562 
AUG. 3o 
THE RURAL NEW-YORKER. 
the barn. Think of this, you people who pole hay in from 
the outside or carry it in forkfuls around corners and lift it 
up into high mangers ! After the cows have eaten their 
meal the alley is swept out clean.. It is so neat that oue 
might eat his dinner there with no discomfort. Serious 
sickness is almost unknown in this herd. A veterinarian is 
employed to visit the barn every month and inspect every 
animal. Any cow that he pronounces in any way “off her 
feed ” is at once taken from the barn and placed by herself 
so that her milk will not be used. This inspection assures 
patrons of the dairy that there is positively no danger from 
disea e in the milk. 
After the Cows Finish their Share. 
The Jersey ladies in the stable respond to all this care 
and expense by packing away in their udders the best pos 
siMe combination of pure spring water, sweet 
June-cut grass and rich grain. That ends their 
part. Human agencies must manage the rest. 
Of course the milking is done by hand. Nothing 
can ever match the human hand as a milking 
machine. The milk is strained three times, and 
as soon as a can is filled it is taken to the dairy- 
shown at Figures 227 and 228. The little truck 
shown at the center of Figure 228 is used to carry 
the cans from the stable. The effort is to get the 
milk into the bottles as soon after milking as 
possible. Figure 228 shows the exterior of the 
dairy house, with the wagons, trucks, bottles 
and cases. The bottles will be noticed drying on 
the “ horses,” which are small logs of wood, 
with wooden pins driven into them, on which 
the bottles are hung after washing. The boxes 
on the table next to the little can wagon are used 
for packing the bottles in ice. Figure 229 shows 
the interior of the dairy house. The floor is of 
cement, with perfect drainage. This is neces¬ 
sary, as there is an almost constant “swash ” of 
water to keep the floors clean. A force pump 
stands in the center of the house, with a hose attached to 
it. The apparatus for bottling is shown at Figure 229 : as 
the milk is brought from the barn it is poured slowly into 
the large vat here shown. This slow pouring serves the 
purpose of aeration, which is considered so essential by 
many milkmen. With the empty bottles exactly in place 
one man stands on each side of the rolling vat. Little 
tubes will be noticed reaching down from the front of the 
vat. By touching a spring the milk is made to flow 
through each of these tubes into the bottles. When one 
row of bottles is filled, the vat is rolled over another row, 
and so on until all are ready. An experienced man can 
fill bottles with great rapidity. After filling, the bottles 
stand about half an hour, and are then sealed and put in 
the wooden boxes shown in the other drawing, and packed 
about with ice, all ready for transportation to the cus¬ 
tomer. The bottles, whether cleaned by customers or not, 
are washed in soda and water and rinsed twice, then dried 
and sunned. Ice is absolutely necessary, and will be 
bought even if the price doubles. No “preserva- 
line” will ever be used in this dairy. A fair 
supply of ice was obtained this year. There 
was only about one day cold enough to make 
ice, but this day was used. Every man and 
team on the place worked as hard as they could 
while the cold weather lasted. They made a 
business of ice-making, and every minute of the 
cold weather was utilized. Others who waited 
for daylight lost their ice. After being bottled 
and cooled, the milk is not touched until it is 
handed to customers at the rate of eight cents 
per quart. 
“Working Up” the Business. 
Mr. Francisco started on the “ground floor” 
and was obliged to make his own ladder as he 
went up. There were three rounds to it: 1. 
The ability to produce the best and cleanest 
milk on the market. 2. The ability to convince 
the public that the milk offered for sale is genuine 
and unexcelled. 3. The ability to build up and 
maintain a reputation for honesty, courtesy and 
fair dealing. After making such a ladder as 
this, every step you take will boost you up to 
another. Mr. F. was obliged to run in debt to 
begin with. A full equipment for bottling 300 
quarts per day will cost $1,500 in cash, and it 
will not pay to spend any less than this if one 
aims for the best trade. The first time he saw 
the glass bottles used, he became convinced of 
the value of this method, and did not hesitate to 
invest in an outfit. One objection to the retail 
milk business is that it involves a great deal of 
Sunday work. Mr. Francisco never had his milk 
wagon out but twice on Sunday. The first time he drove it 
himself. On his way home he met his friends and neighbors 
on their way to church, and he could not make himself feel 
rightabout it. The next Sunday he sent his hired man over 
the route, but though he could goto church himself he could 
not feel any better. He then made up his mind that there 
would be no more Sunday delivery from his dairy, and 
there never has been. A late delivery is made Saturday 
night, and the wagon does not leave the farm again until 
Monday morning. The pure bottled milk packed in ice 
will keep sweet two days, and as each bottle contains its 
own share of cream it need not be opened until wanted 
for use. 
