No. 112.] 201 



REPORT OF THE COMMITTEE ON DAIRY BUILDINGS, 



Albany, February 9, 1853. 



The committee on dairy buildings would respectfully report 

 that there were but two plans of dairy buildings exhibited for 

 examination, both of which were of butter dairies. 



The plan of Mr. Horace Clapp's dairy building, of Houseville, 

 Lewis county, was drawn up with great care and ingenuity, and 

 showed a system of order and neatness in construction, above the 

 ordinary mode of building dairy buildings, and having complied 

 with the rules of the Society, we award him the first premium. 



The plan of Mr. A. J. Wiukoop, of Chemung county, not being 

 accompanied with such detailed statements, as to cost of con- 

 struction, &c., as the rules of the Society require, the committee 

 do not consider him entitled to a premium. 



The committee regret very much that so little attention is paid 

 to improvement in constructing dairy buildings. Especially those 

 designed for cheese making. 



It is a fact well known to the practical dairyman, that the 

 greatest impediment to obtaining a desirable quality of butter, 

 or cheese, from milk, is the variable and unequal temperature 

 that our climate is subject to, which is very annoying to the 

 cheese maker, owing to the length of time and critical changes 

 that cheese pass through in the process of curing, or cheesing 

 •the curd. 



The committee would therefore recommend as the first object 

 to be sought in the improvement of dairy buildings, such a con- 

 struction as will best control the temperature within^ or in other 

 words, the cheapest and best facilities for creating an artificafl 

 temperature when required, viz., cool and dry, or warm and dry, 

 and cool and damp, or warm and damp, cither^ as the age and 

 condition of dieese may recjuire in the process of cheesing, or 

 curing 3 and secondly, {and no less important,) cheapness and 



