mingled with it, so it would be difficult to 
give the exact weight of butter which a 
given quantity of cream will make. Accord¬ 
ing to Dr. Voelukkr, 1 quart of good cream 
yields, on un average, from 18 to 15 ounces 
of commercial butter. Cream sometimes is 
very rich : thus Mr. Hors f,fall states that 
a quart of cream in his dairy yielded 1 lb. 
of butter when the cows were out tu grass, 
and no less than 22 to 24 ounces when the 
cows were fed in the barn with rape cake 
and other substance rich in oil. The cream 
from milk sot deep on the pail and pool sys- 
_ tem is thin and more diluted 
A I than cream raised by setting 
in small pans in the old-fash - 
I ioned way. 
_I 6. We do not know of any 
11- ; 'U butter factories where cream 
8 is bought by the pound. Even 
I P fl if we knew precisely the 
is repeated till there is no cream seen upon 
the surface of the milk. The process is, of 
course, somewhat imperfect, as there is some 
milk taken with the cream. The milk is 
now turned into the vat for curds, and the 
pails are carried to the wash-room. Tho 
cream is poured into the cream vat through 
a strainer of finely-perforated tin, which not 
only thoroughly mixes it, but separates from 
it any flics or other foreign substances which 
one would not like to see iu his butter. In 
this vut the cream remains till next day, 
when it is churned. Meantime, if the woather 
be cold, steam is applied to 
slowly warm the cream. If T“| / 
the weather bo very warm, C 
it is surrounded with cold "T xj 
water, that it may neither I _ 
become too warm nor too °p T |~jr 
sour, ft is covered with a VI 
close-fitting frame, upon I P 
which is stretched a piece - 
of muslin to exclude dust, 
heat and flies. In most U 
but once, and that was last week one day, 
when on giving the fresh milk some, I 
thought T would drop the others each a small 
handful. The next morning T found I had 
paid for the act in having another abortive 
cow. 
Some one may also ask whether 1 had any 
cases when I gave them no salt; and also 
why there were no cases years ago, where 
cows had all the stilt, they wanted ? With 
regard to the first question f answer l did ; 
bub the hay was salted, and might not that 
have had the same effect as if it had been 
given to them in hulk? It is in regard to 
the latter question that I have written thus 
much, that I might state the supposition, 
whether there may nob have sprung up 
some weed during the last few years, the 
properties of which, uniting with those of 
salt might not produce some powerful abor¬ 
tive ? Again may not abortion in cows be a 
disease raging along tho Mohawk Valley, 
like cholera in many sections among men, 
and the eating of salt, by those animals have 
the same effect to bring on abortion, as the 
eating of green watermelons would have to 
bring on cholera ? J. a. s. 
Fort Plain, N. Y. 
BUTTER FACTORIES AND THEIR 
APPLIANCES, &o. 
X. A. Willard :—1. Please inform me the 
best plan for building a suitable structure for 
the purpose of running a creamery for mak¬ 
ing butter. 2. The necessary apparatus, &e. 
3. Also, the. amount or number of gallons of 
milk for pound of butter. 4. The usual price 
paid per gallon. 5. Tho number of pounds 
of cream for a pound of butter. 6. The price 
usually paid per pound, and such other infor¬ 
mation us will he useful for the running of a 
creamery.—8. R. Norris, Genera, A ah tabula 
Co., Ohio. 
There arc two methods now adopted at 
the butter factories iu setting milk for cream. 
The one may be denominated the “ deep” 
and the other the “ shallow setting.” In the 
former, pails about 20 inches and 8 inches in 
diameter, each holding 15 quoits of milk, are 
used. In the latter, large pans holding the 
entire mess of milk from 50 to 100 or more 
cows are employed. When pails are used 
the milk is set, from 15 to 17 inches deep in 
the pails, and the pails are then immersed in 
pools of water, care being taken that the sur¬ 
face of the rnilk in the pails is lower than the 
surface of the water in the pools. 
