288 
©ORE’S BUBAL NEW-YORKER 
MAY 4© 
VENTILATING GREENHOUSES. 
On page 300 we give illustrations showing 
a new mode of ventilating greenhouses and : 
graperies, patented in England. We are sor¬ 
ry to say we have not the det ails of this in¬ 
vention ; but we give Illustrations which 
show the idea ; and if it is not patented in j 
this country, some Yankee, Hoosier, or Hack- ( 
er, can take what we give as a suggestion, 
since we think it embodies an improvement 
of importance. By it the outer air is admits 
ted, not above nor below, but opposite the 
heating medium, and the ventilation is dis 
tributed over the roof, from top to bottom. 
Figure 1 shows tluj roof ventilated in two 
lengths, so that a greater or less volume of 
air may be introduced, as necessity demands. 
This plan of roof ventilation its fitted to pre¬ 
vent heavy rains from coming down upon 
the plants or the fruits within, and the me¬ 
chanical contrivance for simultaneously rais¬ 
ing or lowering the parallel slips is as simple as 
it is effective. Either one, two, or more can 
be thrown out of gearing, and the others 
working ; or it can be divided up the middle 
in the same way, or not, us the gardner may 
desire. 
In figure 2 is a a sectional Anew, showing 
the same principle applied t o a peach house. 
The ad vantages claimed by t he patentee 
are : _i. The amount of roof ventilation is 
exactly in proportion to the area of the 
house, instead of being by the ordinary size 
opening along the top, made regardless of 
the width of roof. 2. The ventilation is not; 
affected by rain or wind, the position of the 
ventilating lights completely protecting the 
interior of the house, and when closed, form¬ 
ing a perfectly water-tight joint. 3. The 
opening and regulating of the ventilators is 
performed, more quickly and easily than by 
any other system, being done instantaneous* 
ly. 4. The method of bottom ventilation 
underneath the plant staging, and immedi¬ 
ately over the hot wat er pipes, prevents cold 
draughts upon the plants. 5. The houses are 
portable, and legally removable by a tenant; 
eau lie easily taken down and reflated with¬ 
out, disturbing the glass. *». The training 
wires, being tixed up i be center ul'the lights, 
have no obstruction from the sun's rays by 
the usual heavy rafters, and a free circula¬ 
tion of air is obtained between the plant s and 
tlte glass over the whole roof. ?. If blinds 
are used, they arc lifted simultaneously with 
the ventilators, thus allowing a circulation of 
air underneath, instead of obstructing just 
when most needed. 
--■*-*-♦- 
RESPONSE TO MR. WILSON’S CRITIC. 
In Rural New-Yorker of March 15th, I 
notice a criticism by “ IV., New York City,” 
on the plan of my residence given in issue of 
February 15th. Criticism Is a good thing, 
and where actual faults or imperfections are 
pointed out the public receive corresponding 
benefit. “ W.” does not show up the imper¬ 
fections, but does show ignorance both of the 
plan he criticises and t lie principle between 
warm and cold air. He says, “ In the four 
principal rooms t he doors are placed within 
a few feet of the fire place, so that « circle 
sitting round the lire would have a draught of 
cold ah let in on them every time the door 
was opened—not a pleasant thing m such a 
climate as his.” ‘‘ That more is lost than 
gained in the arrangement by placing the 
chimneys in the internal walls,” and then 
goes on to tell how “the Pining mom chimney 
might be built in an interval wall separating 
it from the parlor by removing the door to 
the other enu of the room near the kitchen.’’ 
A single glance til the plan will show but 
three principle rooms instead of four 111 the 
house, unless we go up stairs for one; and if 
for one why not two—making five in alL as 
the relative position of door and tire-place is 
the same in both, and that the stairways pre¬ 
vent moving the dooi mentioned, and if they 
did not it would throw the dining room too 
far from the front door and library. Also, 
that, the dining-room chimney is already in 
an inner wall without moving, being between 
timing and bath-rooms, one line receiving a 
pipe from a small stove used to warm the 
room while bathing. 
Now, as to the coi Lifort side in which we dif¬ 
fer so greatly. If a door is placed opposite a 
tire-place a cold draught is constantly 
traversing t he whole length of the iloor from 
the bottom of the door to the lire, making 
the floor disagreeable for everyone, and es¬ 
pecially so for little children. 
Iu the plan given the relative position of 
door and tire- place is such that the mini¬ 
mum, only, of draught occurs when a door 
is opened,” giving no one the miserable feel¬ 
ing of a scorching face and cnilly back as 
would be the case in W.’s “circle,” with doors 
and fire-places placed as he recommends. 
