Book VII. 



DAIRY-HOUSE AND FURNITURE. 



979 



6295. In the use of these milks, that of the camel is chiefly confined to Africa and 

 China, and that of the mare to Tartary and Siberia. In India the millc of the buffalo 

 is preferred by the natives to that of the domestic cow. The milk of the goat is more 

 generally used in Italy and Spain, than in any other countries in Europe ; they are 

 driven into Leghorn, Florence, Madrid, and other towns, in Hocks early in the morning, 

 and milked in the streets. The goat will allow herself to be sucked by the young of 

 various other animals, and a foal which has lost its mother, has been suckled by a goat, 

 placed on a barrel to facilitate the operation. As the butter of goat's milk contains a 

 larger proportion of gelatine, and less oil than that of the cow, it is recommended by 

 physicians as nearly equally light as ass's milk ; it is the most prolific of all in curd, 

 and forms excellent cheese ; but it is an error to suppose that the parmesan (a skim-milk 

 cheese) is made from it. Ewe's milk is gradually wearing out of use, though it makes 

 excellent cheese, and some milking ewes as well as goats might be kept for that purpose, 

 by those who have extensive upland grass-lands. The milk of the ass comes the nearest 

 to that of the woman, and being the lightest of any is much recommended in pulmonary 

 and hepatic affections. Soda water and warm cow's milk is taken as a substitute, and 

 found almost equally 'light. The milk in universal use as an article of food in 

 Britain is that of the cow. " 



6296. iac/omefers for ascertaining the value of milk, relatively to butter and cheese, 

 will be described among the utensils of the dairy in the succeeding section. 



Sect. II. 0/ the Dairy House, its Furniture, and Utensils, 



6297. The properties requisite in a good milk-house are, that it be cool in summer and 

 moderately warm in winter, so as to preserve a temperature nearly the s ime throughout 

 the whole year, or about 45 degrees ; and that it be dry, so as to admit of bein^^ kept 

 clean and sweet at all times. For these reasons a northern exposure is the best, and this 

 as much under the shade of trees or buildings as possible ; if it can be so situated that 

 the sun can have no influence either on the roof or walls, so much the better. A well- 

 constructed butter-dairy should consist of three apartments ; a milk-house, a churning- 

 house, with proper boiler, as well as other conveniences for scalding and washing the 

 implements, and a room for keeping them in, and for drying and airing them, when the 

 weather will not permit of its being done without doors. The cheese-dairy should 

 likewise consist of three apartments ; a milk-house, a scalding and pressing-house, and 

 a salting-house. To these should be added a cheese-room or loft, which may with great 

 propriety be m.ade above the dairy. This is, however, generally separate from the dairy. 

 But a milk-dairy requires only a good milk-house, and a room for scalding, cleaning, and 

 airing the utensils. 



6298. A daily for the private use of any farmer or family need not be large, and may 

 very economically be formed in a thick walled dry cellar, so situated as to have windows 

 on two sides, the north and east in preference, for ventilation ; and in order that these 

 windows may the better exclude cold in winter, and heat in summer, they should be fitted 

 with double sashes, and on the outside of the outer sash should be a fixed frame of close 

 wire netting or hair cloth to exclude flies and other insects. 



6299. Of dairies for dairy farmers, there are different sizes and shapes. 



6300. A dairy-house conn<Jcted with a cow-house, and mill for preparing food for the 

 cows, churning, and washing the family linen, is thus arranged, {fig. 635.) The dairy 



/ftiRelr 



(a, b, c, d), is at the north end, has hollow walls, double doors, double sashed windows 

 and an ice-house under. The milk room (a), is surrounded by milk coolers, and has a 

 butter slab and jet in the centre. The jet is supplied from a cistern over ths steaming, 



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