CHAPTER VIII 



Equipment 



The dairy room. The making of butter as a 

 regular part of the farm business, or the handling 

 of the milk of a number of cows, makes it desirable 

 that some room should be set apart for thi-s 

 work a room where there will be freedom from 

 odors of cooking, washing, stable odors and any- 

 thing that may impair the quality of the product. 

 The room should have good light, ventilation, a 

 tight smooth floor and so located as not to receive 

 the dust from passing teams. In addition to the 

 necessary tinware and apparatus there should be a 

 vat or small tank into which cans of milk or cream 

 may be placed, surrounded with water to cool it. 

 If butter is made there should be a refrigerator into 

 which nothing is put but dairy products. A table 

 of convenient height and shelving for the tinware 

 should be provided. Page 71 shows a convenient 

 arrangement of stationary sinks and drain boards. 

 If steam and running water are not available the 

 sinks can be used, as the round bottom makes possi- 

 ble the use of the least amount of water. The sinks 

 can be made of galvanized iron, .should be 18 inches 

 wide, 12 inches deep, and 30 inches long. If lo-gallon 

 milk cans are to be washed in them they should be 

 six inches longer. The wash water with alkali in 

 it is placed in the right-hand one, and in the left 



