DAIRY MANAGEMENT, THE MILK TRADE, ETC. 93' 



look remarkably well, are easily cleaned, and answer every 

 purpose. The glazing must be well done, and every window 

 should be made to open with ease to any distance, and furnished 

 with a duplicate in wire of the finest mesh. The shelves, or 

 dressers, on which the milk bowls stand, may be either of slate 

 or wood. We much prefer the former; but the latter may 

 be adopted on the score of economy in any dairy which is 

 thoroughly dry and well aerated. Under these conditions the 

 scrubbing brush will do all that is required to prevent spilt 

 milk being absorbed. Slate looks very neat, and is easily 

 cleaned ; but the slates must be in one piece, and not jointed, 

 or only in such a manner that the joints are moisture-proof. 



"We have said that the walls should be high, and the roof 

 covered with red tiles, if straw cannot be used ; the latter 

 insures the most even temperature, and is the coolest in 

 summer. Black slates should be avoided, or, if they must 

 be used, straw should be packed underneath ; but this is objec- 

 tionable, as harbouring rats and mice. We have a considerable 

 choice of cream-raising vessels ; it depends, however, upon the 

 size of the dairy and the arrangement of the milk room as to 

 which system is selected. Shallow vessels are not suitable in a 

 damp milk room, or one which is very hot in summer or cold in 

 winter ; they are only adapted to an equable temperature. On 

 the other hand, deep vessels are more adapted to meet changes 

 of temperature and damp dairies, doing their work well, pro- 

 vided always that water of at least 45° can be secured at all 

 seasons. It is true that cream can be raised in shallow vessels 

 which have jackets for warm or cold water, but these partake of 

 the features of the shallow and deep systems without the 

 advantages of either, and are not to be recommended. A large 

 dairy of milk can be placed in a very small space in deep cans, 

 and the cream all raised in twelve hours, even when shallow 

 pans require thirty-six to forty-eight hours. In large cheese 

 or butter dairies the cream separator is preferable to either 

 systems, and where this is used the dairy should be constructed 

 upon a slightly different plan. Glazed earthenware pans are 

 cheap, and answer well, provided the glaze is even and good. 

 TJnglazed pans or vessels of wood are most objectionable, for 

 reasons stated ; glass or white porcelain are clean, but expensive 



