THE AGRICULTURAL GAZETTE. 



* 



■iv «et out an average sample, by drawing a 



JJ 7 ^ the centre of every bag (or of a sufficient 



f^Z. ♦„ pnKiire a fair sample) ; mix it all well 



Take one to 



to ensure a 

 and divide it into two halves. 



our 



tieularly to call his attention to the fact that to all 

 held machinery there is no such thing as a fixed point 

 whereby, or rather wherefrom, it can operate on the 



raw material. 



J^ienced cbemmt, who, for about 7s., can make mechanism is not machinery at all unless it has a nob 



73 check »■** S "?'-' ,e " t t0 f ?, hin \«*out pur- of attachment (point d'appui, as our allies "odd ?S 

 12 ! »nd put the other ,n a bottle cork and sea n). I hoH that fol . maclliner ' t() ,__ iZSLTS 



of a rank disagreeable smell and fl 



avour. The curd of milk was 



ic tirifeht, 



and put the other in a bottle, cork, and seal 

 and keep it with the certificate in a cool 



is over ; when, if the guano has 

 regularly analysed, and make his 

 in case of fraud or error in the 



would rarely (if 



_ till the season 

 fcVd, he can have it 

 claim upon the dealer 

 certificate, which, however, 



Certificate, which, however, would rarely (if ever) 

 fcappeu if the check assay was properly executed. This 

 h! I'irowii out as a rough suggestion for the considera- 

 tion of scientific agriculturists, to meet any objections, 

 to facilitate its use, both to the buyer and seller. 

 U ^ to the interest of both where both are honest. 

 M\ estimates of ammonia, &c., maybe considered too 

 few. But it must be remembered that they are only 

 proportionate, to rise and fall with the market. It may 

 be Uiou'bt their values are not truly proportionate ; 



If to, they may be corrected. JfcJut Jet us give the 

 farmer some effective guide by which he may know 

 he is buying, and not have to pay 61. for a sample 

 w perhaps less than 5L 9 just because it bears the 

 5: ! name." 



Sam Cultivation. —I have been reading the articles 

 ef •• I. A. C." on the above subject with much pleasure. 

 Without doubt the approaching trial of agri-motives at 

 the Carlisle meeting will prove quite as interesting as 

 the trial of locomotives did on the Liverpool Railway 

 woxe years ago. Our agricultural mechanists must not be 

 disheartened if they do not succeed in this their first 

 attempt; their chance of success is not so certain as 

 wt« that of the projectors of the railway ; in this latter 

 i: :ce they must bear in mind the roadway or path 

 for the machine whose power was required, was found 

 out and invented : in other words, the method to be 

 pursued to attain a certain end was defined and 

 accepted. All that the company advertised for 

 wanted was an engine, which would become operative 

 in function with the method discovered, viz. a 

 railroad. Xow, unluckily, we have not advanced to this 

 stage in respect to the steam agri-motive advertised for ; 

