THE DAIRY. 555 



" and none other, will surround the cheese. If, with these re- 

 "quisites, it can also be placed on the same level with the press- 

 *' room, and adjacent to it, the arrangement cannot be improved. 

 " The cheese-house, for a dairy of 500 to 650 cows, should be 

 " about 28 X 100 feet, and two stories high. If a basement room 

 " can be had in addition, it is very desirable for use in spring and 

 " autumn, when fires are needed ; and even in the warmer part of 

 " the season it is immensely better to put cheese in an under- 

 " ground room, than in the upper story beneath the heated roof. 



" Four windows on each side in each story will be sufficient, 

 "and the arrangement should be such that when these are opened 

 "for ventilation, the wind will not strike directly upon the cheese. 

 " Holes should be cut in the various floors, and at frequent inter- 

 " vals, and through these a current of air will constantly be pass- 

 " ing, and ventilation by the windows need seldom be resorted to. 

 " In the roof of the curing-house there should be at least two 

 " large ventilators. 



" A building 26 feet wide will accommodate five lengths of 

 "tables or ranges, each table holding two rows of cheeses of 16 

 " inches diameter ; and there will be ample space left for the 

 " necessary alleys. To avoid in some measure the inroads of 

 "of mice and other vermin, it is better to have passages next the 

 " sides of the building, instead of putting tables there. 



" Boiler-room and Ice-house. — In most cases the former, and in 

 " many the latter, will be required ; but it is not essential to de- 

 " scribe them here. Easy access and convenience will guide in 

 " their location. The boiler-room should be large enough to hold 

 "at least two or three days' supply of wood. And if it contain 

 "also a small work-bench, with tools, vise, etc., it will be much 

 " resorted to." 



After describing at length and with good illustrations the 

 different utensils used in cheese factories, the following directions 

 for manufacture are given : — 



" The evening's milk, on being received, should be about equally 

 " divided among the vats in use. Cold water is kept constantly 

 " passing around the vats, and the milk should be carefully stirred 



