104 
AMERICAN AGRICULTURIST. 
[March, 
the census figures now being made up are for 
June 1880. Since then over one million 
people from foreign lands “have come 
to stay,” as American citizens, and the 
natural increase has been considerable; 
the total increase from 1870 to 1880 was 
3 per cent per annum. So we have now 
(March 1, 1882) nearly fifty-four million 
inhabitants. As the area of land does not 
expand, there are now less than 36 acres each, 
or not 220 acres per family, and the average 
amount is rapidly decreasing.—No cause for 
alarm, however. With the best culture, one 
acre will supply plenty of food for one per¬ 
son, and at this rate we can allow more than 
four hundred million acres for waste land, 
and still have an acre each left for the esti¬ 
mated entire population of the globe, which 
is somewhat over fourteen hundred millions. 
This is a great country ! Thanks for the iron 
sinews of the hundred thousand miles of rail¬ 
way lines, and the nerves of the network of 
telegraph wires, and the speaking tubes of 
the postal department, we are, as a people, 
brought into one closely united family oc¬ 
cupying Uncle Sam’s Great Farm. 
Another Cattle Tie. 
PROF. E. M. SHEI.TON, KANSAS AGRICULTURAL COLLEGE. 
Judging from the numerous stanchions, 
and arrangements for fastening cattle in 
stalls, illustrated from time to time in the 
public prints, the perfect cattle-fastening has 
not yet been invented. Nor do I claim per¬ 
fection for the arrangement given in the ac¬ 
companying engraving, but it will be diffi¬ 
cult to devise a cheaper one, and I doubt if 
any better or more satisfactory one is in use. 
I have employed this tie in the college barn 
PROF. SHELTON’S CATTLE TIE. 
for over four years, and although before 
this I had stanchions and various expensive 
ties by chains and staples, I would not ex¬ 
change this for any other. The fastening 
consists of a V-rffid 1 rope, which is run 
through the partitions of the stalls, one long 
rope being used for the tier of stalls, although 
short pieces may be employed if desired. 
This rope is knotted on either side of each 
partition, and a good swivel snap for use 
with a rope, is tied in the rope in front of the 
center of each stall. The rope should pass 
over, very nearly, the front of the manger— 
from the side of the cattle—and for cattle of 
ordinary hight, it ought to be about two feet 
from the floor. When put in, the rope should 
be drawn up tightly, as it will soon acquire 
considerable and sufficient slack from the 
constant strain from the animals. With this 
arrangement each cow must be provided with 
a strap or rope about the neck, the rope or strap 
being supplied with a free moving iron ring. 
When the animal is put in the stalls the snap 
is fastened in the ring, and if the snap is a 
good one—none but the best swivel snaps 
should be used—an animal will rarely get 
free from it. This fastening, it will be no¬ 
ticed, admits of considerable fore and aft 
motion, and but slight lateral movement. 
The cost of this arrangement it is difficult to 
state accurately, it is so small. The rope for 
each stall will cost less than five cents; the 
snaps will cost just ten cents when bought by 
the dozen, and the time of putting these fit¬ 
tings in each stall is less than fifteen minutes. 
The rope will wear two years at least. 
Experiments with Milk. 
DR. E. II. JENKINS, CONN. EXPERIMENT STATION. 
Some years since Prof. Fleischmann made 
a series of veiy careful observations and ex¬ 
periments on the setting of milk, which con¬ 
tains some valuable hints. They were planned 
to test the merits of the Swartz (deep setting 
and low temperature) and Holstein (shallow 
setting with medium temperature) systems. 
By the Swartz method milk is set in vessels 
16 to 18 inches deep, which hold about 16 lbs., 
and is cooled with ice water to 35 —40 1 Fah¬ 
renheit. By the Holstein method the milk is 
set in shallow pans, so that it is not more than 
2 inches deep, and is cooled from 54 —59° 
Fahrenheit. The results of a single series of 
very carefully made trials are here given :— 
Per cent of 
fat in the 
milk. 
The per cent of total 
fat in the' milk 
which was skimmed 
in the cream after 
12 hrs. 24 hrs. 36 hr*. 
Deep set, morning milk. 
3.26 
75.2 
86.6 
87.4 
Shallow set, morning milk.... 
3.26 
81.6 
85.3 
91.4 
Deep set, evening milk. 
3.05 
82.8 
92.0 
92.1 
Shallow set, evening milk.... 
3.05 
86.8 
85 5 
90.1 
Deep set, morning milk. 
3.44 
89.8 
91.6 
92.6 
Shallow set, morning milk.... 
3.44 
77.7 
88.8 
89.4 
Deep set, evening milk. 
Shallow set, evening milk 
3.04 
82 2 
87.7 
88.6 
3.04 
74.4 
90.1 
92.8 
Average —Deep set. 
