176 
AMERICAN' AGRICULTURIST. 
[Mat, 
fig. 1. The milk-room contains twelve large 
pans each 10 ft. 10 in. long by 4 ft. 3 in. wide 
and 7 in. deep. They are what is known as the 
Jewett pan, which is made with a double bot¬ 
tom with a half-inch water space divided into 
channels open and closed at alternate ends, so 
Shat the water which passes underneath the 
milk for the purpose of cooling it runs in a 
suddenly reversed current back and forth until 
it is discharged at the end opposite to that at 
which it enters. The entrance and discharge 
pipes are both raised above the level of the 
false bottom upon which the milk rests, so that 
Ike water space is always completely filled. 
tion of the floor is removed to show this pipe. 
These pans shown at A A, fig. 1, are placed 
20 inches apart upon each side of the room. 
A rail track is laid in the center of the room 
between the pans, upon which a hand-car is 
run, which carries the 
milk from the receiving 
door. The milk is received 
into a weighing can, the 
can rests upon the car, 
which is higher than the 
pans, and the milk is run 
from the can directly into 
the pans. At B is the 
boiler and engine. The 
Anderson boiler is the one 
used and is eight-horse 
power. At C is the churn¬ 
ing-room, in which com¬ 
mon upright dash churns, 
D,D, are worked by steam power. The 
sink, 12 feet by 3 feet, is seen at E. At F is the 
sour milk tank, and at G is the work-room. The 
milk pans, A, A, contain 200 gallons each, or 
the milk of 100 cows at one milking; milk is 
received at this factory from 300 cows. The 
twelve pans and fixtures cost about $700, and 
the whole building with all the apparatus com¬ 
plete cost nearly $4,000. The upper story is 
used for the dwelling apartments of the super- 
_ intendent, and the 
whole building is 
neatly painted out¬ 
side and whitewashed 
inside. The perfect 
cleanliness and order 
usual in the best pri¬ 
vate dairies are to 
be provided for in 
any factory building, 
and such a location 
must be chosen as 
will secure purity of 
atmosphere, good 
drainage, and a cen¬ 
tral position amongst 
its patrons. The cost 
Fig. 2.— ELEVATION OF FACTORY. of making butter at 
this factory is three cents a pound, and twenty- 
eight pounds of milk upon the average are 
required for each pound of butter. 
The ground plan of a private dairy of 75 cows, 
owned by Mr. P. D. Merriam, of West Port, N. 
Y., is shown in tig. 4. The milk-room, A, is 30 
x 18 feet; B is the ice-water tank which supplies 
the pans, (7, C, C, C , of the Jewett pattern, with 
cold water. These pans are 11 feet long by 3£ in 
width. D is the churning room, 15 x 8 feet; E , 
the sour-milk room, is 8x 5; F is the sour-milk 
tank ; at G is the wash-room, 12 x 8, which con¬ 
tains a stove and scales; at H is the butter and 
cream room, 2 x 12; and at I the ice-house, 
10 x 12. Mr. Merriam makes choice butter for 
the Boston market, and speaks very favorably 
of the large pans, for convenience, saving 
of labor, and larger yield of butter than in the 
small pans. He states that the saving of labor 
is one half, and the butter made with these 
pans is superior both in quality and quantity. 
plowing done in England and other countries 
at this time does not invert the soil at all, but 
merely pulverizes it. This operation is per¬ 
formed by what are known as grubbers. These 
implements, drawn by horses, have been in use 
The pan is a complete structure having no 
loose parts, and rests upon a wooden table. 
Figure 3 shows the form and arrangement of 
these pans. There are several other styles of 
pans in use in other factories, and some fac- 
Fig. 3.— JEWETT MILK PANS. 
furies practice the deep-can system, which has 
been frequently described in our columns. In the 
engraving (fig. 3) the pipe is shown at a by which 
the water is brought into the pans. It is brought 
from a spring near by at a temperature of 48°, 
and cools the milk to a temperature of 60° in 
the course of four hours. The milk-room is 
warmed to the same temperature in winter by 
means of steam pipes which pass through it. 
At b is seen the pipe which carries off the over¬ 
sow of water from the pans, and which passes 
town by one of the legs of the table. A por- 
The Grubber. 
Since the introduction of steam power in the 
cultivation of land a new system _ of plowing 
has come into use. The idea that when the 
term plowing is used the inverting of the soil 
as by the ordinary plow is meant, is no longer 
correct. A very large proportion of the steam 
4. —PLAN OF MR. MERRIAM’S DAIRY. 
for many years as aids to the plow in breaking 
up the subsoil and mellowing the surface soil, 
but have only recently been substituted for the 
common plow altogether. Now that it has 
been found that very satisfactory crops may be 
Fig. 1.— THE GRUBBER. 
raised by the use of these implements upon 
stubbles or fallows, when operated by steam, 
they are coming into use in place of plows 
drawn by horses. No root crop is sown until 
the ground has been thoroughly worked with 
these implements. They are also coming into 
use in this country. One farmer of our ac¬ 
quaintance uses one to follow the plow, and 
breaks up the subsoil to a depth of twelve 
inches. Ilis farm has a very light soil. Another 
uses one in preparing his land for potatoes and 
also iu cultivating between the rows as soon as 
the plants appear 
above the ground. 
There are many other 
opportunities of mak¬ 
ing these implements 
useful. Fall-plowed 
land could be worked 
with one of them in 
the spring, instead of 
cross plowing, with 
great advantage and 
economy. They 
would entirely obvi¬ 
ate the necessity for 
subsoil plows, as they 
would do the same 
work much more rap¬ 
idly. They would Tig. 2. tooth. 
prepare a corn stubble for a fall wheat 
crop much better than is now done by the sur¬ 
face harrowing common throughout the West¬ 
ern States, and would undoubtedly tend to in¬ 
crease the yield. As a cultivator to break up 
between the rcws of corn or potatoes they 
