MOOSE’S BUBAL WE W-YOBKER. 
(f-rb 
MAY a-! 
An 
§;th[g gttskitdrw. 
THE ENGLISH MILK COOLER. 
1 write to you to give me some fuller in¬ 
structions for making an English milk cooler, 
called Lawrence & Co.’s Capillary Rcfrigo-* 
rat.or, as described in the issue of Rural 
New-Yorker for Jan. 4, 1873. 1 want one 
to cool about 35 gallons of milk per morning. 
I think this cooler h;us the advantage over 
all coolers that we have here in having water 
running through the refrigerator. Please 
give the length and width of cooler. Is there 
small troughs put on each side and on t he 
outside of cooler for the milk to run through i 
Is there lead pipe running through inside of 
refrigerator, running buck and forth, com¬ 
mencing at bottom, and omptying near the 
top for the water to run out 1 or is the inside 
hollow, without any pipe for the water to 
run through i Is the cooler made of block 
tin i You will, perhaps, t hink me stupid for 
asking this advice ; but a desire to have it 
made right prompts i ne to write you. Please 
give whatever other instructions for making 
ft that you think will help me.—B. M. 8,, 
New (iatilee , Heaver Co., Pa. 
A rkfriokhator two feet high by two feet 
long, and two and oue-half inches wide, is 
calculated to cool 30(1 gallons of milk per 
hour. Iu a test with a refrigerator of this 
capacity, hot water was passed through it, 
and the milk passing over the surface of the 
plates was heated to {Mf ; cold water was 
then passed through the refrigerator and the 
heated milk made to flow over the surface 
when it was cooled to about the temperature 
of the water. Thus, it will be seen, the ap¬ 
paratus may be used either for heating or 
cooling the milk. The tuilk flows on the cor¬ 
rugated surface of both sides of the refriger¬ 
ator that is to say, on the outside surfaces, 
and is thus fully exposed to the atmosphere. 
There are no pipes inside the refrigerator, 
the space between the plates being for water. 
The whole is water-tight except at the open¬ 
ings at each end for t he entrance and escape 
of the water The source of the water supply 
must be above the refrigerator, the water 
being conducted down through a metal pipe 
to the bottom of the apparatus. The pipe 
for the escape of water Is on the other eml of 
the refrigerator at the top. By this means 
it will be seen, a constant flow of water is 
ascending and constantly acting against a 
thin film of milk coming down on the out¬ 
side. There is a trough oil top of the refrig¬ 
erator fur the reception of the milk. The 
bottom of this trough is pierced with holes, 
so that the milk, as it escapes, is spread out 
and fails on each side of the refrigerator, 
thus flowing over the corrugated surfaces of 
the metal plat es ; at the bottom there is an¬ 
other trough, which collects the descending 
milk, and from a hole iu the center it is dis¬ 
charged into the can. The milk receiver, 
above the refrigerator, is simply a movable 
can or pail into which the miJk is strained as 
it comes from the cow. It is provided with 
a pipe and a faucet by which the flow of 
milk may be regidated as it passes to the 
trough on top of ihu refrigerator, The re¬ 
frigerator may be made of tin. 
By referring to the illustration (see Rural 
New-Yorker, Jan. 4, 1873,) and from the 
additional explanation here given, we think 
no great trouble will be had in its construc¬ 
tion. We do not hear of any patent on the 
English milk cooler in this country, aud there¬ 
fore, suppose it the common property of any 
of ottr dairymen who may chance to use it. 
It appears to us to be a good device for cool¬ 
ing milk, and its merit was such iu England, 
that the‘English patentees received the silver 
medal of the Agricultural Society at Cardiff 
last year. 
-- 
THE WEIGHT OE MILK. 
The weight of a quart of milk — wine 
measure—has elicited much inquiry, and 
many statements have been given as to the 
weight; but most, if not all of them, differ. 
This is not a matter of surprise, since milk 
varies in quality—a given measure of one 
specimen being heavier than that of another 
—while a want of accuracy in measure or 
scales, or the weighing of milk at different 
temperatures, must give different results. 
In the latter part of 1870, during a visit to 
Mr. (Jail Borden, who is widely known in 
connection with condensed milk manufac¬ 
ture, this question in regard to the weight of 
milk came up. Mr. Borden stated that to 
settle the point satisfactorily for himself, he 
had taken milk of averuge quality to the 
United States’ officers who hail charge of 
the legal weights and measures, aud by care¬ 
ful measurement and accurate weight on 
delicate scales, a quart of milk, wine meas¬ 
ure, at a temperature of ?U\ was found to 
weigh 3 lbs., 2% oz. This trial had been re¬ 
peated by him several times, anil he had, 
therefore, taken it as the standard weight of 
good milk. 
