906 
The RURAL NEW-YORKER 
Julv A us- Sept. Oet. Nov. Dee. 
% Fat. 4.59 4.99 4.83 5.07 5.35 5.70 
% SNF... 8.70 9.00 S.99 9.20 9.47 9.58 
FURTHER TESTS.—These figures were obtained 
on the milk of a cow calving in April, 1911. and 
milking steadily through December, 1912. The fat. 
tests for December. 1911. January, February and 
March, 1912, average 4.77 per cent, and solids not 
fat 9.03 per cent, while the average of the April. May 
June and July tests, after a cow has milked for a 
year are for fat 4.04 per cent, and solids not fat 8.74 
per cent. This seems In indicate that the tendency 
for milt: to test loir during the Rummer months is 
greater than the tendency of prolonged lactation to 
rnise the test. However, the man having cows 
freshen in late Summer should not get the decline 
in test’ that obtains for Winter and Spring-calving 
COWS. H. F. .TUDKIXS. 
(Continued Next Week) 
Lighting and Ventilation of Stables 
Part II. 
•PREY ENTING CONI >ENSAT I ON.—Another rea¬ 
son for conserving heat in the outtake flue is to 
prevent the condensation of moisture within it. The 
exhaled air from the stable carries a large amount 
of water in the form of an invisible vapor. This, 
while it remains as a vapor, further lightens the 
air. increasing the draft, but if the temperature is 
allowed to drop in the flue it is condensed and causes 
trouble from running back down into the stable. 
Still another thing that aids in keeping the air con¬ 
tained in the flue warm and hastening the flow is 
to make the flue, if rectangular in cross section, as 
nearly square as conditions will permit. The dia¬ 
grams in Fig. 233 last week explain this. A and 
B are of equal cross section, four square feet, but 
B has one-fourth more wall surface exposed to re¬ 
tard the flow of air and permit the loss of heat. The 
lower end of the flue should be left open and a 
register should be placed in the flue at the ceiling, 
so that it may be opened and ventilation hastened 
by. the escape of the warm upper air when desirable. 
The flue should be regarded as a chimney—its 
action is the same—and everything done that would 
be done to secure a good draft in the chimney, for 
in the case of the flue the heat available for motive 
power is much less. 
OUTTAKE FLEES.—For best results .the outtake 
flue should l>e large and centrally located—large be¬ 
cause there is a larger body of warm air flowing 
up tbi'ough it, and there is less friction and heat 
loss. A stable*containing 20 to 30 cows in double 
rows will seldom need more than one outtake flue. , 
The central location is desirable, as it is conducive 
to uniform ventilation and the air is usually wanner 
at the center of the barn—it is less affected by 
• outside conditions. Convenience should also be con¬ 
sulted in selecting its location. It is not always 
convenient, for various reasons, to have the outtake 
centrally located, and its location may be changed 
somewhat to a place less in the way without mater- 
ially affecting its capacity, keeping it in as warm 
a position as may be and avoiding proximity to 
doors, windows, etc., 
STANDARD CONSTRUCTION.—Dairy barns are 
usually made 30 feet in width, and arranged to 
stable two rows of cattle. Such construction is 
standard. The cows may stand facing out or in, as 
suits the convenience of the owner. There are argu¬ 
ments for both arrangements. Where they stand 
facing out, however, the problem of ventilation is 
somewhat simplified, the fresh air coining in at their 
heads, as indicated in Fig. 233, and the foul air being 
taken out behind them by a centrally located flue. 
Where the case is reversed and the cows face inward, 
the fresh air coming in as it does behind the cows 
has a tendency to carry the gutter odors up past the 
cow's head to the outtake. This is somewhat objec¬ 
tionable. and the difficulty is sometimes overcome 
by carrying the fresh air in ducts in the ceiling to 
the center, as shown in Fig. 24S. and having the out- 
takes lead up from the side walls, as shown. 
