THE CULTIVATOR. 
mixture is ignited, water is given off, and gypsum alone is the result, 
if the acid has been used in sufficient quantity; and gypsum mixed 
with quick-lime, if the quantity has been deficient. Gypsum free 
from water, is sometimes found in nature, when it is called anhy¬ 
drous selenite. It is distinguished From common gypsum by giving 
off no water when heated. When gypsum free from water, or depriv¬ 
ed of water by heat, is made into a paste with water, it rapidly sets 
by combining with that fluid. Plaster of Fan's is powdered dry gyp¬ 
sum, and its property as a cement, and its use in making casts, de¬ 
pends on its solidifying a certain quantity of water, and making with 
it a coherent mass. Gypsum is soluble in about 500 times its weight 
in cold water and is more soluble in hot water, so that when water 
has been boiled in contact with gypsum, crystals of this substance 
are deposited as the water cools. Gypsum is easily distinguished 
by its properties of affording precipitates to solutions of oxalates 
and barytic salts. It has been much used in America, where it was 
first introduced by Franklin on his return from Paris, who had been 
much struck with its effects there. He sowed the words, this has 
been solved with gypsum , on a field of lucern, near Washington; the 
effects astonished every passenger, and the use of the manure quick¬ 
ly became general, and signally efficacious. It has been advantage¬ 
ously used in Kent, but in most counties of England it has failed, 
though tried in various ways, and upon different crops. 
Very discordant notions hate been formed as to the mode of operation 
of gypsum. It has been supposed by some persons to act by its 
power of attracting moisture from the air ; but this agency must be 
comparatively insignificant. When combined with water, it retains 
that fluid too powerfully to yield it to the roots of the plant, and its 
adhesive attraction for moisture is inconsiderable, the small quantity 
in which it is used likewise is a circumstance hostile to this idea. 
It has been erroneously said that gypsum assists the putrefaction of 
animal substances, and the decomposition of manure. 
r The ashes of saintfoin, clover and rye-grass afford considerable quan¬ 
tities of gypsum; and the substance is intimately combined as a ne¬ 
cessary part of their woody fibre. If this be allowed, it is easy to 
explain the reason why it operates in such small quantities; for the 
whole of a clover crop, or saintfoin crop, on an acre, according to 
estimation, would afford by incineration only three or four bushels of 
gypsum. The reason why gypsum is not generally efficacious, is 
probably because most cultivated soils contain it in sufficient quan¬ 
tities for the use of the grasses. In the common course of cultiva¬ 
tion, gypsum is furnished in the manure, for it is contained in stable 
dung, and in the dung of all cattle fed on grass, and it is not taken 
up in corn crops, or crops of peas and beans, and in very small quan¬ 
tities in turnip crops; but where lands are exclusively devoted to 
pasturage and hay, it will be continually consumed. Should these 
statements be confirmed by future inquiries, a practical inference of 
some value may be derived from them. It is possible that lands that 
have ceased 10 bear good crops of clover, or artificial grasses, may 
be restored by being manured with gypsum. 
Dairy Husbandry. 
The practice of the Dutch in Holland, and of the Germans in 
Pennsylvania, of cooling their milk immediately after it is drawn 
from the cow, is calculated to abridge the labor of the dairy, and to 
improve its products. During the hot weather of summer, milk be¬ 
comes lobbered in 24 hours after it has been drawn, and before the 
whole of the cream has risen to the surface; after which no more 
cream rises. By reducing the temperature, nearly all the cream 
rises in 24 hours, and the lobbering of the milk is considerably re¬ 
tarded. In Pennsylvania, milk-houses of stone or brick, built over 
spring's are common. In these the milk is kept in a temperature 
of 50 to 55 degrees, although the exterior heat may be 90. When 
springs are not convenient, milk cellars are constructed under 
ground, and water to reduce and keep down the temperature sup¬ 
plied by pumps. In Holland, where springs do not abound, every 
dairy is provided with a water tight pit, termed a hoelbak, built of 
brick or stone; they are about six feet in length, three feet in 
breadth, and two in depth. These are filled with water by a pump, 
which is generally seen at one end, and the fresh drawn milk, in 
brass pitchers made for the purpose, is deposited in it for two hours, 
and frequently stirred. This cooling process is found of great ad¬ 
vantage in causing the cream to separate rapidly and abundantly 
from the milk. The milk is then strained, placed in shallow pans, 
and remains in the milk cellar, which adjoins, and is sunk a few 
Vol. I. L 
81 
steps below the koelbak, where it remains for 24 hours, and is then 
skimmed.— Cuitivtilor. 