Shallow set. 
82.5 
80.1 
89.5 
87.4 
90.2 
90.9 
The average depth of the deep set milk 
was 16 inches, and the average temperature 
when skimmed 40'\ The average depth of 
the shallow set milk was 2 inches, and the 
temperature when skimmed 57 \ 
The deep setting gave about 2 per cent more 
fat after 12 and after 24 hours ; in 36 hours 
the shallow setting gave a very little more 
than the deep. These results, with others, 
show that it did not pay to let deep set milk 
stand more than 24 hours. Shallow set milk 
should stand, if possible, 36 hours. 
The much vexed question which suggests 
itself here—What is the best temperature for 
raising cream?—is not quite fairly put. In 
setting milk we do not have a constant tem¬ 
perature. From the time the milk leaves the 
udder, its temperature sinks more or less 
rapidly from hour to hour to a minimum, 
and only after reaching that does it remain 
tolerably constant. The question rather is : 
Does rapid or slow cooling give the larger 
yield of fat within a reasonable time ? Results 
show quite conclusively that rapid cooling is 
preferable. The quicker it cools, the sooner 
will currents in the milk to and from the 
surface be checked, and the fat globules be 
left to move freely to the surface. If, how¬ 
ever, the cooling is carried very near the 
freezing point, the milk serum becomes 
thicker in consistence, and almost prevents 
the globules from rising. This effect we see 
in the results above. The deep set milk 
reached its minimum, 8 5 degrees above freez¬ 
ing, in 24 hours; and in the next 12 hours 
only V,o per cent of fat arose, while in the 
other case where the minimum temperature 
was 25° above freezing, 3'/ 2 per cent of fat 
rose in the same time. 
There is one dangef to which deep set milk 
is exposed in a greater degree than shallow 
set, and to the causes of this trouble Fleisch¬ 
mann devoted considerable study. It some¬ 
times happens that milk, normal in appear¬ 
ance and with the normal content of fat, 
separates its cream very slowly and incom¬ 
pletely—more slowly when deep than when 
shallow set. This temporary disturbance has 
been often observed, and since it occurs most 
frequently in autumn, many believe that in 
general the milk of cows near the end of 
lactation has this quality. A trial with three 
cows old in milk, and three newly calved, 
seemed to indicate that if this trouble is 
more frequent with cows old in milk, it is not 
by any means confined to them. In the Ra- 
den dairy, where Fleischmann worked, the 
butter produced by the herd began to fall off 
rapidly in the second week in October, a time 
when many cows were towards the end of 
lactation, and the change was being made 
from summer to winter feed. It did not 
come up to the previous yield until December. 
The same thing happened again in the follow¬ 
ing spring. On May 5th the decline began, 
and to make 1 lb. of butter were used : 
On May 20.38 lbs. I On May 24.33.6 lbs. 
On May 21.42.6 lbs. j On May 25.25.0 lbs. 
On May 22 .40.9 lbs. j On May 26.23.0 lbs. 
On May 23.35.3lbs. | 
The herd had been stall fed until the 24th, 
when they went to pasture, and in this herd of 
128 apparently healthy cows, the yield of 
butter increased 85 per cent within 6 days! 
At this time the majority of the cattle were 
4 or 5 months in milk. Evidently the in¬ 
complete separation of cream in the fall and 
spring had no close connection with the 
changing phases of lactation. Neither was 
there any disturbance in the management of 
the dairy. The milk had all the time been 
treated uniformly. Nor was this remarkable 
falling off a result of poorer feeding. On the 
contrary, the ration had been improved by 
substituting red clover for straw, and the 
yield of milk had increased at the time when 
the yield of butter sank so remarkably. 
It remained then to consider whether there 
was anything in the keeping of the cattle 
which might explain the cause of the trouble. 
In October of the previous year the decrease 
in the yield of butter began just as the ani¬ 
mals were put on to their winter feed. The 
microscope showed that the fat globules 
were not separate, as in normal milk, but co¬ 
hered in little bunches which, of course, 
would rise slower than the separate globules. 
The herd received, in their ration, chaff from 
grain which had rusted badly, and dust from 
this settled in the milk and presumably 
was the disturbing cause. As spring came 
on, litter had to be economized, and in spite 
of all pains the stable became more and 
more unclean, and the milk was affected by 
it. In the morning, milking had to be done 
before cleaning out the manure, and though 
it was strained there and at the dairy* it was 
not as clean as the night’s milk, and gave 
less butter, quart for quart. While this mat¬ 
ter of the tardy rising of cream requires 
further study, the author offers these sug¬ 
gestions with regard to it. We know what 
a delicate index of a cow’s health the milk 