FRESII AIR INTAKES.—As before mentioned, 
the fresh air intakes should extend from an opening 
on the outside of the wall near the bottom up through 
the wall and discharge into the stable near the 
ceiling. They should be small, about 6x16 inches 
or 8x12 inches in size, their size depending some¬ 
what upon the size studding used and the distance 
between them if the barn is of the balloon frame 
type. They should be well distributed about the 
sides of the building, so that fresh air comes in 
uniformly from all sides, and there should be enough 
of them so that their combined area will be slightly 
greater than the area of the outtake flue or flues. 
The side next to the inside of the stable should be 
insulated, so that the cold air flowing through it will 
not cool the stable walls, otherwise the moisture in 
the damp stable air will be condensed at this place, 
making the wall wet. The outside opening should 
be screened to prevent the entrance of vermin and 
the lower portion of the flue sloped outward to pre¬ 
vent storm water from beating in and causing decay 
in the framework. The inside opening should be 
fitted with a shutter, so that the entrance of fresh 
air may be controlled when necessary to keep up the 
temperature. When remodeling an old barn these 
titles may be placed in boxes, built either outside or 
inside of the existing stable wall, and extending from 
the top to the bottom opening. 
LIGHTING.'—While an abundance of light is desir- 
able, stable lighting can be overdone in the North. 
Heat radiates readily through glass, and a stable hav¬ 
ing a great deal of glass surface exposed is likely to be 
cold. For this reason, in the North especially, win¬ 
dows should be of such shape and so placed that .the 
most light is secured through them. A rectangular 
window with the long dimension placed vertically 
will admit the most light, as less is cut off by the 
sill and upper casing. Ovexhanging eaves, thick 
walls, nearby trees and buildings are all factors in 
excluding light, and should be considered in placing 
the windows. Fig. 248 shows how thick basement 
walls obstruct light, add where possible they should 
be beveled, as indicated. The window should be 
placed well up toward the ceiling to pass the most 
Farther Ventilation Details. Fig. 2Jf8 
light. Four square feet of lighting surface per cow 
is the amount allowed under usual conditions. In 
the usual dairy barn, 36 feet wide, the cows are 
placed in double rows and are spaced from three to 
3 % feet apart in the row. This arrangement gives 
a total floor area of from 54 to 63 square feet, or 
an average of approximately 60 square feet per cow. 
This means that there should be four square feet 
of lighting surface for every 60 square feet of floor 
area, or in tlie ratio of 1 :15. If, then, the area of 
the floor is divided by 15 the result will be the total 
area of all the windows requii*ed. This may be 
divided by the number of windows desired, taking 
care to see that they are evenly spaced to secure 
uniform lighting, giving the number of square feet 
in each window and the sash selected and bought 
accordingly, selecting the stock size of window that 
will come nearest to meeting the needs. If windows 
are made to order in odd sizes the expense will be 
a great deal higher. Single sash windows hinged at 
the bottom and fitted with cheek pieces on the sides 
make an efficient aid to ventilation when swung in 
at the top during warm weather. A similar type, 
arranged to both raise and swing in at the top, is 
also good in this respect. 
If attention is paid to these details in building, a 
dry, warm and well-ventilated stable will be the 
result, one in which it is a pleasure to work and one 
in which, because of its well-lighted condition, work 
can be rapidly done and dirt will not be tolerated, 
and all at the cost of leaving the proper openings 
for the fresh air and sunlight. R. h. smith. 
Plans for Direct Selling 
A LL over the country, apparently, fruit growers 
ai’e picking up the plan of selling their products 
on the road or right at the door. The coming of the 
May 31, 1919 
popular car has made It possible for people to get 
about more than ever before. Many of them feel 
that they are riding about for pleasure, and they now 
begin to think that they would like to combine busi¬ 
ness, so they frequently make trips into the country 
in order to buy fruit and vegetables direct from 
farmers. This plan is becoming general all over the 
country. J. W. Stubenrauch of Texas is a peach 
grower. He tells us that people are driving 40 miles 
in their cars to buy packages of peaches for canning. 