In the pan system tho milk is set shallow, 
say from three to five inches deep, and the 
pans are so arranged that (lowing water may 
he conducted about tho sides aud on tho bot¬ 
tom of the pan. Iu both methods the object 
of the water is to reduce the temperature of 
the milk to about *>0 Fakr. and keep it at an 
uniform temperature while the cream iB ris¬ 
ing. Both plans have their peculiar advan¬ 
tages in certaiu situations and for certain 
puiposes. The poll and pool system is more 
extensively in use, and when skimmed cheese 
is made iu connection with the butter mak¬ 
ing, it is thought by many to be more con¬ 
venient, and is on some other accounts pre¬ 
ferred. 
It is not our purpose, at this time, to dis¬ 
cuss the merits of or draw distinctions be¬ 
tween deep and shallow settings. We can 
give plans of factories where each of these 
systems is adopted, leaving for dairymen 
to decide as to which best meets their views. 
Both systems have strong advocates, and fine 
butter is mode by each. 
Factories on the pool Bystem are arranged 
in different way’s, but one of tho most com¬ 
plete and convenient is shown in the accom¬ 
panying figure. The plan was drawn on a 
large scale by H. Cooley Greene, Esq., of 
Pennsylvania, and was used iu the illustra¬ 
tion of his address before the American 
Dairymen’s Association in 1S72. In the cut 
following the size is very much reduced, but 
will be readily understood from the descrip¬ 
tion of tho parts. Upright, 21x6«feet; wings, 
each 24x40; ground descends toward the 
right and rear ; A, A, receiving room, flf ^ 
feet above the floor of main building ; P,P,P, 
pool in three apartments, separated by fl¬ 
inch plank, which are tied by a cross plank 
10 inches wide. The milk room opens by 
sliding doors to the vat room V,R, which 
is open to press-room and churn-room 0. B 
is walking beam with arms for attaching 10 
churns. Motive power in engine house, E. 
D is curing room for new made cheese ; 8, 
store-room ; O, oilice ; W, wash-room ; 8, 
sink on castors ; V, veranda, with pail racks; 
p,p, steam jets for scalding pails, churns, &c.; 
t,t, water tanks, lower oue for cold and 
upper one for hot water, with faucets in 
either room ; T, trap for elevating butter 
from cellar, which is under left wing ; a,a,a, 
are traps to drains for slops ; I, is drain for 
whey and buttermilk. All liquids carried 
beneath the floor. O, P, open platform for 
airing ohurns, &c. Second floor devoted to 
curing-rooms, separated by rolling doors at 
each side. 
Among the new features of this factory is 
the cream vat. It is constructed on the same 
principle as the regular cheese vat, and holds 
about 200 gallons. Into this the cream is 
poured, thoroughly mixed and warmed or 
cooled, as required, by the steam and water 
connections. In describing the advantage of 
this vat Mr. Greene says“ The process of 
skimming milk at most creameries is this— 
the pails having been immersed in water 
within an inch of the top arid about an inch 
above the milk, are lifted out and set. for a 
short time upon benches one foot high at the 
head of the curd vats, where the skimming 
is done. At. many creameries the benches 
are not used, but the skimming is done on 
the floor. This is needlessly tiresome. 
The skimmer is a cup in the form of a cone, 
with a flat handle similar to an ordinary 
skimmer handle, and contains nearly a quart. 
It is immersed in the milk, the cream flowing 
into it, and id thus dipped off. This operation 
POLLED CATTLE 
“They early attracted the attention of 
breeders because of their peculiar quietness 
and docility, &o.” Now is the time to com¬ 
mence breeding without those dangerous 
weapons, for iu a few years the shrewd men 
of business who watch public opinion and 
can see beforehand when the end of evils of 
long standing is at hand will have possessed 
themselves of the very best to be obtained, 
and all the great Block raisers will be cus¬ 
tomers for bulls, &c., and to do away with tho 
frequent cause of abortion and the obstacle 
to the perfect repose requisite for cows mak¬ 
ing milk or laying on beef. Just imagine a 
number of cows drinking, each anxious to 
have water from one trough or pond ; think 
of (he master animals ntunding with their 
eracl horns ready to rip and teur the next 
thirsty heifer daring to approach ; look at a 
car load on the railroad and see them driven 
through streets, then witness tho difference 
in a herd with heads harmless as sheep ! 
