TH AGR1CULTIIIAL GAZETT1 



207 



be 



put in during 



t 



salt 



the feed which will 



i which will be 1 



cf the Cabbage seed sown has, owing to :he 



^ ildry ftate of the atmosphere, at present ve ; tated. 



wfob liu *• 1 * St fe . W da - VS ] " ° Qr 1>,,laU)€ * 



.wioiecare tbsoi from disease ha\> ireosed the rills 



J&hmi copiously with an adnii-* r ^ J 



— H . to this we add about 3 or 4 c 



1 whici of all the various applications made by 

 ^H B t*jon for that purpose, succeeded better than 

 Alhsr and such was the effect upon the haulm of 

 Potato plants win n growing that it became several 

 darker in colour, and remained uut iched by 

 throughout to the time of taking up the bulbs, 

 were also very elear and free from canker, 

 ^r early description of Bye is progressing rapidly, 

 •adiboeJd rain succeed we shall on lence mowing it 

 bv At 24th this operation we have en leavoured to 



by sowing from 2 to 3 owl of guano per acre, 

 h the recent dry weather must have t< i a great 



| tvaporated. 



We are now, in sailor's phrase, on our " beam e 

 know how to j r le I >r our neat stock, horses 

 Hav is irarchased at 4/. 10*. ner ton : Gri 



per «|uar 



ton : li-'-e 



this hat sow to \m purchas 

 bt supplied the expense is alarm i 



bys to profit for this se 



eJ, and with the number to 



EFFECT OF Tl iPEKATURE ON DAIRY 



I tODUCE. 



[Osreorvetpondent * seni a paper on this sul ct 



tofntmri which 1 < ibuted to the useful maga- 



Slsc published lnconsssti«>ii with ih* A I bert Training hool, 

 bat addi Ich have been i by him in the IoIIoh Jul' 



srtkk.] 



Tutdai practice in this local directed to the sale 



Of new milk and of bu: rami skimmed milk. Thepr.ce 

 of new mi!! | nearly uniform, being 2d. per quart, that 

 of butter is sometimes as low as Is. per roll of 24 oz., 

 and sometimes nearly double this. The price of 

 skimmed milk is likewise steady, being generally Id. 

 per quart. The cause o- the fluctuation in the price of 

 hitter, with steadiness of price in that of milk, will b< 

 * in the comparative ease of the transport of the 

 fine as compared with the other • the former is liable 

 to damage by moving, whilst the latter is regularly 

 W00ght to market by sea and land, hundreds of miles. 

 «tter is brought from Mecklenburg and from the 

 of Ireland to ] ndon. It will then be obvious that 

 •eiopply of new milk is limited to populous districts, 



to such as hav< aiued easy access to them by the 

 fctroduction of railways, h is in some measure op- 

 tional in what state my dairy produce is disposed of— 



new milk, or in butter and skimmed milk. In giving 

 wtoDtion to this branch of farm economy, I was led at 

 i^jfjj I* 1 ?"* 1 to inquire at what price the two processes 

 warded a like return. After several trials made during 

 **m weather, my cows being on Grass, ] found 16 

 <Pws of milk yielded 26 ounces of butter ; the quantity 

 r «"" paries with the skill or taste of the dairy-maid 



wmming the milk, and in proportion as she mixes 

 ™* with the cream. I have frequently found a quart 

 « cream to give 14 to 16 oz. of butter, and this is 

 the average from the cream used for the trial 

 at the Royal Agricultural Shows. I have, how 

 ^Utterly, s i DCe December, 1854, found my cream 

 ™» richer, and am obtaining 22 to 24 ozs. of butter 

 2^ h ^ uart of cr eam. I can only attribute this to 



^tS£l y °* the - f ° ,0d m wllicn Ra pe-cake and Bran, 

 ^»W8 rich in oil, are components : the pro- 



* L 0f butter is, howe r, little influenced, being 



Mrfif m? 27 ozs ' from 16 f l ua rts of milk. The com- 

 W*m* wi 1 h*> 





room its lighted and > en ti la ted by at *w f w i h 



gave free access t the frost a id air. On trying 



the temperature I found i? - me thing below 40 -"; it 

 then occurred to me that the deficiency of butter mus 

 arise from the too low temperature of m\ dairy, and an 

 easy means of remedy at once sugges 1 itself, na 

 — to introduce with a supply of ih or cold 

 supply of hot water, by an apparatus for that \ 

 It so happened that the pipes for both hot and* d 

 | water passed through my dairy, immediately under the 

 trellis window, and over tin -stone tab on which my 

 milk bowls are placed. This tab is about 2 feet in 

 I width, and occupies one tide and the end of the dairy 

 in which is the trellis window. I or a shallow 



open cistern to be made of wood, with a rim about 3 

 inches alonj each side, and lined with thin sheet lead ; 

 this cstern thus coutained water of 3 inches in depth. 

