Haim fib and nr. 
HOW WATER AND COLD INFLUENCE k 
THE FLOW OF MILK. c 
We have called attention, from time to " 
time, to some of the oauses which operate j' 
injuriously on milch cows in lessening the *’ 
flow of milk—such as OOhl, fatigue, excite- Jj 
inent, etc., etc. The Boston Journal of 
(’hemistry gives an account of loss of milk 11 
on account of the cows being allowed to 1 
stand in water during hot weather. Dairy¬ 
men who have streams, or any Considerable " 
body of water connected with tlieir pastures, :l 
will have observed that cattle during hot 1 
went hernro very fond of taking “ their daily 
bath,” so to speak. They will not unfre- 
quently stand for a considerable time in the 
water, sometimes with the water up to 
their sides. We presume this is done many 
times by animals to avoid the annoyance 
of llies; but whatever cause loads them to 
stand in the stream or pool, it seems the in¬ 
fluence of the water is to chock the flow of 
milk. The facts stated are as follows: 
“ During the past summer, in the. hot days 
iu July and august, the animals resorted to 
the lake to drink, and, after slaking their 
thirst, they would wade into the water and 
remain somet imes an hour or two with the 
legs half immersed. This habit it was found 
invariably diminished the flow of milk at 
night, and, in order to learn the extent of i 
the diminution, careful observations were 
made, ft was ascertained that standing In i 
the water an hour diminished the flow to 
the amount of eight or ten quarts iu a herd - 
of t hirteen cows. The loss was so groat that ; 
whenever they resorted to the water they I 
wore driven away to the pasture again at, 
once.” 
We presume there are fewdairymen who 
are aware of the facts above stated; in¬ 
deed, the habit of noting the diminishing 
flow of milk and tracing it to the true 
cause is too generally neglected. Them are 
many circumstances influencing the flow of 
milk which ought to bo more generally 
known and made the basis of practical 
management. It is surprising how much 
more milk may be obtained from a herd by 
the observance of care in little things as 
respects treatment, sucli as the avoidance 
of all worry or excitement of the cows, 
proper shelter during cold, storms, habits of 
kindness to animals, regular hours and 
manner of milking, not to mention feed, 
and good wafer to slake thirst: which, of 
course, are more generally recognized by 
everyone who is familiar with the handling 
of dairy slock. 
“ We have learned,” says the writer 
previously quoted, " t hat from simply turn¬ 
ing the herd into the yard upon a cold day 
in Winter and allowing them to remain 
fifteen minutes, the flow of milk was dimin¬ 
ished to a serious extent, and consequently 
the animals are not now allowed to leave the 
warm stable during the entire \N inter, ex¬ 
cept for a brief period upon warm, .sun¬ 
shiny days. Water is brought directly from 
a well into the barn, and the drinking ves¬ 
sels are arranged so that the animals have 
to move but a step or two to supply their 
wants. The nature of tho water supply 
and the convenience of access are most im¬ 
portant points in I he management of milch 
cows. A draught of ice cold water taken by 
a cow in Winter cuts short the milk yield 
for the day from one to 1 wo pints.” 
We think it was Mr. Jamieson of New . 
Hampshire who, a few years ago, made some j 
direct experiments during Winter in slight¬ 
ly wanning the water for his “cows iu 
milk,” and comparing the yield with tho 
quantity of milk produced when the Cows 
were allowed to drink cold water from the 
trough in the yard. The flow of milk was 
so decidedly in favor of the warm drink 
that he advocated tho plan as more than 
paying for the labor, etc. Probably, there 
are not many who would care to take the 
trouble of wanning all the water for the 
supply of a large herd in cold weather, but 
the facts are nevertheless important. If it 
has been found that Cows will give more 
milk in cold weather by warming their 
water artificially, dairymen might take the 
hint that it would pay to lend water into 
their barns, or to erect some structure over 
the water-trough where the water would be 
protected from snow aud ice, and thus ren¬ 
dered several degrees wanner than the ice- 
cold water with which they are usually sup¬ 
plied during February and March, when 
cows are “coming in milk.” 
-- 
AERATION IN CHEESE MAKING. 
t It is now pretty well settled that good 
sweet air—air free from foul odors—cau be 
used mechanically with advantage in the 
cheese making art. A current of pure, cool 
air forced through warm milk as It comes 
from the cow, Improves its condition for 
keeping sound and in good order. We have 
called attention to various devices for air¬ 
ing milk, but olio of tho most simple and 
efficient is tho , Tones & Fa.iji.knku device 
by which a common hand bellows attached 
to the carrying can is made to do the work. 
