Farm Dairy Buildings 337 



away with. In the second place, the room required 

 for ripening the cream and churning the butter is 

 very small, even for a dairy of considerable size, and 

 may easily be fitted up in a. cool corner of the 

 cellar. The only disadvantage is that steam for 

 cleaning the utensils is not conveniently at hand, 

 but tho advantages in most cases will outweigh this 

 single disadvantage. If this requisite of the farm 

 dairy building or apartment is secured, namely, a 

 room devoted to nothing but butter or cheese manu- 

 facture light, airy and well drained there is no 

 reason why the very highest quality of products 

 should not be made under such conditions, and 

 there are several reasons why a better product can 

 be made than under the ordinary factory conditions, 

 where the production and care of the milk is in the 

 hands of a large number of persons, over whom the 

 butter -maker or cheese -maker can at best exercise 

 only partial control. 



