DAIRY CATTLE AND THE DAIRY FARM 139 



clarifier or poured directly in a funnel and run by gravity in a pipe through 

 the wall over the cooler in the bottling room. This room contains the 

 bottling machine, the capping machine, the separator and ice box. The 

 pressure sterilizer which is located in the washroom at one end opens into 

 the bottling room which is convenient, for it makes it possible to get the 

 bottles and other necessary utensils into the milk room without exposing 

 them to dust and unnecessary handling. The bottling room is connected 

 by a door to the washroom and that in like manner to the boiler room. 

 These two rooms are located at one end of the building and contain the 

 usual conveniences, apparatus and supplies. 



There must be hot water in the milk house and getting it is often 

 something of a problem to dairymen of limited means. The least satis- 

 factory way of heating water is to do it in a tin boiler on a stove; but little 

 better is that of heating it in a bricked-up iron kettle; more convenient is 

 a galvanized-iron tank placed over a large kerosene burner. When gas 

 is available instantaneous gas heaters give satisfaction, but a 1 to,2-hp. 

 steam boiler is best of all for by turning the steam into the wash tank 

 hot water is quickly obtained and moreover the steam is available for 

 sterilizing bottles and utensils, for driving the clarifier and separator and 

 for heating skim-milk for calves. The first cost of a steam boiler is con- 

 siderable but in the end it is cheapest and best. It is unsafe to have 

 heating appliances in milk rooms that are in barns. 



Ice Houses. Since by the use of well or spring water milk can seldom 

 be cooled to 50F. whereas it can be cooled to 40F. in tanks containing 

 water and floating ice, it is highly desirable for a farmer to have ice on the 

 premises in order that he may keep his milk in prime condition. Where 

 climatic conditions permit it farmers harvest their own ice. The U. S. 

 Department of Agriculture estimates that where whole milk is sold, in 

 the Northern States 1.5 tons, and in the Southern 2 tons, of ice a year are 

 required to cool the milk of one cow. Only about 1,000 Ibs. of ice per cow 

 are required where the farmer is delivering cream three times a week. 

 Of course these estimates assume properly constructed ice houses details 

 for which are issued by the Federal Government and several State boards. 



Sources 



MERRITT, "The Production and Consumption of Dairy Products," Bull. 177, U. S. 



Dept. Ag. 

 MORSE, "The Ancestry of Domesticated Cattle," reprint 27th Annual Report Bureau 



Animal Industry, U. S. Dept. Ag., 1910. 

 PLUMB, "Types and Breeds of Farm Animals," 1906. 

 ECKLES, "Dairy Cattle and Milk Production," 1914. 

 LANE, "The Business of Dairying," 1914. 



HUNZIKER, "Milk Production," III, Circ. 20, Purdue Ag. Expt. Sta., 1909. 

 ALVORD, "Breeds of Dairy Cattle," Farmer's Bull. 106, U. S. Dept. Ag., 1898. 

 GRAND ALL, "A Dairy Cow Score Card and Its Use," Hoard's Dairyman, vol. 50, No. 



15, p. 448, 1915. 



