The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-02-10

could have life msmbsrs, as we'll as yearly
The YssslutisH making the Finances
tCemmistss . canvsssing committee was
tkeA adopted. e IS 2 w
Mr.. Htsvss Yavill, u LAks Mills mes-
I'D that committee Of i've be appointed
70 seuinate officers for ensuing year.
Mr.. Wslsh, of Chicago, said they had
better pospons the noninations until they
knew whs were 10 be members during
the ensuing ysAY. m
committee Of Ave be appoint ted 10 revise
tAs soassasssien. Yhs Mstisa was see
Mr. Ri6siAss, sf IswA Fslla lava,
SAAuxht ths constitution should be revis-
ed 20 that perssas could be members 30
Less O. tAsy pAid tAsir dass, -
The mstien 10 amend the constitution
was lest. a&@4 @}IAO
TAs r rssidsat aAsssassa, 40 sfs rsgu-
Lar order Of sssinsss, . aisssssisa On the
fsllswing: ie. 80
The mporAAass Of pure watsr for ssws,
and the best way to obtain 10.
Mr.. L. D. Hslk. Of KsnssAs, opened the
Discussion. He said that pure water pro-
aetsa ths hsalth Of the cow. water,
when sure, was eolerless, aAd, ,tastsless.
Its chemical compsnsnts were hydrogen
and oxygen, in the proportion by
volume tive Of the former and one OF the
latter; 1T was capable Of carrying
in solution many delstsrious snbstsaess,
detrimsntal 10 the animal The cAsss Of
sn much sickness in the m2laTious districts
Of the south, Was bad and impure water
deep wells and pure bubbling springs
were uAkAswA To have healthy cattle
they should have pure water. The sen
sitivs COW was easily affectsd by bad
water The milk depended very much
On the water assd by the cow. A greater
portion Of the water and food Of the cow
went 10 make milk, and when the system
vas incapable of throwing OF the dslss
erious matter, the milk was bad. An un-
healthy cow could not give COED milk
Pure water gave great neurishmcnt to the
COW, and also to any animal. A horse
was kaown to live fourteen days on pure
water only. The cattle keep easier and
grow fatter in nsighborhoods where water
is pure than where il is impure. II was
asxt TO impossible to manufacture pure
butter or cheese when the water was i'm
pure. Milk contained eighty seven per
cent Of water, and, therefore, il the water
was not pur~ the milk could not be- Cows
should not be allowed to drink from
bitches and stagnant ponds water should
be pumped when practicable. TIL. best
mode Of obtaining water depended on
the geological formation Of neighbor-
hoods. The water of springs could in
many cases be forced into barns in var
iety of WAYS He used q wind mill
Obtained at Syracuse which had
worked we'll. The space around spring
could be paved and reservoir formed.
1t was the duty of humanity to supply
pure water to cattle, and it was largely
to the interest st the owners. 'as@s
Mr.. W. III. Stewart, of Hebron attribu-
ted the disease of cattle to bad water,
which was also the cause of ill-favored
butter and cheese, There was no necess-
ity for this, as there was plenty of water
in the earth, and plenty of power in the
air to raise it. @
ME-. Scofeld, of .Elgin, thought pure
water made better milk, and more of it,
than bad water. Water shonld not be
allowed to stand
Mr.. R. Stone, of Richmand, in reply to
a member, thought that the purity Of the
water, and not its hardness or softness,
was the main question. 3f'1sre fH
Mr. Favil thought the superiority of
Eastern cheese was mainly due to tho
greater purity of the water there n
Mr. Dyke asked how often COWS should
be salted. He found frequent sailing
beneficial
Mr. B. Jenne thought the water should
always be convenient to the COWS.
The debate was then closed.
The next question was the best method
of cooling and preparing milk for the
manufacture of butter and cheese.
Mr.. Mclean, of Elgin, reviewed the
old way of cooling, and pronounced the
mode adopted at Elgin the best. 1t had
been approved of by the Board of Health
of Chicago. They used pure water, OF
from 40 to So degrees temperature The
cooling houses were removed as far as
possible from the barn. The watts were
so constructed that the cold water passed
in at the bottom, and the warm water
passed off at the top The water should
stand one inch over the top of the cans
The water should be allowed to run un-
der the bottom of the cans A thermom
eter was indispensable, as guess work
4 was hazardous The milk for cheese
could be cooled to So or 60 degrees, and
for butter to Ga degrees. The milk fol
sale or for butter, should not be agitated
that For cheese should be stirred once Of
twice while cooling. oE ot
Mr.. f. JONES' Of Richmond, dwelt OF
: the necessity of cooling milk.
Mr. Stewart said the secret of having
good cheese was having the milk in
proper condition, neither too hot nor to-
l cold For cheese, milk should be re
: duced to Ga, or sometimes lower.