I will now give my reasons far placing 
chimneys in interval walls: A sav ing of heat 
to the house, aud by warmer Ones increased 
draught Increased external beauty with 
loss liability to leakage around chimneys and 
a certainty that smoke will not blow down 
in windy weather. 
I might also say that in the orignaJ descrip¬ 
tion of plan I mentioned the library as being 
a good sick room, l now speak from an 
actmil experience of four weeks, being so sick 
the day I saw W.’s article as to tie unable to 
hold up my head. I found the room com¬ 
fort,able, cheerful, and very quiet, not being 
disturbed by the noise of my little boys in 
the dining-room, nor the pounding of beef¬ 
steak in the kitchen. W, (4, tvILSON. 
§aii[ir gufikiutrir. 
REFRIGERATING BUTTER PAILS. t 
X. A. WillardI want a refrigerator 
butter pail—such an one as I can send butter 
to market hi and use ice. I saw the cut of 1 
one some time ago hi an agricultural paper, j 
I am making butter and ship to Cairo ; when , 
the weather comes warm, must have icc. ( 
Will you do me the, favor to tell me where I 
can get the best one for the purpose t The 1 
one I saw described was used for the Phila- < 
delphia market.— Chas. Mushon, Vobden, JU. 
The Philadelphia butter pail which we fig¬ 
ured in “Practical Dairy Husbandry,” Is de¬ 
signed for shipping “ butter-prints.” It is 
somewhat, similar in shape to the ordinary 
butter pail, except that it is made oval in¬ 
stead of round—the oval ends, on each side, 
being for the purpose of making room for 
ice chambers. It is arranged with shelves, 
one above the other, for holding the prints. 
We do not know where they are manufac¬ 
tured, but presume Dxvm W, Lewis of New 
York City, or any of the New' Work butter- 
dealers, would be able to give this informa¬ 
tion. We do not know whether the Phila¬ 
delphia butter pail is patented, but if not, we 
should suppose that, any good mechanic could 
make one from an examination of the cuts. 
(See “Practical Dairy Husbandry,” page491, 
which may be obtained at Burak New- 
Yorker office.) 
At the last New York State Fair, in Elmi¬ 
ra, George N. Palmer of Greene, N. Y., ex¬ 
hibited a refrigerating butter pail wdiich, on 
account of its simplicity of construction, ap¬ 
peared to us to possess some merit. It was 
intended for transporting butter put up in 
packages of thirty or more pounds, it is 
our impression that the device was patented, 
but of this we arc not quite certain, Wo 
give a description from our notes taken at 
the Fair, which may prove useful to dairy¬ 
men looking for articles of this description, 
and perhaps will offer suggestions to invent¬ 
ors in this line of dairy implements. The 
package consists of two tubs, the one sitting 
inside of the other, and held in place by 
brackets, so that there shall be a half inch 
space between the two. The outside tub is 
about twenty inches in diameter at the top. 
When the inside tub or pail is filled with but 
ter, it is covered with a cloth, and upon this 
is placed a perforated lid or w'ooden cover ; 
then upon this is placed the ice chamber, 
which is of tin, aud has a tightly titt iog cover. 
It holds from seven to ten pounds at ice. 
This ice chamber has holes in the bottom for 
the escape of water formed from the melting 
ice, and as it passes out it flows into the space 
between the tubs. The whole is now covered 
with a lid which presses down upon the ice 
chamber, and also covers the outside tub to 
vs Inch it is fastened. 
When the package arrives in market, the 
lid and ice chamber urc removed, and the 
pail of butter may be taken out of its case 
for marketing, or the water may bo drawn 
off and more ice placed in the ice chamber 
and the butter thus held n few days longer, 
or until such time as It may be marketed. 
If any of our correspondents are using re¬ 
frigerating butter packages different; from 
those above alluded to, we shall be glad to 
get a description of their construction and 
merits. When dairymen have a line of cus¬ 
tomers to be supplied from week to week, or 
month to month, during hot weather, the 
advantage of sending goods in refrigerating 
packages must be evident. The butter then 
goes to the consumer in as good condition as 
it was when leaving the dairy. Butter of 
good texture, fresh and full of aroma when 
it cornea to the table of the consumer, is cer¬ 
tainly worth much more than that put up in 
ordinary packages which, though it may not 
have taken on a positively bad ilavor, may 
be on the. point of change and becomes ran- 
vid, at least, in part, before it can be con¬ 
sumed, The secret of high-priced butter is 
not only in its perfect manufacture, but in 
the condition which it comes to market and 
goes upon the table of the consumer. 
•-—- 
CONDENSED MILK. 
