212 
THE CULTIVATOR. 
June. 
were introduced. The variety to which Col. Jaques 
gives the name of the “ Creampot breed,” originated from 
a cross with Ccelebs, with two remarkable cows selected 
from what is called the native stock of the country.” 
Did Platanus borrow his favorite idea from the book he 
so cordially condemns, or lias he Short-horn bulls to 
sell? 
Next, the book-maker is very politely supposed not to 
appreciate the importance of something that Johnston, 
Sprengel, or somebody else, has written on the subject 
of milk, &c., because, forsooth, it was not all put into 
the book! 
Chapter VIII. he says “ is all very well,” &c. When 
I came to this, it did appear as though Platanus was get¬ 
ting better natured, but, alas! the “poetry” quoted, 
offended his taste, and the next two chapters are attack¬ 
ed with a vengeance. 
He says these are made up of extracts, “ chiefly from 
the New-York State Agricultural Society,” and adds, 
“ although a considerable amount of detached informa¬ 
tion is given, it is not of a kind to instruct dairymen in 
the detail, or in the successful prosecution of his busi¬ 
ness.” It is true that these two chapters contain copious 
extracts from this very reliable source, but it is not true 
that they are made up of extracts from any one or more 
sources. On the contrary, such practical suggestions are 
interspersed as long observation has shown necessary to 
the successful' manufacture of cheese and butter. What 
a pity it is though, that the State Society have spent so 
much time and money, to disseminate information, so 
worthless to the American dairyman? 
But seriously, who is best prepared to judge of the 
character and merits of this part of the “ manual,” 
Platanus, or practical dairymen of unquestionable skill 
in their business? Hear what Alonzo L. Pish, Esq., of 
Litchfield, Herkimer co., says of it:—“ I am convinced 
from a perusal of Mr. Evans 7 work, that the special aim 
of the author is to give practical value to its contents, 
and well has he succeeded in his object. There are many 
articles in the work, each of which is of far more value 
to the dairyman or grazier, than the price of the work, 
and no family that has the use of one cow, should be 
withoutone. Alonzo L. Fisii. Litchfield, Sept. 8,1851 
Mr. Fish is too well known, both at home and abroad, 
as a successful dairyman, to require any comments on 
his opinions. 
Here is the opinion of Abraham Hall, Esq., of Floyd, 
Oneida co., well and widely known as a dairyman: 
“ From an examination of Mr. Evans’ work on cheese 
making, &c., I firmly believe it to be a valuable treatise, 
giving information in every particular, so that a person 
scarcely can fail of making a good cheese who studies it 
attentively. Likewise some valuable advice as to select¬ 
ing and raising cows for the dairy, diseases, &.c. Abra¬ 
ham Hall. Floyd, Oct . 4, 1851.” 
The extracts from Youatt on diseases, our reviewer 
would prefer to leave in the English book. So would 
the book-maker, if it were accessible to the American 
dairymen generally; but as it is not, except at an exor¬ 
bitant price, it was thought advisable by dairymen and 
others to devote a little space to diseases. 
The apologies at the close are as well appreciated as 
the ability of the book-maker will permit. 
The work is sold by agents who will find it a ready sale; 
a few more active responsible agents will be employed on 
favorable terms; address the author at Whitesboro, 
Oneida co., N. Y. Gurdon Evans. 
Dried Fruit. —Horace Greely, in his letters from 
Paris, expresses the opinion that nicely prepared dried 
peaches would find a ready sale in London and other 
markets, if pains were taken to introduce the article to 
public notice. May we not reasonably believe that an 
enormous business is yet to open to this country, in the 
form of the culture and skilful drying the very best fruits 
for exportation,their weight being thus so greatly reduced 
as to render the cost of transportation to a comparative¬ 
ly small sum? 
Necessity for Ventilation. 
Eds. Cultivator —The proper ventilation of dwelling 
houses is, I think, too generally regarded with little at¬ 
tention ; and from reading the recommendation of your 
correspondent, I determined to state a few facts on the 
subject. 
“ A person inhales 300 cubic feet of air in 2'4 hours. 
The inhaled air should contain one-fifth oxyen. At every 
inhalation a portion of the oxygen penetrates the vascu¬ 
lar membrane (of the lungs,) and unites with the blood, 
which, at the same time, emits a certain amount of car¬ 
bonic acid gas, which unfits the air to be respired a sec¬ 
ond time. 
u There is passing from the skin and the lungs, more 
than two pounds of waste matter in 24 hours. This is 
diffused through the air in the room, and if this impure 
air be not changed, it will be inhaled into the lungs. 
u Let the air become vitiated, whether from the ab¬ 
straction of oxygen, an excess of carbonic acid gas, or 
the exhalations of the lungs and skin, and it will have a 
deleterious effect on the system, by rendering the circu¬ 
lating fluid, (blood,) impure. For this reason, in work¬ 
shops, churches, and dwelling-houses, pure air should be 
admitted freely and constantly, and the impure and viti¬ 
ated air permitted to escape. This is of more impor¬ 
tance thani the warming of houses. We can compensate 
: for the deficiency of a stove, by an extra garment, or an 
increased quantity of food; but neither garment, exer¬ 
cise nor food, will compensate for pure air. 
“Above all, the sleeping rooms should be so ventilated 
that the air in the morning will be as pure as when re- 
: tiring to rest in the evening. Ventilation of the room 
would prevent morning headaches, and the want of appe¬ 
tite, so common to the feeble. 
“ Every room should be so constructed that pure air 
can be admitted freely, as impure air tends to weaken 
and destroy the system. The impure air of sleeping- 
rooms is probably more ruinous than intemperance. 
Look around the country, and those who are most ex¬ 
posed, ■who live in huts but little superior to the sheds 
that shelter the farmer’s flocks, are found to be most 
healthy and robust.” 
I have extracted thus largely from Calvin Cutter, 
M. D.. because he is authority of so high character, that 
no one can gainsay. 
What shall we then say to our friend J.’s, and all si¬ 
milar plans, for shutting out heaven’s choicest blessing 
from our homes. 
Nature has built a fire in our own bosoms sufficient to 
keep us “warm and comfortable,” if we dot stifle it. 
Oxygen is the supporter of combustion; and when we 
inhale pure air, the same chemical process is going on in 
our lungs, that is taking place in a stove to generate heat. 
And farther, the same oxygen from the air which unites 
with the blood, thus generating heat, is carried by the 
blood to every point of the system, uniting again with 
other materials, to form the various tissues of the body, 
thus creating heat at every point. 
The man that passes half of the time in exercise in the 
open air, may, perhaps, endure such comfort ; but how 
can we expect women and children to live in hot and vitia¬ 
ted air. All know that warm air becomes rarified, so that 
the woman whose chest is contracted to two-thirds, or 
one-half its natural size, will receive but a small share 
of the oxygen nature has intended for her use. J. L. 
Pope. Manlius, March 23, 1852. 
Dean Swift said with much truth, “ It is useless to 
attempt to reason a man out of a thing he never was rea¬ 
soned into.” The best argument will be thrown away 
1 upon a fool. 
