i89o 
THE RURAL NEW-YORKER 
383 
Besides, careful supervision encourages both the teacher 
and pupils, and the farmers should see to it that the State 
should make provision that all district schools shall be 
visited by a competent officer once or twice per month, in 
addition to the visits from parents and trustees. This, in 
my estimation, would do more in one term to bring our 
district schools up to the desired standard than all the 
grumbling and gossip and tittle-tattle about the teacher’s 
shortcomings, would in a dozen. “ Jerseyman ” is right; 
the country needs the best schools. 
Vineland, N. J. AN EX-SCHOOL TRUSTEE. 
SOME MARYLAND FARM BUILDINGS. 
Sometimes we can learn a good deal by seeing the kind 
of things we don’t want, and on the strength of this idea I 
had my farm buildings photographed for the R. N.-Y. 
Not that my buildings do not answer the purpose for which 
I want them very well; but less money than they cost could 
have been put into fewer buildings, which would have 
served equally well. 
Commencing on the extreme left of the picture at Fig. 
124, the first building is one of my hen-houses. Attached 
to it is a yard of about three-quarters of an acre. Adjoin¬ 
ing the hen-house is the carriage-house and then comes 
the granary (which the stone-house hides from view), with 
a bin-room for 1,800 bushels of grain and a floor space large 
enough to give room for a fanning-mill. The stone house 
in the foreground, was built for a slave “ quarter ”—not 
by any one of my name though—and of its two rooms one 
is used for cooking hog feed, making soap, scalding hogs, 
etc., as there is in it a large iron kettle set in brick ; the 
other room is used for oiling harness, grinding tools and 
storing various things not in regular use. The two little 
windows in the house show that it was not thought neces¬ 
sary to give slaves much light. It held the working force 
bin that will hold 800 bushels. The grain from the separ¬ 
ator runs into this bin and the labor of two or three hands 
is thus saved while thrashing is going on. We can carry 
it to the granary or send it to the market at our leisure. 
Attached to the barn on the right is another cow stable 
which is next door to the one in the barn. Back of the 
barn and not shown in the picture, is another and larger 
corn-house and a shed for the binder. 
On the right of the pig-pens is a shed used for housing 
cart, roller, harrows, etc., and a small shed joined to this 
contains another bull stall in which I keep my old Jersey. 
As there is no fun and considerable danger in handling a 
Jersey bull that “feels his oats,” even if one has a strong 
staff to hold him, I invented and built a safety pen for 
this bull. It is simply a yard with a very strong fence 
(mine is made of posts set about eight inches apart with a 
board nailed on top to keep them in line) around it, and 
one across the middle. In each section of the yard there 
is a door and there are slip bars in the partition. In using 
it, push the bars in place, thus fastening the bull in one 
section, then turn the cow into the other, pull out the bars 
and the bull enters the section where the cow is. Before re¬ 
moving the cow, drive the bull into one section, push in 
the bars and you can safely go in where the cow is. With 
this pen there is no danger, but some fun in persuading the 
bull to go into the section where you want him; with a 
light whip it can be easily done; with a club or pitchfork 
never. The last building shown in the picture, on the ex¬ 
treme right, is a shed I built for feeding beef cattle. It 
contains 20 box-stalls, six by 10 feet, and a feed room. The 
dressed beef business has rendered this useless for the un¬ 
dressed beef business, so I now use it for calves, heifers, 
horses or any other animals not otherwise provided for. 
I have not mentioned the farm blacksmith and carpenter 
shop. It stands away from all other buildings, on account 
of the danger from fire (it was burned down once and it 
nutritious principles they contain in a more advantageous 
manner than has been done heretofore, and also to preserve 
for consumption much that under present methods goes 
to waste. Thus the caseine, sugar and salts and residue of 
fat of skimmed milk and the sugar, albuminoids and salts 
of whey are converted by appropriate means into a solid 
state, thus securing a readily transportable mass, capable 
of indefinite keeping in a sound condition fit for food. In 
these respects it resembles condensed milk. The desiccated 
residues of skimmed milk and whey were critically ex¬ 
amined before analysis and found to be of the character 
claimed for them and the analyses of “ Lactoserine ” and 
“Casein” given in the cable demonstrate them to consist 
of the natural ingredients, in proper proportion, of these 
dairy products. Mere inspection also shows them as sound 
and free from putrefying processes which would, were they 
going on, render the articles unfit for food. The analysis 
of “Lactoserine” discloses an excellent adjustment of the 
several types of.food necessary for the maintenance of the 
animal body, while since the “ Casein ” is prepared exclu¬ 
sively for admixture with other foods, its very high per¬ 
centage of nitrogenized ingredients demonstrates its suit¬ 
ability for these purposes. The analyses of the other speci¬ 
mens were undertaken after these preliminary studies. 