 he pat iway or roadway whereby it can be rendered 

 'i-dve and profitable has to be invented as well as the 

 mme. Inventors should reflect on this. If the con- 

 trivers of the locomotive had started their engine on 

 old or common road, they would not have got alon* 

 greater speed than 10 miles an hour, and the 

 v<iuon must have failed. Hence, from this experi- 



m-* ** 1 .1 ■ lnfer thafc if ^tending competitors 

 Z rJl * leir * team agri-motives in the old track 

 bL r fh i P ° U ? V **» will fail ; they will be 

 Sri h ti \ b ° th 1D time and qua***, by a 2-horse 



ir^' hen . t0 ° late < f0r this year at least) they 

 ^this axiom, viz., that a new power geared 



mechanism demands 



. . . _ ery to become operative on 



a material to be manufactured with accuracy and effect 

 without a fixed point of attachment is simply impossible 

 After all their efforts, the ingenious mechanism we see 

 displayed in Garrett's hoe or in Hornsby's drill is as 

 good as thrown away ; for it will be observed, the 

 capability of execution of each of these pieces of 

 mechanism depends wholly upon the caprice of a horse 

 or the fallible guidance of a man. What can be more 

 humiliating than the knowledge that for all our tillage 

 mechanism there is no other point of attachment than 

 the toil-end of a horse ? I should like to hear what 

 &. nas to say about the necessity for a fixed point 

 lor our field machinery, because if he grants there 

 ought to be one to insure accuracy and efficiency 

 in working, by a natural consequence the introduction 

 of the fixed point would lead to a revolution in the 



other sin il ?Jr .!?« , £* P ntr * f «**« changes to which all 



meat of?l !Z ITT* 1 T^ 6 ™ - Were Subject ' In the commence- 

 wwBrr^^f^^^^^ 111 b€Came R fennenn having the 



chieflv hut m«ihiv3 • milk— a mechanical process 



casein Th^iik X* ? volvm m? *%M chemical change of the 



thT cr/am w.7 n li-JT / 88parate Mo S^^r in this wav, but 

 T,rL ?• ? v ,nd of concentrated milk, iu which the 



proportion of butter was largely increased AUWh it 

 «as an ax om in the dairy that perfect Juitaewtf the'milk 

 was essential to successful creaming, be was not quite "ire 



Tnd n ie r h ;- COmm " niCatinn of a ve T ^ entle combined centriS 

 and ascending motion of the fluid might not conduce to much 



K? V,T, d,t £ in tbe ri ? in S of »e cream. Such » "« 

 might readily (by means of weights or springs) be given to the 



milk 

 the 



Charles Burcham, London. 



^owttesu 



or 



ROYAL AGRICULTURAL OF ENGLAND. 



Weekly Council, May 16.— Mr. Raymond Barker, 

 V.P., in the chair. ' 



Dairy Management.— Mr. Horsfall informed the 

 Council that the greatest amount of butter obtained 

 his dairy from a given quantity of milk was in Decemb.., 

 I tfo4, from cows on stall food, when it reached 271 oz 

 oi butter from 16 quarts of milk. He took that 

 opportunity of correcting an error in his communica- 

 tion of last week, in which it was stated : * On Monday, 

 April 30, 16 quarts of cream having yielded 26 rolls' 



in 

 er, 



(of 25 02. each) of butter. 

 16 rolls. 



The « 26 rolls'* should have 



enc J of the past, 1 I 



OQ 



hk 



> old 



a new pathway 



£ SeST.. " . UaI and P rofitabl * development. 

 '«££ T Cia " y t0 cal1 attention to the letter of 



oeSaTS 6 "' S -'" Wh ° has t0uched «P° n the 



...°^ ent,al . ?omts connected with the application of 



age 



» 4e « wB f al f ° n the me chanical. What 

 *j^t desired htVh a fa r raer wan ts ? . What is the 

 *w the Jit !S . th „ e ..°P. erat, ? n ca ; ie * tillage ? Do you 



id in 

 the 



• ataosSere 1' f °f, the fr ° 8t first to P^verise, that 

 ««ioil to be TJ y th T act u P° n lt ? °r do you wish 



* • » C lit f3° n f , UP) & ? d then laid U P ' n rid g« 

 at oa« .»;l pul r e r ,8ed state that the atmosphere may 



It 



•s wooL, " P0n 5t ? 

 *«* iZt !b- pre T ci , sel y the same thing in rtie'en 

 » "urn ui! ?° e . thin S I ^ow, which is that it reouir, 



appears to me the two proceed- 

 ed 



,n!B « less amnnnT* e ' wn,cn ls that l4 requires 



!•*«•»» tK,° f ? ower to grind up. the soil by 



' >■ Walffe l6n * State thaQ Jt does ^ break 

 F fe «W Process wn T*' W ^ one "Pheaving stroke. 

 k C w ? ( 7r more time to effect it, 

 T^Heompl Sth^ 8 . be ,a T Fger than the tool which 

 ' fa FWeem of ll '^ J do not at a » disapprove 

 ■" averse. t M 11 "?? shavi "? the soil ; quite 



^gpov, .T^ ^ at a certa! « number of 



2 "J KJ raS bani l aHy COmbined and me <= ha "i- 



£ 94 1 * aa «mS e ' " g "" he soU ) ™uld make a very 



2^ T ^tio P D Bat 1 dn v ea cul «™tor for abrasion 

 2S-* P 1 'h and i?° d,sa PP rove of the implement 

 E? 8 * v it ?n th?fi' J C ? demn the me t ,,od of 



Jt * or ^«i rnecLn; ? eld '. Il is not a machi n« and 



W*^ '!'« Thand ?" y 5 " is ^ a hand-saw, and 

 £■ ^'ne-mSmt^Tirl 1 ! ? nd down - < »»d J»* our 

 n!? etho d of 0De ra ^ 8 = Ck *? thiS "P'^d-down 

 l^u«i n £at g \ h ! eV " al y ears fgo I came 

 *5 than L • he 8od was neither more I 



%- * ?*» suc7eedp7 ia anUre ^P' and that 



^L h0w 3 ^ by ^ laymg UP SUch 80il 



LECTURE. 