This device is intended t o be used by dairy¬ 
men at tho farm before the milk starts for 
the factory. 
The accompanying figure will give some 
idea of this machine: </, Zi, e, <1, represents 
a cross-sect ion of the carrying can; N, the 
bellows from which proceeds the pipe Zi, 
FISH CULTURE AS A SOURCE OF FOOD 
SUPPLY. 
.UILK AEHATOrt. 
terminated with an enlargement, n, pierced 
with holes for the escape of the air. There 
is a valve at the lower eml of the pipe 
which prevents tho milk from entering and 
ascending the pipe. There Is also a simple 
arrangement at. f, whereby the bellows may 
be fastened to t he can in a moment. 
Now by grasping the bellows handle, //, 
ami moving it up and down, the air is 
forced rapidly through the tube to the bot¬ 
tom of the milk, and of course rises through 
It, coming in contact, with all its particles. 
The same inventors have ail aerator attach¬ 
ed to the cheese vat, and to be worked with 
power from tlm steam engine. It, consists 
simply of a rapidly revolving fan-wheel, 
enclosed in an iron case so that the air may 
he forced over the milk or through pipes as 
desired. 
But an entirely new application of the 
aerator is to force air through the curds in 
the Bible. We first got the hint of exposing 
curds to the at mosphere from the English 
Cheddar dairymen. Iu the Cheddar pro¬ 
cess, as is well known, the curds are allowed 
to lay for some considerable time spread out 
in the sink, ami by the action of the at¬ 
mosphere they are further developed aud 
their flavor Unproved. At the factories this 
principle of airing tho curds has been found 
almost indispensable iu cases where fault}' 
milk has been used. Floating curds that 
have a disagreeable odor when floating in 
the whey, are greatly improved by exposure 
to the atmosphere, as the bail odors have a 
chance to escape. But if the curds are im¬ 
mediately put to press without such ex¬ 
posure, it must bo evident these bad odors 
are shut up in the cheese, and must., of 
necessity, work mischief. Tho idea, then, of 
forcing good, sweet, air through such curds 
to carry off objectionable odors, must com¬ 
mend it self to any practical cheese maker. 
Iu this device the space immediately be¬ 
low the sink is inclosed, and the air being 
forced Into this box, finds its exit upward 
through tho sink and the curds. We are 
not. positive that any great advantage would 
be derived from the aerator when the curds 
are made from sound milk and are in good 
I condition, as a simple exposure to the at¬ 
mosphere, on tho Cheddar principle, would 
doubt less suffice. Experiment and experi¬ 
ence, however, must demonst rate how far 
currents of air forced through tho curds can 
bo made available. But there can be no 
doubt that the aerator, in case of faulty 
curds, will prove a valuable device. If is a 
new appliance in dairy apparatus, and, as 
Bitch, we bring it to the notico of clmcso 
makers. 
Pure Water and Sweet Grass. —The 
Northwestern counties of Ohio have been 
properly called “ (’heosodom,” from the 
fact that dairying is the leading business of 
that grassy region. Mr. A. D. 1 1 Aim, an 
extensive, cheese-maker of one of the best 
locations in Plicosedom, writes to the 
Secretary of the Ohio Dairymen’s Associa¬ 
tion : “ I more clearly see that we have but 
a small area, even in this region, where we 
can make and depend upon A1 cheese; that 
is, a cheese that will kee.p for one year and 
not be worthless. I now regard our high¬ 
lands, which abound in so many springs, as 
th,* only place* where we can lie sure to 
produce the best milk, lake all seasons to¬ 
gether; and a farm which has no running 
water for rows, and where the cows use 
slops and whey and resort to sunken places 
for drink, may injure a dairy of cheese.” 
It is frequently asserted, and perhaps 
with some degree of truth, that an acre of ( 
water is move valuable than an acre of land ; 
in other words, that the food-producing ” 
power of an acre of wafer is greater than 
that of an acre of land. Whether equal t o 
the land or not, it is now thoroughly under- J 
•flood that the products of the lakes, ponds f ' 
and rivers of any country, ought pot to be 
neglected by the inhabit ants, and that the | 
extent to which the productive capacity of ‘ 
any lake or river may be increased bv judi¬ 
cious management is quite as great, or even 
greater, t han t he Improvement that can be 
effected In the care of laud. All this has 
been proved over and over again, but like 
all important truths if not constantly reit¬ 
erated it is soon forgotten by the public. 