 At its extremity, and near the window, is a hollow plug, 

 having perforata d holes near 3 inches above the bottom, 

 and through which the water escapes as it rises into the 

 common sewer. At the same end of the table, and insid 

 the rim, is a j rich, being inserted into the one from 



the hot wa e a aratus, conducts this \>) a tap at the other 

 extremity, and then returns along the otlor side of the 

 table again to the hot wat» r pipe ; vheu the new milk is 

 brought in it is set up warm, and immediately the hot 

 water tap is turned, when the water flows Iroui it and 

 along the cistern, in which the full n.dk bowls are 

 standing, till it r -i to the height of the holes perforated 

 in the tube, and then Hows throi ii the same. The tap 

 >peo bo long as the supply ol i : water lasts ; when 

 this is exhausted, i d the water in the cistern has 

 cooled, the plug is drawn, and the wools of the water 

 escapes, leaving the cistern empty. At this season the 

 rellis window is closed by a wood, n shutter, and the 

 in-door commun ating with tny kitchen is kept open. 

 By these contrivances my dairy attains a temperature . 

 in winter of 5 to 55 Q . 1 superintended the experiment 

 when first tried one evening. The next n rning my 

 dairy-maid thus accost- d me :— " Master, it is quite 

 wonderful this morning ; I have more cream fr >m stand- 

 ing one meal (12 hours) than before from three." When 

 the churning day came the result was a yield of butter 

 of 26 ounces from 16 quarts of new milk, being equal 

 to what I had found in summer. Thus from a change 



rj 



of temperature solely, and without any change of cows, 

 r in their food, my quantity of butter was increase 

 per cent. But this is not the only advantage of the 

 plan : I have already remarked that along with the hot 

 water pipe, one with cold witter passed through m 

 dairy. At the approach of summer a pipe inserted into 

 this with a tap close by that of hot water is turned, 

 allowing the cold water to circulate in the like maun* 

 among the bowls of milk, till the cistern is filled to 







ere- { the • o of the wooden shutter placed 



inside the trellis window, of sufficient force to ex -uisli 

 i a lighted candle when held near it ; 1 iWr >re caused 

 an thee shutter to be fastened » tin utside of the 

 trellis, with a space of 4 inches betwt n. which space 

 1 packed closeh ■ b straw. Froes this simple »nex 

 pens utrivauce, aided by the fire from the adjoin- 



ing ki , the temperature of my dairy rose to 50° ; 



the amount of the outlay was a tian compensated by 



the increase of butter* from the first churning. My 

 oservatious on dairy hubbaudry tend to the following 

 conclusions : — 



That ou a range of dairy cows of similar bread in 

 different stages, souk v th a full \ield of milk, and 

 others with a less quantity or longer after calving, 

 supplied with suitable food and with i < veese of watery 

 element, the composition of the n * will be uniform, or 

 nearly so, as far as regards the production of butter, 

 and probably as regards that of casein and other 

 components. I hat the quality of the cream varies 

 consider:- iy without iufiuein .i th comparative yield 

 of butter froM quantity I milk. 



That the proper adjustment o. the temperature is of 



the great uij <ntauce on the comparative production 

 of butter. Hyatt of carefully conducted experiments 

 at vary i: mpi ratures, 1 am of opiuion that a correct 

 scale ( ie comparative yield nutter at different 

 temperatures might be arrived at. The following may 

 * taken as an approximate to what the ult would 



be :— 1 r i a very low degree of temperature, little or 

 no butter ; from a i-mj ature of a ut 88°, 16oa. 

 from ii> quarts of milk ; ditto 45", 21 oa.from 1 quarts 



of hi i lli dittoo/> 7 oz. from 16 quarts. 18 quarts 



1 uill <»t cream churned on the 12th of March yielded 

 450 oz. of butter, nearly /.. per <mai temperature 



of dairy 5U°, without appliance of ho. water. On 

 penejuj veral treatises on dairy produce 1 find th< 

 proportion to range from 12 oz. to 1 60s. of butter from 

 a quart of n tin ; what 1 now state appear, nearly 

 double the ordinary proporti ) . 





out 





2s. Sid. 



