COW MILKERS—CHURNS. 
to enable us to judge better of the merits of this 
rather favorite breed or breeds of poultry 
among them. Dining on fat tender capons is a 
very convincing argument, to which, we beg to 
be understood, we have no serious objection! 
OOW MILKERS—CHURNS. 
I see in your Journal an advertisement of a 
new invention for milking cows. Please state 
to us the cost of the article, its probable dura¬ 
bility, and the manner of using it, so that we 
can better judge whether it is worth our atten¬ 
tion to send to New York for it. [a] 
And then please describe some useful inven¬ 
tion for a churn, by which the milk, direct from 
the cow, can be converted into nice butter, with¬ 
out the trouble of setting away to cool and be 
skimmed. By so doing you will oblige many 
of your Texas subscribers, who have hundreds 
of fine gentle cows, which, at present, are of no 
other use than to breed from, as we cannot incur 
the labor and expense of making butter in the 
slow, toilsome, old-fashioned way. [5j 
You have told us a 
great deal about your 
guano and other fer¬ 
tilisers. This will do 
very well for those who 
live on worn-out lands, 
and the poor arid 
plains of North Caro¬ 
lina and Georgia; but 
our lands in Texas are 
already as rich as they 
can be made; we only 
wish to know how to 
turn the pr< n ictions of 
teat, and the bag is raised all round, so as to 
enclose the teat, and prevent the air entering; 
the piston is then withdrawn, and a free passage 
left for the milk through the tube into a can 
placed underneath. The flow of the milk is 
facilitated by the contraction of the elastic band 
round the mouth of the sack, and by warmth 
caused by the exclusion of air between the sack 
and the cow’s teat, which is about equal to that 
produced by a calf in the act of sucking. 
Several persons have used this apparatus in 
this vicinity, and inform us that they cannot de¬ 
pend upon it.” 
[6] Any churn of a suitable size will answer, 
though we should much prefer the thermometer 
churn, (figured below,) for this purpose, as the 
action of churning with this is very simple and 
easy. It can be moved readily by hand or by 
dog, or sheep or goat power, as figured below. 
Milk or cream should be warmed to a temper¬ 
ature of about 62 degrees before churning, 
j This greatly facilitates the process of bringing 
Railway Churn and Dog Power. Fig. 62 . 
oiir fertile v _es and verdant prairies to the best 
possible advantage, [c] T. J. P. 
Gonzales , Texas. 
\a\ The price of cow milkers is $ 2 50, and 
they are thus described:— 
“This apparatus consists of an air and water¬ 
tight bag, composed of India rubber, gutta per- 
Cha, or other suitable material, encircled by an 
elastic strap or band at top, and provided with 
an aperture at bottom, fitted with a silver tube 
of a size capable of entering the milk duct of a 
cow’s teat, which tube is provided with a pis¬ 
ton also of silver, and packed so as to be air¬ 
tight ; or the piston may be made of gutta per- 
dia, in which case no packing would be re¬ 
quired. When using the apparatus, the bag is 
turned down, so as to expose the silver tube, 
which is inserted in the milk duct of the cow’s 
the butter. Cream will generally produce but¬ 
ter much quicker than milk; and the richer the 
latter is, the sooner the butter will come. Much 
of the celebrated Goshen butter is made direct 
from the milk. 
[o] The best advice we can give our corre¬ 
spondent is, if he has not got them already, tp 
procure the ten bound volumes of the Agricul¬ 
turist, and after reading them through and practic¬ 
ing all their good precepts, leave his fine fertile 
country and pass a few months here at the 
north, and see all that is going on among us, in 
the way of improvement, 
Cultivators of the earth are the most valu¬ 
able citizens. They are the most independent, 
the most virtuous, and they are tied to their 
country and wedded to its liberty and interest, 
by the most lasting bonds. — Jefferson’ • 