The “Coffee” consisted, as I was informed, of a mixture 
of equal weights of “ Lactoserine ” and fresh roasted and 
ground Java coffee. This statement will be seen as accu¬ 
rate when the percentage composition of the mixture is 
compared with that of Java coffee. Cocoa when mixed 
with “Lactoserine ” in equal proportions yields, as I have 
found, a palatable and serviceable preparation. There is 
an excellent balance between its nitrogenized, non-nitro- 
genized and fatty components. The “Baby-food” ap¬ 
proximates very closely in kind and amount of each in¬ 
gredient to those infant foods that both from the scientific 
thought that has been expended in their compounding, and 
OLD SLAVE QUARTERS AS FARM BUILDINGS. Fig. 124. 
of a 240-acre farm, together with their wives and children. 
Connected with it is a small frame shed used for storing 
tools. The building whose gable shows above this tool 
shed, is the small corn house with a pigeon loft. When I 
lived here as a boy I kept a flock of about 200 pigeons, and 
it has always been a mystery to me since, why my father 
allowed me to keep them. When his wheat and oats were 
stored in barrack and barn, my pigeons would thrash out 
every sheaf lying on top (I would stone them out of the 
buildings and some of the stones would get into the 
thrashing machine and break the teeth out of the cylinder), 
they would fill the eave troughs with manure, wash in the 
horse troughs, making the water unfit for use, wear out 
the shingles on the roofs and be a nuisance generally. 
We often read about the stern parents of former days. I 
guess reference must be made to the grand-parents of the 
present generation. Where is the farmer nowadays who 
allows his boy to keep 200 pigeons for his amusement! 
Back of the corn-house is a long story-and a-half build¬ 
ing, not shown in the picture, containing five box stalls 
10 by 12 feet, four for cows and one with yard attached, 
for the young Jersey bull. In it there is also a feed-room, 
and the south end is reserved for a hen-house. The long 
building shown in the background, is a hay barrack, 
originally 105 by 20 feet, with 10-foot posts. It has a track 
and carrier and is one of the most useful buildings on the 
farm. This barrack was blown down last spring by a wind 
storm and only 00 feet of it has been rebuilt, consequently 
last summer 1 had to stacK a good deal of hay, and though 
we used a horse fork, there was no comparison Detween 
stacking and putting in the barrack. To come back to 
the tool shed : on the right is a two-story building with a 
window showing on the gable end; both stories are used 
for hen-houses. A door opens out of the gable end in the 
second story on to a platform which leads to the second 
story of the next building, which has a window in the gable 
and one in front. This is the fifth and last hen-house. The 
lower story of this building is used to house the manure 
spreader. Next, to the east, comes a long one-stoty shed 
full of doors and windows, built for cattle ; but now used 
for pigs; there are ten pens and a feed room. The large 
building, above whose roof a chimney is seen, is the main 
barn 34 by 75 feet, built of stone, with a frame drive-way 
and machine floor 22 by 30 feet, with an attached shed 20 
by 30 feet for mowers, wagons, etc. The chimney is a 
smoke-stack for an eight horse-power boiler, is built de¬ 
tached from boiler-room or barn, is 32 feet high and 1 have 
never seen a live spark come out of it. The boiler is used 
to run a six-horse engine and that runs a grain separator, 
feed mill and a 14-inch Ross hay and ensilage cutter, in 
the basement of the barn are the horse stalls, a cow stable 
of five box stalls, and the silo, or rather a root-cellar that 
was used for a silo, but it was not deep enough and I in¬ 
tend to build a silo in the shed adjoining the barn. One 
more thing in the barn basement deserves mention, a grain 
was the only building on the farm uninsured); it is one of 
the greatest conveniences, yes, necessities, on the farm. A 
small portable forge, an anvil, a vise and a few small tools 
will cost but little and save much. Carpenters’ tools 
every farmer must have, and he ought to have a room 
especially for them, with a work-bench in it. My shop is 
12 by 32 feet, and I don’t know how I could get along with¬ 
out it. Among other things the picture doesn’t show are 
some very fat rats and mice and a lot of damaged corn, 
which I bought in Baltimore for 14 cents per bushel. The 
reason I mention the damaged corn is this : I read in The 
Rural that hens would not eat damaged grain, that they 
could smell it and would reject it at once, and that it was 
not good for them anyhow. I was not sure but that this 
might be true. Now, I have fed my hens exclusively on 
this damaged corn since February 28; and from that date 
to April 1 they layed 1,294 eggs, and ate 14 bushels of corn. 
The eggs were worth $19.41, the corn cost $1.96, leaving 
$17.45 to be credited to skimmed milk, a few pounds of 
cracklings at two cents per pound, and profit. I wish I 
could give The Rural a photograph of the smell of that 
corn ; it is something unique. A. L. CROSBY. 
