NEW DEVICES FOE DAIRYMEN. 
Dairy fixtures were not largely repre¬ 
sented at ttie recent N. Y. State Fair, and 
yet there were some novelties in l his class 
that deserve attention. It is gratifying to 
note any invention which is calculated to 
better promote the health and comfort of 
our domestic animals. The 
Gifford Swinging Stanchion 
is an improvement on the old-fasbioned 
stanchion, which will commend itself to 
every dairyman who has had any experi¬ 
ence in handling milk stock. Serious ob¬ 
jections have from time to time been raised 
against the use of the old-fasJliond stanch¬ 
ion, as confining the cows too rigidly in one 
position, allowing scarcely any movement 
of the shoulders backward or forward, or 
from sido to side. The fault la perhaps 
most apparent when the animal on lying 
down attempts to rise. If the head is far 
thrust forward and the shoulders near the 
standards, the animal has considerable dif¬ 
ficulty in getting upon her feet. On at¬ 
tempting to rise, the shoulders strike against 
the standards, and from the confined posi¬ 
tion of the head and neck the animal will 
often be compelled to struggle and exert all 
Its strength to regain an upright posture. 
Cows, heavy with calf, not uufrequently 
slip and strain themselves. Again, in reach¬ 
ing for hay, the pressing forward against 
the unyielding standards causes the cows 
to slip and fall. Some have claimed that 
this slipping and struggling and straining, 
on account of using the old-fashioned 
stanchion, is the cause, indirectly, of the 
prevailing pest of the herds in old dairy 
districts, viz., abortion; and although we 
do not regard this position as proven, or 
indeed as probable from the facts brought 
out in connection with this disease, still 
there may be cases where abortion has re¬ 
sulted from a slip or strain in the stanchion. 
But although there are objections against 
the uso of stanchions, they are altogether 
too convenient to bo abandoned for other 
modes of confining cows, such as tying with 
rope or chaiu or the box stall. 
The swinging stanchion is designed to re¬ 
move all the objections which have been 
urged against the old-fashioned stauebion, 
while at the same time it is mademoro con¬ 
venient, inasmuch as the animals fasten 
themselves in place. The stanchions, too, 
are more readily opened, and are more 
easily repaired. In this device the stanch¬ 
ion is hung at the upper end, allowing it to 
swing forward when the animal is rising to 
its feet or reaching for food. Each stanch¬ 
ion can be readily unhung without inter¬ 
fering with the others. The stanchion is 
opened by pressing on the handle of a lover, 
the opposite end of which rises against a 
pin raising and unlocking the bar or stand¬ 
ard, thus opening the stanchion. The lever 
has a notch which catches the pin and holds 
it open. In fastening, the stanchion is ho 
constructed that the animal on lowering its 
head for food pushes down the lever from 
the pin, thus allowing the bar or side 
standard to descend, where it is instantly 
fastened. The stanchions are also made so 
as to have a slight side movement. This 
is a recent invention, and exhibited this 
year for the first ac the State Fair. 
Peeci Box and Manger Combined. 
This is another new and convenient de¬ 
vice for dairy stock. It consists simply in 
a set of tight, well-made boxes arranged on 
a board in sectious, one in front of each 
cow. The board is hung with strong iron 
hinges to the floor. In raising and throw¬ 
ing back the board on Its hinges it rests on 
the back edges of the boxes in a slanting 
position, thus forming a good manger for 
hay. By turning down the board the boxes 
are in place before each animal, where salt, 
meal, slop, or the like, may be fed. The 
arrangement is altogether the best we have 
aeeil —simple, substantial, easily kept clean 
and inexpensive. 
Implement for Butter-Making. 
A number of years ago, when the cold 
water system, in connection with butter 
making, first took its rise in Orange Co., 
we visited that section and wrote out a 
very full account of the plan and its ad¬ 
vantages. Our opinion, iu regard to the 
principle of holding milk at an even tem¬ 
perature by meaus of cold water for the 
production of cream as thus announced, 
has not changed, and we are glad to know 
that the principle has now come to be gen¬ 
erally acknowledged as correct by our best 
butter makers. But during the past few 
years various mechanical devious have 
been invented for applying the water to t 
the milk, so as to be adapted to farm dair- c 
ies as well as factories, and at compura- > 
tively little cost. 
