5 i 4 
THE RURAL NEW-YORKER 
August 7 
liquid can be circulated through the machine indefi¬ 
nitely. A steam jet is also run into the liquid and 
the liquid is gradually heated as the process of clean¬ 
ing continues, until a temperature of 185 degrees F. 
has been reached. Of course afterwards, pure water 
is pumped through the machine. Although the whole 
machine is cleaned only about once a week in this 
manner, the rotary pump is cleaned every time the 
machine is used. The rotary pump is not taken apart 
to clean and, of course, the lead coil cannot be cleaned 
in any other manner than the one just described. 
When a can of extra good cream arrives at the 
creamery, it is not Pasteurized, but is placed in the 
second vat with the Pasteurized cream. This quickens 
the ripening. Into this 300-gallon vat of cream, which 
has been heated and cooled as just described, are put, 
at 6 o’clock in the evening, from 30 to 40 gallons of 
starter. The temperature of the cream is held at 
about 60 degrees F., varying somewhat, with the con¬ 
dition of the cream. The cream is stirred between 
5 and 8 o’clock in the morning, from time to time. At 
8 o’clock in the morning, the cream is churned at a 
temperature of 56 degrees F. The butter is washed 
through two waters and taken out of the third, using 
ice in the latter when necessary. The butter is 
worked once on a Fargo worker. Mr. Bentley states 
that heating the cream increases the specific gravity 
of the casein so that some of the latter settles to the 
bottom of the churn, hence the butter, when made 
from Pasteurized cream, should be taken out of the 
water rather than to have the water drained out of 
the butter before it is removed from the churn. In 
support of this idea, he states that the casein in the 
buttermilk separates very rapidly from the serum, 
leaving a clear liquid. 
In preparing the starter, Mr. Bentley uses Hanson’s 
Lactic Ferment, modifying the preparation of the 
starter from that usually recommended. The limits 
of this article will not allow a description of his 
method. It may be stated, however, that no pure 
cultures to develop flavor are used in connection with 
the lactic ferment. 
“ What do you claim, Mr. Bentley, to be the ad¬ 
vantage of Pasteurized cream ? ” 
“If nothing else, Pasteurizing cream increases the 
keeping quality of the butter, and for the gathered- 
cream system, at least, improves the flavor.” 
The cream is more or less sour when it reaches the 
creamery, and Mr. Bentley was asked whether Pas¬ 
teurizing reduced its acidity. He replied, “ I am not 
a chemist. I do not test the acidity of the cream, and 
I don’t really suppose that the amount of lactic acid 
is really reduced. But I will say that, to all the or¬ 
dinary sense, the acidity of the cream is reduced. On 
the other hand, when butyric acid develops in cream, 
as it does perhaps once or twice a year, Pasteurizing 
neither arrests nor neutralizes it.” 
Ohio State University. thomas f. hunt. 
VENTILATING THE STABLE. 
A low stable cannot be so ventilated as to give pure 
air and an even temperature; there is not room 
enough for free circulation. The ventilating chutes 
commonly used are about one foot square inside. In 
these, the friction is so great and they are so liable 
to be obstructed by spiders’ webs, etc., that but a 
poor current is created. Instead of being 12 inches, 
they should be not less than three feet. As the area 
of these chutes is as the squares of their sides, the 
one has nine times the area of the other with only 
three times the side surface for frictioD, and the 
danger of obstruction is reduced to the minimum. 
But the cupola or projection above the bui'.ding is 
the most important part of all ventilators. As an 
almost general rule, this is built with slatted sides 
like the shutters to a blind. The builders have 
thought only of keeping the rain out by so arranging 
that the water would run to the outside, and never for 
a moment thought that twice as much air would be 
forced in on the windward side as could escape on the 
lee side. Any one who has such a top to his barn or 
stable must have noticed every time it rains or snows 
with any wind, even a moderate one, that the floor 
under the cupola has a pile of snow or is wet. This 
shows that, instead of taking air out of the stable or 
barn, it is forcing it in, and if he will stand under the 
ventilator when wind is blowing, he will find a strong 
downward draft. The cowl used on hop kilns works 
well on small buildings, but is too small for large 
stables, and costs too much money if made large 
enough for large barns or stables. 
