16 HINTS ON DAIRYING. 



or other mal-odorous sources of taint, and the ventilation 

 should be free without perceptible drafts or currents of 

 air. No matter what method of setting milk and churn- 

 ing may be adopted, there is a decide;! advantage in hav- 

 ing the dairy house, or any other workshop, separate 

 from the dwelling apartments, so that the work of the 

 one shall in no way interfere with the work of the other. 

 Almost all dairymen fail, to some extent, in not having 

 the dairy house entirely separate. It would cost but lit- 

 tle extra; and until dairymen look upon the business as 

 their life work and build and plan accordingly, we need 

 not expect the best possible success in dairying. 



CLEANLINESS. 



Cleanliness everywhere and at all times is an absolute 

 necessity. There is not the le;;st clanger of being too 

 clean. The writer has never 3 et seen a dairy without 

 defects in this particular. Yet, most people mean to be 

 clean, and suppose they are. Lack of information is 

 often the cause of uncleanliness, and habit goes a great 

 way in making people indifferent to untidy surroundings. 

 It is safe to copy thp neat points found in every dairy, 

 as well as to avoid the offensive ones. As Gov. Seymour 

 once said, "cleanliness is a comparative term." It is 

 well to keep making comparisons on this point, until no 

 unfavorable comparisons with anybody's dairy can be- 

 found; and these comparisons should extend to liie 

 surroundings of the cows, the manner of milking, the 

 handling of the milk, the cleansing of milk utensils, and 

 all the processes of manipulation from beginning to end. 

 The dairy house should not only look clean, but be, as it 



