r. 
VOL. XXXI. No. 17. 
WHOLE No. 1317. 
NEW YORK, AND ROCHESTER, N. Y„ APRIL 24 , 1875 , 
PRICK SIX CENTS. 
Sii.05 PER YEAR. 
[Entered according to Act of Congress, in tlie year 1875, by the Rural Publishing Company, in the office of the Librarian of Congress at Washington.] 
Jah[g Husbandry 
WILKINSON’S GULF STREAM REFRIGE¬ 
RATOR DAIRY ROOM. 
Prof. J. Wilkinson, the well known ar¬ 
chitect of Baltimore, Md., has brought out 
au invention which promises to 
be of great utility in regulating 
the temperature of creameries, 
butter factories or farm dairies, 
and letters patent have been issued 
to him for the improvement. The 
following description is con¬ 
densed from advanced sheets of 
“Willard’s Practical Butter 
Book : 
This veiy novel and unique ar¬ 
rangement of a dairy room, being - 
of recent invention, has been in¬ 
troduced only to a very limited ^ 
extent. Ono bus been built in 
Maryland, ono in Pennsylvania I f 1 - - 
und one in New Jersey. The latter 
was built last autumn, late, by 
Wm. S. Taylor, Esq., of Burling- _ 
ton, N. J. Mr. Taylor having a * 
winter dairy, is working his new 
dairy, and after some months’ 
trial of it writes the inventor a* 
follows : 
“ As to the dairy, I know that 
the ventilation works perfectly 
and up hill in cool weather, as 
you said. I know, too, that my 
butter is improved amazingly and 
my cream altogether a different 
article.” Tills Is the first and only 
report of the practical working 
of this new system of ventilation and cooling 
that has been made public. 
A full, detailed description of this sys¬ 
tem of dairy construction would necessarily 
require more apace than we can well devote 
to it in the columns of the Rural New- 
Yorker ; but it will be fully illustrated and 
described in “Willard’s Practical Butter 
Book,” us above stated, to be 
printed in May next. We insert 
a cut (Fig. 1) which represents a 
ground floor plan of a Dairy 
Room, (B.) a contiguous ice¬ 
house, (C,) and a scullery, (D,) 
in which all the manipulation 
of the milk and its products is 
conducted, thus keeping the milk 
room free from contamination. 
Fig. 2 represents a longitudinal, 
sectional elevation of the same 
building, in which A is the lobby, 
inclosing the steps ; B the daily 
room and G' the icehouse. 
The material used in the con¬ 
struction of this building is main- p ~fj - j 
ly brick, and It is partially below L 
Hie surface of the ground; but 
the inventor states that it may /- 
be built of wood or any other 
material, and muy be entirely 
above ground if desirable. . 
The walls are to be built hoi- ^ ^ 
low, or with air space between -T iT 
outer and inner walls. Confined ' 
air is claimed to be preferable as ____ 
a non-conductor of heat, to any-- 
other material ordinarily used as 
filling. It has a ceiling, or sub¬ 
roof, over the ice, on which the non-con¬ 
ducting material is placed, instead of lay¬ 
ing it directly on the ice ; and said material 
may be used indefinitely, and without hand- 
ling it, instead of removing and renewing it 
annually, as is required when the covering is 
placed directly on the ice. 
Other peculiar characteristics of this dairy 
room consist in using the water from 
melting ice for cooi ng the milk, instead 
of well or spring water; the change of the 
air of the dairy, by means of air ducts laid 
in the ground below solar influence, and a 
branch of the summer supply duct, which is 
Ordinarily the temperature of the earth, 
at which all air used in ventilation on this 
system is admitted to the dairy, is as cool as 
desirable, but for preserving dairy products 
a still lower temperature is always available 
in the use of the water bath anti the super¬ 
cooled uir from the duct lying in the cold 
chamber, which is so low in temperature as 
to check and effectually retard decomposi- 
REFRIOERATOR DAIRY ytOOIVr-OnOTTINrXD PLAN. 
laid through a close, cold air chamber, under 
the ice-house, by which arrangement it is 
claimed that air may be admitted into the 
dairy at any temperature between 40° and 
HO", and the operation is thoroughly auto¬ 
matic when the valves are adjusted. This is 
a grand consummation, and, it is claimed, 
tion and to secure superlative purity. These 
are each all-essential characteristics of the 
dairy room, and dairymen everywhere will 
eagerly avail themselves of these hitherto 
unobtainable qualities of the dairy room. 
