THE DAIRY. 



235 



Certain regulations and restrictions as to the feeding of the cows and the quality of the milk 

 will be necessary to secure fair treatment of the dairyman, but these will be easily made as 

 experience proves them to be necessary. 



The first consideration would be the building and its arrangement, the next the furnish- 

 ing of the creamery, and lastly the method of operation. The arrangement of the building 

 will necessarily depend upon the system of setting the milk, and this will depend upon the 

 supply of water and ice. Ice is an absolute necessity for modern dairying and for either 

 deep or shallow setting. The deep setting requires the least room, for a pail holding 20 

 quarts will occupy only nine inches of horizontal space. For 100 cows 50 cans only will 

 be required, because with cold setting the whole of the cream is raised in 12 hours, and two 

 settings only will be required at once; 50 cans will hold 1,000 quarts, which may be expected 



RECTANGULAR FACTORY CHURN. 



to yield 100 quarts of cream, and in the best of the season 75 to 100 pounds of butter. These 

 50 cans will need but a space of 100 by 50 inches, or four refrigerators, each having a floor 

 space of about 50 by 25 inches. 



BUTTER TRIER. 



There is no other system of setting milk so economical of room, cost, and labor. A 

 building, then, of this capacity would need to have a milk-room no larger than 16 square 

 feet; an ice-room of the same size; a churning-room and work-room 12 by 16, and a cheese- 

 room of 24 by 16; in all, a building of about 32 by 16 feet, with an addition in the rear of 

 12 feet wide, and an ice-house at the end. 



There should be no communication between the milk-room and the cheese-room, and 

 the ice-room should communicate directly with the milk-room. The milk-room should be 



