858 
THE  RURAL  NEW-YORKER. 
Dec.  24 
will  the  separator,  though  any  of  the  creamers  used  is 
an  improvement  over  the  old  shallow-pan  system.  The 
bulletin,  on  the  whole,  makes  interesting  reading. 
Every  once  in  a  while  we  hear  some  one  talking  of 
the  “  cheese  cow  ” — an  animal  which  is  supposed  to 
give  milk  not  especially  rich  in  butter  fats,  but  which 
is  a  “hustler”  for  cheese.  Such  animals  are  myths — they 
do  not  exist.  No  one  fact  is  better  established  than 
this  :  the  proportion  of  butter  fat  to  casein  in  milk  is 
constant.  In  other  words,  the  milk  that  is  rich  in  but¬ 
ter  fats  is  correspondingly  rich  in  casein.  So,  if  you 
want  a  good  cheese  cow,  get  a  cow  that  will  be  a  good 
butter  maker,  and  you  are  all  right.  What  sort  of 
cheese  would  milk  make  that  contains  two  per  cent  of 
butter  fats  ? 
I  f  I  had  a  cow  suffering  from  garget,  I  would  give 
her  all  the  water  she  wanted  to  drink,  and  as  often  as 
she  would  take  it,  but  would  give  her  no  food  for  a  day 
or  two — especially  if  she  was  at  all  feverish.  An  abso¬ 
lute  fast  of  one,  two  or  three  days  is  a  most  efficient 
remedy  for  many  ills,  both  human  and  bovine,  and  it 
has  the  great  advantage  of  being  absolutely  harmless. 
One  of  the  commonest  mistakes  with  both  cows  and 
men,  is  to  tempt  them  to  eat  when  they  are  ill.  It  is 
very  rarely  that  food  taken  under  these  conditions  is 
assimilated  properly — it  is  more  frequently  an  addi¬ 
tional  clog  to  the  system  and  retards  recovery.  Do 
not  be  afraid  of  a  fast. 
Of  course,  it  is  high  treason  to  go  into  a  farm  house 
and  say  to  the  man  or  woman  who  makes  the  butter, 
“  You  are  not  turning  out  a  first-class  article,”  yet  it 
would  be  true  in  more  places  than  would  a  statement 
to  the  contrary.  In  other  words,  only  a  small  propor¬ 
tion  of  the  butter  which  comes  to  market  is  a  first-class 
article.  This  unfortunate  fact  means  a  loss  of  hun¬ 
dreds  of  thousands  of  dollars  annually  to  the  dairymen 
of  the  country,  yet  it  is  a  loss  which  need  not  be  made. 
On  thousands  of  dairy  farms  the  butter  is  made  just  as 
it  was  50  years  ago --not  a  single  improvement  has 
been  introduced.  They  temper  the  cream  with  a 
finger  instead  of  a  thermometer  and  that  sort  of  science 
or  rather  lack  of  science  prevails  all  the  way  through. 
It  is  safe  to  say  that  in  the  best  butter-making  county 
in  the  United  States,  the  net  receipts  could  be  increased 
at  least  20  per  cent  by  the  introduction  of  the  best 
methods  known.  The  conservatism  of  the  average 
dairyman  is  something  wonderful,  or  rather  it  is 
appalling.  To  understand  it  in  its  immensity,  go  on  a 
smelling  tour  through  the  butter  markets  of  any  large 
city  and  you  will  need  no  further  evidence.  Why 
should  these  things  be  ?  r. 
THE  VANDERBILT  FARM  BUILDINGS. 
[EDITORIAL  correspondence.] 
Palatial  quarters  for  the  live  stock ;  a  herd  of  65  regis¬ 
tered  Jerseys;  11  no  tuberculosis  here;’’''  roomy  box 
stalls  for  bulls,  calves  and  lying-in  cows ;  no 
stanchions  ;  hogs  as  manure  workers  ;  everything  run 
by  steam  ;  carpeted  horse  stables  ;  new  greenhouses  ; 
fruit  and  flower  gardens. 
A  Bunch  of  Building's. 
The  main  farm  buildings  form  very  nearly  a  quad¬ 
rangle.  One  enters  this  through  an  arched  passage¬ 
way  at  one  corner.  To  the  left,  directly  on  the  corner, 
is  the  hotel  in  which  the  unmarried  help  are  boarded. 
Beyond  this  is  a  long  line  of  wagon  sheds,  some  open 
on  one  side,  others  inclosed  with  doors,  in  which  the 
farm  wagons,  carts,  implements,  etc.,  are  sheltered 
when  not  in  use.  Beyond  these  is  the  residence  of  Mr. 
