THE DAIRY. 299 



sweet and clean; and no putrid substances should be permitted 

 to remain for the shortest space of time in its neighbourhood 

 every thing in and around the building must be in perfect 

 order, and the most scrupulous regard to cleanliness be ob- 

 served. The windows should be formed of gauze-cloth, which 

 will exclude flies, but admit the air, and protected from mice 

 and accidents by a grating of wire. Glass sashes are to be 

 provided for winter. 



The work-room^ in which the different manual operations 

 are to be performed, is to be fitted up with a boiler for heating 

 both water and milk; and this room in ordinary cases should be 

 sufficiently large for performing all the necessary in-door opera- 

 tions of the dairy. But where a farm is exclusively almost, 

 devoted to this business, or the dairy, on a mixed farm, is un- 

 usually large, separate apartments should be provided for the 

 different processes of churning, cheese-making, and cleansing 

 the vessels. 



The store-room is designed as a repository of the produce of 

 the dairy, butter or cheese, or both, when made, where they 

 may be kept securely until it may be advisable to remove them. 

 Without being too much heated or lighted, it should possess a 

 certain degree of warmth it may be placed where most con- 

 venient 



The utensils necessary for a dairy are, 1. Milking-pails 

 formed of wood. 2. Sieves of hair or wire-gauze for straining 

 the milk and retaining its impurities.* 3. Vessels for holding 



* Description of Mr. PEDDER'S pans, and mode of using them. Each pan is 

 placed on a strong wooden frame of the most convenient height; is dish-shaped, 

 either square or oblong; the largest being about five feet six inches long by 

 thirty inches wide: smaller pans can be made to order. They are double, the 

 pan for the milk being firmly joined to another of the same shape, but some- 

 what larger, which forms a casing around it; the space between them being 

 from two to three inches deep, is for the purpose of containing hot water, thus 

 forming a bath around the milk. In the centre of the upper or milk pan, which 

 dips regularly towards the middle, is a fine strainer; and to this is attached a 

 short pipe, which descends through the bottom of the casing pan, of which, 

 however, it is independent; it is furnished with a brass tap, its purpose being 

 to let off the milk contained in the upper pan, at the end 01 the process. The 

 casing, or bottom pan, is furnished with two pipes; one perforates a corner of 

 the upper or milk pan, and through this, boiling water is poured by means of a 

 funnel at the proper time, so as completely to fill the space between the pans 

 thus, as has been said, forming a hot bath around the milk. By the other pipe, 

 furnished also with a tap, the water is let off at the proper season. Thus the 

 pans, although firmly joined together, are independent of each other, the union, 

 however, strengthening each in a remarkable manner. 



At the time of milking, the taps are closed, and the upper pan is to be filled 

 with the milk as it comes from the cows; after standing twelve hours, the tap 

 is partially unclosed, and a small portion of the milk is drawn away; this, on 

 examination, will be found to contain the impurities of the milk, which have 

 subsided; (the peculiar formation of the pan having induced the sediment to 

 form exactly on the strainer,) and this economy is of much consequence to the 

 quality of the butter. The casing, or bottom pan, is then to be filled with boil- 

 ing water, by means of the pipe which perforates the upper pan, which is then 