Not a single customer was ever lost because of this 
change. The milk sells itself. One family told another 
about it and, like every other really good thing, the more 
it was talked about the more friends it made. Its sale 
spread like an epidemic. When it once began in a block, 
or iu a street, it went through the whole list of families, 
it was fat enough to grease its own way. 
The Possibilities of Bottled Milk. 
“ I will take any abandoned farm within 150 miles of 
New York and ship bottled milk at a profit,” said Mr. 
Francisco. “ I can make the cows, and I can grow the 
fodder, and I can sell the milk. The present system of 
selling milk at retail is doomed. In Jersey City and New¬ 
ark to-day there is a demand for 50,000 quarts of milk such 
as I supply. This is true of every other large city in the 
country. People must be educated up to bottled milk, 
but they are very willing to be educated. There are thous¬ 
ands of farmers to day selling milk to cheese factories at 
starvation prices who might make money at bottling milk. 
They must have cows and food that will make milk that 
they are prepared to swear by, and they must have one of 
their number in the city with life enough to make the 
business. Many farmers complain of Trusts and combina- 
cause of their unwillingness to submit to this legitimate 
loss and their jealousy and lack of business method that 
the ordinary combination of farmers fails in such an 
enterprise. There must be a man of nerve at the head of 
it with absolute authority to push it through. 
“WAITING ON THE COWS.” Fig. 227. 
tions. Why not form a ‘ Trust' of their own ? Here, let 
us say, we have 10 dairymen all working in a small way, 
keeping 10 sets of teams and tools, buying their grain of 
middlemen and their supplies from the retail grocer. They 
are all unhappy and dissatisfied, because there is no profit 
in the business. One man, by accident or thrift, gets 
money enough to secure mortgages on all the other nine 
farms. Sooner or later he owns them all. He ‘colonizes ’ 
them by locating 35 or 40 good cows on each, hiring the 
former owner by the year. This man has nothing to do 
but milk and feed those cows. A gang of men go from 
farm to farm cutting, curing and housing the hay. In 
proper season the same gang haul out manure, plow, seed 
and haul feed for all the farms. The milk is brought to a 
central place and bottled there. Everything, grain sup¬ 
plies, utensils, etc., are all bought at wholesale. Half the 
cost of teams and hired men is chopped off. The owner of 
the farms has absolute authority. He can compel his 
neighbors to produce a superior and uniform quality of 
The Farmers Club. 
ANSWERS TO CORRESPONDENTS. 
(Every query must be accompanied by the name and address 
of the writer to insure attention. Before asking a question, please 
see if it is not answered in our advertising columns. Ask only 
a few questions at one time. Put questions on a separate piece 
of paper.] 
How to Cement a Cellar. 
F. L T., White Marsh, Va. —What is the cheapest and 
best way of cementing a cellar so as to prevent 
dampness or the rise of water P Can the ma¬ 
terials be used by amateurs, and what would 
be the probable cost ? 
Ans.—A cellar may be cemented iu this way. 
Mix, dry, one barrel of hydraulic cement with 
three of clean, sharp sand; wet up with water to 
a thin mortar as much of it as can be spread in 
five or 10 minutes and no faster than it can be 
spread three inches thick. This quantity will 
make 48 square feet of floor three inches thick. 
The cost of course will depend on the price of 
the materials. The walls, if of stone or brick, 
should be also plastered one inch thick with the 
same mixture. But it would be better to apply 
this outside by digging away the earth, and if 
this be done it would be well to lay a drain all 
around the cellar a foot below the foundation, 
and then paint the walls outside with hot gas 
tar a foot above the surface. This would be the 
most effective remedy. But the cement floor 
inside would be found so desirable that it should 
not be omitted if a good job is desired. The 
spread with a trowel, then beaten with a flat 
then rubbed smooth with a rubber of plank 
cement is 
rammer, and 
before the surface is dry. 