They are glad of the chance to buy, and the trip 
gives them an outing which they all enjoy. 
Many others are doing the same thing. Several 
poultrymen that we know of make a specialty of 
selling eggs for preserving in water glass. They ad¬ 
vertise when they have eggs for sale, and sell them 
by the crate. They also keep a supply of the water 
glass on hand, and either give a package of it as a 
premium to egg-buyers, or sell it at a fair price. In 
this way they are able to dispose of large quantities 
of eggs without any trouble about shipping, since the 
customer conies right to the farm in the car and car¬ 
ries the eggs away. 
In our own case, we sell many barrels of apples 
during the season in just this way. It is only neces¬ 
sary to let the public know by correspondence or 
through an advertisement that you have the goods 
for sale. Knowing that, they are glad to come in 
the car and take the fruit home with them. Many 
schemes of-this kind are now being worked by farm¬ 
ers in order to avoid labor and expense in handling. 
In several cases we have been told of a scheme for 
selling and picking strawberries. This came from 
growers who are located in thickly settled places, 
where there is a demand for canning fruit. The 
fruit growers make arrangements with people who 
want to buy berries so that they will come and do 
their own picking. They pick a crate or more, as they 
desire, and pay a reasonable price for the fruit, 
which means the ordinary wholesale price, with the 
cost of picking taken out. Then these customers take 
their fruit home and divide with their neighbors, or 
eat what they care to of the fresh fruit and put the 
rest into cans. By using good judgment, and doing 
a little careful planning, these men are able to sat¬ 
isfy all. They have no worry about picking their 
fruit, and at the same time receive a good price for 
it. while the customers are more than satisfied with 
what they get. 
Selling the Tenant’s Share of Rye 
I worked a farm on shares (50-50) last year, but not 
again this year. Last Fall I put in 12 acres of rye and 
am unable to gather it when it will be fit. Gould you 
give me an idea of a fair price to ask for it? The pur¬ 
chaser would have to gather the entire 12 acres and give 
the product of six acres to the owner. Owner would 
bear half of the thrashing expenses. The rye looks ex¬ 
cellent and is said by all <f the neighbors to Is* the 
finest in the neighborhood. w. n. ,T. R. 
New Jersey. 
T is impossible to answer such a question accu¬ 
rately. The figures given here are intended only 
as a suggestion. In the locality where we live, con¬ 
siderable grass and grain is sold standing, sometimes 
at auction, and again at private sale. Usually the 
buyer figures on paying about one-third of what the 
crop would sell for after harvesting and housing. 
For example, if hay is selling at $24 a ton in the 
barn, tbe buyer will make as good an estimate as 
possible for the standing grass and offer about $8 a 
ton, including the risk of bad weather. The cost of 
cutting and hauling is figured at about two-thirds 
of the selling price. That is the usual basis for fig¬ 
uring, and we should apply the same reasoning to 
this case. If the rye is good, it may yield 18 bu. to 
the acre, although that would be above the average. 
At this rate 12 acres would give 216 bu. of rye. In 
buying such a field, if it was first-class grain, we 
should figure on about 200 bu. of grain. Rye is 
worth with us about $1.65 a bushel, which would 
mean $330 for the grain. Such rye will probably run 
a little less than one ton of straw to the acre. We 
should figure on 10 tons of straw, which is worth 
with us $20 a ton. That means $200, or a total value 
of $530 for the 12 acres of rye. One-half of this evi¬ 
dently belongs to the owner of the land, so that the 
tenant's interest in that crop would be a possibility 
of $265 for the grain and straw. 
Applying the figuring given above, the purchaser of 
the tenant’s share could afford to pay $88, or. in 
round numbers, about $90 for a half interest in that 
crop. These are the figures that would be applied to 
such a trade. They are usually not satisfactory to 
the tenant or the owner of the grain, but a buyer has 
to take the risk of bad weather, the cost of harvest¬ 
ing, handling and thrashing, and in most cases this is 
about all that the tenant could hope to get out of his 
share of that crop. 