 Chemical Principles Involved in the Production of Butter 

 —Professor Way, consulting-chemist to the Society, delivered a 

 lecture before the members on " the Chemical Principles involved 

 m the production of Butter." The subject, he said, naturally 

 divided itself under two heads— the 1st, that of so treating cows 

 as to cause them to produce a large ,qu an tit y of milk rich in 

 butter ; the 2d, that of so treating the milk as to separate as fully 

 as possible, and in the greatest perfection, the butter which it 

 contains. The first is a question of physiology ; the second one 

 dependent partly upon chemical, partly upon physical principles. 

 1 lie one involves the phenomena of animal life, and is mate- 

 rially influenced by race and breed in the individual animal and 

 to a certain extent, therefore, is beyond our control ; the other an 

 affair of matter with which we may deal at our pleasure, and in 

 the treatment of which we may perfectly control the results 

 inasmuch as we have full command of the conditions. He did 

 not, on the present occasion, intend to enter at any length upon 

 the former branch of the subject, which might be much more 

 ably handled by his colleague, Prof. Simonds. Mr. Way called 

 attention to the great and fundamental doctrine from whence 

 all our reasoning on the subject of animal nutrition now started 

 namely, the identity, or almost identity, between the principles 



"y. The conclusion founded upon 

 d r was natural enough, was, that 

 ege table principles were assimi- 

 lated by the animal frame ; the albuminous matters being con- 

 verted into flesh and muscle,' the oily ingredients into animal fat, 

 and the mineral- salts of the* food into bone and other solid parts 

 of the animal body. Still he would wish to guard them against 

 the conclusion, that because milk is an animal product of well- 

 defined chemical composition, and'"because T again, the composition 

 of various plants which serve as food for cows is well known, 

 that, therefore, we might select food most rich in the vegetable 

 principles analogous to cheese or butter, and using the body of 

 the animal as a machine, might convert this food into so much 

 cheese or butter at our pleasure. Such a conclusion was incon- 

 sistent with our knowledge of the laws of animal nutrition; not that 

 it could be doubted that the nature of the food influenced materially 

 and under like conditions absolutely the production of these 

 animal products, but that we must admit a subordination of this 

 supply to the functions of the animal— the formation of certain 

 animal principles presupposing a supply of similar principles in 

 the food, but a greater or less supply of these principles not being 

 necessarily attended with a corresponding increase of their repre- 



: pans themselves by placing them on slowly rotating tables- 



the fon^thJ^r"" ^ v T in ^ flan ^ on the inside sloping from 

 n^h-i? ♦ 0t £ ?• ° m i' wl i lch W0 "W communicate an ascensional 



won 2 Jri lh t e T d u U l- W *y th0U S ht th *t t«i« movement 

 * ouk bo likely to be beneficial. The oily particles would more 



readily receive the upward impetus which was favoured by their 

 own buoyancy, whilst in the descending current the reverse 



Zlt d 5V he C&se - , 0f C0llrse he ™»nt «"* the move- 

 ment of the pans should be of the very gentlest nature. 



J be second operation, namely, churning the cream, was also a 

 mechanical one but it was attended with chemical changes. In 

 the process of churning heat was produced, partly no doubt from 

 ruction, but also from other and not mechanical causes. The 

 eream, r 00, if sweet when put into the churn became sour during 

 the agitation ; and this was evidently due to an absorption of 

 oxygen by the casein and the conversion, under its influence, of 

 the milk sugar into lactic acid. Indeed the souring of the cream 

 emed an essential part of the process. He could not help believ- 

 ing however, that all or nearly all the mischief that happened to 

 butter on keeping was due to the alteration of casein then taking 

 place during the churning. Butter always contained a portion of 

 casein, in some cases not exceeding a half per cent, in others as 

 much as 3 per cent, of its weight. It was to the presence of this 

 substance in butter that the difficulty of keeping it was to be 

 attributed. lie had before explained what changes might be 

 expected under the circumstances. If the casein, however, were 

 as yet unaltered when it was included in the butter, it would 

 require the presence of air to enable it to make the butter rancid. 