A few years ago, I devised a cupola for a friend 
which was, at the time, illustrated in The R. N.-Y., 
and which has been used on a good many stables 
since with great satisfaction. A cross-section is 
shown in Fig. 211. It consists of an ordinary four¬ 
sided cupola, fitted to any style of barn, and with a 
roof to fit the finish of the building. It should be of 
& size to correspond with the size of the barn. apd 
may be plain or as ornamental as desired. It has 
four substantial posts at the corners, shown by the 
dotted lines. On each of its four sides, it is fitted 
with doors or windows, made quite light, but strong, 
and hung at the top with very loose, easy-working 
strap, or strap and tee hinges. Across from the 
centers of the doors, a light rod or stick passes, and 
is fastened to each door with a strap hinge, or by 
having its end pass between two cleats with a bolt or 
pin through it as shown. This cross rod or stick is 
long enough to hold the doors in a calm out at the 
bottom about 30 degrees each, as shown in the upper 
part of Fig. 211. When the wind blows from either 
way, the door on the windward side will be closed, 
but in so closing, it will force its mate open to com¬ 
pensate, as shown in the lower pair. 
If desirable to close all these doors or any pair of 
them, it will only be necessary to make the cross 
pieces in two parts, connect them in the middle with 
a strap hinge on the lower side, and from this run a 
cord up over a pulley in the roof and down within 
reach as shown on the upper pair of doors ; by simply 
pulling on one of these cords the center will be 
raised, and both doors drawn shut. When desirable 
to open them, pull on the other cord, and when down, 
its weight will hold the doors open. 
A friend when building a stable concluded to use 
this device with windows made with lapped glass and 
heavy bar down the middle in place of doors ; but 
his builder told him that in standing out at such an 
angle, the first hail storm would surely break all the 
glass. But he insisted on having it done, and found 
not the danger predicted, for the reason that, as soon 
as the wind blew, the windows on that side were 
closed and the glass was perpendicular and the roof 
projection protected it. 
On one other point much discussion has taken place. 
Shall the ventilating trunks go to the bottom of the 
stable, or simply through the ceiling ? I have given 
much thought and observation to this subject, and 
while it is, theoretically, just right to have the trunk 
go to the floor, practically I would not lose the room 
to have it done. If this device be put on its top, the 
least breeze will, by flowing around the cupola, cause 
a strong upward draft in the chute and will take all 
the foul air out; if we get that out, pure air will find 
its way in. No stable was ever so tight that millions 
of feet of air could not get in if we made a place 
for it by taking the foul air out. Any dairyman or 
stock keeper who will keep his stables clean, use 
plenty of absorbents and bedding to take up urine 
and smell of the manure, and take the foul air out, 
will have no trouble, and need to be to no expense to 
get pure air in. j. s. woodward 
TREES GNAWED BY RABBITS. 
WHAT TO DO FOR THEM 
One of oi’r readers in Connecticut says that, last fall, he planted 
an orchard of young apple trees averaging six feet in height. 
Some of them were badly gnawed by rabbits during the winter, 
and he wishes to know what he can do to save those trees. Shall 
he use tar or grafting wax on the trunks, or shall he bank earth 
around them? In short, what would you do were you in his 
place with such an orchard to be treated ? 
Saw Off and Graft. 
The most satisfactory way we have found is to saw 
off the tops down to the sound bark of the stub, and 
insert wedge grafts on both sides of the cleft. Pinch 
back the growth of the scion that makes the feeblest 
start, but let it remain to heal up that side of the 
cleft. The scion making best growth will shoot up 
so rapidly that it will require staking to prevent 
breaking down by wind. In practice, this plan re¬ 
stores the top and brings fruit about as soon as the 
trees not barked, of the same age. With stems three 
inches in diameter, we prefer the method of inserting 
long scions in the bark above and below the wound 
made by mice qr rabbits, This is a certain method, 
and favors bringing the trees into early bearing- 
Where all the bark is taken off, wax or mounding 
with earth will do no good. Trees neglected to this 
time (June 23) will usually retain life until the suc¬ 
ceeding spring, when the grafting or bridging with 
scions can still be done. In rare cases, I have known 
a tree girdled by mice to live three years and perfect 
some fruit. j u budd. 