Large orders for the above have reached 
this country from China and Japan, and the 
demand seems sometimes to exceed the abil¬ 
ity of our few factories to supply. As one of 
the curiosities in the occasional course of 
trade, brought about by steam navigation, 
we observe tui importation announced of con¬ 
densed milk into this country from England. 
This lot coming first, across the Atlantic, 
crosses our continent, and thence across the 
Pacific to China, to fill up an order. This 
country ought to supply enough milk for or 
own consumption, and the rest of the World, 
if wanted. 
A correspondent sends the above slip, 
which, he says, appeared recently in a local 
paper without credit, and he desires to know 
whether the statement is true, and if so, 
“ Whethervondcnscd milk manufacture does 
not offer a more profitable line of dairying 
than butter or cheese ?’ 
We have no reliable information in regard 
to any recent orders for condensed milk from 
China or Japan. There was a rumor, about ( 
a year ago, of a considerable demand for ( 
condensed milk in China, and that a large * 
quantity had been ordered from the Ameri- j 
can factories, but we have seen no statement ? 
coming directly from the manufacturers or 1 
from those engaged in the sale of this article ‘ 
to the effect that such orders havo been re- 
ceived. It was announced recently, ill some ’ 
of the Now Y'ork daily papers, that condensed ( 
niilk of English manufacture was in the New ( 
York market, aud was offered in competition 1 
with that from the American factories. The . 
price was not stated, and we hear of no re¬ 
duction in the rates for the American pro¬ 
duct, It is unfortunate that items like that 
at the head of tills article should not he cred¬ 
ited to the proper source, since It prevents 
parsons from referring to the author of Bueh 
statements and obtaining full information 
thereto. There ia nothing improbable, how¬ 
ever, in the statement that condensed milk 
lias been ordered from China and Japan. It 
is manufactured anil put up so as to keep for 
long periods without deterioration, and can 
be safely shij >ped to those countries. Indeed, 
it is largely used for ship stores, and is found 
to keep sound during long voyages to differ¬ 
ent parts of the world. When we consider 
the scarcity of milk in China and Japan on 
account, qf the high cost of keeping animals 
to supply t his fluid ; and again, that milk 
put n j> in a condensed form is peculiarly well 
suited to the wants and tastes of the people 
of these countries, we might reasonably sup¬ 
pose that a large trade in the article could 
be established, even if it had not already been 
inaugurated. 
Condensed milk, as now manufactured and 
sold, yields by far more profit than can be 
realized from a like quantity of milk when 
made into butter or cheese. There is no 
brunch of dal tying that yields so large returns 
as lliis, and we have no doubt the business 
will, in time, be largely extended. Some 
difficulties, however, are now in the way of 
those who desire to enter upon its manufac¬ 
ture. In the first place, the machinery re¬ 
quired to fit u)i a condensing establishment 
is expensive. Then there is a scarcity of 
skilled operatives, since the factories in ope¬ 
ration, “having a good thing,” do not care 
to impart their knowledge to others, or allow 
competent managem to engage with new 
parties. The present factories have a mutual 
interest in wiles and arc combined together, 
and hence any new parties In the business 
must make their own way In the markets as 
best they can. We should he glad to see 
more manufactories and a much larger con¬ 
sumption of condensed milk than now ol*- 
tains ; but there are some risks to be consid¬ 
ered by those proposing to enter upon the 
business, as will be seen from the points we 
have enumerated. 
--- 
DAIRY NOTES. 
Having seen u description in the Rural 
New-Yorker of whftt the Cream Still can 
do, and lias done, over .the initials of D. J., 
will he be kind euough to tell us where they 
can be procured, and the description of the 
Still. As I am in the dairy business, I wish 
to secure anything that is of an advantage to 
my line of business. Will some one give me 
the best method for preparing rennets for 
factory use ? Some, I find, use water, and 
some use whey, to steep them in ; and some 
advocate the use of charcoal. I would like 
the opinion of some of our dairy friends.— 
Parker, Charlotte, Mich. 
We shall he glad to get a description of the 
“Cream Still,” or “Portable Cream Gath¬ 
erer,” as it is sometimes called, either from 
D. J., or from other of our correspondents 
who can speak from experience as to it* 
utility. 
The best way for preparing rennets is to 
steep in whey. The whey should be raised 
to the boiling heat, when the albuminous 
matter will rise, and may be skimmed off. 
Wlicy thus purified will, iu a short time, de¬ 
velop acidity, and is then regarded as alto¬ 
gether the best liquid for steeping rennet 
that has yet been discovered. The whey 
should not be allowed to get sour and de¬ 
composed before heating and skimming, but 
should betaken sweet from the curds, and 
purified as above described. Salt may be 
added to the whey when ready for the ren¬ 
nets, and these should be rubbed out and set 
to steep in t he same manner as when water 
is used for steeping instead of whey. 