A correspondent of the Country Gentle- 
man, in a recent number, gives an elaborate 
discussion of the subject, quoting several 
authorities in addition to his own experi¬ 
ments, and concluding, as a summary, that 
the wuight of a quart of milk (wine meas¬ 
ure,) may be assumed at about 2.15 lbs. This, 
he says, assumes the specific gravity of milk 
to bo 1U30. He says : 
“The specific gravity of a substance is the 
ratio which exists between equal bulks of 
that substance and some, other substance 
which is taken as a standa rd. Pure water is 
usually taken as the standard of which a 
cubic foot weighs exactly 1,000 ounces when 
at a temperature of 00’ F., and with the 
barometer at M0 inches. Thus, when the spe¬ 
cific gravity of a substance is stated, the fig¬ 
ures given represent the weight of a cubic 
foot of that substance in ounces. The spe< alio 
gravity of milk is given as varying from 
1030 to 1034 by Playfair ; at 1033.4 by 
Thompson ; is 3tatod to be 1080 iu Ene. Brit.; 
varies from 1018 to 1015, according to Town.” 
Again :—“ In order that the specific gravity 
may indicate the true weight, it is necessary 
to have the temperature the same in both 
the fluid experimented on and the standard. 
For instance : 
Water fill li*.—Sp. trruv., 1,000.—Weight, qt,„ 2.08878 lbs. 
(lo. til' tlo. do. 839 do. do. 2.08887 do. 
ao. 90’ do. do. 095 (lo. do. 2.U78U1 do. 
From an experiment made with milk at 
different temperatures, lie obtained the fol¬ 
lowing : 
Milk, 58’ F.-Sp.grav„ 10I».-WeiKht,at.,8.1««3 lb*, 
do. 72“ do. do. 1035 do. d t. 3.11118(1 lb*, 
do. 80“ do. do. 1032 do. do. 2.15560 lbs. 
The following records of experiments are 
also given : 
March 1,1878.—Morning’s milk, Ayrshire breed; spec- 
tie gravity, 1035: 
One ounce weighed (75 grains; one 
wltw quart, therefore weighed.2.171 lbs. avoir. 
According to the specific gravity, the 
milk should weigh.2.161 do. 
Error . .Oil) do. 
March 2, 1873.—Morning’s mlllc, Ayrshire cow, 38 hours 
after parturition ; specific gravity, 1035: 
one ounce weighed 173grains; one wluoduart 
therefore weighs.3.162 lbs 
According to the specific gravity, tho milk 
should weigh.2.161 do. 
Error. 001 
In our own practice we have usually esti¬ 
mated a quart of milk to weigh about 35 oz. 
Borden’s Standard of 34 )a oz. does not differ 
very much from the experiment s given. So 
that for all practical purposes from Ml to 35 
oz, may be assumed as the standard weight 
of a quart of milk of average quality at 1»0 
Fahr. 
-»■» ♦ 
DAIRY STATISTICS-COLONIZING DAIRY¬ 
MEN, ETC. 
I wish to obtain a list of the cheese facto¬ 
ries in the United Stales and Canada, with 
the post-office address of the manager, sales¬ 
man, or secretary of each ; and.any statistical 
facts in reference to number of cows kept, 
&e.; these latter facts 1 ran obtain from the 
factories, if lean obtain.the address of tho 
secretary of the factory. Can you assist me 
any In this matter by giving a‘list, so far as 
known to you, aud by advising me how to 
obtain a complete list. Please state so far as 
you can from What weekly newspapers 1 can 
obtain best information mreference to the 
dairy interest 7 in other words, what papers 
are most taken by the dairymen aud written 
for by them. My object, 111 wishing this in¬ 
formation. is, to secure statistics, and obtain 
information, in reference t <, t he daily interest, 
and on the subject of dairying ; and also to 
place myself in correspondence with practical 
dairymen, who contemplate going West, with 
a view to establishing dairy interests by col¬ 
onizing dairymen, 
Lf you think this a commendable move¬ 
ment, please state your views 011 tho subject, 
and also state your opinion of 8. W. Iowa, 
or 8. K Nebraska, as a dairy country. The 
40th parallel is tho southern limit of Nebras¬ 
ka.—M. 
