Dahlgren, Ulric

son of Admiral John A., born in Bucks co., Pa., in 1842, removed to Washington with his father in 1848, and there became familiar with the use of artillery by frequent visits to the navy yard. In 1858 he began the study of civil engineering, and of law at Philadelphia in 1860, but returned to Washington on the outbreak of the Civil War and was placed in charge of a naval battery on Maryland Heights. Afterward he became aid to General Sigel and served as his chief of artillery at the second battle of Bull Run. In November, 1862, he made an attack on Fred ericks burg at the head of Sigel's body-guard of 57 men, took and held the town for several hours, and then withdrew with 31 prisHe performed important services at Chancellorsville and Gettysburg, but was soon after wounded and 57 oners. lost a foot through amputation. Recovering, he was made colonel, and in March (1864), in concert with General Kilp a trick, made a raid upon Richmond with the purpose of releasing the prisoners in Libby and Belle Isle prisons. The attempt failed and D. was slain. Dahn, JULIUS SOPHUS FELIX, historian, jurist, novelist, and poet; born Feb. 9, 1834. Completed his course at the University of Berlin in 1853, being subsequently a teacher, and a profe or, at Würzburg, resigning the latter position in 1870. After the Franco-German war, became profe or of German Law at the University of Königsberg. His works include Das Kriegsrecht , a popular treatise on the law of war; Ein Kumpf um Rom; Die Könige der Germanen; West got is che Studien , . Dai'ry Husbandry. Among the animals kept by man, none is of more value than the milch cow, the breeding and care of which, the production of milk, and the obtaining from this of butter, cheese, and other products, constituting a very important branch of agriculture. At former periods the milk of a es, goats, and sheep was extensively used, but now the cow is almost solely kept as a milk-giver, and her powers in this direction have been strikingly developed. For a long time, both in Europe and the U. S., D. H. continued the duty of the women of the farm; there was no conjoined effort, and the value of the products depended so largely upon the skill of the dairy women as to cause wide differences in the value of the products. At the same time certain localities, by the use of special methods, yielded peculiar results. To such differences are due the many characteristic kinds of cheese produced in different localities of Switzerland and France. It was by the introduction of the factory system in America that D. H. became a distinct branch of agriculture, yielding a uniform and superior quality of product. The first cheese factory was established in Oneida county, N. Y., in 1860, since which date there has been an important progre in dairy methods, one of the most valuable of these being the invention of the centrifugal machine for the rapid separation of the cream from the milk; and a second, the discovery of a cheap, rapid, and accurate method of determining the percentage of fat in milk. The latter is very important in relation to the selection and improvement of dairy cows. Selection of stock. Up to a quarter of a century ago the common cows of the country were used almost exclusively for dairy purposes, and our dairy product is still founded upon the powers of this animal, which, when properly selected and well fed and cared for, will yield from 500 to 600 lbs. of cheese, or 175 to 200 lbs. of butter per annum; the milking period extending from about the 1st of March to some time in December. For years past, however, much attention has been paid by dairymen to the introduction of foreign stock of notable milk-yielding powers. At one time the short-horn breed was a favorite. Then came the Ayrshire. Afterward the Dutch, or Holland, and the Jersey, or Guernsey, cattle came into favor, the former for cheese-dairying, the latter for butter-yielding powers. The common cows of the U. S. have been widely cro ed with those breeds, with the result of producing milkers of abundant yield, though not equal in butter-making powers to the pure-blooded foreign breeds. -Cheese production . The bulk of the cheese produced in the U. S. closely resembles the Cheddar of England, whose characteristic properties are: mildne in flavor, a clear, sweet, nutty taste, solid texture, or freedom from holes, mellowne and richne of substance, di olving easily in the mouth, and good keeping qualities. The cheese is white or colored, as it is made from untreated milk or milk colored with annatto. A good Cheddar cheese six months old should yield, on analysis, 33-92 parts of water, 33-15 of butter, 28'12 of caseine, 96 of milk sugar, lactic acid, and extractive matters, and 3.85 of mineral matter. A very e ential point in the making of good cheese is a proper method of curing, much injury being done by ripening cheeses in damp and badly-ventilated rooms, and rooms in which the temperature is not uniform. Experienced dairymen seek to keep the temperature between 70° and 75° F., which they maintain throughout the curing proce , and also avoid too great dryne of atmosphere, like that coming from stove heat, as likely to produce an injurious lo of moisture in the cheese. The use of hot-water pipes, arranged along