difference between the skim-milk and the 
butter-milk; whereas, under every circum¬ 
stance in which butter is produced, wheth¬ 
er from uew or old milk or cream, the qual¬ 
ity of the residuum is very different from 
skim-milk. It lias been reported the past sea¬ 
son, that there is a cow in Ohio whose cream 
is pure butter. I would go farther to see such 
a cow than to sec all the elephants, white- 
mice, el cetera, that Barnum ever owned. 
The writer discusses specific heat, lie says: 
“For under this law wliun milk is rapidly 
cooled, the cream globules cool faster thau 
milk.” The lacl is. milk absorbs or radiates 
heat much more rapidly than cream, as I have 
proven by hundreds of experiments, while the 
capacity of cream for holding heat—technically 
known as its specific heat—is said lo be greater 
Ilian that of milk. This is only an apparent 
contradiction which, though not inexplicable, 
must be passed over at tliis*time. 
The theory that currents in milk obstruct 
the raising of cream, and that only an uniform 
temperature is effective, is in direct conflict 
with the facts in the premises. Cream is raised 
by the effect of gravitation, but not when the 
influences affecting this law are conflicting. 
There is good authority for saying that the 
whole of cream is never raised by the best 
method. Few persons appreciate the waste 
attendant upon the most popular of these. 
Milk freshly drawn from the cow, at blood 
heat, is in its best physical condition for sep¬ 
arating out its cream under the operation 
of gravitation ; but, kept at that temperature, 
it will not do it. If the milk he kept from 
parting with its cream by agitation, and the 
temperature be raised or lowered to the “ fixed 
aud uniform temperature " of the writer, no 
matter what it may he, and then set till Doom’s- 
day, it will not part with its cream. Different 
milks act differently under such circumstances. 
All will throw up some of the cream; a few 
will throw up a considerable part, but none 
will throw all or nearly all. 
Cream rises best under a falliug temperature, 
and much better when cooled at the top than 
when cooled either at the bottom or sides. There 
is nothing mysterious about this either. It is in 
strict conformity to natural laws. When uu- 
creamed milk is cooled, the milk, or serum, 
parte with its heat much more rapidly thau the 
cream, and is contracted first, and the differ¬ 
ence in the specific gravity of the t wo is in¬ 
creased, favoring the rising of the cream. 
But when the cooling influence becomes “ uni¬ 
form and fixed " the opposite effect is produced. 
The actual expansion of cream uuder the influ¬ 
ence of heat, or contraction under the opposite 
influence, by the change from one “ fixed tem¬ 
perature ” to another, averages about as two 
to one in skim-milk. 
If the milk is cooled at the top, as it is to a 
greater or less degree, of necessity, in all the 
quick systems, uniformly favoring currents are 
established throughout the mass under the 
law of convection ; whereas, bottom cooling 
tends to impede this favorable action, but does 
not entirely prevent it on account of the spe¬ 
cific levity of the larger globules of the 
cream. Side-cooling induces a system, or 
rather two systems of cross currents, one iu- 
ward at the bottom, and another outward at 
the top of the mass, which to a greater or 
less degree, according to several circum¬ 
stances, counteract the favoring influence of 
direct vertical currents. 