A Working Farmer. 
T’IjAJNT OF a . 13XJ' 
creameries cream is kept in pails aud set into 
water, but in the absence of the cream-vat 
there is no adequate means for warming the 
cream when too cold. 
Its advantages are :—First, Cheapness. It 
costs less than pails of the same capacity. 
Second, Economy of labor and time in hand¬ 
ling cream. Third, It enables one to control 
the temperature of his cream more perfect¬ 
ly, and to give it uniformity of character. 
Fourth, It admits of straining the cream con¬ 
veniently, while sweet and thin, and keeping 
it neatly thereafter.” 
2. The apparatus required for a factory of 
say 400 cows, where butter and skim cheese 
is to ho made, is as follows :—Anderson’s 
Boiler, No. 5; 1 fll^' horse-power engine ; 1 
crank shaft, with balance wheel ; ft or 8 50 
gallon churns or 4 2-barrel chums ; 1 walk¬ 
ing beam ; 400 pails 20 inches deep, 8 inches 
in diameter ; fl skimmers ; 5 largo butter 
howls ; 2 butter ladles ; 1 butter worker. 
Thus, for manufacturing the skim cheese 
will he required 2 600-gallon rats ; 2 gang 
presses of 14>; Inch hoops for 200 chaoses 
complete; 1 00-gallon weighing eon ; I tin 
milk conductor, 10 feet; 1 perpendicular and 
1 horizontal curd knifu ; curd sink with drop 
bottom, large size ; factory slate, double 
wood back ; 1 heavy curd scoop ; l large 
dipper ; 1 flat-sided pail ; 1 curd agitator ; 1 
rubber mop; 1 floor funnel; 1 whey siphon, 
with gate and valve ; one wliey strainer or 
Riphon strainer; 1 15-galton rennet jar ; 1 
12-gallon annatto jar; ! thermometer; 1 set 
test jam with lactometer; 1 tin pail ; l set 
stencil dates for marking cheese ; brush and 
case marking paste, with box. 
fl. The factories now generally reckon their 
averages of milk by the pound instead of the 
gallon, and this Is to be recommended, as 
weights are more convenient and accurate 
than measures. If required, tho number of 
gallons in a given weight of milk can be 
found by computation, as a gallon of milk, 
wine measure, weighs, according to the late 
Gail Borden, 8 lbs., fl oze. 
Where the method of setting milk 12 or 24 
hours and then skimmed is practical, 85 lbs. 
of milk will yield 1 lb. of butter aud from 3 
to 2*4 lbs. of skimmed cheese. 
4. No stated price can be given for milk, 
whether by the pound or gallon, as the price 
varies with the market rates of butter and 
cheese. Where milk is purchased it is a very 
common practice for the buyer and his pa 
Irons to select three of the best cheese fac¬ 
tories in the country and regulate the price 
Of milk by tho average obtained at these 
three factories. Thus, for Instance, if milk 
averages the patrons of these factories 10 
cents for every 10 lbs., after deducting all 
expenses of manufacturing, &o then the 
manager of the creamery pays 1 cent per ib. 
for the milk bought. 
5, Cream varies in its consistency, while 
some specimen may have more or less rnilk 
Our remarks have occupied so much space 
that a plan of creamery adapted to tho shal¬ 
low setting system must be left for a subse¬ 
quent article. 
ABORTION IN COWS 
NOTES FOR HERDSMEN 
This subject, it may be thought, has been 
sufficiently ventilated, but a few facts about 
the disease which have come to pass in our 
dairy may interest and perhaps benefit those 
who are seeking for the cause of this dairy¬ 
men’s scourge. It firRt visited our cows 
some six years ago, using up—as that phrase 
about expresses the real damage done to the 
animal—some seven of them. The next year 
it attacked nearly half the herd, since which 
time the number has gradually diminished. 