Heidtman,  and  opposite  this  the  poultiy  houses  no¬ 
ticed  in  my  previous  article.  Returning  to  the  corner, 
and  turning  to  the  right,  we  come  first  to  the  wagon 
house  in  which  are  stored  the  carriages,  wagons,  har¬ 
nesses,  etc.,  used  by  the  farm  hands.  The  coach 
stables,  in  which  are  the  horses  and  carriages  for 
family  use,  are  a  short  distance  from  the  mansion, 
nearer  the  highway.  Next  come  the  horse  stables,  in 
which  everything  is  kept  as  clean  as  a  parlor.  They 
had  just  been  scrubbing  out,  and  the  matting  which 
was  spread  through  the  passageway,  was  rolled  up  at 
one  side.  There  are  two  rows  of  stalls,  the  horses 
standing  with  their  heads  out.  At  the  end  of  the 
stables  is  the  feed  room.  Hay  and  oats  are  the  princi¬ 
pal  feeds,  and  these  are  stored  overhead. 
Leaving  the  stables,  we  crossed  a  paddock  in  which 
a  fine  registered  Jersey  bull  was  exercising.  Exercise 
is  one  of  the  cardinal  principles  of  the  stockyard.  The 
whole  herd  is  turned  out  daily,  unless  in  the  case  of 
extraordinarily  severe  storms,  for  water.  There  is  no 
arrangement  for  watering  in  the  stables.  Beyond  this 
paddock  comes  the  main  barn.  First  is  the  carpenters’ 
shop  and  lumber  room,  for  a  force  of  carpenters  is  kept 
constantly  employed.  Then  there  are  a  thrashing 
machine,  corn  sheller,  feed  grinder,  and  other  imple¬ 
ments.  Overhead  is  storage  room  for  hay,  grain,  etc. 
Then  comes  the  engine  room,  containing  the  engine 
which  furnishes  the  power  for  pumping  water,  grind¬ 
ing  feed,  cutting  fodder,  hoisting,  etc.  This  is  sur¬ 
mounted  by  the  water  tower  which  supplies  all  the 
buildings,  poultry  yards,  etc. 
A  Talk  About  the  Cows. 
At  right  angles  to  this,  and  forming  another  side  of 
the  quadrangle,  is  a  long  building  containing  the  cow 
stables,  box  stalls,  milk  and  butter  room,  etc. 
“  Are  your  cows  all  purebred  Jerseys  ?”  I  asked  the 
superintendent. 
“  Yes,  and  every  one  registered,  except  some  of  the 
calves,  and  they  all  will  be  in  due  time.” 
“  How  many  head  have  you  ?” 
“  Sixty-five,  counting  bulls  and  calves  just  dropped. 
We  raise  most  of  the  latter.” 
“  What  do  you  think  of  the  idea  that  all  Jerseys  are 
tuberculous  ?” 
“  Some  of  them  may  be,  but  there  is  no  tuberculosis 
here,  and  I’ll  bet  on  it.  We  do  not  crowd  our  cattle 
for  large  yields,  but  for  good,  every-day  work,  feed 
them  well,  take  good  care  of  them  and  give  them 
plenty  of  exercise.  They  are  as  stong  and  healthy  as 
any  you  can  find.” 
“1  see  you  use  the  chain  and  strap  fastenings; 
don’t  you  like  stanchions  ?” 
“  No  ;  they  are  not  fit  to  put  cows  in.  These  are  the 
best  fastenings  made.  A  cow  can  be  perfectly  com¬ 
fortable  in  these,  and  she  can’t  be  in  stanchions.” 
“  I  don’t  see  any  watering  device  :  don’t  you  believe 
in  keeping  cows  in  the  stable,  and  watering  them 
there  in  cold  weather  ?” 
“  No  ;  they  need  exercise  in  the  open  air,  and  are 
turned  out  about  every  day  to  drink,  and  are  left  out 
several  hours.  There  are  not  more  than  three  or  four 
days  during  the  winter,  usually,  when  they  are  not 
turned  out.  Then  we  water  them  with  pails.” 
“  Do  you  have  any  silos  ?” 
“  No  ;  we  never  have  tried  ensilage.  I  think  there 
is  less  danger  of  injuring  the  quality  of  milk  by  feed 
ing  it  than  there  is  from  its  absorbing  the  odors. 
Milk  is  very  easily  injured  in  this  way.  We  are  feed- 
Shuttle  and  Thatched  Roof.  Fig.  321. 
ing  cut  corn  stalks  moistened,  and  sprinkled  with  bran 
and  corn  meal  ;  this  makes  a  feed  much  like  ensilage, 
if  let  stand  a  few  hours.” 