The theory that cream is carried down by 
the descending currents, is untenable. It is 
due to the failure of the theorist to distin¬ 
guish. between the force of a stream flowing 
along, as a river between its banks, and the 
mere interchange of position between particles 
of a mass in a close vessel. The downward 
current is produced by the excess of the force 
of gravitation exerted upon one portion or 
particle of the mass over that exerted upon 
another lighter one, lying lower down in the 
ina6s, which must give way and move upward 
before the first* can go down. Gravitation 
always acts downward, but there can be no 
downward motion or current without a cor¬ 
responding upward current aud vice versa. If 
the particle of milk going downward could 
attach itself to the lighter particles of cream, 
it would by this meaus buoy itself up as often 
as it would carry the cream dowu. There is, 
in milk, a sort of viscidity which prevents the 
free motion of the particles among one another, 
and which is a great obstacle to cream raising ; 
as the temperature falls it is intensified, 
but it does not amount to any such attaching 
force as is implied in this theory. On the other 
hand, the action of cold does actually increase 
the natural repugnance of cream for milk, 
which is only in degree unlike that of oil for 
water, aud causes mutual repulsion, between the 
two, instead of attraction. Another writer, 
thinks this principle of repulsion sufficient to 
aecouut for all the effects of cold upon the milk 
_ a necessity he ib driven to by his persistent 
adhen nee to the specific-heat dogma, and au 
unavoidable admission that cooling does cause 
the separation of the cream in some, to him, 
mysterious way. 
Our writer says : “ Cold setting is effective, 
pot because it Is cold setting', hut because it is 
f’SJRAL NEW-YORKER 
THE 
settiug at a fixed and uniform temperature." 
The statement is wholly untenable. Every¬ 
body who practices cold setting knows that 
the best results are obtained by putting the 
milk into the setters just as soon and as warm 
as possible from the cow, and persistently 
cooliug it after it is so set. Nobody over prac¬ 
tices setting in the manner advocated, and no¬ 
body could if he would, unless he kept his milk 
at the natural temporal urc. Cold setting is 
progressive cooliug—nothing more, nothing 
less. The allusion to tho common experience 
of every dairyman, that in cold weather he ex¬ 
periences difficulty in getting his cream in the 
common pans, does not prove anything for his 
view of the subject. The difficulty with the 
common pans in winter is that ihe cooling is 
upon all sides alike, and the milk sooner at¬ 
tains that happy •* fixed and uniform tempera¬ 
ture,” with absence of currents, which the 
writer has so long and so arduously sought for, 
aud of course, without motion or action among 
the particles of the milk, there eau be no sep¬ 
aration or rising of the cream. If instead of 
the common tin pan, which is au excellent con¬ 
ductor of heat, the old-style, thick, non-con¬ 
ducting earthen pan, warmed before straining 
the milk into it, were used, there would be 
little difficulty in getting the principal part cf 
the cream in cold rooms in cold weather, 
especially if the pans were deep enough so that 
the cooling from the atmosphere of the room did 
not take place before the necessary currents 
wefe fully established. 
But the winding-up sentence of this theorist 
caps the climax, lie says: “The sole and 
only point to.be observed is the entire aboli¬ 
tion of currents in the milk by the preservation 
of an absolutely uniform temperature.” That, 
of course, implies the abolition of cream, for 
until Nature's laws are suspended, no cream 
call he raised without both an upward and a 
downward eurreut in the mass. I still believe 
it will be found better policy to work in har¬ 
mony with’Nature than to attempt to nullify 
or divert hqr efforts in our behalf. 
gcriisniaii. 
RELATION OF WEIGHT TO PRODUCT IN 
DAIRY STOCK. 
FKOFE880U 12. W. STEWART. 
Lack of Experimental Investigation Mere. 
Dairymen are now beginning to inquire 
anxiously as to the most profitable dairy stock, 
aud they seem interested in all the Incidental 
questions relating to that subject. Among 
others the effect, of size upon the economy of 
milk production is now under discussion; aud 
eaeli side seems to find a solution of this in ac¬ 
cordance with itsowu practice or predilections. 
The keeper of Iloistcins, Short-horns, or their 
grades, believes the larger cows produce the 
larger profit; but those who delight in the deer- 
like, little Jersey, aud the moderate-sized Ayr¬ 
shire, are tenacious in the opinion that the small 
cow yields the larger profit; that is, that the 
smaller cow yields more product for a given 
amount of food. The views of both sides, how¬ 
ever, on this subject appear to be mere matters 
of opinion, not being based upon comparative 
experiments of tlieir own. 