 Now, supposing the souring of cream to be important in churning, 

 why not obtain it artificially by the addition of lactic or acetic 

 acid; at the same time, as far as possible, excluding air from 

 the churning ? There could be no reasonable doubt that this small 

 quantity of altered casein was the insidious enemy which, for 

 butter that was to be kept any length of time, it was so important 

 to guard against Butter after being melted in water and strained 

 whilst hot through cloths to separate the curd might be kept any 

 length of time without change, but of course it had lost all the 

 agreeable flavour of ordinary fresh butter. With regard to the 

 preservation of butter by salting, Mr. Wav wished to show the 

 great difficulty which must exist of mixing'fhree or four per cent, 

 of salt intimately with butter by the ordinary methods of hand 

 treatment. The salt was intended to render the cheesy matter 

 inactive, but it could only do this by absolute contact with every 

 particle, and such contact he was convinced could not be attained 

 manually. A machine had been invented in America for butter 

 curing, the butter, enclosed in an endless bag, being drawn 

 between grooved rollers immersed in a vessel of water, the salt 

 being at the same time addf d by a hopper. This machine, however, 

 did not seem to him fitted to ensure a perfect mixture of the butter 

 and salt, and the water was objectionable because it destroyed the 

 flavour of the butter. He had several years ago thought that a 

 machine somewhat like Clayton's clay-^creeningcylinder would be 

 admirably adapted to mix the salt with butter— a cylinder, with a 

 disc perforated with small holes placed at equal distances from its 

 end. through which the butter might be forced, like vermicelli, 

 backwards and forwards by pistons at either end,acting alternately, 

 would readily be arranged, At the same time, by connecting 

 this cylinder with an exhausting pump, the air might very 

 effectually be removed, so that finally, when the process was com- 

 plete, the butter might before removal be pressed into a solid 

 mass, and immediately received in a proper tube for preservation. 

 Mr. Way believed that butter so preserved, with an intimate 

 admixture of salt and free from air, would keep good and sweet 

 for any length of time. He hoped that the principles he had 

 endeavoured to put before them would bear out the practical ex- 

 perience of those present. The management of a dairy might be 

 summed up in three words— temperature, cleanliness, ventila- 

 tion. Temperature, because all the changes to which he had 

 referred were very much enhanced in activity by every degree of 

 temperature above a certain point. Cleanliness, because every- 



. .. . ^ , . „ * , , ,. - thin g that assisted the decomposition of casein, which all animal 



sentatives in the product; indeed, the balance of evidence on the matters did, would promote decay in the milk and its contents, 

 subject of the production of butter seemed to be in favour, for this Ventilation as a part of cleanliness-cleansing, in fact, the atmo- 

 purpose, of that class of substances which contained the greatest sphere— and in respect to this latter point, he would suggest the 

 proportion of nitrogenous, or cheese-forming principles. Something use of freshlv burnt charcoal as likely to he of the greatest 



een shown by Dr. Stenhouse 



. . . . , ,, t - ,__ . , . decaving matters with great 



merits, we had found that the \\ heat crop, by no means the most rapidity. The removal of such matters from the air was one of 

 rich in nitrogen, benefited more than most others by manures ' the great objects of ventilation in a milk-house, and he would 

 containing this element, and was not sensibly affected by phos- j strongly recommend a trial of it spread in baskets or thin layers 

 phoric manures, although eminently a phosphate-containing in different parts of the dairv. 



plant ; whilst Turnips, on the other hand, not containing any great 

 quantity of phosphates, are successfully cultivated by this artifi- 

 cial addition. Mr. Way remarked that if the time at his disposal, 

 by the indulgence of the members, should allow of it, he would have 

 a few remarks to make before he sat down on the subject of the 





On the motion of Lord Berners, seconded by Mr, 



Slaney, the best thanks of the Council were voted to 



Professor Way for this interesting and scientfic lecture; 



