No. 85. J 



227 



Figure 1, represents the underground part of cheese house ; A, is 

 plan of the root cellar ; B, cheese making, lower or ground part room ; 

 C, kitchen of dairy buildings ; D, bed press ; E, buttery ; F, stairs to 

 go aloft into cheese room ; g-, chimney ; A, drain ; i, discharge of 

 water from reservoir ; J, reservoir ; k^ ice-house. 



Figure 2, a milking barn, 50 feet by 30, to hold 20 tons hay above; 

 24 stalls four feet apart ; L, is 8 feet doors ; m, alley for feeding, eight 

 feet wide ; n, stanchions ; o, tubs ; P, slop tub ; Q, stables, 11 feet wide. 



Figure 3 is a milk barn, 18 by 40, for ten cows, to hold ten tons 

 of hay above ; R is 8 feet space between the buildings, forming three 

 pomts at right angle, where the circulation of air from any point of 

 compass is condensed and passed briskly between the buildings, 

 which prevents any smell in cheese house from stables. 



My cheese are pressed half as thick as they are wide, because by 

 contracting the base, the pressure is increased in pressing, which 

 makes them more solid, less surface exposed to the flies, less also on 

 the shelf to get rancid. They are turned on the shelf more easily, 

 take up less room, and when packed are safer to ship. 



Two hundred bushels of shorts, at 9 cts. per bushel, and 20 bush- 

 els of oat mealj at 20 cts. per bushel, amounting to $22. 00, has beeu 