But tins question lias been pretty well settled, 
in some of its important phases, by experiments 
in Europe; aud it is a little surprising that 
there is no accurate experiment with any of 
the dairy breeds on record in this country, 
showing the relation ot lood to product. It is 
certainly discouraging that among all our ag¬ 
ricultural colleges, many of them located in 
dairying States, not one lias carried out an ex¬ 
periment to solve this question. A few days’ 
feeding with the weight of animal, amount of 
food and product, noted, would be of little use. 
The experiment needs to be carried on for 
mouths, carefully notiug the weight of the cow 
at the commencement and at various periods, 
the daily ration of food and product of milk, 
with chemical analyses of the milk at stated per¬ 
iods, aud the result in butter aud cheese. This, 
carried out for a season, with at least ten of 
each breed, would furnish a basis of facts upon 
which this question could he solved; aud it is 
an economical problem second to no other re¬ 
lating to any specialty of agriculture. 
European Experiment*. 
The relatiou of weight of animal to food aud 
product of milk has received considerable at¬ 
tention in Germany and France. 
Baron Uekul of Frankenfclde, experimented 
with Ayrshires and Hollanders. The average 
weight of the Ayrshires wuh 80G pounds, and of 
the Hollanders 1,016 pounds. The experiments 
proved that the Ayrshires eat 3 3-10 pounds of 
hay to every 100 pounds live-weight, wliilBt the 
Hollanders consumed a 8-10 pounds. The 
Hollanders required 1-ttOth of tlieir live-weight 
as food of support; while it required l-50th for 
the Ayrshires. He then tested the principle 
ou different sizes of the same breed. He took 
four Holland cows, the two heaviest of which 
weighed 2,113 pounds ou June 14, and the 
lighter two weighed 1,587 pounds. He fed 
them iu two lots—the heavier in one and the 
lighter in tho other. The experiment lasted 
sixteen days, with the following result: 
Lncern Milk Milk for Lliceru 
eaten by nvou JOtilba. of oaten ner 
the cows, by cows. I.ncern. luolim. 
live-went tit. 
Heavy cows.4,921 !M0 <|t«. 7.1 qts. 14.6 lbs. 
I.iybCcows.3,869 240 " 5.5 * U'-O 
Here heavier cows of the same breed, with 
the same treatment, consumed relatively less 
food than the lighter, aud, besides, yielded a 
greater return of milk from if. In 1853 a series 
of experiments was carried on at eleven dif¬ 
ferent places iu Saxony, by order of the Royal 
Agricultural .Society, through a period of five 
years, the cows selected being some of the 
best " scrubs," together with Allguures, Olden- 
burgers and Hollanders, the latter two being 
of the same breed. The results per year were 
reported us follows, with common feed aud 
common care: 
Tho scrub cows averaged 1,4117 quarts per year. 
" AI If un re* •• 2,334 
“ olcle-nbuwrs " 2,220 “ 
“ Hollanders “ 2,062 “ “ 
With the best feed and care: 
Scrub cows averaged 2,365 quarts per year. 
AI If imres “ 3,000 
Oluouburgora “ 3,712 
Hollanders ** 3,232 “ 
One dairy of Hollanders, ot 190 cows, aver¬ 
aged 4.076 quarts per cow per year. Iu regard 
to the size of cows, Caspori made eighteen ex¬ 
periments iu feeding milch cows with a view 
to ascertaining how many pounds of hay. or 
its equivalent, it. required to make 160 pounds 
of milk, lie found that in Prussia. 100 pounds 
of hay given to Hollanders, made 25A quarts 
of milk; aud the same quantity fed Lo the All- 
gaures, made 30.98 quarts of milk. At eleven 
dairies in Saxony, the value of 100 pounds Of 
hay produced ill Olden burgers 85.40 quarts of 
milk; in Hollanders, 36.10 quails; iu Allgun- 
res, 30 quarts ; and in scrubs, 23.05 quarts. 