+ „„ . , . -, A , , « , v. . .,- . .. - , -i Lord Berners taking that opportunity of dwelling upon 



treatment m regard to food, &c, of cows, but that it seemed more ' 4U« -^, * r *-i *.- • a • •"!« „„,i «*„ki« «j 



conducive to the right understanding of the subject that he I ™ e importance of ventilation in dairies and stables, and 



should first draw their attention very shortly to the composition ! °f appropriate feeding of dairy cattle, as derived fro*" 



f\f mHU AM.il .1.-^ _?-.-.. A,-. _^3C H-m. mm '£% I 1 . - * __ 1 • • 1 If £**t . -f *•__ ^1 



the 



. any means, you would havp ^"ease of the animal frame. Milk should be, and indeed was, 



spuer*" s , at e nd sought W L *;n„„„ . It th « type of a perfect food. We found in it therefore a representa- 



y? 6 Would then br^th X. y 1 tU, ?;8 e 5. the . tire of those substances fitted for the production of flesh, another 



4 



"■*» J 0ncl U8io D " ~l7J!? a a PP ro P ria te them. Baaed 



>£?S * all L?U\- tea , a tilla S e machine. I 



3£ftj l ' attain a c " ' •" ° f ? e ° ld methoda > ™* 



»Wu!! chan i<*l ^ond£ en r d T ' md t0 fu,fil certain 



« bm ** "** method n 8cover .y that m y new machine 



of milk, and the circumstances affecting the successful extraction ! his own experience ; and Mr. Slaney of suggesting that 

 fnrm^Sf/SS £ i*% SlPw an T^™ 1 ™a ^^SL? a little ™>rk for cheap distribution might be drawn up 



mini the sole food of its young for a certain period after birth. ., -, .,, v »_^ •_ , *,• , . , K 



We should expect it therefore to contain all the principles neces- ea81,v and Wlth . much advantage, stating plainly and 



in sar 7i not only for the support of life, but for the growth and I concisely the points of our knowledge on essential con- 



******** ** *>* .„*«.i *__ *™. .*._« k. „-, .._,„, __. dUiong coniiected with dairy subjects.— Mr. Caird bore 



testimony to the practical value of Mr. Horsfall's dairy 

 arrangeraents, he having visited his establishment iii 

 Yorkshire four years ago. — On the motion of Mr. Jonas 

 Webb, the best thanks of the Council were voted to the 

 Chairman for the kind and efficient manner in which he 

 had presided over the meeting on that occasion. 



The Council adjourned over Wednesday the 23d, 

 (being the Derby-day), to Wednesday the 30th of May, 

 when the discussion would be resumed. 



I f£.J reat hin» intrv % b r eatne through the ridge, of t} ">se adapted to form fat, a third suited to support respiration, 



: [.7«usin/ ; k . *£ co " the breath of life, vivifvim* which is the P roxima te cause of animal heat, and lastly the 



** fcrffli.;^ ■> tne Soil would filter ihf> «/ mnan ![ A 5 various earthy and alkaline salts which form the bones and are 



** ZT ? S P^ctes ard lln \ 1 atmosphere , necessary to the constitution of the blood and animal fluids gene- 



. cannl,.^ _ ana aDnmnm«f« A-.« t>— ^ - ralI ^ these 3ubs tances being all mixed up into a comparatively 



homogeneous liquid by the presence of a large quantity of water. 

 Mr. Way now called attention to the different constituents of 

 milk, namely, curd, called by the chemists c: in, butter, sugar 

 of milk, &c. Commencing with the latter, he explained how, 

 under the influence of ferments, it was capable of conversion 

 into an acid substance called lactic (or milk) acid. He stated 

 that butter contained two or three fatty substances, having 

 different melting points, and consequently more or less fluid at 

 given temperatures, hence the different solidity of butter 



sche 



^ ^ne mes t a -^ed but probably will be when 



^knfclv ir^—- r: n tried and shall have failed. accordin & t0 food and other conditions of its production. One or 



v versed ;„ , uu anail "a ve « 

 ^ ed ln mechanics, and I beg 



more of these fatty matters were liable under the influence of 



Farmers' Clubs. 



London :— The General Application of Steam Pom 

 to Agricultural Parpom; and, if practicable, what 



par- f e ments, or by the action of the air, to pass into other compounds I wovld be it$ m r Its \ This subject was intra- 



