1882 . 
AMERICAN AGRICULTURIST. 
407 
than ground limestone, as I understand it 
can, I would prefer the burned lime by all 
means. And, let me add, that the only proper 
use of lime is on land to which considerable 
barn-yard manure or other fertilizer is ap¬ 
plied. The use of lime without any true fer¬ 
tilizer has in numerous cases resulted in im¬ 
poverished and broken down fields. 
A “Ladder” for Loading Corn. 
Mr. “A. C. S.,” Gerard, Kansas, writes us 
as follows: “ Take a plank two inches thick, 
ladder” for loading corn. 
ten inches wide, and eight feet long. Nail 
upon one side of it cleats, of one-inch by two- 
inch stuff, at easy stepping distances apart. 
At the upper end nail upon the underside of 
the plank, a cleat projecting four inches 
upon either side, to which attach small ropes 
or chains, and suspend the ladder from the 
hind end of the rack, so that one end of the 
plank will rest upon the ground. This makes 
a very convenient step-ladder, up which a 
man can cany a large armful of fodder, and 
thus load his wagon to its full capacity with 
greater ease than two men could load it from 
the ground. I find it of great convenience 
to me when hauling corn fodder alone.” 
The ‘ ‘ Ladder ” is shown in the engraving. 
A Novel Plan for Cold Storage of Butter. 
HON. X. A. WILLARD. 
One of the essentials in butter manufacture 
is a good storage room where a proper and 
uniform temperature may be maintained. 
The air should be free from odors, as these are 
SECTION OF COOL STORAGE ROOM. 
liable to be absorbed by the butter, to the in¬ 
jury of its flavor. There is a difference of 
opinion as to the best temperature to be main¬ 
tained, that the butter may hold its flavor 
longest while being sent to market and dur¬ 
ing the time it is exposed to variable temper¬ 
ature in being distributed to customers. If 
the butter has been kept at very low temper¬ 
ature, in ice-cold chambers, it is more liable 
to be affected by heat when taken out and 
exposed during hot weather. Some claim 
that butter stored in a temperature of from 
55° to 60° F. gives good results, and is all that 
can be desired for the perfect preservation 
of both the flavor and texture in butter. 
Proceeding upon this idea, a novel cold 
storage room has been constructed at a cream¬ 
ery in Herkimer Go., N. Y. The room is 10 ft. 
by 20 ft., and 12 ft. high. It is 
constructed at any convenient 
place, inside the factory, by 
setting up scantlings upon 
which ceiling, or matched 
boards, are nailed on both sides, 
leaving an air space between 
about 5 inches wide. The top 
of the room is a V-shaped pan 
of galvanized iron, the angle 
projecting upward in the 
center — the whole resting 
on and supported by ribs of 
wood conforming with the shape of the 
pan, and running crosswise of the room at 
the top. This pan is for the reception of cold 
spring water, and ono end is a little lower 
than the other, so that it may be easily drained 
at any time desired. The greatest depth of 
the pan at the sides is six inches. There is 
also a pan at the bottom of the room, raised 
about 6 or 8 inches above the narrow walk on 
one side. The walk is used as a convenience 
for storing the packages, or in moving from 
one end of the room to the other. Substantial 
slats run across the pan, and are placed a few 
inches apart, and upon these slats the butter 
packages are stored. In the operation of this 
device cold spring water is constantly flow¬ 
ing into and covering the entire surface of 
the pan, or top of the room. The Avaste 
water is conducted down a pipe into the 
lower pan, and when this last is filled, it 
escapes through a waste pipe at one end. 
The spring water at this creamery is about 
50° in temperature as it enters the upper pan, 
and the storage room during_ 
the hottest weather never gets 
above 60°. At the time of my 
visit, on the 2d of August, the 
weather was very hot, the 
thermometer ranging about 94° 
outside the creamery, while in 
the butter storage room the 
temperature was a little below 
60°. The water in the lower 
pan absorbs and carries off any 
odors, and the air in the room 
was sweet and pure, in de¬ 
lightful contrast to some of 
the underground butter cel¬ 
lars which I have visited. 
This arrangement appeared to be efficient, 
and as it can be erected cheaply inside of any 
creamery where running water can be carried 
to the desired hight, it seemed to be worthy 
of adoption. This description of it may 
prove suggestive to those who are in want 
of a good cold storage room for butter. 
The figure represents a sectional view of the 
room ; a, a, are gutters for carrying off drips, 
as there is a considerable condensation of 
moisture on th e bottom of the pan. The upper 
edge of the pan is represented at b, and the 
overflow pipe is seen at c; this conducts the 
water from the pan to the tank below. 
A Home-Made Boiler. 
Mr. O. T. Romig, Montgomery Co., Kansas, 
having received valuable information from 
the American Agriculturist, contributes a 
good plan for a home-made Field Roller. He 
writes us: “ Take a log 6 or 8 ft. long, 18 or 20 
A HOME-MADE ROLLER. 
inches in diameter, and put pins in each end 
for journals, either of wood l'/ 2 in., or iron 1 
in. Make a frame of 2 by 4 scantlings or flat 
rails 8 or 4 ft. long, to suit the size of the rol¬ 
ler. Bore holes for journals a little back of 
center, and also inch-holes two inches from the 
back end of scantlings. Fasten these ends 
together with a chain or rope tight enough to 
keep the scantlings square with the ends of 
the log. Fasten the front ends together with 
a stiff pole or rail, and put a heavy chain 
across the front, with one end around each 
front corner. Attach the double-tree at the 
middle of this chain. The draft chain and 
the pole will keep the front ends of the frame 
in position, and the chain behind will prevent 
the rear ends from spreading. When the roller 
goes faster than the team, the draft chain will 
slacken, and the front of the frame will drop 
and prevent the roller from striking the team. 
A roller is such a valuable implement, that 
there should be one in use on eveiy farm. 
Even a rough home-made roller is better 
than none, whether it is used to break up- 
clods, or to compact the soil after sowing. 
Housing Hay in Norway. 
Mr. G. Wankel, Mors, Norway, writes us; 
“As a reader of the American Agricultruist , 
I send a sketch of a hay-barn. It is no in¬ 
HOUSING HAY IN NORWAY. 
vention of mine, but is in common use every¬ 
where in this country In order to save hand- 
labor in haying, the bam is built close to a 
rise of ground, and a bridge passable for the 
horses with the hay load is laid to the upper- 
part of the building. In the farther end of 
the building this bridge is made wide enough 
for turning of horse and wagon. As will be- 
easily understood, that the barn must be built 
more strongly, when it is desired to have 
such a bridge capable of carrying a horse 
and load upon it. Also the bridge itself will 
give additional cost. Furthermore, the horse 
will not be able to take a very large load of 
