DAIRY. 



S«ctionora Cow-house. 



H 



Section of a Dairv- 



Piunp- 



Kg P""<P- 



GruuriLi Pliin. 



A, A, A. passage iTirouo^h the cow-house and dairy, ten feet wide, paved with bricks set on 

 edge, or Dutch clinkers. Tlie food is brought in this passag^e in a small cart and distributed to 

 tlie cows. 



B, part of the above passage closed in with doors, and forming a vestibule to the dairy. 



('. dairy-room, in which only milk, cream, and butter are kept. It is sunk three feet under 

 the level of the cuw-hou«e, and covered with a brick arch ; it has one latticed window, and sev- 

 eral ventilators on a level with the place on which the milk vessels are set. 



D, the room where the utensils are scalded, and where cheese is made ; in one corner is a 

 fire-place, with a large kettle or a copper set. 



E, stairs to so up to the chepse-mom M and loft N. 



F, calf-pens, in which the calves are tied up to fa'ten, so that they cannot turn to lick them- 

 selves ; a small trough witii pounded chalk and salt is placed in each [len. 



G, tlic place for the cows without partitions ; each cow is tied to two posis by two small chains 

 and two iron riii^s, which run on the posts. The chains are fastened to a broad leathei strap, 

 which is iHK'kli'd round th ■ iierk of each cow. }I, H, two sinks, vvitli iron praiings over them, 

 lu catch tlie urine from the gutters 1, 1, which run all the length of the cow-huuse on each side. 



223 