The principal point which I wish to bring 
under consideration, is whether or no Bull 
has any influence to bring on abortion, it 
being a well known fact that butter can be 
churned from the n.ilk of cows that have 
plenty of suit, in about half tho time it can 
be had from those that have none, it must 
also show that it has some powerful influence 
on the milk organs. 
On feeling the Iobs caused by changing 
cows, which had lost their calves—as I do not 
believe in keeping Buck stock any longer 
than is necessary to fat them for market- I, 
as hundreds of others probably have done, 
began looking for the cause of the disease. 
The first thing which made me imagine that 
salt had anything to do with it, was the fact 
that on tilling the box in tho yard with that 
article, the following morning I found the 
condition of the stables such as if I had given 
the cows a heavy physio ; and, frequently, 
I also found that one of the top or master 
cows, had ahort.ed. After this had happened 
a few times, I fed no more, salt in that man¬ 
ner, but gave only a small handful to each 
one iu the stable, and at once had less cases. 
About this time we bought twelve cows, 
some twenty-five miles from here, and in a 
locality where they scarcely know what tho 
disease was, and never had a case of it. Two 
weeks after they were placed in our stables, 
one of them lost her calf. Such cases hap¬ 
pening, it seems to me must explode the 
theory of its being caused by diseased bulls. 
The following years, the stables being 
full, we were obliged to turn in the yard a 
two-year old heifer that, we considered far¬ 
row. A few nights after, she managed to 
open the burn door, aud getting at a box of 
salt kept for preserving deacon skins, helped 
herself to all she wanted and in twenty-four 
hours dropped a calf three months gone. 
Home one will perhaps ask, Why do you 
feed salt, if yon imagine it has a bad effect ? 
I would reply, I have not done so this winter 
Drying Off Cows Before Calving .—Will 
some of the readers of tho IIural New- 
Yorker give mo their idea as to the length 
of time a oow should go dry before calving ; 
what method they would adopt to dry one 
off that continued in milk too near the time 
of calving, and whether drying them off 
purposely does not affect their capacity for 
milk afterwords I Also, what is the right 
condition for o cow to bo in at the time of 
calving ? Of course, it Is expected that the 
answer to this shall be from some ono who 
can judge from experience.—H. 
To Exterminate fJoe .—A correspondent 
of the Country Gentleman says:—Take a 
quart, of strong vinegar and mix it well with 
plenty of Scotch snuff; steep them together 
until the strength of the snuff is well out; 
then wash the animal well, while, the vinegar 
is warm, on those parts where the lice con¬ 
gregate. It in sure to kill all it touches. Re¬ 
peat if the nits hatch and make a new crop. 
Neither snuff nor currycomb will sicken or 
harm. 
A Sick Cote of mine was taken something 
like the horn ail, was very costive ; cannot 
get scarcely anything to please her ; has had 
quite a fever and her nose has been very 
much swelen and dry ; has not been bloated 
much ; is very stupid ; eats very little. Any 
information will be very thankfully received. 
—W. M\, Chautauqua Co., N. Y. 
Prolific, Heifer.— W. A. Warmwiuoht, 
Noblcsville, lud., under date March 19, 
writes the Rural New-Yorker “ 1 had a 
heifer, not. yet, three years old, drop me 
three fine calves this morning, all of good 
size. Can tiny of your retiders report as 
great a yield ? ” 
Charcoal for Hoven .—There is abundance 
of testimony to the effect that a small quan¬ 
tity—half to a teacup full—of finely pow¬ 
dered charcoal mix in a bottle of water and 
given to a bloated animal will afford speedy 
relief. Let it be remembered. 
Ilerefords The. Most Intelligent. —The Pres¬ 
ident of the Greenfield, Conn., Farmers’ Club 
prefers Hereford® to other cattle, because 
they are the most intelligent. Ho is not. re¬ 
ported as saying for what purpose he pre¬ 
ferred them. 
Self Milking is prevented by a Chautauqua 
Co. farmer, by the application of pine tar 
to the teats a few times. * 