But that iu this case the general public, ‘ 
even those who have no direct int erest in 
fish-culture, should be thoroughly aroused 
to an appreciat ion of the importance of the ' 
subject, is absolutely necessary, since it. I 
will be utterly impossible to make any sal- ‘ 
isfactory progress until the laws which pro- 1 
tret and regulate tlsh culture are fully car- * 
vied out. It. Is easy enough t o get them en- * 
acted; the difficulty is that the public lias I 
not yet been taught to regard those laws 1 
that regulate the capture of wild animals, 
whether of fur, tin or leather, as anything i 
else than encroachments upon tho liberty : 
of the free born citizen, though we must 
Hay that In this respect the free bom citi¬ 
zen is not half as unreasonable as t he adopt¬ 
ed citizen who has just escaped from the 
tyranny of the old world game laws. 
The title applied to such laws is also un¬ 
fortunate. We call them game laws, aud it 
is under the game laws that our song birds 
are protected from the ruthless efforts of 
every school-hov that can command an old 
musket, or rusty horse pistol. Game laws 
have been odious since the t iuie of William 
the t Ymqueror, and although it was perhaps 
impossible to avoid it, yet it certainly was 
unfortunate that t he term should have been 
applied to laws which are productive of 
such universal good as are the laws regulat¬ 
ing or prohibit ing the capture, of our birds, 
Ash and animals. HI ill more unfortunate is 
it that the protection of trout that have 
been bred iu boxes and fed in artificial iu- 
cloaures, and which are private property 
quite as much us t he sheep or pigs or oxen 
of the farmer, has been committed to laws 
which fall under the same general head. 
Those who have given attention to the sub¬ 
ject. will remember that one of the great 
difficulties in the way of progress in fruit 
cull ure, was the fear that the crop would 
fall a prey to thieves, To rob an apple or¬ 
chard, melon patch or strawberry bed, was 
not regarded as a very venal offense— one 
not at all deserving of line or imprison¬ 
ment, Indeed, so lax were the laws, which, 
by the way, are generally a reflection of the 
popular mind, that it was found almost im¬ 
possible to punish offenders. And even af¬ 
ter proper laws had been enacted, it took 
some time to educate the public mind up to 
that point where they did not look upon tho 
man that undertook to defend his rights as 
the. really guilty party—their sympathies, 
strange to suy, being entirely with the thiol. 
Happily this sl ate of t ilings has passed away ; 
t he iium or hoy that would enter a vine¬ 
yard for t he purpose of helping himself to 
grapes without t he. consent of the owner, is 
regarded as a thief; fruit is as safe as any 
ot her property, and t he consequence is t hat 
out* markets are abundantly supplied with 
1 delicious fruit, uml thousands of our c iti¬ 
zens are engaged in a pleasant, healthful, 
■ and paying business. It is to bo hoped that 
1 a similar change will soon lake place in re- 
' gurd to tlsh and other animals, and t hat, t he 
man who stocks a fine pond with trout, and 
preserves and cares for them, will be pro¬ 
tected, not only by the arm of the law, but 
1 by that far higher power public opinion. 
* 
I But it is not alone iu regard to flsli in prl- 
i vate ponds that wo are called upon to edu¬ 
cate public opinion. ()ur rivers deserve our 
! earnest attention, for by proper care they 
l might again be made, to teem with salmon, 
c as did the Hudson in the days of It s disenv- 
t eror. To place iu n striking light, the desir- 
1 ability of such a result. Fkancih write* thus; 
* “ What edible animal is there that exists on 
i land, which possesses the capability of re- 
- producing O.OfHJ of its own size in a period 
little exceeding eighteen months. This can, 
£ however, be performed by a grilse of eight 
or nine pounds' weight. A grilse of this 
size will deposit, say. 9,000 ova in about fif¬ 
teen or sixteen months; the ft} from this 
ova go down to the sea, and in two or three 
months more they have been known to come 
back to the river as grilse of from live to 
ten pounds’ weight." 
