370 
[OCTOBER, 
AMERICAN AGRICULTURIST. 
where the influence of the outside temperature 
would be very much less—the walls projecting 
above the ground only enough to give room for the 
ventilating windows. In cold climates, as a pro¬ 
tection against frost, some artificial heating will be 
needed, even if the milk-room is deep underground, 
and this may be best effected by pipes for the circu¬ 
lation of warm watet, such as Is used in green¬ 
houses, the fire being outside in a lean-to. The 
same pipes may be extended to warm the churning 
room above. In summer time, the cream which 
awaits churning should be kept in a can immersed 
in the water tank. In winter it should be stood on 
or near the hot water pipes, long enough to have 
its temperature raised to about 60°. 
Where an artificial supply of water must be de¬ 
pended upon, that is to say, where the water is to 
be pumped from a well or from a distant spring, 
the arrangement of the milk-house, water tank, 
etc., may be the same. The location of the wind¬ 
mill, and the arrangement of the water supply, 
must depend on circumstances. For illustration, 
we will assume that no spring and no constant well 
is available. In this case the best plan will be to 
construct a very deep cistern—20 feet would be 
better than less—immediately under the milk-room, 
and to place a windmill immediately over it, or 
very near to it. The water should be pumped 
through a suction pipe leading to the very bottom 
of the cistern, and delivering at the top of the tank 
—not coming up to the churn room and running 
from there to the tank, because this would expose 
it more to the heat of the atmosphere. The over¬ 
flow should be conducted by a pipe to the top of 
the water in the cistern, say at the level of its over¬ 
flow drain. As the only loss of water by this sys¬ 
tem would be by evaporation from the surface of 
the tank, and as very slight additional supply would 
be needed to compensate for this, the roof of the 
milk-house itself would doubtless furnish all that 
would be needed, and, indeed, the leader should 
not be more than one inch in diameter, so that in 
the case of heavy summer showers, there would be 
only a small amount of warm water delivered into 
the cistern. The smaller the shower supply, the 
colder will the water in the cistern be kept. Water 
in the bottom of a 20-ft. cistern, would be cold 
enough to keep the milk at a sufficiently low tem¬ 
perature, but to provide against long calms, when 
the windmill would not deliver enough water to 
cool the milk, without carrying too much heat back 
to the cistern, hand-pumping will sometimes be 
necessary. The size of the tank should be care¬ 
fully adjusted to the requirements of the dairy, so 
that there need be no more surface of water exposed 
for the absorption of heat than is absolutely neces¬ 
sary. Indeed, it would be well to divide the tank 
with partitions, so that when the yield of milk is 
small, the water surface may be reduced. 
The deep-can system, on which the foregoing 
directions are of course based, seems to have sur¬ 
mounted its “hard places,” and under the influence 
of Hardin’s patented apparatus, to be spreading 
itself very generally; but I desire to enter a slight 
protest against the success of this system being 
ascribed only to Hardin’s device for using a re¬ 
frigerator. We who have been advocating the 
matter through all these years on the cold water 
basis, object to having our credit entirely frozen up 
by the refrigerator method. The principle is the 
same in both cases, and whether the heat of the 
milk is abstracted by cold water or by cold air, is 
only a question of detail. The great point is that 
the milk shall stand in deep masses with the least 
possible exposure of surface to the air, and that it 
shall be kept at a temperature so low as to preclude 
the possibility of any souring during the time re¬ 
quired for the complete rising of the cream. This 
may be done with water at 54°, but there may be a 
certain advantage in getting down even to 40° or less. 
While the leading principle of Hardin’s system is 
based on the use of deep cans, he has undoubtedly 
very much extended the range of its use wherever 
ice can be obtained in liberal quantities. Further¬ 
more, we must accord to his vigorous advocacy of 
his method, the credit of developing the merit of 
the deep-can process, and securing its endorsement 
by many influential writers, who were formerly 
opponents of everything excepting the old-fash¬ 
ioned system of shallow setting, or the use of large 
shallow pans. Mr. John I. Carter, who is the man¬ 
ager of the Eastern Pennsylvania Experimental 
Farm, has made a thorough trial of Hardin’s 
method, and reports as follows: (1) Milk set in 
deep cans, under proper conditions, will produce 
as much butter as will milk set in shallow pans. 
(2) Milk set at 40°, under proper conditions, will 
yield as much butter as if set at 60°. (3) Neither 
light nor ventilation are of any importance if the 
milk is sound, and kept at a low temperature. (4) 
Butter from milk set in tightly covered cans, at a 
low temperature, will be better, and keep longer 
than that from shallow open pans, at the tempera¬ 
ture of spring-houses or vaults in hot weather. (5) 
Butter made from milk so set in cans, will be of 
more even quality than that made from milk ex¬ 
posed to the usual atmospheric influences. 
The “Lancet,” (London), of April 20th 1876, de¬ 
scribes experiments made by the French Inspector 
General of Agriculture. He set cow’s milk at vari¬ 
ous temperatures between the freezing point and 
90°, and maintained the temperature for twenty- 
four or thirty-six hours. He found that the nearer 
the temperature is to the freezing point, the more 
rapid and larger is the collection of cream ; the 
greater the amount of butter; and (because of less 
evaporation) of the skimme'd milk also ; the better 
the quality of both the butter and the skim-milk 
cheese. His theory of the cause of this result is, 
that the changes in the milk are due to a fermenta¬ 
tion, proceeding from the growth of organisms 
which set up the process. He thinks that the ap¬ 
plication of this principle need npt he confined to 
ice-producing countries, as a sufficient refrigeration 
may be secured by the use of running water. Mr. 