There is a pretty full list of cheese facto 
ries in “ Practical Daily Husbandry;” and 
in addition a large mass of valuable statistics 
in relation to the dairy interest of the United 
States. 'Hie work is published at the Rural 
New-Yorker office, New York City. Studs 
tics of factories can doubtless bo obtained 
by addressing the secret aries of the various 
dairymen’s associations. J. C. Heller of 
IngersoU, Canada, would be able tu supply 
statistics for the Canadian Associations. (.), 
8 . Bliss of Georgia, Vt., G. E, Morrow 
of Madison, Wis., Col. 8. D. Harris of Cleve¬ 
land, O., J. Hoag of Adrian, Mich., lion. 
Horatio 8 k y hour of Utica, N. Y., could 
probably give much information concerning 
tho various associations which they, as offi¬ 
cers, represent. Besides the Rural New- 
Yorker, there arc now quite a number of 
weekly agricultural papers that have a dairy' 
department. It would be invidious, perhaps, 
for us to name any particular paper without 
giving a complete list, since all are valuable 
and may be taken with profit. 
From what we have seen of Iowa and Ne¬ 
braska, we have no doubt much of tho coun¬ 
try is well adapted to dairying, and that 
Eastern Dairymen, seeking homes in the 
West, could do well in that section. But as 
to tbe profit of colonizing dairymen and es¬ 
tablishing the dairy interest, through that 
means in those States, we can give 110 opin¬ 
ion until we learn fully concerning the pro¬ 
ject and what, it is proposed to do in the 
premises. If lands are judiciously selected 
aud everything conducted on the square, 
great good might flow from a movement of 
this character. But if it is a “land specula¬ 
tion,” where a few are to be benefited at tho 
expense of the many, that is “a horse of a 
different color,” and one which does not meet 
our approval. 
ABOUT GORGING. 
Mr. P. K. Stoodarij of Prattsburgh, Steu¬ 
ben County, N. Y., writes as follows about 
death from “Hoven,” or bloat, in cattle; 
“1 am glad of a pretext and happy of an 
opportunity to tell what * I Know About 
Gorging,’ and the fact that so little is known 
about it by those to whom we look for wis¬ 
dom, encourages me to state particulars, in 
the hope of adding a miljp to the mighty lit¬ 
tle that, seems to be known on this subject; 
bearing in mind my inability to 1 boil it down.’ 
I ask your patience under the infliction. 
In March, 1871, ray cow gorged with ground 
wheat, wheat not ground, and buckwheat, as 
much of each as she liked. She could get no 
water, and when found was too sick to eat Or 
drink. Though myself an M. t>., I immedi¬ 
ately made diligent inquiry of the ‘oldest 
inhabitants’ what to do, and was told to give 
no water but plenty of grease or ‘ hoil’ of 
some kind, fat pork, boneset, &e., Ac., 1 
kept inquiring, and kept giving what 1 knew 
would not kill for two days. I finally tapped 
her to let off the gas, which took fire and 
burned at the orifice of the tube with a pale, 
blue flume. I gave weak lye, and a pailful 
of warm water poured down after it, but of 
no avail, as I thought, so I cut open the side, 
and my boy, sixteen years old, put iu his 
hand repeatedly, and pulled out about a 
bushel and a-lialf of provender baked so hard 
that it- was difficult to tear it to pieces with 
the fingers ; but on reacliing the bottom, he 
found the water was at work softening the 
mass, and I was then convinced that if the 
cow died it would lie in consequence of the 
operation, as the water would have cured her 
by dissolving the mass and allowing it to pass 
off, the moisture of l,lie stomach being unly 
sufficient to make It swell and bake. 
By the advice of one who knew all about 
the parts, I cut three inches too far back 
from U 10 ribs, and so the paunch was not 
grown fast at the point of incision. I sewed 
it up, but the cord was dissolved by the 
juices of the stomach. 1 used leather strings 
with little better results and when hope was 
gone drove her out to kill, but my wife plead¬ 
ed for her life, and I yielded and drove her 
back to the yard. 81 10 lived, had her calf in 
about six weeks, and raised it, though there 
was a large hole not only in the peritoneal 
cavity, but in the paunch also, from which 
food and water escaped during the entire 
Summer, The only treatment was to syringe 
out the peritoneal cavity once or twice a 
week with warm water. Had 1 cut closer to 
the rib she would have got well much sooner. 
My brother, a farmer, cut open a cow of 
his after she. could stand up no longer, re¬ 
moved a bushel of rye, and she got well. Mr. 
Hart Graves, of this town, hail eleven head 
of cattle eat all the wheat they Wanted. He 
drove them to the water at once, and after 
drinking he whaled them about tile yard 
with a gad till they seemed to think it a 
thing to get out of the way of and ran oil 
down the road ; it was winter, but it looked 
like bare ground behind them when they 
came back. Not one was sick after that of 
the whole eleven. 
