222 



PURE AIR. — THE MILK-STAND 



ble place to set the milk, as where a large dry and airy 

 room, sufficiently isolated from the rest, can be used, a 

 greater uniformity of temperature can usually be se- 

 cured than on the floor above. The room, in this case, 

 should have a gravel or loamy bottom, uncemented, but 

 dry and porous. The soil is a powerful absorbent of 

 the noxious gases which are apt to infect the atmos- 

 phere near the bottom of the cellar. 



Milk should never be set on the bottom of a cellar, if 

 the object is to raise the cream. The cream will rise in 

 time, but rarely or never so quickly or so completely as 

 on shelves from five to eight feet from the bottom, 

 around which a free circulation of pure air can be had 

 from the latticed "windows. It is, perhaps, safe to say 

 that as great an amount of better cream will rise from 

 Hie same milk in twelve hours on suitable shelves, six 



Fig. 73. Milk-stand. 



feet from the bottom, as would be obtained directly on 

 the bottom of the same cellar in twenty-four hours. 



