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THE ix.Liisrois fa^i^jSIEr. 



flow, is considorod to be simply hydros- 

 tatic pressure. This pressure exists be- 

 n ath the surface "wh.crcver there is a bed 

 of sand or clear gra. -el between beds of 

 clay or any impervious substance. The 

 same thing is observed where an open and 

 pc-ous rocky L-lratum is overlaid and un- 

 derlaid bv strata that are close-jjrnined 

 and dt» not alluw the passage of water. 



Tlie water comes into the porous bed 

 wherever it cri»[.s out to tlicday, and set- 

 tles thn ugh it lo the lower purt^ ot the 

 bed. It it; thus pent up, and wh^^n tap- 

 ped at low levels by the drill, will rise not 

 AV''"^' reference to tin? surface of the coun- 

 try at tliewcll, lut as high as the country 

 ■where it out-crops, perhaps at the 8um- 

 mit of a range of lulls or mountains. 



Tiicy have been made with great suc- 

 cess in the red clays of \Viscons'.n, around 

 Winnebago Lake. Th.c Viatcr com'ng in 

 Tchcn the linger paspcis i!;to a bed of sand 

 or gravel, generally near the underlying 

 lime rock. On the dry cretaceous and 

 tertiary plains of Ahibaraa and Mississip- 

 pi, the water stratum is foun<l with great 

 regularity following the dip of the rocky 

 stratum. 



As they Fink tlrjm more distant from 

 the ODicropping edges of the sandy beds, 

 thoy are obliged to go proportionably 

 deeper, oven to 8oO feet. Water will 

 frequently flow out tint is not pure. — 

 Such in general is that from lime-rocks 

 and limestone gravel. Coarse sand and 

 sand rocks produce the most and best wa- 

 ter. 



It is not always possible to predict 

 "where the water wiU be found, but a close 

 study of the geological strucUiro of a 

 country, will enable one to decide, wiih- 

 in <a rea-onablo probability. With the 

 exception of the conglomerate that un- 

 derlies iho coal laeasure? of Ohio, the 

 rocks are either close-grained sand stone 

 or shales and lime rvck, ; either of whic'n 

 are favorable. In somo parts of the 

 State the rocks arc covered to a consid- 

 erable depth by drift clays and hard pan, 

 between which and the rocky stratum be- 

 neath, there is frequently a thin layer of 

 gravel like that at Lake Winnebago. 



Here water mav be expected, but not 

 of great puniy. 



'J'l;e cost of bo'.ing in clay is very 

 small, much Ic-s than that of digging 

 wells. In rock a hole of 2.] inches diam- 

 eter can be pat donn at 75 cents per foot 

 the first ij) I'cjt — a dollar for the next 50 

 feet, increasing about '25 cents per foot 

 for each distr.nce of 5 ) feet. 



In flat countries, ■which arc necessarily 

 destitute of springs, and in dry times of 

 well water, a supply is seldom wanting at 

 the bottom of the cla^ys. 



Legi-datures and city authorities would 

 be justiiie.i in making exneiiments upon 

 Artesian w Us in many districts that now 

 suffer for water for stock and domestic 

 uses. 



She 6vusin\ 



Bultcr Miikiiig and Dairy Ifianngcicfnt. 

 The Dairy room should be cool, airy, 

 dry, and free from vermin of nil kinds. 

 To prevent the intrusion of flies, the win- 

 dows or cpenings Ought to be covered 

 with a fine wire gauze. 



(JleanJhu".<H h of the iitmnst iinpor- 

 ianrc in dairy miniajcniciit, and if not 

 strictly looked after, may cause consid- 

 erable loss. Every article in which milk 

 is placed should be washed in boiling wa- 

 ter, and a little lime or st.da dissolved in 

 it. If milk should haopcn to sour in anv 

 ill>h, the acid tlius generated will injure 

 any which may le afterwards put into it; 

 but if washed in water in which an alkali 

 has been dissolved, the acid will be des- 

 troyed. 



.tiutter is made of cream, freed from 

 its milky and serous properties. 



