THE CULTIVATOR. 
April 
DEPOT OF THE ROCHESTER CITY MILK COMPANY.— (Fig. 32.) 
Office of the Rochester City Milk Co.,) 
Rochester, March 2, 1846. J 
Luther Tucker, Esq. —In compliance with your 
request, I herewith transmit to you, a sketch of the 
Milking House and Depot, which our Company propose 
to construct this spring, in this city, immediately on 
the banks of the Genesee river, near the centre of the 
town, for the accommodation of one hundred cows , 
and for the sale of milk of the very best quality. 
The building is in the shape of a -HI . The front of 
brick, 50 feet in length, and 25 feet in depth, and 20 
feet in height, with a rear building 175 feet long, and 
32 feet in width—built with a centre hall or arcade, 
twelve feet wide and twenty feet high, with windows 
and ventilators in the tops, (as shown in the sketch,) to 
admit a free circulation of air, in the warm seasons of 
the year. 
On each side of this hall, there is a range of mangers 
and stanchions for fifty cows —with troughs in front of 
them, through which water is to be constantly running. 
The floor is to be of clay, paved with flat stone, set 
edgeways, in the rear of the cows, with a gutter one 
foot in width, immediately behind the cows; and be¬ 
tween these gutters and the doors at the sides of the 
building, there is an alley, five feet in width on each 
side. The doors for the entrance of the cows are three 
and a half feet wide, seven feet high, and twelve feet 
apart. Over the cows, between the hall and the sides 
of the building, there are floors for the reception of the 
winter fodder of the stock, capable of holding two hun¬ 
dred tons of hay or corn fodder. 
The gutters drain into cisterns in the basement, and 
trap doors in them let the manure down into carts, in 
which it is drawn daily to the company farms in the vi¬ 
cinity of the city, where the crops are produced to sup¬ 
ply the milch cows in the Depot. The teams bring 
down a load of grass or hay, and carry back in return, 
a load of manure—it being cheaper to transport the 
feed to cows than to cart the milk twice a day, from the 
farms to the city. 
The front of the building is occupied for an office, and 
rooms for the sales of milk, ice-cream, &c., and the at¬ 
tic for the lodging room of the men belonging to the 
establishment, while the cellar is used for roots, and 
milk room, and also a part of it for a small steam en¬ 
gine, employed to cut up and steam the food for the 
cattle, pump the water from the river to supply the 
reservoirs in the building, and to heat the stable in win¬ 
ter, by steam. 
In the rear of the office are the rooms for the milK- 
wagons, and sleighs, and adjoining these is the stable 
for the horses that are u ed for distributing milk through¬ 
out the city. 
The whole cost of the building is estimated at $2,500, 
including the engine, fixtures, &c. 
I will, if you desire it, furnish you with a statement 
of the manner in which the establishment is to be con¬ 
ducted, and the method of keeping the cows, &c., &c. 
Truly yours, 
C. B. STUART, 
General Ag’t Rochester City Milk Co. 
P. S. The Rochester City Milk Company furnishes 
the citizens of Rochester with pure and wholesome 
milk, at the following low tariff of prices. 
DAILY AVERAGE IN 1 MONTH. 
From 1st June to 
1st October. 
From 1st October 
to 1st June. 
36 qts. and over,. 
2 cents per quart. 
2l u u 
4 “ “ 
3 “ “ 
2 2 - cents per quart. 
3 « “ 
3J “ 
4 « « 
12 “ under 36,. 
2 “ “ 12, . .. 
1 “ “ 2. 
To find the average, add the quantity taken in one 
month, and divide by the days in the month. 
FRUIT FOR COOKING. 
L. Tucker, Esq. —In an article at page 379 of your 
December number, the writer who describes “ Com¬ 
stock’s Garden Apple,” falls into a very great error. 
1-Ie says:—“It is generally supposed that for culinary 
purposes, fruit of inferior quality will answer; hence 
we see in works on promology, and in Nursery Cata¬ 
logues the division into table and kitchen varieties. The 
distinction to which he ihus refers, “in nursery cata¬ 
logues,” &c., does not, however, mean any such thing. 
It refers simply to a distinctive character, and to a su¬ 
periority in quality for a specific object. In regard to 
pears, we have table and cooking pears, and the same 
as respects plums, cherries, and other fruits. So in re¬ 
spect to apples: many of the varieties of sweet apples, 
and others of acid or of an astringent character, which 
are altogether ill suited for the table, are found to be 
admirably adapted for cooking, and it is for their supe¬ 
rior qualities when cooked, and not on account of their 
inferior quality, that the term kitchen has been applied 
to them. Wm. R. Prince. 
Prince’s Nurseries, Flushing, Feb’y 8, 1846. 