SWta of milk give a roll of butter of 2o» oz., "> 

 1 he butter milk covers cost of churning.) 



***** b sold here by the roll of 24 ounces ; it is 



odd QBAk.- to roake U P t,ie roU to wei 8 h 2* owtoes, the 

 ^jae being in favour of the purchaser. I thus find 



wE*5 ain m new inUk flo1,1 at 2rf - V er q uart > ** 



Jtq^. • * U ' U ' P er rol, » aad skimmed milk at Id. 



scari 



•terett^^" pnce above ls ' Mm P er roll > lt is m y 



iSTL-lu ! rrct my ^ r y P roduce i«ore to butter, 

 | ^ w »Ui a lower price new milk 



m 8 better. In the 

 jet r , *. eea^on or two, and towards the close of a 

 fcll^ * ,n Nov ember), I remarked a considerable 

 ~^ k , in my rece5 Pta for the dairy ; and as no 



511 «M*e, 



ea m the number or circumstances 



**"■» " or in their food, I was led to inquire into 

 l^"|"J; J foun( i an equal quantity of milk ha 

 lmjJT? 8 down t0 the ^iry-maid, a like sum 

 totti^ f r i neW miIk ' and tnat tne defic i en cv arose 



*ere h*?* * quantity of butter. With this change 

 ^n*U^ CnrTe * a & reat cnan £° in the weather/it 



f^v^° m n Tery COld and frot '' I a « ain tested the 



ftljj 01 """twd found the yield of butter 16 ounces 

 **!•• jr^ ,n9teAd >f 2 ounces, as on the former 



*br 



™P to this 



eed 



I da!T m r u and . a room on tl,e g round floor m 



«k^ A V" H r ' ana a 1 

 5£ ""* which time 



Hi 



house ', . r0f ^ mi8 situated on the north side of 

 ^w« m-door opening into my kitchen, where 

 •^operations are carried on. and which door 



^* ^ui 



«,y k ept efee 



expsrliii 



'OS 



near 3 inches deep, when it again escapes through the 

 perforated tuhe. This oper*t 1 is continued through 

 the hot weeks of summer, the tap being regulated so as 

 I to discharge a constant trickling of cold water, which is 

 of course eecapiag through the tuhe at the other e> 

 tremity, the milk howls s nding in water of the depth 

 f near three inches during the whole of the rammer 

 season. I am thus enabled to allow my milk to remain 

 two or three meals (24 to 36 hours) without becoming 

 sour, and can sell it at the price stated, Id. per quart. 

 The advantage I gain from this is even greater than 

 what I derive from the increased temperature durin 

 winter. These arrangements have been in operation 

 for several years, during which I have occasionally 

 U d the yield of butter, and have always found it 

 similar, varying only from 25 to 27 ounces from 16 quarts 

 t milk, the greatest amount being observed in the month 

 of December last, when it was found to be fully 27 \ oz. 

 from 16 quarts. I may here remark that my milch 

 cows are supplied in summer and in winter with food 

 suited to their wants, and to the office they are per- 

 forming—the production of wholesome and nutritive 

 milk. 



Since I adopted this mode of regulating the tem- 

 perature of my dairy, I have read a lecture given 

 before the Royal Society by Captain Carr, an English 

 gentleman, who resides on an estate which he lias 

 acquired in Mecklenburg, in which country the atten- 

 tion of farmers is chiefly directed to the production 

 of butter, which is their main source of money returns, 

 and where, as appears from Captain Ctrr's description, 

 the arrangements of the dairy, with regard to the pro- 

 duction of butter, are carried out with the greatest 

 perfection, and in which regulation of the temperature 

 is one of the chief aims. Captain Carr states that by 

 artificial heat they effect a temperature during winter 

 of 60°. Now, with my present means, I am not able to 

 attain more than 52° to 55°, but as I have not during 

 summer, when the temperature of my dairy sometimes 

 exceeds 60", found a great proportionate yield of butter, 

 I am led to conclude that the degree of temperature I 

 have stated, 52° to 55°, enables me to acquire the whole 

 of the butter which the milk contains. 



