DAIRYING AND DAIRY BUILDINGS. 1345 



from one hundred pounds of milk should be eight inches in diameter 

 and about the same height. The cheese may be pressed by placino- a 

 lever on the cheese and hanging a weight on the farther end. Nice 

 cheese are made in this way at small expense. 



X. Dairy Buildings. 



Buildings for all kinds of dairy work should be built substantially, 

 with good walls to control temperature, high ceiling (ten to fourteen 

 feet), cement floors, and have a good drainage. Wood, brick, stone or 

 cement may be used. All buildings should have good foundations. The 

 cost of a cheese factory to handle the milk from five hundred cows will 

 be from $1,000 to $1,500, and the utensils will cost $500 to $800. A 

 separator creamery for five hundred cows will cost about $2,000 for 

 building, and $1,000 to $1,500 for machinery. A cream-gathering 

 creamery complete will cost $1,500 to $2,000. A combined factory 

 with skimming stations will cost $5,000 to $10,000. 



A first-class curing room is a very important part of a cheese factory, 

 and a good refrigerator is very essential in a creamery. Mechanical re- 

 frigeration is now common in large creameries, though the smaller ones 

 continue to use ice; sometimes the ice is mixed with about five per cent, 

 salt, and placed in galvanized iron tubes in the refrigerator to secure a 

 greater degree of gold. Butter should be maintained at about 32° while 

 at the creamery. 



All dairy buildings should be painted a light color outside with suit' 

 able trimmings. The surroundings should be neat and tidy. 

 XI. Town and City Milk and Cream Trade. 



There is an increasing demand for dairy products in towns and cities. 

 This is the most remunerative branch of the dairy, but entails a great 

 deal of labor where the dairyman delivers the milk or cream. It is now 

 customary to ship to large concerns who handle the business in the 

 cities. Some cities are equipped with very excellent facilities for hand- 

 ling and delivering milk and cream to customers. "Clarified," 

 "certified" and "modified" milks are now obtainable in many large cities. 

 The interests of city consumers are considered as never before. 



A pure and wholesome milk supply is as important to any town or city 

 as a pure and wholesome water supply. Company or municipal control 

 appears to be the best means of securing this, though there is danger of 

 it becoming a monopoly when controlled by a company, and danger of 

 mismanagement and corruption if controlled by the municipality. 



Milk for town trade should be strained at once after coming from the 

 cows, and then be cooled to below SO"" by stirring the milk placed in ice- 

 water, or by running it over suitable coolers. Milk should be delivered 



