1873.] 
AMERICAN AGRICULTURIST. 
^97 
predate the price. For these reasons the fleeces 
should be sorted, the coarse and fine placed by 
themselves, and they should be neatly rolled 
and securely tied with as little twine as may be 
needed. Twice around the fleece and once 
across from end to end will be amply sufficient. 
If the fleece is firmly rolled, and not pulled 
apart in the shearing, it may be safely tied by 
two strings, one around each end of the roll. 
PACKING WOOL. 
After they are sorted, the fleeces should be 
evenly and closely packed into the bags. A bag 
of the usual kind, as shown in the engraving, is 
suspended through a trap-door in the floor of a 
store-room, and a person who gets into the sack 
takes the fleeces as they are handed to him by 
another hand on the floor, and places them 
evenly in the sack, and presses them firmly down 
by standing upon them. As the wool approaches 
the upper part of the sack the standing position 
is changed for the more convenient one of 
kneeling. When full, the sack is sewed up 
tightly across the top, and the corners, filled 
with a handful of tags, are tied so as to form 
handles by which the bag may be moved about. 
The sacks should be distinctly marked with the 
owner’s brand and the weight, and are then 
ready for shipment to market. 
♦ 
-- »-■•» -- 
’ How to Heat a Dairy. 
BY GEORGE E. WABIHG, JB., OP OGDEN FAE3I. 
It has been one of our most troublesome 
problems to find a suitable mode of heating the 
dairy in winter time. Various stoves have been 
tried, but they were all subject to the objection 
that they made dust, smoke, and gas—all of 
which are deleterious in a well-ordered dairy. 
Then, too, it was necessary to heat the buttery 
to about 60°, and desirable to keep the room 
where the milk is set, and which is at a lower 
level, colder than this, while excluding frost. 
We have at last hit on a plan, shown in the ac¬ 
companying illustrations, which accomplishes 
all that is desired. 
Fig. 1 shows the plan of the three rooms, and 
the arrangement of the water-pipes and boiler. 
Fig. 2 shows the section of the buildings, the 
boiler-house being there moved around to the 
end of the pool-room to show the manner of 
its connection. 
The boiler is made of copper, and is what is 
known in the trade as a “Tanner’s Boiler.” It 
cost $28 (new) in New York. It is a hollow 
double cone, with a place in the middle for fire. 
The draught can be so regulated that fire may 
be kept all night with less than a peck of coal; 
and as it stands in a de¬ 
tached building it may 
make as much dirt 
and smoke as it likes. 
There are two open¬ 
ings into the part which 
contains the water—two 
li-inch pipes, one at the 
top and one near the 
bottom. These are con¬ 
nected, by means of lead 
pipe, with two iron wa¬ 
ter-pipes (4-inch) such 
as are used in green¬ 
houses, which lie one 
above the other, and run 
along the top of the 
stone "wall above the 
pool in which the deep 
cans are set. Thence 
they enter the winter 
buttery, following along 
two sides and a part of 
another. The ends of 
both of these pipes de¬ 
liver into the side of an 
upright expansion pipe 
of the same size, which 
is open at the top. This 
brings them into con¬ 
nection with each other. At the bottom of the 
boiler there is a spout, from which the plug may 
be drawn when it is desired to empty out the 
water. This should be done at least once a 
year to remove any sediment that may have 
been deposited in the boiler, and it is well 
enough to leave the apparatus empty during 
warm weather. To fill the pipes and boiler, 
water is poured into the expansion pipe until it 
is filled a little above the upper flow-pipe. 
When heated, the water expands, and there 
should not be so much 
in the upright pipe that 
it will flow or boil over. 
Of course, the pipes A 
will radiate more or less 
heat according to the 
rapidity of the firing. 
They can easily be made 
boiling hot, and in the 
case described the water 
has sometimes been boil¬ 
ed so fast as to fly to 
the ceiling above the ex¬ 
pansion pipe, which is 
about 45 feet from the 
fire. When the water 
begins to grow warm, it 
begins to flow, the hot 
water passing out 
through the upper open¬ 
ing from the boiler, 
and the cold entering at the lower—the cir¬ 
culation being constant through the whole 
system, and heat being radiated at all points. 
In the pool-room, the pipes are placed so 
high above the water that they have little 
effect on it. They simply keep out ihe frost. 
There are in this room only about 20 quare feet 
of radiating surface. In the buttery there are 
about 60 square feet, and it is so near the floor 
as to warm the whole room; so that, with a 
double sash over the window, we have no diffi¬ 
culty in keeping it up to 55° or G0° in the cold¬ 
est weather. 
The whole apparatus is entirely satisfactory. 
It is cheap, simple, easilv^managed, and effec¬ 
tive. We rarely use a half-bushel of coal (nut 
size) in the coldest weather, and it is worthy 
the adoption of all who attempt to make good 
butter in the winter. 
Abortion in Cows.—The Hew York 
Investigation. 
The dairy regions of the State of New York 
have been more or less affected by abortion for 
manyyears. About ten years ago the disease 
had become so prevalent in some counties that 
Fig. 2. —SECTION OF DAIRY. 
the State Agricultural Society appointed Com¬ 
missioners to investigate the subject, and made 
appropriations to secure a careful examination 
of all circumstances which could probably be 
instrumental m causing the trouble. The Com¬ 
missioner for 1867 was Dr. John C. Dalton, and 
he was succeeded for 1868 and ’69 by Dr. Wm. 
Fig. 1.— GROUND PLAN OF DAIRY. 