The Jewett Pan, i 
shown at the Fair, has been some time bo- 1 
fore the public, and in its practical work- 1 
ing has a most excellent record. It is aim- ' 
ply a pan with a double bottom, or rather a * 
double pan, the lower one for water and 1 
the upper ono for the tnillc. The water is < 
conducted between the two pans in several * 
channels, backward and forward, and thus, ' 
being constantly supplied with running 
water from the spring, which is being con- 1 
stantly discharged from the pan, after tra¬ 
versing through all the channels under the 1 
milk, cools and regulates the temperature 
of the milk in a uniform manner. The 1 
Jewett pan is of a size to hold the entire 
mess of milk from the herd at one milking, ' 
and four pans complete a set. They' are 
placed sido by side on tables, and are pro¬ 
vided with t he accompanying pipes, stop 
cocks, &o., for draining off tile water and 
the removal of tho milk. 
The Orange County Pan 
is somewhat similar iu form to tho Jewett, 
but differs in its construction in this: the 
pans are arranged in wooden vat s, the one 
above the other, on a frame, and the water 
passes in one sheet underneath the milk. 
The advantage, if any, claimed over the 
Jewett, is that t he set of four pans occupy 
less space in the room—a set of four pans 
and two racks can be used In a room eight 
by ten feet. No advantage is claimed over 
t he Jewett pan in regulating temperature, 
and there is no advantage; the Jewett 
plan, of conducting the water in channels, 
being probably the best. We believe the 
exhibition, t his year, was the first iu which 
the Orange county pan has been shown at 
the State Fair. 
The Cattaruugus Pans, 
brought out during 1872, are arranged in 
sots of four single pans setting within one 
large water pan, divided by partitions, so 
that the water may bo circulated around 
one single pan, or around all, as may be 
desired. Tho four pans, comprising the 
set, are arranged iu a wood frame support¬ 
ing them, and of convenient bight to strain 
the milk and skim tho cream. Cold water 
is admitted to tho space or spaces between 
each or all the pans at tho center and top 
or the set by means of a funnel, with few 
outlets conducting the water to each or 
all of the paus at one or tho same time, as 
wanted. The water is discharged from the 
outer pan by acouductlng pipe. The inner 
pans may be removed for cleaning, &c. 
There was another pan on exhibition called 
the 
Blako Pan, 
that differed from those above described 
in having the water on tho side of the pan 
and not underneath the milk. All those 
devices are for setting milk shallow, though 
doubtless tile pans cau be made for deep 
setting without changing materially the 
other leading features of construction upon 
which their merits rest. 
Hall’s Creamer. 
The cooler and cream raiser, exhibited 
by Amos Hall, is entirely different in con¬ 
struction from those above described. It 
is an original in its design, and promises to 
be a very useful invention. The device 
shown was of a size adapted to a dairy of 
twenty cows. It consisted of four tin cans, 
each twenty inches deep and twenty inches 
in diameter. Each can was placed in a 
wooden tub, with space between the can 
and tub on the sides and bottom for the 
reception of water. In the center of each 
cau there was arranged a double scroll of 
tin, movable and hung upon wires. This 
scroll is made by bending the tin over wire, 
so as to make space for water one-quarter 
inch thick by three and a-balf inches wide, 
the two scrolls, whon joined together, mak¬ 
ing a thin flat circular piece of hollow tin, 
geven inches wide. From the upper end of 
the scroll a pipe is erected, surmounted 
with a runnel for tho reception of the water. 
At the lower end of the scroll there Is an¬ 
other pipe coming up and going over the 
tin cans, for the discharge of the water 
into the space between the can and the 
tub. Now, in the operation of this appa¬ 
ratus, after the milk is strained into the 
can, tho scroll is introduced, and sinks in 
the milk to a point below that which will 
be occupied by the cream. Water is now 
turned from the penstock or reservoir into 
the pipe leading to the scroll, and tho milk 
receives a thin sheet of water iu the center 
of the can, and from thence falling on the 
outside, fill the space between the tubs aud 
cau, aud then flows off into a reservoir for 
the purpose. When the [cream is up it is 
dipped off, and does not come iu contact 
with the scroll which is below. 
