234 
THE ‘AGRICULTURAL GAZETTE. 
Now apply these array rules to ord and observe 
their effect on its v number of persons 
3 is notoriously oe y 
umber cannot be but 
ited the first ten men in the street and a them 
whether they are . ners, and they would pro- 
not and never expected 
would say t e, or 
hoped to be. The state of the law has ps Et land 
out of the reach of me ordinary dealings of man- 
i t is not a marketable commodity. It is, 
except under pecu ye circumstances, a luxury. 
hag is not because persons do not wish to possess 
but because it can only be obtained 
Our 
82 difficulty and with so much cost that few dairy, w inte cleanliness, as it is said, is everything 
people take any trouble about acquiring it. 
The a. is not 1077 great, but it is uncertain. 
bill ected with it is not only a lo one, 
bat ny is commen ae so much mystery that, exoept 
circum mstances 
de aa 
8 
the value is 
of — oe on the other hand 
places land out 3 the reach the great body of | 
people who deal in other matter 
The effect of the present oan and here we 
again refer to Mr. Stewart, is to drive out of the 
market the greater part of the middle 5 So 
far as conveyancing is concern cept, perhaps, 
in the ordinary transactions of a lease or a will), 
15 solicitor gets nothing sag the great bulk of the 
iddle classes, who are other trades and 
profes ons "a N —— ef customers man 
having 200“. which he wishes to in nvest, 
pak fe he “Ta nd already, thinks of 5 
i epea m 
tending th f land, a 
st thegratifetion of thee natural 
also excludes from the Senin f the 
valuable Sie of ; the man 
oo 1 to buy ma ‘sell land, 
e man 
the w former ar there: Sy pr least 20 of 
e l 
These eansideratons are practically set at nought | 
in our dealings with land ; and, however trite these 
aman may eee iti is only necessary to rec 
aer our m 8 to account for the difference 
en the value of land and of ge in akoi unds 
in this ¢ country. If the one could erred a 
easily, as saii as yji as the oiher, “it — 
soon be seen whi ost esteemed—which w 
the most ee —. then, land pee made trans- 
ferable as easily as stoc Ser: how can this a done? 
1 } 
[ APRIL 10, 
is to change their relative proportions. They have coppe ng sew asi almost under the w 
been stated thus da ante 1 amie , during close weather butt 
eee -r cream were always t no sooner were 
| Butter. Casein. Sugar of sai Salts. Water. | ponds cleared, and the decomposing mattereffeety 
| oT ee ae removed, t a cure was ually 
7 | 4 % | 87. 
Ia soang aie ote ‘| 243 1% 3 [068 | 86.97 Facts such as these are sufficient to Warrant ou 
When fed an Pama 3.08 | 420 | 5.30 | 0.75 86.67 conclusion, and instigate . — inquiry. 
We thus see that food has t considerable influ-| Not only must the air in the dai ry be kept 
ence on the quality of milk, in the same ser ee as | and of r temperature for th 
it has on the quality of bu — — . an 
much here b depend upon the constitutional — 
| racter of the cow. But although thisis the case, 
| yet: such differences are much less „ by the 5 
| taste ~ is generally imagin . 
ext proposition Serco Ral the duties of the 
cleanliness, however, is in this instance aten 
one of those euckoo songs but understood— 
| one of those si mple theories not so exilly reduced to 
| practice as gi imagine, for it involves not merely 
utensils, and a clean dairy, but also a pure 
a ‘pro 
is just a 
and it is just as perenne for the = mer to procure 
a ene of en . in a natural state or from 
ch rays of the s it is for same dairymen 
55 present theit premie ka with clean milk; for 
| fro m 
2 |P 105 neu- 
n 1 to their being 8 to cows? This 
another gna 3 deserving of considera- 
on; mue in the way 
food. ag mie practice is eet, after A e in i 
or Í our |f nfancy, and as varied as if co 
„ok ‘the dirtiest | their ote p s their — — 
ing r o greater length in our two ng 
ma than anticipated, space deman cn 
Dairy produce 
0 Sane 
the impurity of the 3 — all our 
large towns, it is of necessity always le 
contaminated with dirt, and dirt, too 
cription, A dairy in 1 centre of a la arge town H 
practically an ree ae not ne easily reconciled | 8 
with the theory of e 
Milk, although a aa ple and nourishing article 
erha 
| des 
is 
of food, is yet per more easily contaminated b farmer sends to market. 