Ho much has been written and published 
in regard to fish culture', that the public: are 
in general pretty thoroughly familiar with 
the details of tho business. The securing 
of the spawn, the hatching of the eggs, and 
the feeding of tho young Hull have all been 
so minutely described and illustrated, that 
every step of the process is understood by 
t hose who t ake an interest in I lie subject. 
There are, however, certain general princi¬ 
ple* which must regulate this subject as a 
commercial question, and which have never 
been fully discussed so far ns wo have seen 
-—not. even in such special treatises as those 
of Fkancis, Nomm, Seth Gkein, Fnv, 
Gahlick and ot hers. These principles may 
not be necessary to the success of experi¬ 
mental ponds, but unless t hey are fully un¬ 
derstood and appreciated, no great commer¬ 
cial success can attend the art ificial produc¬ 
tion of fish. 
The culture and preservation of tlah de¬ 
serves consideration from three very im¬ 
portant, points of view. 1. The production 
of food; 2, tlm promoting of field-sports, 
and .1, the influence created upon the char¬ 
acter of tho wafer that is supplied to our 
large cities. It is to the first question alone 
that we shall at present direct our atten¬ 
tion. 
The points that must determine the suc¬ 
cess or non-success of art ificial tisli culture, 
are the quantity and quality of the fish that 
may be produced on any given acreage 
without, the incurring Of such extra ex¬ 
pense as shall take away tho profit. Of 
course, at fancy prices which warrant, the 
outlay of large sums for labor and food, the 
amount of fish that can bn raised in a very 
small pond, is something astonishing. Hunt 
Gukkn tells us that he could keep so many 
flsli iii his pond that the bottom would be 
entirely hidden, and yet t he fish would do 
well, He has one pond, onl.\ seventy-live 
feet long, twelve feel, wide and live feel 
deop, that lias nine thousand trout in it. 
They measure from nine to twenty inches 
in length, and weigh from a quarter of a 
pound to t hree pounds each, all as fat as 
seals and as healthful as trout can be. But 
such a thing is possible only where the 
circumstances are peculiarly favorable, and 
where the greatest cure and labor are ex¬ 
pended. Cases like these cannot bo accept¬ 
ed as guides for general practice. 
it is a curious fact that the only purely 
carnivorous animals, raised nnd used for 
fund by mail, are tlsh, Poultry and pigs are 
sometimes fed upon flesli, but, t hey are not 
essentially carnivorous, and may bo fed 
upon a purely vegetable diet with great suc¬ 
cess, Tile flesli that is fed to I hem is mere 
offal, and when the supply runs short, other 
things may he substituted; hut if we were 
to undertake to raise lions and tigers, and 
use them fur food, our meat supply would 
cost us from seven to ten time* what it is 
now worth. A lion will, in a comparatively 
short time, consume his own weight of flesh, 
and the same is t rue of all tho other carniv¬ 
ora flsli being no exception to the rule. A 
pickerel weighing one pound will readily 
swallow and digest, his own weight of small 
ti fli in four to live day s, and a trout, if fully 
supplied with all he can cat, will require his 
owm weight of fish every seven to ten days, 
; If the trout or the pickerel forage for their 
own supplies, it, is of course impossible to 
• keep an accurate account of tin' amount of 
i food consumed, but when kept, in small 
' ponds or stews, and fed artificially, it will 
t be found that every pound that is added to 
i the, weight of the flsli, will involve the con¬ 
sumption of several pounds of food. 
’ [CONCLUDED NEXT WEEK.] 
Eels iu a Knot.- -Wo have in our little 
lake, among the eel tribe, a phenomenon 
which may Lie a nat ural one, but we have 
failed to learn the vallmuilc ol’ it. We sub¬ 
mit it to your readers. Iu June, 1802, for 
the first time eels were, noticed gathered to¬ 
gether in knots, and even caught with a 
scoop net by hundreds a many as (52 at a 
haul. I n l.HGJJ, same month (J tme), they were 
seen again in knots. To-day, June 21, 1872, 
a bushel wore caught at one haul. Is this a 
common practice with eels in all waters? 
Or is it only known in our little lake, three 
miles long and three-fourths of a mile wide? 
—F,. Allison, Wayne, Steuben Go., N. 1'. 
Wk can give, our correspondent no infor¬ 
mation. It, is generally supposed that eels 
only copulat e in salt water. Whether this 
is the case or not we cannot say. 