MORE ABOUT “ SKIMMED MILK ON THE SQUARE.” 
Some weeks ago the R. N.-Y. gave its readers an account 
of the new Swedish invention for utilizing skimmed milk. 
It will be remembered that this process does away with all 
the water of the milk and leaves the solids in the form of 
hard, solid cubes which can be ground to any desired de¬ 
gree of fineness and mixed with other substances to form 
suitable foods for human beings or cattle. Samples of 
these products were seut to Professor Doremus, of Bellevue 
Hospital, one of the highest chemical authorities in this 
country. Below we give his report. 
“ Having subjected the preparations furnished me to an¬ 
alyses, I embody the results in the following table: 
Moisture. 
j ! 
x . 
3 x 
O £> 
G « 
■ =*21 
2 
Z — j 
7 3* 
^C/J k 
Fat. 
X 
3 
O . 
c £ 
g£ 
0 
'A 
• 
08 
< 
Total. 
Nitrogen in per 
cent. 
G 
O 
O 
u 
a 
0 
O 
Cl 
Pk 
Lactoserine . 
4.34 
21.25 
5.56 
60.36 
7.49 
100.00 
3 40 
Caseiu. . 
9. S3 
67.25 
8.34 
12.93 
6.10 
100 00 
10.76 
2.50 
Coffee. 
2.93 
17.50 
12.28 
71.43 
5.87 
100.00 
2. SO 
1 02 
Cocoa. 
4.4-! 
IS.44 
17.02 
51.95 
8.0S 
100.oO 
2.95 
1.67 
Baby rood.. 
4.77 
13.31 
6.33 
70.66 
4.93 100.00 
2.18 
1.02 
Fodder-cake. 
7.03 
33.69 
5.77 
39.21 
9.25 100.00 
6.19 
8.05 
As the numerical values do not convey a just idea of the 
character of these important dietetic articles without some 
explanation, permit me to call attention to their prominent 
qualities. Mr. W. Rhenstrom has endeavored in his treat¬ 
ment of skimmed milk and whey, to utilize the highly 
by the practical results obtained by their world-wide use 
have become typical. 
But while great benefit will accrue to the human race 
directly by the preservation to its use of these important 
constituents of milk, the saving of vast amounts of food 
for cattle and all live stock now thrown away will prove 
of enormous advantage. The dried “ Casein ” which, when 
mixed with the linseed cake, rapeseed cake, oat-meal, bran 
and bone dust forms the new cattle fodder of the composi¬ 
tion already given, may have its analysis also expressed in 
conventional form. Skimmed milk has always been used 
to a greater or less extent for feeding animals—swine or 
kine. Experiments conducted in Sweden especially for 
Mr. Rhenstrom, on curds and on fodder cake containing 
“ casein,” the reports on which have been shown me, attest* 
that they are good for domestic animals. 
ANALYSIS OF FODDER CAKE. 
In Substance in 
Natural State. 
Moisture.7.035 
Crude ash .... .9.250 
Ether extract. 5.<C 
Crude fiber. 5.948 
Crude protein.33.68S 
Nitrogen total. 6 19 
Nitrogen albuminoid.5.70 
In the dry 
Substance. 
9.95 
6.21 
6.39 
41.60 
6.66 
6.13 
But while skimmed milk must be used at once, the dried 
“casein ” or fodder cake may be kept without fear of de¬ 
terioration, and while skimmed milk has only limited use 
owing to cost of transportation, the dry cakes may be 
carried anywhere. The evidence when viewed from any 
standpoint must, I think, weigh very much in favor of 
these several new products for which the “Lactoserine 
Company” solicits the patronage of the public. Such 
eminent scientific and medical men as Professors Berg- 
strand and Hammersten do not indorse or commend nos¬ 
trums, and it requires but a just examination of the 
sources of supply, methods of production and chemical 
composition of these various preparations to convince any 
one of their excellent quality and wholesome character. 
The United States Census of 1SS0 gives the total number 
of milch cows in 1S79 as 12,443,120, and tells us that in the 
same year 530,123,155 gallons of milk were sold or sent to 
butter and cheese factories. Of this vast quantity 231,965,- 
533 gallons of milk are accredited to the State of New 
York. This State leads all others in the production of 
butter, and four times as much cheese is made in it as in 
any other single State, the output being, indeed, one-third 
that of the whole country. The revolution brought about 
in the manufacture of dairy produce by the invention and 
introduction of improved machinery and the important 
changes which the manufacture of oleomargarine devel¬ 
oped render the utilizing of all heretofore waste materials 
desirable, if not imperative.” 
CHARLES A. DOREMUS, M.D., PH. D. 
See that nothing is thrown away that might have nour¬ 
ished your own family, or a poorer one. 
