150 TECHNOLOGY. 
and the ox as beasts of draught is still undecided, and must be determined 
for each locality by existing circumstances, climate, &c. The horse is much 
more subject to disease than the ox, while the latter is more easily fatigued, 
particularly in warm latitudes. Amongst the diseases to which horned 
cattle are subject is that very dangerous one caused by eating too greedily 
of green food ; this produces such a quantity of gas as to endanger the life 
of the animal, which oftentimes is only saved by opening a vent for the gas 
from the stomach. J. 32, jig. 3, is the knife used for this purpose, and at 
jig. 2 is seen the manner in which it is applied. This knife is plunged into 
the animal with its sheath, which is left in the opening when the knife is 
withdrawn, to prevent the immediate closing of the wound. 
Particular cleanliness is requisite in the management of neat cattle, also 
light, well-aired stalls, such as are represented in pl. 32, fig. 4. Pl. 29, 
Jig. 44, is a plan and elevation of a cattle-barn. The cattle-stalls are in the 
centre of the building, with a passage-way between the cribs and the wall 
for the purpose of feeding without disturbing the animal. The building 
should be furnished with a chimney, with a valve for purposes of ventila- 
tion. 
The milk as it comes from the cows is strained immediately into cans 
( pl. 32, jig. 4), and is then set away in shallow pans in the dairy room. In 
large establishments an especial house is devoted to the milk, butter, and 
cheese ( pl. 30, fig. 42). Hig. 48 is the plan of such a house. ais the 
milk-room, with shelves around the walls for the milk-pans, and a table in 
the centre. This portion of the building has very thick stone walls, and 
only one window, de, which runs slanting through the wall, and is glazed 
on both interior and exterior. There is also a ventilating chimney to keep 
the room well aired. In the room 6 the butter and cheese are made and 
the utensils kept; fis a fire-place used in making cheese. In the room ¢ 
the butter and cheese are preserved ; the centre of the room may be par- 
titioned off for an ice-house, which can be filled through the passage, g h, 
and the exterior space, 741m, remains for the butter and cheese. In this 
room is kept the lactometer, which should be found upon every milk 
farm; it is seen in pl. 32, fig. 5, and consists of a row of cylindrical glasses 
of equal size and similarly graduated. The best milk is first poured into 
the glasses, and when the cream has separated from the milk, its thickness 
or quantity is noted on the graduation; this serves then as a scale with 
which to compare the milk of the other cows. 
By butter-making is understood the process of separating the oleaginous 
portions of the milk by means of a rapid and violent shaking ; this is ordi- 
narily accomplished in the churn represented in pl. 32, jig. 6a. Fig. 66 is 
the dasher. A more convenient churn for large establishments is repre- 
sented upon the same plate; jig. 7 is a barrel-shaped vessel resting in the 
frame (jig. 9). The dasher (jig. 8) is hung upon an axis within the barrel, 
and is worked by a crank. Pl. 30, fig. 46, represents an English churn, in 
which the dasher, at the same time that it is raised and lowered, is rapidly 
revolved, by which arrangement the cream ¥# much more violently agitated. 
After the butter has separated from the buttermilk, it is worked and beaten 
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