This is effectod by churning. Some 

 imagitie that no butter can Ic gjod ex- 

 cept such as is made from fresh cream; 

 but this is a mistake, as cream requires 

 to h .vc a little acidity before tlio butter 

 will form. The length of timiC which the 

 cream should stand before churning, has 

 never been fully asccrtiiincdj from three 

 to seven days, liowever, may be consid- 

 ered as the proper period. A more im- 

 portant matter than the length of time 

 which cream requires to stand, is the de- 

 gree of temperature at which the crcatn 

 will turn into butter. This has been as- 

 certained from experiment to be from 45 

 to 75 degrees of Fahrenheit. In Hol- 

 land, when the cieam is too cold, hot 

 water is put in to raise tlic temperature 

 to 70 or 75 degrees. The best (juality 

 of butter is obtained at the temperature 

 of 51 degrees, according to experiments 

 performed by Mr. Pooler, and the great- 

 est quantity at the temperature of 46 de- 

 grees. During the process of churning, 

 the agitation will increase the heat 5 de- 

 grees more than it was when the cream 

 was put into the churn. Mr. Pooler is 

 of opinion, tlnit the greater quantity of 

 butter is obtained by die increased heat, 

 causing more milk to remain amongst 

 the butter, and thus, of course, must de- 

 crease its quality. In some of the dairies 

 in the neighborhood of largo cities the 

 butter is made by churning the cream and 

 milk together. This is done in order to ob- 

 tain the buttermilk, the demand for which 

 is always groatin large towns. Wherotho 

 milk and cream arc to be churned togeth- 

 er, the milk is kept in the coolers, for 

 from 12 to 24 hours, and then poured 

 into a milk tub. It remains here until 

 required for churning, and will durimg 

 this time have coagulated. If a certain 

 quantity of milk is put into the milk tub, 

 and has coagulated before any more has 

 creamed, the coagulated must in no way 

 be disturbed, or^ if the two quantities 



are mixed tnn;ether, too much fermenta* 

 tion may be the consequence. The milk 

 is not churned till it has become acid, 

 and wdieu once coagulation has taken 

 place, it should be churned as early as 

 convenient. 



If the milk has not fermented before 

 churning, the butter will keep for a much 

 longer time, will have an agreeable taste 

 an<l wiil bear to be mixed with a little 

 water. "When the milk is fermented be- 

 fore beina: churned, the butter milk will 

 never be so good, nor will it keep for 

 such a length of time as the former. 



The operation of churning, whether it 

 be of cream alone, or cream and milk, is 

 performed in the same manner. The 

 milk requires more time than cream to 

 complete the process, from two to tliree 

 hours being considered necessary, while 

 cream alone may be effectually churned 

 in an hour and 'a Inilf. It is necessary 

 that the operation should be slow in warm 

 weather; for if done too hastily, the but- 

 ter will be soft and white. If the cream 

 is at too high a temperatne, the churn 

 should be cooled with cold spring water, 

 to reduce it to the proper degree of heat. 

 h\ winter, again, the operation of churn- 

 ing should be done as quickly as possi- 

 ble, the action being regular, and the 

 churn should bo warmed, to raise the tem- 

 peroturc of the milk or cream. The air 

 which is generated in the churn should be 

 allowed to escape, or it will impede tlio 

 process by the froth which it creates. 



After the churning is performed, the 

 butter should be washed in cold spring 

 water, with a little salt in it, two or three 

 times, to extract all the m.ilk which may 

 be lodging about the mass. 



It is said by some that butter retains 

 its sweetness much loiiger when no water 

 is used; and others affirm that the wash- 

 ing improves the flavor. The extract of 

 milk fr(jm butter will reduce its weight; 

 but it appears from the experiment of 

 Mr. Pooler upon the temperature of the 

 cream, that the less milk there is in the 

 butter, its quality is proportionably im- 

 proved. Kneading and beating the but- 

 ter too much renders it tough and gluey. 

 After the milk has been carefully extract- 

 ed, if the butter is to be salted, it should 

 he mixed with the finest salt, in propor- 

 tion of ten ounces to the stone of four- 

 teen pounds, more or less, according to 

 the time the butter is to be preserved. — 

 The butter and salt should be well railed 

 tof^ethcr with the hand, and sometimes it 

 ia canomarv to add a little saltpetre. A 

 compound of one part sugar, one part 

 nitre, and two parts of the best salt, fli-ic- 

 ly powdered together, has been highly 

 rocommended for preserving butter. It 

 is used in the proportion of one ounce to 

 the pound, and is said to give a flavor to 

 the butter which no other kind ever ac- 

 quires. 



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