256 
AMERICAN AGRICULTURIST. 
[July, 
from which the food is being used, from too much 
exposure to the air. This maybe well accomplish¬ 
ed by the use of india-rubber blankets, to be close¬ 
ly applied after each taking out. 
The article on “ The Flushing of Drains ” is very 
important, but a better method for closing the out¬ 
let of the silt-basin to be used for flushing, would 
be to have a ball of india-rubber, or of tightly- 
wound rags, fitting the mouth of the outlet, at¬ 
tached to a string by which it may be withdrawn at 
pleasure.—“ The Shooting Nuisance ” is an article 
that will appeal to every farmer. I imagine that 
there is generally too much human nature in the 
average farmer to allow the insolent conduct al¬ 
luded to to be very prevalent; but the injury we 
constantly sustain from the destruction of insect¬ 
eating birds is almost incalculably great, and we 
need something more effective than stringent legis¬ 
lation to prevent it. We need, rather, a realization 
on the part of all farmers of their own vital interest 
in the abatement of the nuisance. This given, they 
will soon find means, if only by the simple applica¬ 
tion of the law of trespass, to prevent the havoc. 
Some of my readers may perhaps say that these 
matters, having been set fully before them in the 
paper in question, it was hardly worth while to use 
my space and their time for a recapitulation ; but 
good us the Agriaidturisi always seems to me, I am 
convinced, from conversation with many of its 
readers, that its best points are often passed over ; 
that its great practical value is not always apprecia¬ 
ted ; and, especially, that the articles in question 
fully justify this reference. 
I have previously described the experience of Mr. 
John It. Brewer, of Massachusetts, in keeping 
poultry in connection with sheep, he having found 
that the fowls kept the sheep and lambs entirely 
free from ticks. He has just written me a letter, 
saying that he is still further convinced by his ex¬ 
perience and that of his neighbors for the past year, 
that the plan is a good one, it having been univer¬ 
sally found that wherever the sheep and the fowls 
ran together, there was an entire absence of ticks, 
and that where fowls had access to one part of a 
sheep-pen and not to another part where the rest 
of the flock was kept, the one lot were overrun with 
the insects, and the other were entirely exempt. 
Not being a sheep-raiser, I have no opportunity to 
test this matter for myself, but the suggestion is 
certainly worthy of the consideration of all who 
are concerned in the matter. 
Reports concerning the use of deep cans seem to 
be increasing month by month, and, considering 
the imperfect way in which the experiments are 
made, the results are often better than I should 
have expected. It seems to be generally thought 
that the great point is to set the milk in deep cans, 
and to keep the cans in a room with a low tempera¬ 
ture. This is not sufficient for the full benefit de¬ 
sired. Air, even though kept almost at the tem¬ 
perature of melting ice, will not withdraw the heat 
of the milk so rapidly as water will, and this rapid 
withdrawal of heat is the important point. All who 
propose to experiment in this matter should pro¬ 
vide themselves with cans not too large, (8 inches 
in diameter is better than a larger size), and should 
float them in cool water, if possible not much above 
50°, and certainly below 00°. Even less than 50° 
would probably be advantageous, but I cannot 
speak on this point from experience. The possible 
danger in having the temperature too low would be 
that the heat would be withdrawn too rapidly, that 
is, before the volatile odors of the milk, which often 
affect tiie taste of the butter, have been driven off. 
Very sudden cooling, as in passing the milk through 
a coil of pipe surrounded with ice, has the elfeet of 
fixing these volatile matters, to the certain destruc¬ 
tion of flavor in the product. Too high a tempera¬ 
ture, especially in the summer time, allows the 
milk to curdle, or to become loppered, or stringy, 
before all the cream has had time to rise. Much 
further experimenting will be necessary before the 
precise poiut that is best for ordinary milk can be 
determined, but my own experience (with Jersey 
cows), which has been constant for the past four 
years, wjn+cr and summer, shov g that in my case a 
perfectly satisfactory result, including the securing 
of all the cream, is attained with a temperature of 
the water of about 54°. 
I have just paid a visit to Mr. John Carter Brown, 
of East Greenwich, R. I., and have had the gratifi¬ 
cation of examining his cow “Young Pansy,” 
which I bought for him for a very high price, on 
the Island of Jersey, as a yearling in December, 
1872. She was a fawn and white calf of very fine 
appearance, and with a perfect escutcheon. It was 
by this latter chiefly that I judged her, and it is very 
satisfactory now to see how well that indication 
has been supported. She is now four years old, 
and dropped her third calf in April, and though 
small, is as magnificent a cow as I ever saw of any 
breed. Finding that she could not be bought for 
even a very high price in money, I offered for her 
the best two animals in my herd, but did not secure 
her. Her bag, when full, measures 50 inches in 
circumference; is 8i inches deep at the rear, and is 
16 inches long. Her front teats stand 8 inches 
apart; hind teats, nearly 6 inches apart; and the 
teats are 4i inches apart at the sides, all being large 
and of good form, and standing squarely out from 
the even surface of the udder. I wish that she 
might, in her present condition, make the round of 
the agricultural fairs of the country, to show what 
the Jersey breed is capable of. 
then brought to a welding heat, the parts being pre¬ 
viously cleaned from scale, and a little powdered 
borax placed on the joiut. They are then welded 
together, and brought to a proper shape. To shape 
the head, which ought to be square, a mold is used, 
fig. 6, in which the bolt is placed, while the head 
is hammered fiat. The corners should be beveled 
off a little, which gives a good finish to the head. 