Vlllcroy’s experiments resulted as follows: 
Hollanders.28.92 quarts per UK) pounds hay. 
Yorkaliiros.27.45 
Hoy on h..19.13 “ V 
Hereforda.15.97 
Jerseys..... .26.38 “ 
Allguures.,.27.61 “ 
Thesu experiments nearly all point the one 
way, aud show that the heavier the animal tue 
less proportional food it takes to support life 
and the greater the surplus to be made into 
milk, or into flesh in animals designed for the 
butcher. This also appears philosophical and 
what might lie expected. And it is probable, 
to say the least, that careful experiments, car¬ 
ried out on a large scale, will corroborate this 
view. The point as to the economy of small 
cows for the production of batter, is not settled 
by these experiments. It may well be that the 
small Jersey cows, bred especially for yield of 
butter, are the most economical for that 
specialty; but let us not assume this till it lias 
been thoroughly proved. Iu feeding for beef 
or mutton, there can be no doubt that the 
larger animals are the most profitable in locali¬ 
ties iu which they are adapted. 
Foundation of a Good Jersey Herd.—M r. 
Charles L. Sharpless, Philadelphia, has sold to 
T. S. Cooper, Coopersburg, Pa., the Jersey 
bull Chelten Duke, price $500. This was the 
bull of the Centennial Prize Herd, aud was out 
of imported Duchess, that made 13 pounds of 
butter per week on grass uloue, uud if pushed 
with grain, would have made a much larger 
yield. He was got by Pilot, jr.. whose dam 
was imported Jenny that made at the rate of 
17 pounds of butter per week. Mr. Cooper 
has also engaged to arrive, heifer calves out of 
the imported cows^M ilk maid (that was bought 
at Mr. Gil I icy’s sale), Black Buss and Tilierhi, 
three of the four cows winners of the Cen¬ 
tennial Herd Prize ; so that he will soon have 
the foundation upon which to build one of the 
best herds iu the country. 
Ijovsraan. 
HORSE DELUSION. 
COL. F. H. CURTIS. 
Gradually it begins to get into the mind of 
the average fanner that raising trotting horses 
doesn’t pay—at least for him. it may pay 
somebody, but that somebody is not himself. 
’Tis true the papers say that “ Joker ” has been 
sold for a thousand or more; but young 
“Dexter,” now five years old, that has a very 
“ promising gait,” and 1ms never earned a 
cent, for lie was too valuable to work, has not 
been sold. “ Tho price for such a colt is low— 
uot a bagatelle of ids true worth. Such a 
stepper as he is worth $600. Why people 
ought to snap at hirn at that figure.” “ lie 
will go one of these days, when a man comes 
aloug who can appreciate him.’ “Why, I 
should uot he surprised if he brought several 
thousands yet. Bee what Bonner pays, and 
this eolt is a grandson of ‘ Hambletonian.' ’’ 
And so the delusion is kept up until young 
“Dexter” “eats himself up” several times, 
and ihe skeleton buggy is worn out, uud then 
iu despair and disgust the owner sells him for 
$125—all he is worth—and Hie trotter goes 
into the horse market and wears out before 
some light, wagon or perhaps a street car. 
Notone “promising colt” of trotting stock 
in twenty-five is ever worth any more than the 
average value for horses designed for drudges 
before light carts aud trucks and street cars. 
1 fere they are really unfitted for the work re¬ 
quired of them, as they are generally too light 
in bone and muscle, and consequently break 
dowu early. The time spent in fussiug over 
trotting colts by the time they arc five years 
old, and in training them, is worth all they 
will average in price when sold, take the coun¬ 
try through. Such a colt must uot work, as il 
would spoil its gait and spirit; so it does uot 
earn anything, and grows up a dead loss aud 
leaves the breeder in debt. The account might 
bo made up in this wuy: 
yOTTNU IIKXTKU. Dr. 
