i884 



The Cornell Reading-Courses 



There are probably more hand separators located in the kitchen than in 

 any other one place on the farm, especially during the winter. The kitchen 

 is a convenient location for a separator because it is a comfortable place in 

 which to work, and it is near the source of hot water, which is absolutely 

 essential in the proper care of dairy products. The woodshed is also usually 

 near the source of hot water and is likewise a convenient place for a sepa- 

 rator. Either the kitchen or the woodshed may be used with satisfactory 

 results if the floor is sufficiently solid to prevent vibration of the machine 



Fig. 92. — Interior view of the building shown in Figure gi 



when it is in operation, and if proper precaution is exercised in ventilation 

 and in the prevention of such odors as those coming from burned bacon, 

 cabbage, onions, and the like. The one great objection to handling dairy 

 products in the kitchen, which is often the living room of the house, is caused 

 by the danger of spreading pathogenic organisms, in case any member 

 of the family has a contagious disease. It is therefore preferable to have 

 the separator in a separate room or building, even if it is necessary to take 

 the movable parts to the kitchen for cleaning. 



A separate milkhouse, or dairy building, is recommended in cases where 

 the dairy herds are larger than the average, which is probably less than ten 



