334 
FOUNTAINS FOR FARM-BUILDINGS.—-STOMACH-PUMPS, ETC 
FOUNTAINS FOR FARM-BUILDINGS. 
A good supply of water for farm-buildings is 
both useful and necessary. It is convenient for 
cleaning implements and stables; furnishing drink 
for stock; and is all-important in case of fire. But 
few things can be more pleasing than to see 
a stream of pure water in the neighborhood of a 
farm-yard, as nothing can be more desirable for the 
general welfare of the whole farm. What deters 
many from having fountains is the cost of the thing ; 
but the main source of its expense is the excava¬ 
tion of the earth, to lay down pipes, often coming 
from a long distance, and generally requiring to be 
buried at a great depth, in order that no part of the 
pipe should be higher than the level of the water at 
the fountain-head. 
By searching, very often a spring may be found 
in the vicinity, on elevated grounds, the water of 
which may be conducted to the farm-yard, although 
higher land may intervene. This can be done by 
means of a long syphon made of metallic pipes, 
with one extremity two inches in diameter, dipped 
into the well or spring, the pipes climbing to near 
the surface, and then going down to the barn-yard, 
terminating by a mouth of 
half an inch in diameter. In 
putting down the pipes, care 
must be observed that they be 
laid as near as possible to a 
uniform curve, with no short 
crooks, and that the perpen¬ 
dicular height of the highest 
point of the syphon does not 
exceed fourteen feet above the 
fountain-head. After the pipes 
are carefully adjusted and 
buried up with earth beyond 
the reach of frost, in the high¬ 
est point of the syphon there 
should be made a hole with 
a screw-stopper, and a stop¬ 
cock at the end at the foun¬ 
tain-head. On the mouth of 
the tube, at the barn-yard, 
there should also be fitted a small stopper, pierced 
with small holes, similar to the cover to a pepper¬ 
box, in order to afford the escape of the air. To 
fill the syphon, begin by opening the stop-cock and 
the aperture at the top, and then pour in water at 
the latter, until it begins to gush out at the foun¬ 
tain-head, when the stop-cock must be closed. 
Continue to pour in water until the pipe is com¬ 
pletely filled, at which time the screw-stopper 
should suddenly be closed, and the two extremities 
as suddenly opened ; and the water will run, with¬ 
out interruption, for months. Should there be a 
failure in the first attempt to fill the syphon it will 
be owing to the imperfect expulsion of the 
air, which is not always a very easy matter? 
nevertheless, with due care, half an hour is 
generally sufficient, if the pipe is not of great 
length. 
A Fine Polish for Marble. —Common wheat- 
straw, when burnt to ashes, is found to contain a 
portion of flinty earth in the form of a most exqui¬ 
site powder, and may be used to advantage in giv¬ 
ing the last polish to marble. 
STOMACH-PUMP. 
This is an instrument of great value to the far¬ 
mer to remove poisonous matters or bad food from 
the paunch of animals. It is also serviceable for 
administering glysters, and one pump, with a num¬ 
ber of tubes of different sizes, will answer for oxen, 
horses, or sheep. The instrument consists of a 
syringe, a, Fig. 2, having a side opening, b, and an 
ordinary opening at the bottom, d. It is used both for 
throwing fluid into the stomach, &c., and removing 
it from the body. Fig. 1 shows the fixture for in¬ 
jections. The extremity, d, is placed into the pail 
of water, &c., and a long probang screwed on to 
the side opening, b ; by pumping, the fluid is driven 
along the probang or injection tube. When used 
to remove matters from the stomach, the pro¬ 
bang is screwed on to the lower end, d , and intro¬ 
duced ; the fluid from the stomach passes out at b 
Fig. 2). 
Where matters are to be removed from the sto¬ 
mach, tepid water is first injected ; the syringe is 
then unscrewed from the probang at b, and screwed 
on at d. It is now a stomach pump, and will draw 
any thin fluids out of the stomach. 
Fig. 84. 
The introduction of the pump is effected by the 
help of an assistant, who holds the animal by a 
horn and the dividing cartilage of the nose; the 
operator now takes the tongue in the left hand, and 
introduces the tube with the right, the assistant 
holding the head and neck in a straight line, so as 
to assist the passage. The jaws are kept open by 
a regular bit of perforated wood, or by any piece of 
stick introduced between the teeth.— Gard. Diet. 
How to Toast Cheese. —Toasted cheese is 
much relished by some persons, but it is seldom 
well prepared. The following directions are said 
to come from a gentleman who prides himself on 
his “ goostful” appetite. Cut the cheese into slices 
of moderate thickness and put them into a tinned 
saucepan, with a little butter and cream. Simmer 
very gently until quite dissolved. Remove it from 
the fire, allow it to cool a little, and add some yolk 
of egg, well beaten; and then make it into conve¬ 
nient shape, brown it before the fire, and eat while 
it is warm. 
