1909. 
SYSTEM OF VENTILATION FOR STABLES. 
The following system of ventilation, 
which is recommended for its cheapness 
and simplicity, was designed and placed 
in operation in 1892, by J. G. Ruther¬ 
ford, V. S., Veterinary Director General, 
Ottawa, Canada. The system has never 
been extensively advertised, and will be 
new to most farmers, although it is in 
use in many stables, and, when rightly 
managed, gives entire satisfaction. The 
principle upon which it works is identi¬ 
cal with that of the draughts of a stove. 
The two things needed are a chimney 
to remove the warm air at the top, and 
an air shaft leading from the outside 
and opening in the floor through which 
the cold air is admitted. Dr. Rutherford 
explains the fallacy of trying to venti¬ 
late a stable on the same principles as 
that upon which a dwelling house is ven¬ 
tilated. In a house the air is heated ar¬ 
tificially, whereas in a stable the only 
source of heat is the bodies of the ani¬ 
mals. In dwelling houses the foul air is 
heavier than the pure air, settles near 
the floor, and must be taken off at the 
floor level in order to ventilate properly; 
assuming, of course, that the supply of 
pure air which is admitted into the room 
is already warmed. But in the stable 
there is no artificial heat. The air is 
cold when it enters, is heated in the 
lungs and by contact with the bodies of 
the animals, becomes impure as it be¬ 
comes warm, expands and consequently 
rises to the top of the stable, from 
whence it should be taken off to insure 
RUTHERFORD SYSTEM OF VENTILA¬ 
TION. Flu 534. 
good ventilation. The removal of this 
warm air creates a partial vacuum, and 
cold air will be drawn in from below 
wherever there is an opening. In large 
roomy stables where only a few animals 
are kept, and especially when there are 
many small crevices around doors and 
windows, enough pure air may be 
drawn in at these places to secure a 
plentiful supply; but, in the majority of 
stables, this source of supply would be 
altogether inadequate and a definite ar¬ 
rangement for supplying pure air must 
be installed. If the chimney alone is re¬ 
lied upon for ventilation, without some 
means of admitting pure air from be¬ 
low, a certain amount of hot air will pass 
out and then there will be a “disagree¬ 
able beating back of cold air, creating a 
down draft not only unhealthy but op¬ 
posed to the sound principles of ventila¬ 
tion, that an outlet must be always an 
outlet, and an inlet must always be an 
inlet.” 
The accompanying illustration, Fig. 
534, will show at a glance how Dr. Ruth¬ 
erford’s system is installed. It will be 
seen that it is quite practicable to put 
these ventilators in any stable, although 
it could be done somewhat easier during 
the construction of the building. “A, is 
the wall of the stable and B the founda¬ 
tion; C is the floor level, D is the box 
that goes down from the outside and 
comes up on the inside, the deeper the 
better, because there is less tendency to 
be influenced by the wind pressure, 
therefore less tendency to draft.” 
Where the snow has to be reckoned 
with the box should be brought up 
against the wall, putting a little board 
on top, and leaving the inside open, E, 
at a certain distance up, so that the air 
can get between the building and the 
box. As the foul air is drawn off from 
the inside by the chimney, the pure air 
is sucked in through these pipes, which 
may pass either under or through the 
foundation. These pipes may be of 
THE RURAL NEW-YORKER 977 
wood, tile .or iron'. The opening in the 
floor is protected by an iron grating, 
which should be countersunk so that it 
can be removed if necessary to clean the 
pipe. The whole system is managed by 
a damper in the chimney, controlled by 
cords, and working on the same princi¬ 
ple as the back damper in a stovepipe. 
No damper is required at the intake, for 
as soon as the damper in the chimney is 
closed, or partially closed, the draft of 
cold air is shut off altogether, or less¬ 
ened as the case may be. There can be 
no entering of cold air until there is a 
removal of warm. When the' damper is 
partially closed the air does not go out 
as fast and does not come in as fast. 
From a recent inspection of cow sta¬ 
bles, horse stables and pigpens ven¬ 
tilated in this way, I am convinced 
that the system is entirely satisfactory, 
and so simple and cheap that anyone 
with only a spark of mechanical genius 
can not only understand it easily but 
can with his own hands do all the work 
required in a few days, and with little 
expense for material. c. s. m. 
DIVISION OF DAIRY INCOME, 
What would be considered, approximate¬ 
ly, a fair division of the gross income, be¬ 
tween owner and dairyman, where owner 
furnishes everything? Herd 15 to 25 
cows. Blue grass pasture, with cotlon-secd 
meal, bran, etc., in Summer, and corn 
stover, cow-pea hay and the cotton-seed 
meal, etc., for Winter. Good stable for 
cows, separator used, but only to aid in 
getting clean milk; everything convenient 
and in good order. Cows well fed and ex¬ 
pect to keep a high-class dairy, to have 
sanitary milk; no butter made, nor cream 
sold. Dairy is two miles from town or 
city of 10,000 to 12,000 people, and milk 
all retailed; price, 20 cents per gallon. 
