THE DAIRY. 205 



above. Over the milk-room shall be a tank supplied from a well, by a wind-mill overtopping 

 the whole. From the tank water may flow through a pipe into the rooms below, for use in 

 washing pans or supplying water in case the submerged-can system of settling the milk 

 might be used at any time. A sink and drain may also be carried from the milk-room. The 

 tank will be high enough to supply the house and the barn with water through pipes. The 

 cost of the whole I estimate to be about $600 for a dairy of fifty cows, and no one can doubt 

 that it will be a profitable investment for the maker of extra butter.&quot; 



Every milk house should be provided with good ventilation, in order to keep the milk 

 sweet and from becoming contaminated with taints and odors. Where milk houses are not 

 provided, the common practice in family dairies is to keep the milk in cellars, as that is the 

 most convenient receptacle for it. When the cellar is used for this purpose, it should be 

 kept absolutely clean and free from dampness and all foul odors. The floor should be made 

 of cement, the walls closely painted and whitewashed, and a sufficient number of windows 

 provided to afford a moderate amount of light. The windows should be covered with fine 

 wire gauze to keep out the flies, and a slatted door, also covered with the same, be pro 

 vided on the north side. The ceiling overhead should be lathed and plastered to prevent the 

 dust from dropping down from the rooms above. 



Ventilation may be secured by means of a tube or spout from the floor to the ceiling 

 and through the wall, thus connecting with the air outside. This should also be protected 

 by a fine wire gauze. This outlet should be divided in the middle, and one-half communi 

 cate with the spout which reaches to the bottom of the cellar, through which the fresh, cool 

 air from outside may find an entrance, and the other half be connected with a short upright 

 spoilt outside, through which the warm, foul air may escape. 



These spouts should be provided with slides, so that they may be closed when necessary. 

 By this means a cellar may be kept well ventilated, for the cold air coming in from the out 

 side at the bottom, is dryer than the warm air of the cellar which passes out at the top, so 

 that the moisture from the cellar is constantly being absorbed and carried off as long as the 

 warm air flows out of the upper spout or opening. 



Dampness in Milk Cellars. If a cellar is so damp that the above method of ven 

 tilating does not entirely remedy the evil, the air may be dried by keeping a peck of fresh 

 lime in the cellar, placed in a box or tube and exposed to the air. Twenty pounds of 

 lime (or one peck) will absorb about seven pounds of water, and this amount of moisture 

 taken from the air of a cellar will make quite a difference in drying it. The lime thus 

 slacked will fall to a powder, and may be used for other purposes. 



The Use of Ice ill Dairies. One of the first requisites of a milk house, or the dairy 

 room, is a cool, even temperature; and this cannot be maintained in warm weather without 

 ice. One of the modern improvements in butter-making, and the one that has been most 

 effectual in raising the quality of butter, is the use of ice. It is indispensable to the highest 

 success in any dairy, large or small, and when once the conditions are understood by which 

 its consumption may be regulated economically, so that needless waste may not occur, its 

 use will prove one of the economies of the dairy, not only in the larger quantity of butter 

 produced from the milk, but in the higher price the improved quality of the butter will 

 command. 



Where a proper temperature is not maintained during the warm weather, much cream is 

 wasted by the cream souring before it is all raised ; and not only this, but the cream taken 

 from such milk will be of an inferior quality, and will consequently produce an inferior grade 

 of butter. Mr. H. Stewart, previously quoted, says respecting this subject : 



&quot; The most economic use of ice is when it is applied directly to the cooling of the milk 

 alone, and is not wasted in cooling the surrounding air or the readily conducting walls of ill- 



