DAIRYING 



97 



cans, and for washing and steaming the empty cans, the milk 

 room will be supplied with all the necessary conveniences for 

 handling milk shipped from the farm in cans. 



Second, milk may be skimmed and butter made from the 

 cream at the farm, o'r the cream may be sold directly to a buyer. 

 In such a case the dairy house should be large enough to accom- 

 modate a cream separator, a cream cooler and a churn and butter 

 worker. A small boiler room at one end may be necessary if hot 

 water and steam are not secured from some other source, and an 

 ice refrigerator provided in which the butter or cream is kept 

 until sold. 



I. 



Plate 40. Floor plans of dairy house, showing general arrange- 

 ment. 



If this equipment is all placed under one roof it may be ar- 

 ranged as shown in Plate 40.* 



Third, milk may be sold to families and buyers near home. 



Such a business is satisfactorily handled in a combination ice 

 house, refrigerator and milk room designed especially for a dairy 



I where milk is bottled on the farm and sold to consumers. 

 843. Some of the essential points in any milk or dairy 

 *Cir. 131, B. A. I. 