We regret that want of space ill this con¬ 
nection does not admit of our describing in 
cannot fail to be highly appreciated when it I detail the ingenious adaptation and applica- 
REFRIG-ER ATOR ID AMPLY ROOM- ELEVATION. 
gets into more general use, as cooling milk 
by water obtained from wells and (lowing 
springs has been often found to be very un¬ 
reliable and objectionable. The milk may, 
by this system, be set In air or water. 
tion of the law of gravitation in the circula¬ 
tion of both air and water in cooling and 
ventilating the daily room on this new sys¬ 
tem. We promise, however, to give our 
dairymen a full and explicit illustrated de¬ 
scription of it, in connection with much other 
important, modern information, which will 
be embraced In “Willard’s Practical Bu’- 
ter Book,” written by our Dairy Editor, Mr. 
A. Willard, and to be issued from the 
Rural New Yorker press about the first of 
June. [The book referred to will be a com¬ 
plete manual on llio subject of Butter and 
Butter Making, describing the various proces¬ 
ses and all recent improvements. 
It will contain 150 to 200 pages, 
be published in good style, and 
furnished at $1 per copy. J 
Inveutivo talent of a high order 
has of late been, enlisted in the 
__ effort to supply every thing per- 
> fopgs tabling to dairy farming of the 
' highest standard of perfection, 
R and in many branches excellence 
has been reached. We confess 
that the theory of the Gulf 
Stream Dairy seems to be philo¬ 
sophical, and we confidently hope 
that it will prove to be what it 
appears to be, viz.A very per- 
J feet dairy room, 
«»♦- 
WORKING COWS ON SMALL 
DAIRY FARMS. 
A CORRESPONDENT of the Buf¬ 
falo Livo Stock Journal, who has 
a Brnull farm of ten acres, is trying 
‘ the experiment of having all his 
farm-teamiug done with cows, 
thus saving the expense of keep¬ 
ing horses, lie broke a pair of 
two-year old heifers, with a view 
of using them when they got old 
enough and of sufficient strength. 
He finds them gentle and teach¬ 
able, and from what he Ills used them 
during the past fall, just in the way of 
making them handy, ho finds they yield as 
much milk as his heifers usually have done. 
He argues that on so small a furm it would 
require a large proportion of it to keep a 
span of horses, whereas, if cows can be made 
to perform the necessary team-work and at 
the same time yield a good sup¬ 
ply of milk, the saving, on ac¬ 
count of not keeping the horse, 
will be at least 8120 annually. 
He proposes to adopt the system 
of Boiling and to keep eight cows 
on the ten acres. If the cows 
44 are all broken to tho yoke, this 
\ y 7 would give him four teams, and 
^ thus, by a frequent change of 
1 teams, no animal need be put to 
/ long or excessive labor during 
s 5 r-J any day. 
Cows are worked in Germany 
and other parts of Europe, but 
we have no statistics at baud 
' showing how far the milk pro¬ 
duct is affected by such labor. 
We know that cows driven long 
distances daily, from and to 
pasture, yield less milk than 
when not subjected to this labor. 
Any labor also which overheats 
the blood affects the milk injuri¬ 
ously ; and this often obtains 
during hot weather, simply from 
the rapid driving of the cows 
from pasture to be milked. Still, 
under the system of soiling, and 
with proper care in not subjec¬ 
ting the cows to excessive labor or to long 
periods of work, the milk product might n A 
be very much affected. Cows turned to pas¬ 
ture in the usual manner roam over the 
grounds and perform considerable labor in 