“These  strongly  built  box  stalls  are  for  the  bulls, 
and  there  is  a  paddock  outside  for  them  to  exercise.” 
The  entire  floor  of  the  stables  is  made  of  cement. 
There  is  a  gutter  behind  the  cows  and  the  droppings 
are  wheeled  out  and  carted  away  at  once.  The  cows 
were  “  not  at  home”  when  I  called  ;  they  were  enjoy¬ 
ing  the  bright  sunshine  in  a  field  a  short  distance 
away,  and  their  appearance  bore  out  fully  the  super¬ 
intendent’s  statement  that  they  are  a  strong,  healthy 
lot.  There  are  two  rows  of  stalls,  facing  a  central 
alley,  and  the  partitions  are  simply  round  iron  rods. 
The  stable  had  been  cleaned  and  thoroughly  scrubbed, 
and  was  clean  and  sweet  enough  for  a  living  room.  I 
have  many  a  time  in  my  travels  eaten  dinner  in  a 
dirtier  place.  The  system  of  ventilation  keeps  the  air 
sweet  and  pure. 
In  the  milk  room  are  a  separator,  which  turns  out 
either  cream  or  butter  as  desired,  a  butter  worker, 
butter  printer,  etc.  Sweet  cream  butter  only  is  made. 
Butter,  cream  and  milk  are  sent  to  the  family  in  the 
city  daily.  A  can  is  so  arranged  as  to  carry  all  three 
at  once.  Some  cream  is  sold  when  there  is  a  surplus. 
Hog  Houses  and  Gardens. 
On  a  portion  of  the  remaining  side  of  the  quadrangle 
are  the  hog-houses,  not  fully  completed.  A  portion  of 
the  long  building  is  divided  up  into  roomy  box  stalls 
for  keeping  lying-in  cows,  calves,  or  other  stock.  The 
hog  houses  are  substantially  built,  divided  into  pens 
designed  to  hold  one  sow  and  pigs,  or  three  or  four 
shotes  each.  The  special  feature  of  these  is  the  yards 
connected  with  each  compartment,  into  which  the 
hogs  are  allowed  to  run,  or  from  which  they  can  be 
excluded  at  will  by  doors  opened  or  shut  from  the 
alley.  In  these  yards,  the  litter  from  the  stables  is 
thrown,  there  to  be  worked  over  and  made  more 
valuable  for  application  to  the  land. 
In  the  neighborhood  of  the  mansion  is  the  vegetable 
garden,  a  large  plot  surrounded  by  a  brick  wall  10  or 
12  feet  high.  This  is  said  to  be  largely  made  ground, 
and  great  quantities  of  fertilizers  are  necessary  to 
make  it  productive.  Near  this  is  a  dock  where  coal 
or  other  articles  are  unloaded  from  the  boats.  Schoon¬ 
ers  are  constantly  bringing  crushed  granite  for  build¬ 
ing  roads  and  walks.  The  season  was  too  late  for  a 
practical  observation  of  a  vegetable  garden,  but  the 
few  vegetables  remaining  showed  a  strong,  vigorous 
growth.  Trees,  trained  in  espalier  style,  were  ranged 
around  the  walls. 
Nearby,  a  range  of  substantial  greenhouses  has  just 
been  finished  in  lieu  of  others  recently  destroyed  by 
fire.  In  these  are  found  many  and  choice  varieties  of 
foliage  and  flowering  p’ants.  In  some,  fine  cucum¬ 
bers  were  ready  to  be  picked.  In  others,  ripe  toma¬ 
toes  defied  the  frosts  outside,  while  thrifty  cauliflower 
plants  gave  promise  of  a  future  crop.  Near  the  man¬ 
sion  is  another  large  vegetable  garden  which  I  was 
told  was  to  be  turned  into  a  flower  garden  hereafter. 
I  noticed  that  all  these  plots  were  surrounded  by  a 
low  wire  netting  fence.  I  was  told  that  this  was  to 
keep  off  the  rabbits,  which  are  plentiful  in  the  adja¬ 
cent  uncleared  land,  and  which  evince  a  peculiar 
fondness  for  cultivated  shrubs  and  vegetables.  Deers 
are  also  occasionally  seen  in  the  locality,  when  they 
emerge  at  night  from  the  surrounding  woods  to  feed 
upon  some  convenient  meadow. 