Goiter in Lambs and Colt. 
H. K. H., Salem, TFis.—Goiter has troubled my young 
animals for several years. Last winter I fed silage to my 
young lambs and it kept their bowels loose, and I never 
saw a better lot of lambs than they were during that sea¬ 
son. Was their fine condition due to the silage P Last 
spring I had none to feed to them, and they became as bad 
as ever. The ewes got clover hay, oats and bran, with 
plenty of rain-water to drink ; still they were constipated. 
A fine draft mare that has been on grass all spring, and is 
iu good working order, foaled three weeks ago and there 
is a lump about the size of a tea cup on each side of the 
foal’s windpipe. He is a big, soft fellow and acts just like 
a goitered lamb. How can my ewes be saved from consti¬ 
pation ? I have fed bran and shorts, but corn seems to 
_ suit them better. 
THE DAIRY HOUSE. Fig. 22S. 
milk. This is one spirit of the Trust. Each farmer makes 
more clear money than he did before, and the general profit 
is greater. Wastes and useless labor are cut off. That 
makes the difference. Instead of losing money as a free¬ 
holder, the farmer makes money as a foreman of the farm 
he formerly owned. A concentration of forces and the 
possibilities of enforcing absolute authority utilize wastes 
and turn them into money.” 
This is the way Mr. Francisco talks. His own success 
has shown him that to be successful the farmer must em¬ 
ploy the same business methods that are employed to 
bring trade to successful merchants. It is the man who is 
willing to guarantee his goods and who is most successful 
iu advertising his willingness that secures the paying 
trade. Mr. Francisco knows that the bottled milk business 
has hardly begun to develop. It is safe to say that two- 
thirds of the milk that comes to this city might be sold iu 
bottles at au advance of from one to two cents per quart. 
It “might be sold,” but while the trade is being started 
and worked up there will naturally be a loss. It is be- 
ANSWERED BY DR. F. L. KILBORNE. 
Goiter is a disease of the thyroid body, a glan¬ 
dular organ beneath the throat, which becomes 
greatly enlarged, and commonly appears in the 
domestic animals, especially the horse and 
sheep, and also in man. In the horse there are 
two distinct swellings, one on each side, as 
described on your colt, but in the other animals 
there is usually but a single swelling, beneath 
the throat. The disease is most common on 
high ground, where the water is charged with 
the salts dissolved from magnesian limestone, 
but it occasionally occurs without drinking 
such waters. Close buildings, want of exercise, 
poor or unwholesome food or any debilitating 
cause favor the progress of the disease. The 
silage probably prevented the goiter in the 
iambs during the winter of 1S8S-9. In addi¬ 
tion to keeping the bowels open, the silage con¬ 
tains so much water that the sheep would 
drink very little. Last winter the cause may 
have been due to the constipation and want of 
exercise or low condition of the ewes. If, in 
addition to the rain-water for drinking pur. 
poses, the sheep are fed liberally, given gojd, 
airy, comfortable quarters, plenty of out-of- 
door exercise, and the constipation is avoided, 
the lambs should escape the goiter. The exer 
cise will tend to ward off constipation, while 
confinement and idleness favor it. Free access 
to salt and plenty of good drinking water will 
also assist in keeping the bowels in good con¬ 
dition. The bran and roots, in addition to the 
above, should keep the bowels open. 
If the sheep then become costive generally, add to 
the bran one-half ounce to one ounce of Glauber salts tor 
each sheep daily until relieved. Obstinate cases may be 
carefully drenched with four to six ounces of the salts dis 
solved in luke warm water. In the treatment of goiter, 
iodine, used both internally and externally, is almost a 
specific. In mild cases it is often sufficient to rub the en¬ 
largement daily with the compound tincture of iodine 
until the surface is slightly blistered. Then apply less 
frequently until the animal has recovered. Iuterually give 
iodide of potash iu doses of oue dram to the horse aud one- 
half dram to the sheep, two or three times daily. If the 
swelling is large aud soft, a diluted solution of iodine may 
be injected directly into the center of the mass with a 
hypodermic syriuge, auy liquid there may be in the cavity 
having been first drawn off. For injection use the com¬ 
pound tincture of iodine (.the simjrle tincture is not .soluble 
in water) diluted with four or five parts of soft water. 
The injection will increase the swelling aud inflammation 