Since the foregoing remarks were penned, I have had 

 another opportunity of observing the effects of a lower 

 temperature on the yield of butter. During the keen 

 frost of February my main wat« r-pipes, though laid 

 more than two feet under ground, were reached by the 

 frost, and my supply of water completely Btopped. My 

 mode of increasing the temperature by hot water was 

 suspended. The thermometer in the dairy denoted 45°. 

 My yield of butter was again tested, and found to be 

 about 20 oz. from 16 quarts, or for every four rolls 

 of butter, with a temperature of 5.5°, I had only three 

 rolls from a like quantity of milk, with a temperature 

 of 45°. I now noticed a current of cold air from the 











Home Correspondence. 



A A Country F 's Oj of Italian Rye^ 



ora** 1 .-— hi a report dated June 27, 1854, from Inver- 

 neae- shire, published in the column* of your contempo- 

 rary, the North British Agriculturist, appear* the 

 following testimony to the value of Italian Ry< L'rass, 

 regarding which there set ms to exist a wide difference 



of opinion at present : — * We have experience thieyear 

 of the benefit to be derived from increasing the usual 

 quantity of Clover seed, and decreasing the Rye grata 

 s d— 15 lbs. Red Clover and J bushel of Italian 



Rye-gran seeds per imperial aen have giv. n a most 



satisfactory r< >nit. The Italian Ryegrass seems to 

 possess great capacity for shooting out when thin sown, 

 for we plucked up a single root from which sprang 50 

 stems, each apnronchinu to 4 ft. in length," The field, 

 a cla; y loam, was in Swedish Turn ps in 1852, the 

 manure being dissolved hones, the < >p fair, say about 

 18 tons \n v acre ; the crop of If was W heat, which 



turned out badly, nitrogen be-n;: apparently deficient 

 for this ammonia-consuming cr«»p. T' p- dressed in May, 

 1854, with 1£ cwt. Peruvian Guano, it afforded 3 heavy 

 cuttings by September, the Red Clover being thick, 

 while the Italian i <ye-gr ass each time rose above it at 

 least 6 inches. S. 



Stectm Cultivation v. Ploughing. — We are waiting 

 with eagerness to see what the prize offered for steam 

 eultivators will bring forth, and our expectations waver 

 between hope and fear. If it is successful, which we of 

 course hardly expect at firs . it will soon cause a change 

 of no ordinary importance ; but if it is far from suc- 

 cessful, then we may have to wait for some time before 

 we derive any advantage from it. My object in writing 

 this is to call attention to what I think a mistake into 

 which some of its warmest adv ates have fallen — I 

 I mean those who go on the assumption that it must be 

 applied only to circular or rotatory cultivation. Now it 

 is true that steam must he first applied in producing 

 revolution, but it does not by any means follow that that 

 revolution may not be converted into a draught power. 

 Do we not see it drawing the carriages on the railway t 

 They run on wheels ; but though tiiey were as many 

 sledges, could not the same power be applied to them I 

 It is no doubt delightful to anticipate a field being 

 operated on by a huge seratcher, which at one operation 

 converts it into a vast flowerbed; but this is easier 

 said than done. I think it must be allowed that the 

 form of our best ploughs being on the wedge principle 

 require the lightest draught What is more powerful 

 than the wedge I what less likely to suffer damage 

 from hard resisting substances ! It will split stones 

 and timber with ut being damaged; but what power 

 and strength of materials will it not require to tear 

 or scratch such substances apart. Bat apart from what 

 I think the impossibility of any substances being strong 

 enough to stand such w ear and tear, 1 think there will 

 be in employing it a great misdirection of power. Not 

 only will the final resistance be great, but the motive 

 power is at the wrong end of the lever, as the speed 

 aust be multiplied greatly, and then the chief resist- 

 ance is at the point of the prongs, so that to carry 

 any breadth to a proper depth, the power must be 

 heavy whereas the great desideratum seems to be a 

 an efficient hqlit engine. The steam engine lias indeed 

 become a giant, but even then it may be overworked. 

 Hut suppose we can get all this done— though the hardest 

 clays and most stubborn subsoils can be torn to pieces 

 and the field converted into one vast mole heap — do we 