Such  farming  is,  of  course,  beyond  the  reach  of  the 
ordinary  farmer,  but  it  furnishes  an  example  of  what 
money  can  do  upon  a  barren  soil  Such  country  places 
are  becoming  more  and  more  popular  with  wealthy 
New-Yorkers.  Probably  the  products  usually  cost 
them  more  than  their  value,  but  they  furnish  a  means 
of  recreation,  and  also  give  employment  to  numbers 
of  laboring  men.  If,  as  some  of  them  are,  they  are 
conducted  in  an  experimental  way,  they  may  be  made 
of  great  benefit  to  the  country  at  large.  It  is  inter¬ 
esting,  at  least,  to  study  the  methods  pursued  upon 
them.  f.  h.  v. 
A  GOOD  HOME-MADE  ROOF. 
SHALL  WE  GO  BACK  TO  THATCH? 
Every  few  years  there  is  an  expense  for  farm  roofs 
of  some  sort  at  the  old  homestead,  and  it  is  becoming 
monotonous.  Recently  I  spent  over  $100  for  shingling. 
Roofs  bring  a  greater  average  annual  expense  to 
farmers  all  over  the  country  than  most  are  aware  of. 
Shingles  are  not  as  cheap  nor  made  of  as  good  material 
as  formerly,  paper  is  short-lived,  and  tin  and  slate  are 
so  expensive  that  many  cannot  afford  either.  These 
facts,  coupled  with  what  I  know  of  roofs  in  England 
and  Scotland,  have  set  me  thinking.  Over  a  large 
part  of  rural  Europe  the  roof  of  straw  thatch  is  as 
common  and  evidently  as  durable  as  the  average 
American  shingles.  It  is  applied  by  the  owner,  or 
tenant  frequently,  with  no  expense  aside  from  the 
time  and  material — straw  and  twine — usually  produced 
on  the  farm.  A  question  forces  itself  upon  me  :  Why 
is  not  this  by-product  of  our  grain  fields  utilized  to 
some  extent  for  roofing,  at  least  on  our  smaller,  obscure 
farm  buildings  ?  Would  it  not  do  for  ice-houses,  wood- 
houses,  stock  sheds  and  smaller  barns  ?  For  hen 
houses  it  might  not  be  desirable,  because  liable  to  har¬ 
bor  vermin,  but  this  tendency  could  be  controlled  by 
saturating  it  from  below  with  carbolized  lime  wash, 
using  a  force  pump.  Even  those  who  have  never  seen 
thatching  know  how  surely  rain  runs  off  the  roof  of  a 
well-covered  stack,  and  how  little  a  well-made  cock  of 
bay  is  wet  by  heavy  storms.  Reeds  and  rushes  are 
also  sometimes  employed  for  roofs.  Could  the  use  of 
thatching  be  extended  in  this  country,  its  value  might 
be  acknowledged.  To  lay  it  is  a  simple  art,  requiring  no 
more  skill  than  shingling.  After  the  first  two  hours  of 
effort,  the  work  will  seem  more  easy  and  rapid.  The  es¬ 
sentials  are  straight,  hand-thrashed  straw,  binder  twine 
and  a  shuttle  made  of  oak  or  hickory,  six  inches  long, 
an  inch  and  a  half  wide  and  one-eighth  of  an  inch 
thick.  The  shape  of  the  shuttle,  and  also  a  crude 
sketch  of  a  building  being  thatched,  are  shown  at  Fig. 
321.  Furring  strips  are  nailed  to  the  rafters  as  for 
shingles,  and  a  cord  firmly  nailed  to  the  end  of  each. 
I  say  “  firmly  nailed,”  because  if  it  should  loosen,  the 
straw  it  holds  will  soon  slip  down  and  be  at  the  mercy 
of  the  wind,  when  a  bad  leak  will  appear  ;  and  thatch¬ 
ing,  like  shingling,  is  difficult  to  repair. 
The  straw  is  laid  and  bound  to  its  place  in  small 
bundles — the  smaller  the  better — the  twine  being 
wound  on  the  shuttle.  A  little  practice  will  enable 
the  thatcher  to  flatten  and  spread  each  bundle  so  no 
cracks  will  show  in  the  roof.  After  the  cord  is  put 
over  the  straw  and  under  the  furring  strip,  and  while 
it  is  being  held  very  tight,  the  straw  is  forcibly 
crowded  up  against  the  last  bundle  placed,  that  the 
roof  may  be  firm  and  hard.  It  is  well  to  secure  the 
binder  twine  at  intervals  of  one  foot  on  the  furring 
strip,  by  winding  it  around  a  shingle  nail  and  driving 
it  into  the  wood.  None  but  clean  thrashed  straw  is 
suitable  on  account  of  rats  and  mice.  If  it  b ?  stiff 
and  strong  it  may  be  exposed  to  the  weather  in  eight- 