®he f oulfl $)ard. 
DERBY FOWLS. 
After the malicious libel which' appeared 
against me iu the Poult ry Bulletin and in a 
circular that was sent, all over the country by 
the Executive Committee of the New York 
State Poultry Society, i consider my useful¬ 
ness as a correspondent for your paper de¬ 
stroyed, although you stated iu your paper 
you did not believe there was a particle of 
truth in the slanderous resolut ions. I have 
since ascertained that the alleged charges 
made against me by “ err mi I highly respect¬ 
able and honorable poultry breeders,” turns 
out to be a malicious lie ; as those very gen¬ 
tlemen have repudiated and denied ever 
making such charges, or entertaining any 
such opinion of mP. The bigger the lie, the 
worse the libel, lire whole thing was concoct¬ 
ed in malice, and bom in iniquity. Because 
I considered it a public duty to show how 
these gentlemen were conducting the affairs 
of the Society, they undertook l quelch me 
by a lie and a libel. I now renew my corre¬ 
spondence, and beg you to be “a -ured (as 
we diplomats say) of the honor of my distin¬ 
guished consideration.” I now, with these 
preliminary remarks, come to my legitimate 
subject. It is natural that such a persecuted 
individual should give a reason for his long 
absence. 
I have seen a number of inquiries in the 
poultry and agricultural papers, desiring 
some one to give a description of the pure¬ 
bred Derby fowl ; and as no one seems in¬ 
clined to accommodate, 1 will give you 
“what 1 know about Derbys.” It is now 
nearly forty years since the Earl of Derby 
bred or fought, this peculiar strain Of game 
fowls. The name and strain in England died 
with the Earl, and are now known only as 
Black-Reds. In this country, they call any 
game fowl that has white legs, feet, nails and 
bills, Derbys; but how much of genuine 
Derby blood runs through t heir veins 1 leave 
others to conjecture. Mr. D. 8. Heffron, in 
1858, says that for two or three years, after 
many efforts and disappointments, he finally 
succeeded in getting some game with white 
legs, bills, etc., that bred true ; but what 
other proof he had besides to convince him 
they were pure Derbys he docs not say. 
It is a very ea . -y matter to breed white legs, 
bills, etc. ; I always keep a few on hand to 
gratify the whims of some people; but you 
must not ask me if they are “simon-pure.” 
In England, the. white legs, bills, etc., arc 
considered soft. The willow and olive col¬ 
ored legs stand first in order in Black-Red 
game. There were Duck-Wing Derbys and 
Black-Red Derbys. But no such colored legs 
and style of birds are now seen at Knousley ; 
all the game now running on the young Earl’s 
place are willow and olive legs, and a larger 
and different style of fowl. 1 expect a trio 
over from the Earl’s yards, and will then 
give you a minute description of the modern 
Derby fowl. I shall have to give you a de¬ 
scription of the old Derby in my next, as I 
have already become too prolix. 
Isaac Van Winkle. 
--- 
CHICKEN CHOLERA. 
I wish you would tell me what ails my 
chickens. " Some tell me it is cholera and 
others say that young chicks do not have 
cholera. Some die when less than a week 
old ; others two und three weeks old. They 
are stupid and sleepy for an hour or two, 
then fall over in spasms, and are dead hi a 
few minutes. What passes them i- nearly 
all water. A neighbor told me that their 
ducks all died with the same disease last 
year. Do ducks die of cholera My poultry 
book fails to give- the symptoms of cholera, 
and I should not dare to use the remedies 
they recommend while the chicks are so 
voting, even if 1 was sure it was that disease. 
Please give me advice soon.—J. Y\ r . Davis. 
Your chickens doubtless have what is 
called “ cholera.” We never knew ducks to 
die of it, but have known turkeys to do so, 
and know no reason why ducks may not be 
affected. Mix the feed of your chickens with 
strong alum water, feeding twice a day for 
two or three days ; afterwards once a week. 
It has proved effective, and we hope it will 
with you ; if it does, inform us. 
•-- 
Poultry Prof its .—I have hens that I bought 
for White Polands and White Brahma*. Two 
of the latter weigh 15lbs.; aud I lost a cock 
that weighed eleven pounds. But I cannot 
make any such profits as are given in the 
Rural New-Yorker. We get from 15 to 
25 cents xier dozen for eggs, and 8 to 10 cents 
per lb. for chickens.— J. B. Puce. 
Hard Crop. —C. W. Cole is informed that 
a teas poemful of castor oil, poured down a 
chicken’s throat, will relieve the hard crop. 
/C\ 
