Sec. 28.] TUE DAIRY. 451 



milk to market, though it left the dairy perfectly sweet, it was ofren found 

 cunlled on delivery to customer.'?. To remedy thJ!-, the cans were covered 

 witli tliick cotton cloili, and thi.s was wet with salt water, lu this way the 

 difficulty was entirely obviated." 



507. Necessity and Value of a Family Dairy Rouni.— Every fami-honfc 

 should have a room lor milk, solely devoted to that, and nothing cUe. Iti 

 very dry soils this can ho made easiest and best in the cellar, provided it 

 has a cliininey ventilator of ample dimensions rumiing to the top of the 

 house, which can bo easily made when building, and no milk-room is perfect 

 without such ventilation, and in our opinion the cause of bad butter is as 

 much in the want of a suitable place to stand the milk, and a cool, sweet 

 room to store the butter, as in the process of manufacture. It is all import- 

 ant, also, that the milk-room should be of an unvarying temperature, so far 

 as it can be kept so without extra expenditure over the iirofitahle advantage. 

 An attachment to the ice-house is the best place for storing butter. The Ibl- 

 lowing is a good plan for a family dairy-room : 



Build very convenient to the kitchen, but not adjoining, an eight-inch wall 

 brick building, eight feet by sixteen feet inside, with a door in one end and 

 a window in the other, and arch it over ten feet high in the center, and plas- 

 ter it all over outside with water-proof cement. Tlie top should be covered 

 Mitli a coat of asphaltum, if to be had, or else with sand and tar. Give the 

 inside a coat of hard-finished plaster, and jiaint that well, so that it can bo 

 washed. Where there is a good chance for drainage, the walls may bo 

 dropped two feet below the surface, or the whole built info a liillside, in 

 which ease there can be no door nor window in otic end, but there can and 

 must be a large chimney ventilator. Make the tloor of cement or flag- 

 ging-stones, and, if not too expensive, use stono shelves, built in tlio wall. 

 The outside is to be banked up with earth and sodded over so a.s to form 

 a grassy mound, forming, in fact, a sort of cave cellar. A retaining wall 

 must be built each side of the door-way, and a shed over it, with wire- 

 screened windows in the door for ventilation, the sash being hinged to swing 

 down and fasten to the lower half of the door. Sucii a room will keep milk 

 sweet and of even temperature, and is not more expensive than a good 

 frame building. 



The place where the milk is set, churning done, or butter stored, should 

 be absolutely sweet, clean, and deodorized of every smell. Wate^-<•old 

 water, and its lilieral application— is an essential about the dairy house, ami 

 outside of it ; upon everything ever used, h(it water, soap an<l sand, and liunl 

 hand-work, to make absolute purity, are the essential requisites to i.ro.luec. 

 good butter. Every woman should assure all the "men-folks," and often 

 repeat it to them, that no woman can make good butter if tl»o cows arc not 

 provided with suitable food. Keoollect, food ami shelter— airy. nH.my. 

 clean stables, summer and winter; none of your milking in the road, an...ng 

 the hogs ; setting milk for cream where the air U scented with liog-pcn cttlu- 

 via, or"any other^but that of roses, mint, and new-mown hoy. 



