house, 

 weiesown with barley and grass seeds; these 

 were watereil with cow lu'ine by means of an en 

 gine upon the principle of a fire engine. Thero 

 was also used for that purpose hand-barrows with 

 broad wheels, upon which barrels were placed 

 filled with urine. Under the barrels were placed 

 conductors about eight feet long, perforated witti 

 small holes; these barrels were easily wheeled 

 along the rich soft ground, which would have been 

 destroyed by horses and carts. The urine was 

 carted to the fields in large casks, from which it 

 was carried in stands resting on spokes to the en- 

 gine and barrows. 



The grass of the fields thus irrigated was cut 

 5 or 6 times a year ; and though not very long ii> 

 the blade, there was a great weight of produce. 

 Indeed, it was so thick and rich that it would 

 have rotted unless cut often. 



The first cutting generally commenced aboti.'. 

 the middle of April, and was continued once .1 

 month. The gra-s was cut during the day, whea 

 the weather was wet or moist ; but when it was 

 dry, it was cut late at night or early in the morn- 

 ing, and the "eld irrigated iminediatety after being 

 cut; the process was sometimes performed der- 

 ing the night. Sir John Sinclair visited one aC 



