480 



NEW ENGLAND FARMER. 



Oct. 



height of two feet nine inches above the floor 

 of the dairy room. The water is received into 

 one end and discharged at the other end of 

 the sink in which the pans of milk are set. 



The sink is the shape of a horse-shoe, the 

 opening at the heel being placed in front of 

 'the door. It is of iron, eighteen inches wide 

 at the top, and thirteen inches at the bottom, 

 and twenty-six feet long. It is supported on 

 iron brackets, set in the wall of the building, 

 two feet six inches from the floor, and being 

 circular in form, and surrounding the interior 

 of the building, is most conveniently located. 



In the absence of both bricks and stones, it 

 may be a double frame building, with an air 

 space between the two frames. In the use of 

 a frame building, it should be constructed by 

 laying two foundation walls, with a four-inch 

 air space between them, which should extend 

 at least two "feet below the surface of the 

 ground, as it is at 'that point that the heat is 

 conducted into the buildmg more than any 

 other. The other foundation wall should be 

 laid at least eight inches above the surface of 

 the ground. The floor should be built the 

 same as in the brick or stone structure. 



The exterior of the building may be lathed 

 and plastered, or sided with boards. In either 

 case, the side of the outer studs should be 

 lathed and plastered before the inner ones are 

 erected, and the interior should be neatly plas- 

 tered and lime-washed. If arranged thus, this 

 building will be found equal, if not superior 

 to one of bricks or stones. 



The ventilation should be effected in the 

 manner I shall describe, whatever may be the 

 material used in construction. The mode of 

 ventilation which I use is an original idea, and 

 the action of it just the opposite of that used 

 in ventilating heated buildings, or where the 

 air within is warmer than that without the 

 building. The cold spring water used for 

 cooling the milk, if it is allowed to flow in and 

 out perpetually, as "it should, has the effect to 

 reduce the temperature of the building below 

 that of the air without it in summer, the sea- 

 son when the dairy house is used. Hence 

 there will be a circulation downward, if there 

 are openings for circulation both above and 

 below. 



I provide the lower escape for the air, by 

 inserting in a building of the size described, 

 eight two-inch glazed draining tiles equally 

 spaced around the building. The tiles should 

 not project within or without the walls, and 

 should be set just below the sink. There 

 should be a space of one inch between the in- 

 ner wall and the sink, that the air may have 

 free passage over and behind the sink, to the 

 openings in the wall, and to prevent the heat 

 from being conducted from the wall to the 

 sink. The eaves of the roof should project 

 two feet six inches, and the boards with which 

 the projection is ceiled on the under side, 

 should be laid with a space of three-eights of 

 an inch between them, as these are the ingress 



openings for air. By this arrangement the 

 air is taken into the space between the roof 

 and the ceiling of the room, where ail dust 

 that may be floating in it will be deposited be- 

 fore it descends into the dairy through the 

 opening in the centre of the ceiling, where the 

 air is admitted through an ornamental iron 

 lattice, two feet in diameter. 



In the downward passage of the air towards 

 the egress openings, it is required to pass over 

 all the milk in the sink, equally, which is of 

 great importance. 



A circular marble table is set in the middle 

 of the room on a single iron column, set in the 

 cement floor. On this table the milk is skim- 

 med and the butter worked. This location of 

 the tible in the centre of the space surrounded 

 by the sink, it will be seen, is as convenient 

 as it can'be, as none of the pans are to be 

 moved more than two and a half feet, to or 

 from the table. 



The building being entirely above ground, 

 the carrying of milk up and down stairs is 

 avoided. 



The cost of a building constructed of stone, 

 of the dimensions, and with all the appurte- 

 nances described, finished in a neat and work- 

 manlike manner, is $225. J. Wilkinson. 



Baltimore, Md., 1868. — Oermantown Tel. 



PHILADELPHIA BUTTER. 

 From a report of a visit to one of the dai- 

 ries of this celebrated butter-making section, 

 credited to the Republican, we copy the fol- 

 lowing accoimt of the manner of churning and 

 working the butter. On this farm a "spring 

 house," similar to that described above by 

 Mr. Wilkinson, is used. 



Oliuming. 



"We rose at half-past four to see the churn- 

 ing and butter-making. The churn is a barrel 

 (bulging only enough to make the hoops drive 

 well), with a journal or bearing in the centre 

 of each head, so that it may be revolved by 

 horse-power. This barrel has stationary short 

 arms attached to the inside of the staves, so 

 arranged as to cause the greatest disturbance 

 of the milk as it passes through them in the 

 churn. At one side is a large opening secured 

 by a cover that is screwed firmly into its place 

 — this is the cover or lid of the churn. Near 

 it is a hole less than an inch in diameter, for 

 testing the state of the churning and for draw- 

 ing off the buttermilk. This is closed with a 

 wooden plug. 



"The churning lasted about an hour, at the 

 end of which time it was necessary to add a 

 little cold milk to cause the butter to gather. 

 This being secured, and the buttermilk drawn 

 off, cold water was twice added, a few turns 

 being given each time to the chum, and when 

 the last water was drawn off it came nearly 

 free of milkiness. A crank was then put on 