To use of Biro. . .$26 00 
“ keening daui one your without work. 30 no 
" wiuturliiK first winter. - • liwi 
'* keeping second your, hay and oats. 40 00 
" do third ilo do . 40 Oo 
” do fourth do do . 40 00 
" do fitth do do . 40 00 
skeleton ImtCb'Y or sulky. 73 00 
Total.$305 00 
If a colt hud been raised large enough for a 
carriage or cart horse, or to be used on u 
heavy truck—which kind of horses have a 
fixed value aud arc in constant and permanent 
demand—at three years of age it might have 
been put to work aud earned its keeping, and, 
when live years old, it would bring from $200 
to $300, according to its style and size. These 
are the colts for farmers to raise, especially iu 
the Eastern Slates. They will always bring a 
paying price, for they are good for farm work 
or any sort of service. They must he not less 
thau sixteen hands high, with as much nat¬ 
ural style and action as possible. Il is uot 
necessary that they should be “ trotters,” but 
they should be good en*y travelers. Let the 
breeding of trolling horses be confined to the 
large breeding farms, where the business is 
syslemized and expert trainers eau handle 
them; and then a large proportion of the de¬ 
moralization connected with fast horses, and 
much of the damage lo farmers iu trying to 
breed and train them, may be avoided. 
<% j$li)int-|)crii. 
HOG PENS AND HOG CHOLERA. 
Now that summer is approaching, hogs, if 
confined, should he turned out to pasture. 
Many a farmer keeps his pigs in a little yard or 
pen, often near the house, where the mud is as 
deep as they can wallow through. He throws 
their feed in tho mud, from which they must 
pick it as best they eau, and clean water is 
something that they do not get from one year’s 
end to another. Yet such a man will wonder 
why his family have the lever and his hogs the 
cholera! I have seen hogs kept in this way, 
or, worse yet, in iloored pens which were never 
cleaned, until at killing time their bellies were 
full of small ulcers ; aud such meat is packed 
and shipped to the East us prune mess pork! 
Places where tilth always reigns supreme are 
the fattening pens connected with distilleries. 
I believe that such places have as much to do 
with spreading disease among hogs as among 
cattle. So far us I have ever known, when 
cholera makes its first appearance in uuy dis¬ 
trict, tt hn.^ nearly always boon among the 
swill-fed hogs of distilleries or flocks treated as 
described above. T do not claim that in great 
cleanliness we have an infallible preventive of 
cholera ; but I do claim that with cleanliness 
and proper variety of food, flic appearance of 
the malady would be less frequent and its vic¬ 
tims fewer; that farmers by little care and at¬ 
tention might save themselves much loss. Men 
shut a pig up iu a filthy pen and give him 
filthy garbage to eat, and then abuse him be¬ 
cause he is an unclean animal; hut lot them 
give him a clean place to stay in, clean food 
and eleau water; in short, treat him as well as 
other stock, aud see if he is uot as eleau as 
other animals. Now, farmers, try a little 
wholesome cleanliness with your hogs and see 
if they do not pay better. V. J. Emery. 
Henry Co., Ohio. 
PROTECTION FOR SHEEP. 
Dogs are the greatest obstacle to the suc¬ 
cessful keeping of sheep. As there is no other 
kind of farm stock that may be made so profit¬ 
able as sheep,—to say nothing of tlieir value as 
furnishing a material for a useful domestic 
manufacture in the shape of spiuuiug woolen 
yarn and knitting woolen goods, Occupations 
which have unfortunately fallen into disuse 
mostly on account of tho decline of sheep- 
keeping—it is not too much to believe, that 
tho United States could profitably support 100 
millions of those auimals, if the ravages ol 
dogs could be prevented. This is not at all im¬ 
possible. it is our business to surmount diffi¬ 
culties. The greater intelligence of mankind 
is made of poor account, if it cannot find a 
way to overcome the sagacity or the instinct 
