MODERN FARHIEll. 381 



rate of 8^. a stone of 14 pounds, would amount to 

 3l. 4*. ; but the 430 pounds of cheese, at 12s. a stone 

 of 24 pounds, would bring more than 10/. 10*. The 

 trouble and expence, however, requisite to produce 

 the cheese, Avould be greater than what would at- 

 tend the production of the beef. 



In the erection of such buildings as are necessary 

 for dairy purposes, tvv^o things ought always to be 

 kept carefully in view, — conveniency of situation, 

 and the preservation of a proper temperature. If 

 the buildings are inconveniently situated, much la- 

 bour will be lost ; and if the air in them be either 

 too hot or too cold, no process will go on as it should 

 do. Their size will be proportioned to the number 

 of cows kept, and their interior arrangement to the 

 business intended. to be carried on, whether this be 

 cheese-making, butter-making, or merely the pre- 

 servation of milk for sale. A dairy-house Tor forty 

 cows may be 20 feet by 16, and for 100 cows 40 feet 

 by 30. These are the usual proportions in the 

 county of Gloucester. Ornament is sometimes stu- 

 died in the erection of a dairy-house ; and this, when 

 it happens to be the case, will of course regulate in 

 a great measure the situation of the building. 



A butter dairy, when well constructed, consists of 

 three apartments or rooms ; one for depositing the 

 milk, one for performing the operation of churning, 

 and another for containing and cleaning the neces- 

 sary utensils. A cheese dairy should consist of four 

 rooms ; a milk room as before, a room for making 

 and pressing the cheese, another for the process of 

 salting, and a fourth for stowing and preserving the 

 cheeses, till they are ready to be brought to market. 

 This last may be conveniently placed as a sort of 

 loft over the other three. The milk dairy properly 

 requires only two apartments ; one for the milk, and 

 the other for serving it out, scalding and cleaning 

 the different utensils. Temperature in a dairy is of 

 the first importance ; for, if too much heat be ad- 



