385 



DADO. 



DAIRY. 



386 



DADO, a term of architecture to express the square die or plinth 

 of the pedestal of a column. It is also used in joinery to express the 

 portion of the wall-decoration of a room comprised between the base- 

 moulding or plinth, and the impost or chair-rail. 



DADYL (C.;,, H 10 ), is obtained by heating oil of turpentine with 

 lime. [TUBPENTINE.] 



DAGUERREOTYPE. [DAGUEBKE and NIEPCE, in BIOG. Div. ; and 

 PHOTOGRAPHY.] 



DAHLIN. [Ija-LEf.] 



DAIRY, the name usually given to the place where the milk of 

 cows is kept and converted into butter or cheese. The occupation is 

 called dairying ; and land which is chiefly appropriated to feed cows 

 for this purpose is called a dairy-farm. 



A dairy-house should be situated on a dry spot somewhat elevated, 

 on the side of a gentle declivity, and on a porous soil. It should be 

 on the west or north-west side of a hill if possible, or at least sheltered 

 from the north, east, and south, by high trees. In some countries, 

 where there are natural caverns with an opening to the west, and 

 springs of water at hand, the best and coolest dairies are thus prepared 

 by nature. Artificial excavations in the sides of freestone rocks are 

 sometimes formed for the purpose of keeping milk, and more fre- 

 quently wine. When no such natural advantages exist, the requisite 

 coolness in summer, and equal temperature in winter, which are 

 essential in a good dairy, may be obtained by sinking the floor of the 

 dairy some feet under ground, and forming an arched roof of stone or 

 brick. In cold climates flues around the dairy are a great advantage 

 in winter ; and an ice-house in warm summers is equally useful. But 

 these are only adapted to those dairies which are kept more as a 

 luxury than as an object of profit. In mountainous countries, such as 

 Switzerland, where summers are hot in the valleys, and the tops of 

 the mountains or high valleys between them are covered with fine 

 pastures, the whole establishment of the dairy is removed to a higher 

 and cooler atmosphere, where the best butter and cheese are made. 

 Coolness is also produced by the evaporation of water, an abundant 

 supply of which is essential to every dairy. It is also a great advan- 

 tage if a pure stream can be made to pass through the dairy, with a 

 current of air to carry off any effluvia, and keep the air continually 

 renewed. 



As the milk suffers more or less from being agitated, or too much 

 cooled, before it is set for the cream to rise, the milking-place should 

 be as near as possible to the dairy. The milk may then be brought 

 immediately from the cows. The dairy-house should consist of three 

 distinct apartments below, with lofts and cheese-chambers above. The 

 principal place is the dairy, properly so called, sunk two or three feet 

 below the level of the ground, with a stone or brick bench or table 

 round three sides of it to hold the milk pans. This table should be a 

 little below the level of the outer soil. Air-holes covered with wire 

 should be made in the walls a little above, and on opposite sides of the 

 dairy ; and they should have shutters sliding over them to open or shut 

 according to the weather. The floor should be of stone or paving- 

 tiles, sloping gently towards a drain to carry off the water. Great 

 care should be taken that no water stagnates in this drain, which 

 must be kept as clean as the floor of the dairy, and not communicate 

 with any sink, but run out into the open air : a declivity from the 

 dairy is essential for this purpose. If this cannot be obtained, it must 

 run into an open tank, and the water be regularly pumped out. The 

 windows of the dairy should be latticed. Glazed windows may be 

 added for the winter, but they should always be open except in very 

 hot or very cold weather. There may be shutters to close entirely, 

 but this is not essential. If the windows are made like Venetian blinds, 

 the light will be excluded without excluding the air. The utmost 

 purity must be maintained in the ah- of a dairy ; nothing should enter 

 it that can produce the slightest smell. No cheese or rennet should 

 be kept in it ; and particularly no meat, dressed or undressed. Even 

 the dairy-maid should avoid remaining longer in it than is necessary, 

 and should at all times be extremely clean in her person. 



The next important place is a kind of wash-house, in which there is 

 a chimney where a large copper kettle hangs on a crane to heat water 

 in, or milk when cheese is made. In countries where wood is scarce, 

 and pit-coal is the common fuel, a copper may be set in brick-work 

 with a grate under it, as is usual in England. In this place all the 

 utensils of the dairy are kept, and scalded with boiling water every 

 day. It should have an outer door, which may be to the south, and 

 benches outside on which the pails and other utensils may be set to 

 dry and be exposed to the air. Between the two last apartments may 

 be another communicating with both, and forming a kind of vestibule, 

 where the churning may take place ; and over them a cheese-room 

 and lofts, or any other useful chambers. A verandah round the dairy 

 is very convenient, or on three sides at least. It shades from the sun, 

 and adds to the warmth hi winter ; and the utensils may be dried and 

 aired under it even in rainy weather. Gentlemen's dairies are often 

 built expensively, and highly ornamented ; but they seldom unite all 

 the conveniences essential to a good dairy, because the architects who 

 plan them are seldom practical farmers. They are generally too far 

 Dram tin; cow-houses. A dairy-house placed near a mansion, and at a 

 distance from the farm-buildings, is quite out of its place. In 

 Switzerland and in Holland the cow-house and dairy have a very neat 

 appearance within a short distance from the principal residence. The 



ARTS AND SClr DIV. VOL. III. 



plan in both countries is very similar ; the style of the roof is the chief 

 difference. The plan is taken from the common dairy-farms in Holland, 

 where the farmer and his family live under the same roof with his 

 cows. In the Netherlands, especially in North Holland and Friesland, 

 a cow-house is as clean as any dwelling-house, and the family) often 

 assemble and take their meals in it. The following is a description of 



Side View. 



Section of the Dairy. 



Pump. 



Pump. 



A, A, A, passage through the cow-house and dairy ten feet wide, paved with 

 bricks set on edge or Dutch clinkers. The food is brought in this passage 

 in a small cart and distributed to the cows ; B, part of the above passage 

 closed in with doors and forming a vestibule to the dairy ; c, dairy-room, in 

 which only milk, cream, and butter, are kept. It is sunk three feet under 

 the level of the cow-house, and covered with a brick arch ; it has ono 

 latticed window, and several ventilators, on a level with the place on which 

 the milk vessels are set ; D, the room where the utensils are scalded, and 

 where cheese is made ; in the corner is a fireplace, with a large kettle or a 

 copper set; E, the stairs to go up to the cheese-room M and loft N ; p, calf- 

 pens, in which the calves are tied up to fatten, so that they cannot turn to 

 lick themselves ; a small trough with pounded chalk and salt in each pen ; 

 o, the place for the cows, without partitions ; each cow is tied to two posts 

 by two small chains and two iron rings, which run on the posts. Tho 

 chains are fastened to a broad leather strap, which is buckled round the 

 neck of each cow; u, H, two sinks, with iron gratings over them, to catch 

 the urine from the gutters i, i, which run all the length of the cow-house 

 on each side; K, the urine tank, vaulted over with a door, L, to clean it 

 out, and a pump to pump up the liquid manure ; o, o, in the section are 

 places where the green food or roots are deposited for the day's con- 

 sumption ; p, a hay-loft. 



a cow-house and dairy under one roof, as in Holland : It is a building 

 about sixty feet long by thirty wide, with a verandah running round 



c o 



