DAI 



DAI 



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below ground, that they may dry 

 their cheeses in the upper part, 

 and set milk and cream in the low- 

 er. This, in wooden houses, is 

 certainly not the best practice, and 

 occasions much loss. For such 

 an apartment will be too hot in 

 summer, and too cold in winter, to 

 keep miik in it; neither will it be 

 possible to keep it so sweet as it 

 ought to be kept. 



An apartment in a very sweet, 

 and perfectly ventilated cellar is 

 better on every account to keep 

 milk in. As to drying of cheeses, 

 they should never be kept to dry in 

 the same room where milk is set; 

 for they will undoubtedly com- 

 municate an acidity to the sur- 

 rounding air, which will tend to 

 turn all the milk sour that stands 

 within the 'same enclosure. And 

 a drier room would be better for 

 the cheeses ; only let it be kept 

 dark, that the flies may not come 

 at them. So that, instead of a 

 place called a dairy, there should 

 be a milk room, and a cheese 

 room, in a farm house. 



A room in a cellar may be kept 

 so nearly of an equal coolness, by 

 meansof burning a few coals in it; 

 when the weather is cold, that the 

 milk will neither grow sour in sum- 

 mer, nor freeze in winter : So that 

 nothingwillobstructtherisingof all 

 the cream. It is supposed that the 

 warmth of the air in a milk room 

 ought to be from 50 to 55 degrees 

 on Farenheit's thermometer. But 

 a few degrees over or under will 

 produce no very disagreeable ef- 

 fects. The cellar should have such 

 windows as will afford a sufficient 

 quantity of light, and be on the 



most northern side ; and they 

 should be opened now and then to 

 let in fresh air; particularly in the 

 coolest of the mornings in summer. 

 The room should be ceiled with 

 plaister, to prevent the descent of 

 dirt ; and the top and sides white 

 washed, to increase the light, and 

 fill up chinks that harbor insects. 

 Every part should be kept extreme- 

 ly clean and sweet, and nothing 

 should enter into it, which can cor- 

 rupt the air. The floor should be 

 made of stones, bricks or tiles, and 

 be frequently washed in summer 

 with the coldest water, to cool and 

 sweeten the air in the room ; and 

 milk should not be suffered to stand 

 in it till it becomes sour, lest the 

 sourness be communicated to that 

 which is sweet. For the same 

 reason, cream which is put by for 

 churning, ought not to be kept in 

 that apartment which contains the 

 milk. Because acidity in cream is 

 expected, and necessary before 

 butter will come. 



Those who have large dairies, 

 m hot climates, having a spring or 

 brook near the dwelling-house, 

 might find it worth while to build 

 a milk room over it, with a stone 

 floor, and a channel in the floor to 

 pass the water all round, near the 

 insides of the walls. The pans 

 may be set in the channels, and 

 water let in at pleasure, to cool the 

 milk in the hottest season. An 

 arch of brick should be turned over 

 the building. The windows, to let 

 in light and air, should be on the 

 northerly side, or end. To shel- 

 ter the arch from the weather, a 

 story of wood may be erected over 

 it, for a cheese room. The arch 



