1851. 
THE CULTIVATOR. 
241 
part, and the cylinder the upper. 
c. Pipe leading cold water from 
the bottom of the ice-house to 
the wooden cistern, for the pur¬ 
pose of cooling the milk. 
8 . Cheese press. 
9. Table for turning the cheese 
upon. This table should be about 
two inches lower than the press 
bed, and a wide board,upon small 
wheels, is placed upon the table, 
and the cheese placed upon it, 
after being pressed. 
10. An elevation raised by 
cords, pullies, and weights, by 
which the cheese is elevated on 
the little car, to the loft, when, 
after being wheeled on the scales 
and weighed, it is run back, 
raised to any shelf, and wheeled 
around to any desired place. 
This saves all lifting, after leaving 
the press, till it is sold. 
11. Pump or penstock. 
12. Tub or cistern for heating 
water in, by steam. 
13. Wooden vat in which the 
tin vat is placed. 
14. Sink provided with a spout, 
leading all slop, whey, &c., away. 
15. Doors— E. Windows. 
Plan of loft. —A. Second floor. 
B. Shelves, 30 inches wide, ex¬ 
tending around the room. As 
many of them can be arranged 
as necessary to accommodate the 
cheese. 
There is but one window, and 
this should be provided with 
blinds and darkened in warm 
weather, to guard against all in¬ 
sects. 16. Scales. Gurdon 
Evans. DeRuyter.May 24,1851. 
GROUND FLOOR. 
Ornamental Carriage House and Stable. 
The accompanying plan of a stable, designed for a 
gentleman on the Hudson, was first published in the 
Horticulturist , and was thus described by Mr. Downing: 
This stable, is intended to produce a picturesque ef¬ 
fect externally, and to contain internally all the con¬ 
venience demanded in a building of this class. The 
central portion contains the carriage-house, with space 
for four vehicles, and a harness-room at the end of it. 
On one side of this is the stable—the stalls 5| feet wide, 
with rack supplied with hay through wells, over each 
rack, in the floor of the hay-loft above. A flight of stairs 
leads from the end of the stable to the hay-loft above, and 
is placed here in order to prevent any dust from the hay¬ 
loft from finding its way into the carriage-house. On the 
side of the carriage-house are a tool-house and work¬ 
shop. All the doors in this stable slide upon iron rollers 
running upon a piece of plain bar iron above the door. 
These iron rollers are attached firmly to the door by 
iron straps, and the door, being thus suspended, not only 
runs much more easily and freely than if the track were 
at the bottom, as is usually the case, but the track is 
not liable to get clogged by dust or other matters falling 
upon the floor. Besides this, a sliding door in a stable, 
when opened, gives the largest possible egress in a given 
space, and can never stand in the way to the injury of 
horses or carriages passing in or out on either side. 
The high-roof of this building gives a good deal of 
room in the hay loft, and the ventilation on the top 
keeps this space cool and airy at all seasons. The whole 
is built of wood, the vertical boarding battened in the 
ordinary manner. 
Pork Making with Corn.— The unprofitableness of 
feeding to hogs uncooked corn, is shown by an experi¬ 
ment given in the Genesee Farmer, performed by J. E. 
Dodge of Wisconsin. Two pigs, a cross between the 
Byfield and Berkshire, were selected, both alike in every 
respect, except that one weighed 260 lbs. the other 247 
lbs. The heaviest was fed with corn meal mixed with 
cold water, consumed 425 lbs. and gained 63 lbs. live 
weight. The other ate 308 lbs. of shelled corn, (with 
plenty of good water,) and gained only 33 lbs. in live 
weight. Thus it appears that 8 lb. 5 oz. of meal, and 
llilbs. of corn, were required for each pound of dress¬ 
ed pork. Had the meal been cooked with about three 
times its bulk of water, it would not have required half 
the amount used when uncooked. 
