314 
THE COTTAGE GARDENER. 
[March 7. 
We shall now consider how the hoiler ought to be 
connected with the heating apparatus in the inside, 
which is a matter I think too little attention paid to. 
As we are told, on undeniable authority, that water 
on heating rises to the surface or highest level, then 
floats away, or rather is impelled to do so by the 
efflux behind it, keeping up a continuous circulation, 
and finally finding its way into the boiler again on a 
lower level than the one on which it started from ; 
now this very circulation is the very thing we want, 
and yet how many impediments do we see thrown in 
its way: in the first case, I have seen an excellent 
contrived boiler placed so low, that the water had to 
ascend three feet before it readied the level of the 
series of pipes it was destined to flow into, and that 
ascent an elbow-turn ; and some five or six feet more 
was compressed in a pipe not more than two inches 
bore, when it was. ejected into a series of pipes con¬ 
taining, collectively, at least ten times the area of 
borage (if such a term be excusable). Now, I think 
it cannot be denied but there was a sad waste of 
power; but as it needs no demonstration to shew 
what an impediment was thrown in the way of a 
good and free circulation, it is scarcely necessary to 
add, the return pipe was the same size. Now, the 
greatest number of heating apparatuses are con¬ 
structed as above, differing only in degree; and I can¬ 
not but wonder how ingenuity should tax herself to 
heat the boiler in the quickest possible manner, and 
then keep a great portion of that heat by placing 
a formidable interruption in the way of its entering 
the house. As a remedy for such a state of things, 
we may state that the ascending fluid ought to have 
a pipe as large as the whole of these, taken collectively, 
it is intended to serve, and that its onward progress 
ought not to be impeded by any abrupt turning—if 
turning there must be, let it be a lengthened and 
gradual one, so that the heated water may flow with 
an uninterrupted course the whole of its rounds, and 
let its return to the lower part of the boiler be also in 
a capacious pipe. 
When the nature of the place will admit of it, we 
would advise the boiler not to be much below the 
level of the upper tier of pipes inside, in fact we do 
not see there is any reason why it should be lower 
at all. The first constructed hot water apparatuses 
were something above the pipes inside the boiler, lid 
to take off, and several lids or raised portions of the 
upper tier of pipes inside the house, which lids it was 
customary to take off when a moister heat was 
wanted; and as the top pipes were exactly on a level 
with the water in the boiler, the heated particles of 
water rising from the bottom, or part over the fire, 
had only to rise to the surface and float away into 
the upper pipes, which, as we said, were level with it. 
The beauty and simplicity of that system has, I 
think, never been excelled; when the fire was ap¬ 
plied, it was only necessary to go into the house, 
take oil one oi the lids of the pipes, and look in and 
witness the current always in one direction. I may 
observe, it was the opinion in those days that the 
upper pipe ought only to be about two-tliirds full of 
water; the circulation being quicker. I need hardly 
add, my opinion at the time was also to the same 
effect; and I have often wondered why the principle 
at first laid down, as to heating by hot water, should 
have been ever departed from, as I know of nothing 
which has improved so little; in fact, I do not hesitate 
to say, in many instances it has retrograded. 
As it is not our intention here to enter into the 
details of the interior arrangement of pipes, which is 
olten regulated by circumstances, we will confine our- 
I 
i _ 
selves to general rules, by saying, do not let your 
pipes be too small; and, if possible, do not let them 
be buried in the paths of the house; in plant-houses 
it is difficult to have them otherwise, yet they might 
be contrived to run by the wall in some way or other. 
Make as few abrupt turnings as you can help ; and 
if your house be lofty, orlarge, do not pinch the pipes 
in number. See that the joints are good and secure, 
and we leave the arrangements of them with you, as 
so many circumstances interfere in their direction, 
that it is useless to deal with any thing than general 
principles. 
As the above has been written solely for the guid¬ 
ance of the amateur, many of whom may be obliged 
to intrust the heating of their plant-houses, &c., to a 
servant not being a practiced gardener, I have entered 
more freely on the matter. In my next I will give 
my opinion on the much despised, yet ever useful, 
smoke-flue, with its various bearings, as a mode of 
heating hothouses. S. N. V. 
MY FARM-YARD. 
The animals about which I am now going to write 
are certainly not the usual inmates of a farm-yard; 
yet I think a few remarks on goats and rabbits may 
not be out of place, nor uninteresting (and I hope 
not unprofitable), to some of my cottage readers. 
Very often, in passing the heaths and commons 
which abound in many parts of England, it has been 
a matter of surprise to me, that the cottager who 
cannot afford to buy a cow does not possess a goat. 
The rocky mountain, the bare common, the “ blue 
heath,” which to the eye of the dairyman offer nothing 
tempting—nothing, in fact, but starvation—to the 
goat beeper have each and all great attractions; for 
goats will live, and thrive too, where any other ani¬ 
mal would starve. Their appetite very much resem¬ 
bles that of the pig’s, being by no means dainty; in 
fact, few things you can offer them come amiss. In 
the summer, of course, they require nothing but the 
natural herbage; but in winter, when the frost has 
dried up the short grass, or the snow has completely 
hidden it, they will require something to be given 
them after each milking; but, however severe the 
weather, they may be allowed to roam about during 
the day, but at night should have some shed to shel¬ 
ter them. Furze, which is often very plentiful on 
commons, if chopped fine, is very good food for them, 
and they will eat it with avidity. Potato peelings, 
refuse hay, chopped straw, and roots of any kind, 
they will thrive on. If properly trained, and kindly 
treated, they cause but little trouble; returning punc¬ 
tually at the usual milking hours. The goat does 
not give much above one quart of milk a day; but 
that is so very rich that it bears, and is improved by 
being diluted with water. It is considered very 
nourishing, and particularly suited to young children 
and invalids. 
The goat usually produces two kids at a birth, 
sometimes three. The female should not be allowed to 
breed till eighteen months old. If good milkers, they 
give milk for ten months together; but, of course, as 
with the cow, this differs with different goats, some 
becoming “ dry” much sooner than others. The flesh 
of a kid is considered a great delicacy, superior to 
that of the lamb; but this, I suspect, is very much 
owing to the difficulty there is in obtaining it! 
Amongst the rugged mountains of Switzerland 
large flocks of goats are kept; and cheese-making 
is carried on there in as large a way as it is in 
England among the valleys and quiet nooks of the 
dairy farmer. The colour of the cheese made from 