Iowa Agricultural College. 
If Bad, Cut Them Out. 
If the trees are gnawed all around, nothing will 
save them; if not, cover the parts gnawed with 
grafting wax. If the trees are badly gnawed, it 
would be better to pull them out and plant new ones, 
as these were planted only last fall and have not 
made much of a start. The first cost of a tree is so 
little that it will not pay to spend much time with 
any that are badly gnawed. edwin hoyt 
Connecticut. 
Wrap with Waxed Cloth. 
I should wrap the gnawed surfaces with strips of 
waxed cloth, tied on, the wax next the tree. Old 
cotton or linen cloth is best. The growth of the tree 
will stretch the cloth slowly, and burst it at last, 
without injury to the tree. Use cotton twine, such 
as is used for tying up goods iD stores. The waxed 
cloth is made simply by dipping the cloth in the 
melted wax and allowing it to cool. I roll the cloth 
lightly before dipping it. t h. hoskins. 
Vermont 
Grafting Wax or Soil. 
If there are remnants of bark left, with only narrow, 
denuded spaces between them, all that is necessary 
is to prevent the injured surface from being further 
injured by drying, and this is best done, and most 
readily and easily, by heaping soil against it, secur¬ 
ing it from being washed or worn away. After June, 
the sap elaborated in the leaves will begin to descend 
from them and form a new growth of both wood aDd 
bark : wherever the wood is covered by moist bark, 
and in the case of bare spaces, it will exude around 
the edge of the wound in the effort to cover it, 
advancing farther the next year and the next. If 
soil cannot well be applied, good grafting wax with 
no free oil or fat about it, is the next best protective 
application. In the warm weather, when the pro¬ 
cesses of growth are going on, it will soften and yield 
sufficiently to give them place. In the case of larger 
trees and larger wounds, it becomes necessary some¬ 
times to connect the upper and lower edges of the 
sound bark by grafts slipped under them ; or, in 
worse cases, by planting young stocks around the 
stem and cutting the tops off so that they may be 
slipped under the edge of the bark above the wound, 
fastening them in place and then protecting all as 
above. Young trees can be protected from rabbits 
by rubbing the stems just before snow falls with 
something distasteful to them—as blood, fresh liver, 
or linseed oil, whale-oil soap, carbolized soap, or a 
smirching of tar. w. 
Blair County, Pa. 
HOW MUCH BUTTER FAT IN CREAM? 
About what per cent of butter fat is found in the better grades 
of cream which are sold in New York City, or in other first-class 
markets ? Does cream containing 30 per cent of butter fat rank 
as rich cream? Do you find that separator cream is as satis¬ 
factory for this trade as that raised by the deep cold-settiDg 
process ? 
Forty to fifty per cent of butter fat is found in the 
better grades of cream. We have filled special orders 
where it required 20 quarts of our five per cent 
Guernsey milk to make one quart of cream. The 
cream came from the separator in clots, and after 
being cooled, had to be packed in the glass jars with 
a spoon, it was so thick. People who pay 10 to 15 
cents per quart for milk, demand rich, thick cream. 
In the fancy milk trade, cream containing only 30 per 
cent of butter fat is not wanted. Deep, cold set.ing 
will not produce a cream rich enough for the best 
trade; the separator must be used. 
Ellerslie Farm. h. m. cottrell 
Cream yielding 22 to 25 per cent butter fat is rated 
as rich cream in the Philadelphia market. Cream 
containing 30 per cent of butter fat would be classed 
as very rich cream. Personally, I am handling one 
grade of cream testing about 35 per cent of butter fat; 
the demand for this cream is very limited. I find that 
separator cream is entirely satisfactory when pro¬ 
duced with requisite and attainable care. It is rather 
more difficult to secure perfect flavor in separator 
cream than in Cooley cream. The day for Cooley 
cream is nearly over, since 21 to 22 per cent of butter 
fat is about as high as can be obtained by this process. 
Philadelphia. geo. Abbott. 
The largest part of the cream separated at cream¬ 
eries and shipped to New York City is about what is 
known as “40-pound cream”, that is, cream which 
jvill churn about 40 pounds of butter from a 40-quart 