Implements for cutting screws and nuts are made 
by Goodnow & Wightman, 23 Cornhill, Boston, and 
may be had at most hardware stores; a 6et 
of these, properly cared for, will last a lifetime. 
The question is still asked, with rather surprising 
frequency, whether it is not an objection to Jersey 
cows, that they are apt to have a preponderance of 
bull calves. In looking over the record of a Jersey 
stock for seven or eight years past, I find that I re¬ 
corded in all just 100 calves. Of these, 41 were 
bulls, and 59 were heifers. Since January 1st, this 
year, 13 calves have been dropped. Of these 11 
were heifers, which is an unusually large propor¬ 
tion, and makes the owner feel particularly content. 
I have now been breeding Jersey cattle since 
the spring of 1868. I started out with the belief 
that certain characteristics might be 
improved and established, provided 
the work were carried on with an eye 
single to them, and provided they 
were not conflicting. I have there¬ 
fore applied myself to such qualities 
as indicate good milking and rich 
creaming. The questions of the coloring of the 
hair, and of size, have been disregarded, and even 
the question of form has been made secondary. 
What I have sought to attain has been, good es¬ 
cutcheons, or milk-mirrors, combining width, 
bight, and uniformity ; evenly developed, large ud¬ 
ders, with a good width and depth behind, and run¬ 
ning well forward under the belly ; large and even¬ 
ly-placed teats ; full and knotted milk-veins ; heavy 
hind-quarters, and light fore-quarters ; thin necks; 
yellow-lined ears, and small horns, free from much 
white. The result of my seven years’ work shows 
a greater advance in these directions than I should 
have dared to hope for within so short a time, and 
the items of fine heads, thin tails, and light limbs, 
being characteristics of good dairy animals, have 
in a good degree followed as accessories. I have 
a good many ragged hips and sloping rumps re¬ 
maining, and I have seen many herds which were 
more beautiful to the eye. In the matter of color, 
I have left nature to her own sweet will, and have 
every combination from half-fawn and half-white 
to solid brown, with black switches. The coloring 
of the sires and dams seems to have little effect on 
the coloring of the progeny; solid-colored cows 
and solid-colored bulls sometimes give us colors 
with a goodly admixture of white, and the calves 
of cows having much white, are sometimes of solid 
color, all of which we regard as unim¬ 
portant, and as being only what one should C 
expect in breeding to a race which for 
more than a hundred years has been 
characterized by a various coloring. I now be¬ 
lieve that if our breeding is continued for seven 
years longer, I shall only make further progress 
in the same direction—that I shall greatly im¬ 
prove the dairy value of the animals, and not inter¬ 
fere in the less important directions. When I 
have achieved perfection in the end I am now 
seeking, I shall hope, incidentally, to have refined 
the back lines somewhat. 
How to Make a Bolt. 
Though bolts are made so cheaply by machin¬ 
ery, that a general supply can be kept on hand, 
still cases may occur, in which one will have 
every kind of bolt but the one needed; then the 
knowledge of how to make one is useful. An 
old bolt can have a new screw-thread cut upon 
it, or a new head put on it, in a few minutes. To 
cut the thread, the bolt is fixed in a vise, and a 
screw-plate, fig. 1, is used. This is an iron frame, 
which holds dies of various sizes for different 
Fig. 1.— SCREW PLATE. 
shapes or pitches of the screw-thread. Tho# 
chosen must of course correspond to the shape ant 
pitch of the thread of the nut, and taps are made 
to cut the thread of the nut exactly similar in these 
points to the dies. The dies are kept in place 
by a set-screw. In some 6crew-plates one of the 
handles serves as a set-screw. The plate 
is fitted to the end of tb, bolt, and 
screwed up tight, a few drops of oil aro 
then put upon the dies anti bolt, and the 
plate is turned as though it was to be 
screwed on to the bolt. As the dies cut 
their way into the boll the set-screw is 
screwed a little tighten and the plate i:i 
turned back and forth, but every time it 
turned a little further on to the bolt 
2. taps. m ore oil being used as the plate is work 
ed down. It must never be worked dry, or free fron • 
oil, or the dies will heat, and their temper be lost. 
The nut is threaded in much the same way. A blanw. 
nut, which may be purchased ready made at the 
stores, is fixed in the vise, and a proper tap is 
chosen. The taps are made with a slight taper, as 
shown at fig. 2, so that the thread may be cut 
deeper, as the tap is screwed downwards. A tap- 
wrench, fig. 3, is used to turn the tap, and oil must 
always be used to assist the cutting. As the thread 
is being cut, the nut should be tried upon the 
Fig. 3.—TAP WRENCH. 
screw, lest it be made too large. The fit should be 
so snug that a wrench is needed to screw it up. To 
head a bolt, a small piece of nail-rod is cut off, 
large enough to make a ring that fits the bolt, and 
the ends are heated and hammered out, as shown 
at fig. 4. The ends are then brought to a welding 
heat, and joined on the horn of the anvil, so as to 
form a ring. The ring is then, while hot, put on to 
the end the bolt, fig. 5, and the bolt and ring are 
