1864. } Vortoker on Milk, and Dairy Arrangements. 277 
cannot be considered essential so long as the room can be kept dry, 
well ventilated, and protected by blinds from the direct rays of the 
sun. 
Construction.— With the intent to secure the coolness which every- 
one knows to be desirable in summer, the dairy is sometimes built at 
a lower level than the ground. Underground dairies, however, are 
frequently damp ; so that on a clay soil it is better to choose the lesser 
of two evils, and to build on a level with the ground. 
In such localities, it is well to put a drain all round the 
building. 
The walls should be thick, and if of stone, lined inside with brick. 
Presuming the dairy to be a separate structure, the roof should be 
covered with straw, which, being a bad conductor, best ensures a uni- 
form temperature. Stonesfield slates or similar limestone flag-stones, 
or if these cannot be procured, common red tiles should be used in 
preference to black roofing slates, which, being good conductors, be- 
come very hot in summer. The floor should be of stone: large flag- 
stones well set in cement appear to me preferable to ornamental or 
common small tiles; as it is an object to lessen the number of cracks 
in which water may lodge, rendering the floor constantly wet. 
Ventilation—A great defect in many of the dairies in England is 
the want of proper ventilation. This is a fertile source of dampness, 
so especially detrimental to the preservation of milk. One of the most 
effectual and inexpensive means of providing for a renewal of air, is to 
put up a perforated zine grating 3 or 4 inches broad, which may be 
carried all along the tops of the windows. Im addition, a whole 
window made to open and shut may be furnished with perforated gal- 
vanized sheet zinc. 
Recourse may be had to more elaborate appliances ; but the more 
complicated the apparatus the more difficult it will be to keep it in 
working order in the hands of the dairy attendants. 
Temperature.—An equable heat being necessary in winter, it is best 
supplied by hot-water pipes; since, with a stove or open fire, it will 
be impossible to regulate the degree with sufficient nicety. Too much 
heat favours decomposition, and too little is unfavourable to the rapid 
separation of the cream. 
A temperature not higher than 65° nor lower than 60° Fahr. is 
most conducive to the rising of the milk globules. 
An accurate thermometer should be kept in the dairy; and on no 
account should the temperature be allowed to fall below 55°. Atten- 
tion should be directed to the maintenance of a uniform degree of 
60 as far as it is possible under all circumstances. 
Benches of slate or marble are superior to wooden ones; but 
should economical considerations lead to the selection of wood, it 
should be painted, in order that any milk accidentally spilled may 
be readily removed. Milk easily penetrates a material so porous as 
wood, and is not readily removed. Cold water is quite ineffective, 
and even after the use of hot water, enough milk may remain in 
porous wood to generate an active ferment. 
Milk-pails which are made of bright tin are decidedly better 
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