Connected with this apparatus there is a 
refrigerator which receives the waste water, 
and when it is cooled it can bo used over 
again in case there is no running water or 
iu case water is scarce. After being cooled 
tho water is pumped into an upper reser¬ 
voir of tho refrigerator, and then is con¬ 
ducted to tho pipes and made to do its 
service over again. With a barrel and a- 
half of water, tho milk from twenty cows 
may be cooled daily and kept at a temper- 
ture of 60" or lower for a week, during the 
hottest weather of Summer, while the con¬ 
sumption of ice to supply the refrigerator 
will be no more than twenty pounds per 
day. A syphon is used for drawing off the 
milk from the cans. Tho arrangements for 
drawing off water, removal of the. cans for 
Clean tug, etc., are all simple aud conven¬ 
ient, and Mr. Hall stated that in the prac¬ 
tical operation of this apparatus, during 
the past Summer, bo could show a higher 
percentage of butter from a given quantity 
of milk than he had ever seen on record by 
other methods of setting. We hope to get 
a statement soon from Mr. Hall for publi¬ 
cation, showing the result of his operations 
during the past summer. 
Firkin for Transporting Butter In Hot 
Weather. 
Tho Palmer refrigerating butter pail is a 
recently invented contrivance for tran¬ 
sporting butter in hot weather, it consists 
of two tubs, tho one setting inside of tho 
other, and held in place by brackets so that 
there shall bo a half-inch space between 
the two. Tim outside tub is about twenty 
inches in diameter at the top. When tho 
inside tub is filled with butter it is covered 
with a cloth, and upon this is placed a per¬ 
forated lid or cover. Then upon thu top of 
this is placed the tin ice chamber, having a 
tightly-fitting cover. It holds from seven 
to ten pounds Of ice. Tho chamber has 
holes in the bottom for the escape of water 
formed from tho melting ice, arid as it passes 
Out it flows into tlie space between th ' tubs. 
The whole is now covered with a lid which 
presses down upon the ice chamber and 
also covers the outside tub to which it is 
fastened. When the package arrives iu 
market, the lid and loo chamber are re¬ 
moved, and the pail of butter may betaken 
out of its case for marketing; or the water 
may be drawn off and more lee be placed 
in the ice chamber, and the butter thus 
held firm and hard for a few days longer. 
Tho device is quite simple in Its parts, and 
appears to be well adapted to shipping pack - 
ages of butter of thirty or more pounds 
put up> in pails. There were several other 
inventions cm exhibition, bun they were 
not so new or original fn construction as to 
merit notice in this connection. 
©iiwpvi 
RACKING WINE. 
The following essay, read before the 
Nauvoo, Ill., Drape and Wine Growers’ 
Club, will command the attention of grape 
growers and wine manufacturers:—It has 
often been asked, When is the proper time 
to rack our wines? I now propose to answer 
the question. 
Generally speaking, there is no very pos¬ 
itive rule as to the timo most favorable for 
racking. Some rack early, even whon 
their wino is not clear; others rack [late. 
It may be said that it is [fancy which an¬ 
swers for a rule; yet their happen circum¬ 
stances that deserve to be taken into con¬ 
sideration, for wino docs not possess each 
year the same constitution. This diversity 
may necessitate modifications in the rack¬ 
ings, and vary their time. 
What is that which, through tho opera¬ 
tion of racking, we strive to take out of the 
wine? The lees, that is to say, a mixture of 
tartar, vegetable fibers much comminuted, 
of ferment decomposed during the fermen¬ 
tation, of ferment still tmdocomposed, al¬ 
ways in quantity in wine of bad years, and 
In those of coarse grapes; ooloring matter, 
extracts, etc. 
Of all these substations there is none that 
cun iu any way contribute to the preserva¬ 
tion of a wine, while there are some, the 
pure uudecomposed ferment especially, 
whose action, when under favorable cir¬ 
cumstances, is eminently able to hurt it. 
Contrary to the opinion of a few popular 
vintners, I hold that the disturbance of 
wino is not alone due to the effects of tem¬ 
perature. 1 Vine feels a ll the motions of the 
vine; it is a fact easily witnessed. Who 
that has not seen his wine remain quiet iu 
June when the mercury'stood at the high¬ 
est, while iu tho latter part of July and in 
August, tho heat, instead of increasing, 
often lowers quite sensibly, [and wine on 
the oontrary, becomes deeply agitated? It 
is a fact which I have time aud again ob¬ 
served, when tho seed in the berry is about 
being perfected. 
