o 



82 MODERN FARRIER. 



mitted, the milk will quickly become sour ; and if 

 loo cold an atmosphere prevails, neither butter nor 

 cheese making can be carried on with success. 



50. Heating the Dairy. 



Difierent plans have been proposed for securing a 

 proper degree of heat. Double walls and roof have 

 been recommended by Dr. Anderson ; others have 

 proposed hollow walls; and Mr. Loudon, in his 

 Treatise on Country Residences, thinks tliat, for 

 common purposes, a vacuity of eight or ten inches, 

 left betwixt the wall and the lath and plaster, will 

 be sufficient. A fountain, or jet (feau, where such 

 can be commanded, will always be a very agreeable 

 and convenient acquisition in a dairy. Mr. Mar- 

 shal], who has paid much attention to this subject, 

 advises that the walls should be at least six feet 

 thick, a foot on the inside to be of brick or stone, 

 the outside to be constructed of sod, and the space, 

 between to be closely filled with earth. The roof, 

 he says, should be of thatch, three feet thick at the 

 least, and should project completely over the walls 

 on each side. The materials of such a building 

 being, all bad conductors of heat, it would, he con- 

 ceives, if provided v/ith double doors, naturally pre- 

 serve in this climate a tempei^ature of about 50 to 

 55 degrees of Fahrenheit at all seasons of the year. 

 But as the milk itself, when brought in warm, 

 v/ould naturally tend in summer to raise the tem- 

 perature too high, an ice house is recommended to 

 be attached to the dairy, of a sim]}le and ingenious 

 construction. A small quantity of ice placed when 

 necessary in the milk room, would soon lower the 

 temperature to any degree that might be wanted; 

 and if the cold in winter should become too great, a 

 barrel of liot water close stopped, or a few hot brick^ 

 placed on the floor or table of the milk room, would 

 readily counteract its eifects. A chaiing-dish with 