the wall, is considered the best method of heating in cold weather, though other methods, the results of experience, are in use. In addition to Cheddar, other kinds of cheese are produced in the U. S., DAIR such as Gruyere and Limburger, sufficient to meet a limited demand, the manufacture being mainly con fined to those who learned the art in Europe. Some other kinds are made in small quantities, including some of the soft French cheeses, such as Neufchatel, which has been attempted with the best results.Imitation cheese. A cheese made from skimmed milk, which has been given body by the introduction of a cheaper fat than butter, is one of the products of the American dairy, and is not without merit, though of course not equal to the best grades of whole-milk cheese. Its recommendation is its greater cheapne . In this variety an artificial cream, made from oil and skimmed milk, is employed, by the use of an ingenious machine which yields an emulsion similar to that of the butter globules in the original milk.- Butter making . There is no branch of farming that has made more rapid progre in recent years than butter dairying. The improvement began with the establishment of creameries, in which the standard of butter was raised to the highest grade and the greatest uniformity in color, texture, and quality. This has greatly promoted home consumption, the finest butters bringing prices at home which prohibit exportation. Of the more than 1,000,000,000 lbs. of butter produced annually in the U. S., only about 4 per cent. is exported, the remainder being consumed at home. Various methods of obtaining the cream from the milk have been adopted, the first being the pool and pail system-the milk pails being set in pools of flowing spring water. Then came the large shallow pan system, each pan large enough to hold the milk from a herd at one milking, while cold spring water was kept constantly flowing around and under the pans. There followed the deep-setting system, borrowed from Sweden, but improved by American ingenuity, the cans being 9 inches in diameter and 20 inches deep, and set in tanks of ice-cold water. In these the cream separates in from 12 to 20 hours. The most recent and striking method of obtaining the cream from milk is by use of the "Centrifugal Creamer," which obtains the cream from the milk with great rapidity by subjecting it to rapid centrifugal motion. The effort of centrifugal force is to throw the heavier portion (the skimmed milk) to the surface, while the lighter portion (the cream) remains in the center. There are arrangements for drawing each off as fast as they are separated. In churning, the most popular churns are those without any dasher, the churn being a cubical box turning on an axis pa ing through it diagonally, or a barrel or oblong box, similarly revolved. The action consists in a dashing of the cream violently against the sides of the churn, which concu ion causes the globules of fat to adhere together and gradually coalesce into small grains of butter. When these are as large as wheat grains, or peas, at the largest, the buttermilk is drawn off, and the butter washed with cold water or weak brine. The dairy interest is of vast proportions in the U. S. and Canada, not le than 1,000,000,000 acres of land, with more than 10,000,000 cows being devoted to this industry in its various branches of milk-serving, butter and cheese making, . The cows most commonly preferred are the Dutch stock known as Holstein, the shorthorns and Ayrshires, and half breeds of these with native cows. For butter dairying the various grades of the Jersey breed are the most profitable, and these have been largely introduced. Ayrshires and Devons follow next in favor. In America dairying is now the work of men, not of women as it is so largely in Europe. It consists in pasturing, feeding and milking the cows, and otherwise caring for them. On many dairy farms winter butter is made, feeding-crops being raised in the summer for winter use. The use of ensilage has been found convenient and profitable in the dairy, and this is rapidly extending. The cheapne and ease of production of this excellent fodder has stimulated the dairy interest in America more than any other circumstance. -Condensed milk . The manufacture of this important product has greatly extended in the U. S. Its production in marketable shape began about 1857, and by 1861 a number of factories were in operation, a large de. mand arising from its use in the Northern armies. In the production of this, as now performed, only the water is removed from the milk and nothing but sugar is added. The product is of the consistency of honey, and needs only dilution with water to be reconverted into milk. What is known as dry preserved milk needs to be di olved in hot water, while cold water will serve 999 Dai'sy, n. ( Bot .) The common name for Bellis .-D., AFRICAN. A than asia annua. D., AUSTRALIAN. Vitta- deni a triloba.-D., BLUE. Globular i a vulgar is .-D., CHRISTMAS. A popular name for some of the species of Aster. D., MICHAEL MAS. A popular garden name for Aster, especially for A. trade scant i .- D ., OXEYE. Chry --a. Woven with flowery ornamentation (applied to silk san the mum leu can the mum.- D., SWAN-RIVER. Brachy come i be rid i folia.