306 DEPTH IN THE PANS. 



It has been found, by experience, that the flattei and 

 shallower the pans, the quicker and better the cream 

 rises. The milk-pots are pretty large, but are rather 

 shallow than deep, glazed inside, of different forms, and 

 different capacities ; but they are always broader on the 

 top than at the bottom, though they stand firmly on a 

 round, broad foot-piece. Milk pans and pots are rinsed 

 with cold water before the milk is poured into them. 

 When properly cleaned and filled, they are placed on 

 shelves made for the purpose, in regular rows. These 

 shelves are only a few feet high above the floor of the 

 cellar, and of suitable width ; but, if there is not space 

 enough for the milk, the pans are placed on the bottom 

 of the cellar. The pots are also set along the walls, on 

 firm board shelves. 



The milk-cellar, or rather the milk-room, Fig. 98, in 

 the North and South Dutch dairies, is placed on the 

 north side of the house, next to the kitchen, but a little 

 lower than the latter, so that there are usually three 

 steps down. The longer side, facing towards the 

 north, has one window, whilst the gable end, with its 

 two windows, faces towards the west. The windows 

 are generally kept shut, and are open only nights in 

 summer. The cellar is either archeol or covered with 

 strongly-boarded rafters, over which the so-called 

 cellar-chamber is situated. The floor of this room is 

 laid in lime or cement, with red or blue burnt tiles, so 

 that nothing can pass down through into the milk-cellar. 

 In the cellar itself are the above-mentioned shelves and 

 platforms for the milk-vessels along the walls, while 

 outside, in front of the cellar, linden and juniper trees 

 are planted, to prevent as much as possible the heat of 

 the sun from striking upon the walls. Cleanliness, the 

 fundamental principle of Dutch dairy husbandry, is 

 carried to its utmost extent in the cellar. Barrels of 



