Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-08-14

Hon. W. 4. Northern, of Georgia, on
Of the most noted farmers in that state
tells the readers of the Southern Cultiva-
tor that tor success with the farm dairy
there must be ali abundance OF su!taOte
water convenient. The most improved
plan is the use of q creamer Tor the sell
ting of milk submerged i'll water, win q
sufficiency OF ice TO reduce the tempeTa-
ture of The water and therefore the tenn
peratHre of the milk to about 40 de-
grees. The low temperature makes II
uossible TO obtain all the cream IN IL much
shorter time than by ordinary meansi
indeed before the milk has soured. This
makes it possible to use the milk as sweet
milk. aud at the same time get from 1t
all the cream for the purposes of butter.
The dreamer. however, is not conve-
nieut and possibly, would not be proht-
mile on an ordinary farm, as 1t requires
constant use of ice. The necessary eX-
peuse and the Inconvenience in handling
the ice, consequent upon the distance
| from market. make it desirable TO hnd
some plan better adapted to the ordinary
| farm methods.
! If the farmer has a spring, with water
! about sixty or sixty-two degrees, couve-
| nient and near the place at which he de-
sires to build his dairy it will be possible
| TO make rs good success i'll the end as IN
the use of u creamer, except that all the
cream, possibly, may not be obtained
before the milk has soured. The same
results may, of course, be obtained from
a well with water ut the proper tempera-
ture, if arrangements can be made for o
constant stream TO flow over the milk.
windmill would supply the desired
wall could
uniformly operated, but as there would
he times at which it could not be relied
unon for work it would not solve the ne
cessItv for a constant flow of water. A
windmill, however, W uld very largely
reduce the expenditure OF force, as it
uouid oDerate ut least some portion OF
every day and the temperature could be
4 rsduced at odd times by change OF wa
ter drawn or pumped by hand power.
let II be understood that the first thing
in the construction of dairy Is an abun-
dance of water, OF an even, low temper
ature. The house should be SO Duilt n:
10 hold the low temperature, so as not by
tha concentration aud holding of heat tc
r,ola the change of water more fire.
ouantIv necessary. If the walls are made
ahort fourteen inches thick and packed
with sawdust or other similar material
the heat of the summer sun VIII not very
materially affect the temperature INSIDE
The next thing to be done Is the con-
struction of suitable vat or pox 10
holding the water, into when the UNI
, ia to be set If made OF WOOD II "ou''
be temporary as 1t may soon decay an'
, IL is also constantly subject TO ieakins
r This last would be great deal
10 nj
next best arrangement. but TINS 300
q rusts and is subject, finally, to the sam
1 objections as complained OF III IN
a wooden box. They must be permanent
Y and. therefore, the most to be desired
q vat made OF concrete and then covers
o with cement II the work is proper
II done a vat thus constructed will be
d permanent as stone.
~ In his own da ~, which Is large QUE
Y he uses caus that will hold about l"
IT gallons, making them about ten
= twelve inches deep. Over these pan
l., inverted 10 keep the water from he miih
l. The cans are fastened down in the mil
ID by q suitable stick across the top
* them, aud the water allowed to How w
p or three inches over the top. 1t Is not l
& all necessary that the pan should 1t II
OF top of the can closely. as the air caugl
under the pan in submerging It Will pre-
D. vent the water from reaching the miit
In on the principle of the diving-oell.
BY forcing the can down under the watel
lg however, 1t must be held perfectly pc
he pendicuiar, otherwise, the air confn'
lie under the pan will escape aud the wat
ed will enter the can.
re The vat must be constructed aoo
ed ground so as to allow tbs water empti'
All ey lis own force to flow of. II belo
Ike ! ground it becomes necessary to dip