1863. 



THE ILLINOIS JFAKMER. 



238 



they are so fitted on, a restive animal is liable to 

 throw the wiioie out of gear. 



We aiteuipted the milking of three cows on 

 the tirsL trial. From one which was milking 

 from 5 to 6 ^ quarts at a meal, we obtained 4 ^ 

 quarts ; auociier, which has very uuevcu teats, we 

 couid nut uiuk at all, and from ilie third, which 

 ■was oui\ milking :i^ quarts at a meal, we were on- 

 ly able to obtain a little more tliau a quart. All 

 oursuOsequcut trials have been attended with sim- 

 ilar results. Tlie conclusions to wiiicli we have 

 arrived lu reference to this machine, are the fol- 

 lowing : 



1. >.t will not extract all the milk from cows. 

 If it should be tuund to answer in every other re- 

 spect this IS no fatal objection to its use, as the 

 stiippmgs could be milked by hand. 



2. Cows that have goad teats, well set in the 

 udder, can ue milked to within huL a quart to a 

 quart ot tuoir tuil milk. 



3. Gows wuose teats are uneven can with diffi- 

 ouky be miiKcU. 



4. VV e aoubt very much if any amount of ex- 

 perience ana persevereauce will oveicomc the diffi- 

 culty ot miliiing kicking or restive cows. — Jiostoti 

 VtUtwutoi . 



How TO jViAKE Champagne Cider. — In reply to 

 an iiiquuy tioiu a subscriber at .louora, California, 

 we repuulish tue toUowing directions tunushed to 

 the Co. OHM., some years ago, by Mr. Jas. Lkvesque 

 of tlie isiana ol Jersey; 



Alter tuc apples are crushed, press out the juice 

 put 111 u clvau cask and leave out the bung. It 

 will w«iK wituout anything being put in; in four 

 or five aa)B, uiaw oft', and put into auotuer clean 

 cabK. L>^ tills three or lour times allowing as 

 many days between each changing, it does not 

 worK. well Ui cioudy weather and oo must be left 

 longer. II It aoes not tine well, it will not keep 

 sweet, 'io a&sist the hneing, dissolve 6 ounces 

 of gelatine lor each hogshead and mix; do this 

 previou.5 lo tue laot change of cask. 



lue quaiit) oi cider depends on the sort of ap- 

 ples Useu. lo parts sour apples and one part 

 eweei will make good cider. 



A ow observe, let there be no time lost in the 

 whole pioeess, but allow sufficient time to do it 

 well. It IS tue particles of pulp left in the cider 

 that causes it to turn sour. To elieei the proper 

 clarii_y iiig aud working, it will require four chan- 

 ges Oi e...oiv, that is if you want hrsi rate cider. 



L»o not tjut any water in any p.ai of the process 

 have all juiee. 



AUei tue i.ist change, the cider may remain in 

 the eaai»., omigeU up two or three iiiontiis. You 

 can til. i. u>^ttie oh' — lay the botth s down in a 

 colu u iK eciiu,! — some will burst, out then you 

 muot pui Up w til it. It will be ht to use during 

 the bu....iiv.., v^ ...u all parts of tue ,voik have been 

 weii u .. - bottle^ cider wili be equal to 

 chau.^ ^ ,. - .ill keep sweet, borne put bran- 

 dy, 1 1. jii! /ther spirits in — it uoes not pre- 

 sei \ makes it iiitoxii at iig 



li . ,1 pineapples very cheap, two or 



thii- • ■ J, .u each hogshead oi juice will be 

 a ^ xieut. if you keep tue cider in 



ca.-. I they are sound and air-tight, 



anu vV ash out with cold water, then 



sea . .>. — fumigate witu rag of sulphur 



— ni iir and then dip the rag in; a 



piece about one foot square will be sufficient for a 

 j hogshead — light the rag and then put it in the 

 : hogshead — leave out the spile peg only. This 



will destroy all must or mildew, or any other bad 

 I taste in the cask. 



Thousands of pipes are exported from this island 



annually. 



Censervatism among Mechanics. 



Tradition is a good thing in its way, but mere 

 blind reliance upon it sometimes leads men astray. 

 The teachings of the past, applied to the arts, form 

 what is termed experience, and by recalling to 

 mind exigencies where extraordinary means have 

 I been employed to overcome difficulties, men per- 

 I form duties with more ease and certainty than if 

 they had not much memory at their service. The 

 reader may ask, "suppose a man has not had exten- 

 sive experience in some branches of his business, 

 how shall he thus familiarize himself with them V' 

 We answer, inform himself b_v taking advantage of 

 every means within reach that lead to the desired 

 end. Conversations with practical men ; consulta- 

 tions With books or papers devoted to the special- 

 ty he wisnes to become acquainted with; these have 

 an K^portant influence which cannot fail to be an 

 advantage to the student. 



The mechanical ideas of this age of the world 

 lead men ever onward ; that is to say, that every 

 hour discloses some vital question on which the 

 masses of mechanics are ignorant because they 

 have never given attention to the subject ; as, for 

 instance, the most impenetrable armor ; the most 

 deadly gun, rifled or smooth bore ; the best forms 

 for the hulls of batteries and iron-dad ships; and 

 countless other points which will suggest them- 

 selves to all. Tills is why we say the spirit of the 

 age leads ever onward, and hence the necessity 

 which exists for investigating the labors of those 

 who have preceded us. Is it not palpable to every 

 one that the individual who has a knowledge of 

 three or four different processes of doing the same 

 tiling, is a far more valuable member of society 

 than he who adheres obstinately to his old-time 

 method in the firm conviction that it alone is wor- 

 thy of attention ? Most undoubtedly. Yet we go 

 over workshops and see men at work with tools 

 that the best authorities have discarded long ago 

 as useless, and have superseded them by more effi- 

 cient ones; we see lathes in use with narrow shears, 

 small spindles, light screws ; planers with chains 

 instead of screws or racks, and pinions, chainteed 

 on the lathes aforesaid, and other exploded and 

 thrown-aside devices that time has outstripped and 

 supplanted by more efficient ones. These are the 

 old-schooi men, and they would succeed m»ch bet- 

 ter in business^if they took advantage of the dis- 

 coveries and theories reduced to practice by other 

 men. Puil out the old-fashioned machines and 

 replace them with others better capable of doing 

 the work ! They occupy room and waste time 

 every day that ought to have been economized. — 

 Scieniijic Ainerican. 



— The above rule will hold good among farm- 

 ers. The great mass of farmers are left in the back 



'.. f -^ - v'^-fifr^tfifi.''" 