ON THE DAIRY HUSBANDRY OF HOLLAND. 
The Highland Society of Scotland, considering the advantages 
that might be derived from an acquaintance with the modes of ma¬ 
naging dairies in Holland, offered, in 1831, a premium for the best 
report upon that subject, founded on personal observation. The pre¬ 
mium was subsequently awarded to John Mitchell, whose report was 
published in 1833. We abstract from this report, such facts as are 
likely most to interest our dairy farmers, and lead to their improve¬ 
ment. We will barely premise, that the products of the Dutch dai¬ 
ry, particularly the butter, are in higher demand than those of any 
other country. Vast quantities of butter are annually exported to 
Britain, the West Indies, &c. 116233 cwt. of butter, and 167,913 
cwt. of cheese, were brought from Holland to England, in 1830. 
Were the same care taken in manufacturing our butter which is be¬ 
stowed in Holland, we should find a brisk foreign demand for all our 
surplus stock. But at present our butter is inferior, will not bear 
transportation to a warm climate, and will not compete with that of 
Holland. 
Pastured The pastures in Holland have been reclaimed from the 
ocean, They are flat, low and moist, the water in the small canals 
or dykes always rising nearly to their surface. They are of course 
permanent, or are seldom broken with the plough. They are top 
dressed every third year with cow-house manure, mixed with the 
scrapings of the small canals, and the first year after dressing, re¬ 
served, generally, for hay. 
Supposing the. whole growth 700, the Dutch farmers consider 
that there grows, for the consumption of the cow, from the begin¬ 
ning of spring till May, 135 parts; in June, 20; Juty, 135; August, 
95; September, 55; October till winter, 80. 
Cows are particularly selected for the dairy. Their price is about 
9 or £10 ster.—40 to $45. They are generally fattened and turn¬ 
ed off to the butcher at eight years old, and bulls at four or five. The 
cows are turned to pasture in March or April, and are at first cover¬ 
ed with a very thick cloth of tow, covering the upper half of the bo¬ 
dy from the shoulders to the tail, to prevent diseases from cold. 
They are pastured about 30 weeks. Hay is their common food in 
winter, though rape cake and brewers’ grains are sometimes added. 
The byres or cow-houses are generally lofty, airy, paved with large 
square bricks, and kept perfectly clean. The roof is about 10 feet 
high. There are no racks or mangers, but the food placed in gut¬ 
ters, always clean, near their heads. Gutters in their rear, serve 
to carry off the urine and dung, and these gutters are also kept 
clean. 
Process of manufacture .—The cows are always milked by the 
men, and the butter and cheese made by the women, generally of 
the iamily. Ninety cows are managed by nine men, and two wo¬ 
men. There is generally one man required to ten cows; while two 
women are considered enough for any dairy. The farmer reckons 
that he can make 100 guilders, about 40 dollars, per annum, by each 
cow. 
Butter .—There are three distinct kinds of butter made in Hol¬ 
land ; Grass butter , made when the cows are at grass; Whey but¬ 
ter, from the whey of sweet milk cheese; and Hay butter, made in 
winter. 
Grass butter. —The cows being carefully milked to the last drop, 
the pitchers containing the milk, are put into the Koelbak, a descrip¬ 
tion of which will be found in the preceding article. When the 
cream has been gathered and is soured, and if there is a sufficient 
quantity from the number of cows, they churn every 24 hours, the 
churn being half filled with the soured cream. A little boiled warm 
water is added in winter, to give the whole the proper degree of 
heat, and in very warm weather, the milk is first cooled in the koelbak 
or cooler. In small dairies, the milk is sometimes churned, wdien sour¬ 
ed, without separating the cream. The butter, immediately after 
being taken out of the churn, is put into a shallow tub, called a vloot, 
and carefully washed with pure cold water. It is then worked with 
a slight sprinkling of fine salt, whether for immediate use or the bar¬ 
rel. When the cows have been three weeks at grass, the butter is 
delicious, is made in fanciful shapes of lambs, stuck with the flowers 
of the polyanthus, pyramids, &c. and sells as high as 44 stivers, 60 
to 70 cents, the 17 oz. or Dutch pound. If intended for barrelling, 
the butter is worked up twice or thrice a day, with soft fine salt, for 
three days, in a flat tub, there being about two pounds of this salt 
