Proceedings of the Farmers' Club, 297 



tlie heat and light of the sun. If corn is mannred on the surface, 

 and the ground is frequently stirred, there need be no fear of drouth. 

 I think tliat to plow two feet deep is what farmers are not prepared 

 for. 



A. S. Fuller. — After this subject was up some weeks ago, I made 

 experiments in planting corn. Across some rows I had the ground 

 dug and stirred thoroughly two feet deep, and now anybody can tell 

 tlie difterence a long distance, for the corn on this deep soil is by far 

 the most vigorous. 



Peck's Patent Milk Cooler, 

 The committee appointed by the club at its last session to make 

 trial of this invention report as follows: "We met on Thureday last, 

 the 2d of July, at the farm of Warren Leland, President of the 

 "Westchester Agricultural Society. Mr. L. now milks forty-four cows, 

 and has always found great dithculty in cooling the milk which he 

 sends from his farm to the Metropolitan Hotel. The afternoon of 

 Thursday was hot and moist, the thermometer standing at eighty-iive 

 degrees in the barn where our experiments were conducted. The 

 animal heat in the inilk as it came from the cows was 100 deg. 

 In passing through the tube of the cooler, the vessel being 

 filled with ice-water, the milk was immediately reduced to fifty degrees. 

 Five gallons can be cooled in a minute. Two glass jars, each holding 

 half a gallon, were filled, one with tlie cooled milk, the other with 

 warm. In two hours there appeared a layer of cream an inch- in 

 thickness on the cool milk ; this layer continued to deepen in color 

 for several hours, the milk below growing whiter till it became 

 apparent that most of the oily matter in the contents of the vessel 

 was at the surface. In the other can a slight film of cream rose to 

 the surface, and the milk in twelve hours became coagulated. Several 

 gallons were also cooled by this process and allowed to stand ten hours 

 in a tall, tin cylinder, having a glass window fitted in a slat at its side. 

 Here were collected twelve inches of cream at the surface which in 

 ten hours was taken off and churned. The butter came in twenty 

 minutes in a dash churn, was quite firm, of good color, and remarkably 

 fine flavor, Tlie buttermilk was better tlian any produced in the 

 usual way. Your committee are thoroughly convinced of the great 

 advantage to all who produce and all who consume milk of having 

 the animal heat taken from it at onoe. Thus treated it remains sweet 

 for many days, and makes a superior article of cheese and of butter. 



