6o8 Journal of Agriculture. [lo Oct., 1908. 



Hardvood {continueA) — 



Top plates to 



gable ends ... 4111. X zin. + — sft. 



Door and window- 

 heads ... 5Mn. X 2in. 2— 2ft. gin. 



Battens for iron ^in. X ijin. j ^~9^..^ \ tjkew nailed on to inside of .stiuls. 



T?races... ... 3in. X lin. 2 — loft. 6in. 2 — Sft. 



Ridge ... ... gin. X i^in. i — loft. 



Purlins ... 3in. X 2in. 6— loft. 



Deal— 

 Door sheeting ... 6in. X fin. 5— 6ft. 6in. 



,, ledges ... 6in. X |in. 3— 2ft. 6in. 



,, braces ... 6in. X |in. 2— 3ft. 3in. r — 2ft. Sio. 



,, jamb lining 7in. X i^in. 2— eft. 6in. i— 2ft. Sin. 



,, stop ... 3in. X fin. 2 — 6ft. 6in. i — 2ft. Sin. 



Window ... liin. X 2ft. 6in. X 3ft. 3in. deal sash, + lights glazed with 21 oz. 



glass hang on one pair of 3in. 

 steel butts, and with 6in. barrel 

 bolt and cabin hook. 

 ,, jamlj lining yin. X Jfin. 2--3ft. 6in. i — 2ft. Sin. 



,, stop ... 3in. X ^in. 2 -3ft 6in. i— 2ft. Sin. 



Corrugated galvanized irf)n 26 gauge, 2— 5ft., 10— 6ft., 8 — 8ft., 5 — icft. 4 — 9ft. 

 Ridging, i4in., 24 gauge galvanized iron, 2 — 6ft. 

 Nails, 5 packets .spring heads, 1 lb. 4in. , i lb. 3iii. 

 Fly wire netting, i square yard Lead flashing, Sft. X 6 in. 

 Bricks, 300. Sand, i cul)ic yard. Cement, i cwt. 



At Melbourne prices, the total cost would be about £11— material £S, labour £3. 



To Keep Cream Free from Dust, and in Good Condition. 



The cream 'should be cooled immediately after separating, either by 

 means of passing over a small cooler — several of which are on the market 

 at the present time — or by placing the vessel containing the cream into 

 a tub or other receptacle containing cold water. The cream can should 

 be covered carefully with two to three thicknesses of butter cloth ; thds 

 permits of the escape of animal gases, and prevents flies and du.st from 

 getting into the cream. In very hot weather it is advisable to fix a sack 

 round the cream can and keep it moistened with water. The cream of 

 course must be stirred at least twice a day with a clean stirrer. It will 

 be found advantageous to remove the cream from the dairy and place it 

 outside on a convenient stand during the night, when the outside atmosphere 

 is cooler ; care must be taken to keep it well covered from dust and othe/r 

 .sources of contamination. If these precautions are taken and the cream 

 delivered at frequent intervals to the factory, there should be little diffi- 

 culty regarding qualitv and condition. 



The First Cream from the .Separator. 



The first of the cream that comes through the separator should be 

 caught in a .se;oarate vessel and returned to the milk vat so as to have 

 cream of a uniform fat percent ige. 



Clotted Milk in Cream. 



This is the result of separating cream too thinlv. thereby including a 

 too large proportion of skim milk. .Sometimes it may result from failure 

 to stir the cream at regular intervals, as when it is allowed to .stand un- 

 disturbed, the milk, being the heavier portion of the bulk, will naturally 