It is on these principles, and in regard to 
the influences the motions of the vine pos¬ 
sess upon wine; it is also from the quality 
—better or worse —of this liquid; or, if 
preferable, from the proportion moro [or 
less abundant of its ferment, that we should 
judge of the oportuuity, and of tho most 
favorable time for racking. 
December Hacking .—When wine is sur¬ 
charged with fermenting matter (lees) it is 
proper to rack it towards the end of De¬ 
cember. The cold weather usual at that 
time is a very favorable condition for this 
operation. 
Tho importance of racking rests in tho 
fact that it clears wine from its course lees; 
that it prepares the racking for March, and 
causes it to he always more perfect—yet 
it should never take its place. This Decem¬ 
ber racking may be particularly useful to 
wines coining from rich soils, to inferior 
wines, or to those that are made from un- 
ripe grapes, and which contain a large pro¬ 
portion of acids and ferment. 
It is a well demonstrated fact that the 
loss sugar a wine has, tho more acids and 
ferment it contains. 
Match Racking .—No racking, in my 
opinion, is so important and deserving of 
careful attention as the March racking. 
This operation should bo done especially 
during dry winds. N. N. E. winds possess 
the great merit of liberating the wine from 
its sediments. 
When it is done carefully, leaving no Ices 
to disturb the wine, it allows this liquid to 
bear with impunity tho warm weather and 
tho many phases of agitation which it has 
to undergo from the swellings of tho buds 
to tho maturity of tho grapes, and to suc- 
cessfuly oomo out from theso numerous 
trials. 
It is necessary, then, to consider this rack¬ 
ing as absolutely indispensable; it cannot 
be too strongly urged upon all vintners who 
desire to possess wines that will keep r—this 
racking, well done, cau, in a pinch, enable 
us to dispense with all others. 
The neglect of this important operation is 
always to be much regretted, as it often 
gives rise to serious disorders; it is that 
which particularly causes wine to sour. 
Racking Inferior Wines.— It should nev¬ 
er bo forgotten that such wines are, of all 
wines, those that most need racking. In 
fact, why do we rack wine? Is it not to pre¬ 
vent it from becoming agitated from sour¬ 
ing? Then it is really the best way to guard 
against so serious a disorder; and under uo 
pretext should any ono dispense with this 
important operation at the times I havo 
specified as most suitable. Tho constitution 
of such wines is so weak and so destitute of 
the preserving elements, that they would 
certainly turn during hot weather and 
thunder storms, if they were not freed from 
the sediment they always produce in quan¬ 
tity. Two rackings cannot certainly be too 
much to obtain this desired result. This is 
why I do insist upon it; there is no other 
wine that claims it bo earnestly. 
Some vintners may believe that I exag¬ 
gerate. “ Wo save our wines with but one 
racking, why should we practice two?” 
Certainly one raoking in March, well 
done, may prevent the wine from spoiling; 
but I wish more. 1 wish to make it better; 
to endow it with stronger keeping qualities; 
and as wo are handling a wine loaded with 
ferment, it. cannot be doubted but that two 
rackings the first year will more effectually 
accomplish this purpose; but, as I have 
said before, to attain the desired result, 
the rackings must be made iu clear, dry 
weather, and as much as possible with a 
North wind, it may bo asked. Why should 
wine be racked iu clear, dry, weather, and 
with a North wind ? The difference between 
the North and the South wind might, ou 
first impression, appear doubtful. South 
winds may bo sufficiently cold and dry not 
to differ much from those of the North, 
which at times are just as damp and warm , 
but siuoe the discovery ©r ozone we can un¬ 
derstand the difference. It is not in the 
hout, nor in the degree of dampness; it is 
most likely in the presence of ozonccarried 
along with South wiuds from regions where 
electricity is ever producing it. Ozone is a 
particular kind of oxygen, discovered by 
VAN Maul'm —quite active and very dam¬ 
aging to animal aud vegetable liquids. It 
cau sour wiues, soups, fruits, etc. This is 
