Book VII. 



DAIRY-HOUSE AND FURNITURE. 



981 



wide to the north, and three feet to the south, which is again surrounded by a nine inch 

 wall. Tlie passages communicate with the roof by covered openings, in tlie ridge of 



658 



which and by thel windows, ventilation is completely effected. In detail, the plan 

 exhibits two principal entrance porches (n), back entrance (b), copper for heating 

 water (c), churning-room (d), milk-room (e), utensils and cheese-press (/), boiler for 

 heating milk (g), store closet or butter-room (h), cheese-room ii), passage surrounding 

 the whole {k), water closet (/), and windows to cheese-room (wt). 



6306. ^ section (Jig.659. ) taken across the milk- 

 room (Jig.658 n n) exhibits the ventilating funnel 

 in the roof (a), projecting eaves (6, c), cheese-room 

 {d), passage on the north side (e), raised part of 

 the roof for ventilation (y, o-), fountain in the 

 centre of the dairy {h), and south passage (i). 



6307. The elevation {jig. 660.), presents a sim- 

 ple shed roof, varied, however, by projections and 

 recesses : it presents no windows or doors to the 

 south, and, therefore that side, if other circumstances permit, may be covered with vines 

 or other fruit-trees, or with ornamental creepers. 



6308. The fixtures of the dairy are, in the scalding room, a copper boiler fixed over a 

 fire-place, for boiling water to wash and scald the utensils; next, some benches and 

 shelves in this room and the cheese-room ; and a bench or table not more than two feet 

 wide surrounding the milk-room. It is very desirable, also, that tliere should be 

 a jet, or fountain, or pump, or spring, in the centre of the milk-room, in order to 

 cool down the air in summer, and to supply clear water at a moderate temperature at all 

 times. 



6309. The utensils of the dairy are, pails for milking into ; sieves of hair cloth, or 

 silver- wire cloth for passing the milk through, to free it from hairs and otlier impurities ; 

 milk dishes, or coolers, for holding the milk till it throws up its cream ; a cream-.knife of 

 ivory, for separating, and skimming dishes of willow or ivory for removing the cream ; 

 bowls and barrels for holding it, or other preparations of milk-churns, butter-makers, 

 butter-prints ; one or more tubs for hot or cold water, in which to immerse vessels that 

 require extraordinary purification ; and a portable rack for drying dishes in the open air. 

 All these utensils are requisite where butter only is to be produced. 



6310. The utensils requisite, if cheese is to be viade, are, the cheese-tub, in which the 

 curd is broken, and prepared for being made into cheese ; the cheese-knife, generally a 

 thin spatula of wood, but sometimes of iron, used for the purpose of cutting or breaking 

 down the curd while in the cheese-tub. Tlie cheese-cloth is a piece of thin gauze, like 

 linen cloth, in which the cheese is placed in the press; the cheese-board is circular, and 

 on it the cheeses are placed on the shelves of tlie cheese-room ; their diameter must be 

 somewhat less than that of the interior or hoop part of the vat. Tlie vat is a strong 

 kind of wooden hoop with a bottom, which, as well as the sides, is perforated with holes 



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