Ezra Michener, of Bucks Co., Pa., who, in repeated 
trials made several years ago, secured results 
strongly favorable to shallow setting, now believes 
that those results were caused by his neglect to 
take off all the cream from his deep cans, and 
since he has tried them more thoroughly in Har¬ 
din’s refrigerator, he reports that the deep system 
gives the best butter ; that it secures all the butter 
that the milk can yield; that the labor is much 
less ; and that there is only the drawback that as 
the bulk of cream is increased, the labor of churn¬ 
ing is increased in due proportion. As an offset to 
this the labor of taking care of the dairy utensils is 
very much reduced. 
The chemical department of the Inland Kevenue 
Service of England, has recently made analyses of 
117 samples of butter, showing a remarkable uni¬ 
formity of composition, except in the amount of 
water contained. This varied from 4.15 percent to 
20.75. May this not account for the difference be¬ 
tween the firm, waxy, solid butter of the Jerseys, 
and the always soft, and sometimes almost olea¬ 
ginous butter produced by poorer breeds ? The 
water here referred to is not that which might be 
removed by better working, but is really water of 
composition, water which it is impossible to ab¬ 
stract by any process of manufacture. A difference 
of 15 per cent in the amount of water contained in 
butter, mitigates in some degree the enormity of 
the high price obtained for what is known as “ gilt- 
edged ” butter. 
We have recently had a striking illustration of 
the influence of inheritance in developing the milk¬ 
ing tendency. We have a heifer, now two years 
old, which is descended from some of the most per¬ 
sistent milking stock of the herd. On the 11th of 
June last she was observed in the pasture to have 
developed a full bag, and to be leaking her milk. 
It was supposed of course, although she was full 
in the flank, that she had aborted her calf at about 
7 months. She was taken to the stable and milked 
regularly, giving from two to four quarts a day. 
I might have sold her for a fair price at the time, 
but owing to the value of her family, determined 
to keep her over, let her miss a year, and trust that 
she would come out all right after that. Two 
months later it became evident that she was carry¬ 
ing a living calf, and on the 27th of August she 
produced a perfectly formed and healthy, though 
very small heifer calf, which is now thrifty and 
promising. She has increased materially in her 
yield of milk, and her udder has become very much 
developed. This is an almost unique instance in 
my experience, but I believe that it may be suffi¬ 
ciently accounted for by the fact of the accumula¬ 
tion in her ancestry, (long bred with much care for 
milking qualities,) of a tendency to the production 
of milk, which has finally overleaped its natural 
bounds, and has attained a considerable develop¬ 
ment at an unusually early period of pregnancy. 
Bee Notes for October. 
BY B. C. ROOT, MOHAWK, N. Y. 
Preparing Honey for Harket. 
The form of the package that contains liquid honey 
will vary in different markets, yet one rule should always 
hold good. Whatever its size may be, (whether jelly 
cups, fruit jars, pails, or cans,) let the package he such 
as will be useful to tne purchaser after the honey is con¬ 
sumed. A few seasons ago' we used a large number of 
fruit jars of inferior quality, because of their cheapness, 
and the result was that all honey put up in standard jars 
sold first, and some of these inferior cans had to be emp¬ 
tied into flour pails before the honey could be sold. 
Some markets call for small packages, even as small as 
one pound or less, while others will call for larger ones, 
from which to retail in such quantities as may be desired. 
I believe that when the process of removing honey 
from the comb by centrifugal force is more fully under¬ 
stood, and its perfect purity is appreciated, honey in this 
form will be more generally called for. In cold weather 
it candies, becoming very hard, in fact so hard that when 
very cold, it may be cut from a tub with a knife, and 
dealt out in a paper as readily as butter. 
If box-honey is to he transported any distance to mar¬ 
ket, it should be properly packed in cases for that pur¬ 
pose. The number of boxes packed in a case will de¬ 
pend upon their size. Cases should not contain over 50 
lbs. each. The ends of the case should he of basswood, 
and top and bottom of pine, if preferred. The sides 
of the case should be left open to show the honey, with 
PACKING CASE FOR HONEY. 
simple strips an inch wide, nailed across the top and bot¬ 
tom, as shown in the engraving, to keep the boxes in 
place. Two ends, with a handle on each, a top and bot¬ 
tom, and four inch-wide strips are required for each case. 
Replies to Questions. 
“ What cheap work on bee-keeping would you recom¬ 
mend I believe no book is better adapted to the wants 
of the beginner than “Quinby's Bee-keeping Explained.” 
“How late in the season is it safe to extract honey, 
and leave ample time for bees to fill up for winter?”— 
This depends upon the location, and yield of fall honey. 
Each one must understand his own locality, and be gov¬ 
erned accordingly. In some sections bees gather little 
honey after Sept. 1st. In others they would secure 
enough for winter stores if the weather was favorable. 
“ Is buckwheat honey good for wintering bees ?”—It is 
not considered the best food for winter, but if my bees 
could secure enough for winter stores, I should deem it 
advisable to extract all the white honey, and allow them 
to use the buckwheat honey. 
“ Is it expedient to take one or two frames of honey 
out of very heavy hives in the fall?”—If, after equaliz¬ 
ing the honey, as directed in the Sept. Notes, too much 
remains in any hive, it would be well to remove some of it, 
and place empty combs in the center, where the bees can 
occupy them ; or, if there is not a supply of empty 
combs, extract the honey from those removed, and return 
them, placing them in the center of the hive. 
“At what time do bees stop breeding in the fall?’’— 
Breeding will continue as long as forage of any kind 
abounds. 
“Would you advise increasing the number of swarms 
in the beginning, or near the close of the season If 
new swarms are to build their owu combs, I should ad¬ 
vise making swarms early in the season, but if empty 
combs can be furnished, it would be desirable for some 
reasons to make them later. 
“ What hive, and what sized frames are preferable 
My preference is proved by the hive I use exclusively, 