n In impur ie “so than vere “other. Unless 1 | question here unnoticed, which we m 
those who have tried experiments, i w saray | future UIE Meantime, la 
4 credible how easily it is affected. It is nly >| done much to enable inland farmers * 
but it is also ina arly dependent on otraa] produce to mat arin on more e ee 
im. expecially w ere butter has to be obtained from it. formerly, but still aji us somet 
| The cream suffers more than the o elements quality is pang, injur 
ther 
below it; the reason of wren is no doubt accounted 
for from its pawi expos co 
vent milk from being imprig 
| 
T London 
farms a short ao out o 
getting a better article for their a ; 
failed! i) 
2 — — 
ON STRAW AS A COMPONED 
MANURE EAP. 
is to 3 8 ade and t e 
phere e salting of bat ant ther 
e a sdopted by the pac ie of heat in 
various w f, for instance, the vessel in which 
the cream is held is placed in hot water over night, 
a large amount of the noxious 8 rom ming 
In 
rarified, are 3 uch cases a strong Beixe an e of land in a popuous 
1 will be 55 arising mating the cream. ‘Thi + where the eer — — e one 
wever, is not the only ad vantage arising from the meadows, P beet roe 
application of heat under this process—a process in the various modes now in 6 1 
operati n from time immemorial—for it also pre- Plying farm-yard parva : 
: that too much v to the 
disposes, so to speak, a more perfect separation of aw to the e heap, and that the prevailing: 
the butter from the other elements, so the that ies tai’ ataa th be y as 
balance of the injurious gases, not given off prior to cattle— thereby i ant 
s and during churning, are now contained in the manure heap—is adding to its value wh 
buttermilk so neutralised as scarcely t ected. pig eee asa 2 
If the process has been “a performed the an erroneo l i 
buttermilk often partakes character itho r: inquiring — the eal 
summer season thongh in the depth of winter ; the | straw, fan its v 
To this part of the subject we shall return very 
ane adie i 
atadi Dace en n 
boch quantity. and * po kand to do soze- |è 
{il the the = ust hav . 
of ec m ea 
t broad chest is essential. 
ae em mrad Lock 2 ae 
= mi Hg 2 food is 
udder, nor che wants of the 8 pplie a ei 
hon quarter. —.— cow should . plenty of aoe 
rt 
room fo to play, a eee bt 
a pure air, the latter e en 
apace ıs regu 
oxidation of the blood, 
so essential to the vitality of the system and the 
secretion of good milk. And the air — not pr 
e pure, but of a proper temperature. Cows 
richer w ather tha 
ood eo Se peos yof e 
| of five constituents —butier, 
„and water; and 
have on th 
— bo 
e, à 
ee 3 fed on Turnips, as they are pulled from liquid oxerements 2 eattle, 
the ; and the mode of applying heat, as ex - | altogether without a a 
em ied in the 88 lan of sinna, sbat ter |In the neighbourhood a. 
hat peculiar taste te rmed “Tu ” arises be le fetehes 2l: to 2 2. 10s. pe 
we suspe H ¿en from other 
an fpa, 5 ie aie om cream ing vaise not — worth the trouble ble of carting 
ol priere by some farmer who 
uired before i 
R from the air in the bag having become pla and at 
„ at 
e 2 a a peculiar acidity s milk ER, 
isfactorily gated b S 
sa e i form an 
yet e at this tng from a seine of facts, a ie 1 — 
few of which we can only mention. i mmon thing 
First, in certain dairies milk this Turnip | straw left in the fields of our tenant 
taste, ther the cow Turnips or not. It bound by their leases not to 
matters not what they eat, 3 Turnips, Swedes, | straw, in the shap stubble 
Y | Mangold arrots, s, Furze, £ grains, or length, yet the farmers do not 
urzel, ots 
hay, the milk and butter are Turnip tasted, and were 
ie i 
periment came 
The 
‘fox. and. on te 
t table, 
n, 
I proceed now to explain the 
ost io be presented a arising 
ow a te To convince the 
cable as a top-dre 
e milk to 
conceded that ihe proce 
placed there for a time, when the Turnip taste dis- 
red at the very first churning. “ Who 
ral —— 
kaa &e., have oe 
valuable pr operty w 
yet, owing to their ere 
oes: 
that one practical lesson had 
been worth a ee eg on the subject, 
The last example which we 
wi 
andes ure 