Dairyman furnishes all the labor in caring 
for and feeding, milking and delivering 
milk twice a day, bottled, of course, and 
besides he furnishes horse for use in dairy 
delivery, but the horse is fed by owner 
of dairy. Good farm band worth $20 per 
month and board the year through (and 
this considered good wages here). 
Kentucky. M. B. 
In this section the custom is for the 
owner to furnish a house for tenant, 
each to own half the cows—usually they 
are owned jointly—owner to pay taxes 
and half the cost of feed purchased. 
The tenant furnishes all the teams and 
too’s, does all the work and has half of 
all the proceeds from farm, in addition 
to sales from dairy. This is where the 
milk is delivered in bulk at the stat : on 
or factory. You do not ■state whether 
the tenant is to have anything from the 
farm other than the sales of the milk. 
Possibly the produce is all sold in this 
way. I should take it he was to gather 
the crops grown for the dairy, except 
you speak of his owning only one horse. 
Inasmuch as you provide all the capital, 
and purchased feed—except the horse— 
if you provide the tenant a house to live 
in, a fair share for him would be one- 
third. This would be very liberal except 
for the fact that he has to bottle and 
deliver the milk at retail. Allow me to 
say that if you only get five cents pet- 
quart, in bottles, for sanitary milk, re¬ 
tailed, neither one of you will make 
any money. Such milk should bring 
not less than six cents in Summer, and 
eight or ten in Winter. If meats and 
other food products are as high with 
you as here, it will then be the cheapest 
food your citizens have on their tables. 
If you will take pains to keep the cows, 
utensils and milkers clean, you can 
make a better milk, cleaner, with a low¬ 
er bacterial content, by not running it 
through the separator. While that will 
take out an immense lot of foreign mat¬ 
ter, the trail of the serpent is there, and 
much additional exposure. The highest 
grade milk here is cooled quickly and 
not handled any more than is absolutely 
necessary. edward van alstyne. 
“Why are you crying, Johnny?” “We 
was playing train and I was the engine.” 
“Yes?” “And pa corned in and switched 
me.”—Judge. 
NATIONAL DAIRY SHOW 
LAVAL 
BUTTER AWARD TRIUMPH 
AS USUAL 
The great NATIONAL DAIRY SHOW was held at 
Milwaukee, Wis., October 15-24, and in keeping with the 
invariable result since “ALPHA-DISC” DE LAVAL CREAM 
SEPARATORS went into use all the HIGHEST BUTTER 
and CREAM awards went to DE LAVAL users, in this 
latest representative contest, which included the exhibits of 
nearly one thousand of the best butter and cream producers 
throughout the country. 
The three highest awards in the CREAMERY BUTTER 
class—all to DE LAVAL users—were as follows : 
A. J. ANDERSON, Otisco, Minn., 
THOR. M0E, Winthrop, Minn., 
A. L. 0ESTRICH, "Watertown, Wise., 
Score 97 
Score %j4 
Score 96 
The highest award on DAIRY BUTTER was to P. Dain- 
gaard, Camp Point, Ill.—Score 04 1 / 2 —a DE LAVAL user. 
The highest award in the CERTIFIED CREAM contest 
was to G. Van B. Roberts, Highland, N. Y.—^-Score 99— 
a DE LAVAL user. 
The highest award in the CREAMERY PATRONS contest 
for hand separator cream was to G. B. Fisher, Viroqua, Wis. 
—Score 93—a DE LAVAL user. 
Full details of all the entries and scores have not yet been 
made public, but there is no doubt that the vast majority of 
all exhibits scoring 90 and above will prove to have been 
DE LAVAL made, as heretofore. 
Incomplete reports have been received of highest butter 
awards at the various STATE FAIRS this year, but practically 
all of them have been to DE LAVAL users, including particu¬ 
larly New York, Indiana, Michigan, Missouri, North Dakota 
and South Dakota. 
As has been said before, the separator does not of itself 
insure the making of the best butter, but the superior mechanical 
and sanitary bowl construction and low speed of the DE LAVAL 
separator indisputably enable the production of better cream 
and better butter under the same conditions than can possibly 
be made in any other way. 
This is something that even the most enterprising and 
/ 
resourceful of those who seek profit through the manufacture 
and sale of would-be competing separators never attempt to 
explain or deny,—that practically all the best butter, as evi¬ 
denced by the highest awards in all representative butter 
contests, is and has for more than twenty years been made 
by users of DE LAVAL cream separators. 
Hence the great advantage to every DE LAVAL user in 
having the separator that not only makes the MOST but the 
BEST cream and butter, is the simplest and easiest machine to 
use and lasts an average of twenty years against from two to 
five years in the case of nil others. 
A DE LAVAL catalogue helps to make plain the reasons 
for DE LAVAL superiority in good buttermaking and other 
respects, and is to be had for the asking. 
THE DE LAVAL SEPARATOR CO 
42 E. Madison Street 
CHICAGO 
1213 A 1215 PlLBKKT Stukxt 
PHILADELPHIA 
l)uu mm k Sachamknto Stb. 
SAN FRANCISCO. 
General Offices: 
165 Broadway, 
NEW YORK. 
173-177 William Street 
MONTREAL 
14 A 16 Princess Street 
WINNIPEG 
1016 Western Avenue 
SEATTLE 