Conclusions —My cow got well in conse¬ 
quence of some good treatment, und in spite 
of a bad operation. My brother's was saved 
by operat ion as a last resort. Graves’ cattle 
were saved by the use of good common sense. 
. What is the Remedy —I would tup lor bloat, 
ing, and with a large knife ; a carving knife 
is bet ter than a common jack.or pocket-knife. 
There is no danger from a big hole in tbe 
paunch if it is made where it adheres to tile 
body, or ‘ grows fast.’ Give water freely.” 
-4-4-4- 
WATER FOR ANIMALS. 
Prof. Hennenberg, in a recent sanitary, 
report made at C asset, makes some observa¬ 
tions of a practical interest with regard to 
water consumption by animals, Tn t he vital 
process, 1 he water perspiration (by lungs and 
skin) is in proportion to the water consump¬ 
tion. With increasing perspiration, more¬ 
over, there is an increased formation of car¬ 
bonic acid, and (therefore) consumption of 
carbon. Hence the more water is taken, the 
less carbon containing food is utilized for 
nutrition. Further, the more water drank 
by an animal, the more albumen ^dis¬ 
charged by the urine. It is, on these ac¬ 
counts, uneconomical and injurious to give 
animals large quantities of water with their 
food, or to allow them to perspire in hot 
stables, etc. Bipeds, as well as horses, will 
take noti ng. 
A GOOD MILKER. 
I have an Alderney heifer not yet three 
years old, that gives sixteen quarts of milk 
a day. Tho week before last, Mrs. C-ob¬ 
tained thirteen pounds of butter from the 
cream und strippings, and last w eek the 
yield was fourteen aud one-quarter pounds 
(if the weather had been more favorable, 
fifteen pounds would probably have been tho 
result). Would like to ask if this a good 
yield, or an extraordinary one, from an Al¬ 
derney l Will some of your subscribers that 
can do us well or better, please reply ?—C. 
Cunningham, Leavenworth , Kan., May 3. 
LONGEVITY OF FIRST CALVES. 
A farmer writes us that I10 has heard 
“ that the first calf of a heifer seldom lives 
to be more tliun three or four years'bid. Is 
this so f l would like very much to* know. 
T have had one or two die that were about 
that. age. They were calves of yonug heif¬ 
ers.” In reply, we may say that we have 
had first calves reach the age of twenty years, 
and know both bulls and bows, now, that 
were first calves, that are ton to fifteen years 
of age. 
Horseman. 
EARLY FOALS. 
Virgil Hotchkiss, iu the Farmer’s Union, 
gives the following reasons in favor of early 
foals, by an old farmer ; 
With a decently warm stable give me the 
early foal. There are many reasons why I 
make this choice. 
i. M,y experience has taught mo that if-the 
mare is to be used, especially on the plow 
during the season the colt needs icge and 
strength to stand the “ blood heating” of tho 
mother. 
3. The early foal gets a start before fly 
time, a season of wear and tear upon all 
horse flesh, as you know. 
3. When dropped early, say in Mareh, I’m 
able to wean and Leach the creature to eat 
with the young stock aud being accustomed 
to solid food to keep it in a good growing 
condition during our long and cold winters. 
4. My early foals always make larger and 
stronger horses than the late stock. 
5. When 1 have to work my mares I lose 
no time, if the colts are dropped early and all 
properly cared for. 
6. A colt once wintered is a yearling and 
must rank os such at the fairs, I find my 
early stock has an unlooked-for advantage 
over the colts exhibited. 
“But,” says f “you want your mare on 
the ground fields early in the spring. Can 
they be relied upon so soon after foaling ?” 
Certainly, I feed liberally on chopped feed, 
with plenty of oat meal and |wheat bran to 
produce milk. Warm drink, also has a ten¬ 
dency to increase the flow so when the 
ground is ready to ‘work, as a general case 
the mares are in good condition and the foals 
able to follow. 
- 4 - 4 - 4 - 
NOTES FOR HORSEMEN. 
A Brood Mare was turned to feed a short 
time, into a field of rod clover, by an Iowan, 
and in the morning the colt, a week old, died 
from what seemed to be colic. He attributes 
the death to the mare’s feed of fresh clover, 
Thorough-Pin. —A subscriber asks horse¬ 
men if there is any tiling he can use on a 
thorough-pin that will take the soreness out. 
M ak e a salve of fresh lard and gunpowder 
—ono-fourth lard. Wash the parts well, and 
bind with a cloth.—M., Centerville, Mich. 
A Remedy for Ringbone is asked for by J. 
M. Elsbuee. who says he does not keep such 
horses himself. 
