ARRANGEMENT OF THE DAIRY. 183 



under this boiler the first thing in the morning, so that all the 

 utensils are washed and scoured, and left on a table under a shed to 

 air and sweeten. After the churn is emptied it is washed out, first 

 with cold water, then thoroughly scalded and finally again washed 

 with cold water. It is then wiped dry with perfectly clean towels. 

 This matter of perfectly clean and sweet towels and wiping cloths is 

 of too great importance to be neglected as it too often is. It is one 

 of the great little things in the dairy. The butter worker and moulds 

 are then thoroughly washed and cleaned in the same way, in readiness 

 for the next churning, the work being so easily and quickly done 

 that about four hours completes it all. The setting of the milk and 

 the skimming and collecting of the cream does not occupy more than 

 one hour each time, twice a day. 



The dairy is a plain structure, twelve foot post and single roof. It 

 consists of three rooms. No. 1 is for the creameries. No. 2 is the 

 cold room for working the butter and preserving it. No. 3 is the ice 

 room. Nos. 1 and 2 are finished with hard finish and painted. 

 No. 1 is supplied with water from a faucet, which is fed from a tank 

 into which it is pumped by a windmill. The average amount of 

 butter from the dairy is about 200 Ibs. per week, unless it is in the 

 summer, when many of my city customers are away in the country, 

 and for this reason I make it a point to have as many of my cows 

 come in in the fall as possible. At convenient distance from the dairy 

 the calf pens are placed. The skimmed milk being drawn from the 

 creameries is mixed as previously stated with gruel made of oat meal 

 and flaxseed meal, and taken direct to the calves. The calf peas or 

 boxes are twenty-four by sixteen feet, and are littered with straw so 

 that the calves have every chance to jump and play. After each meal 

 their troughs are taken out and thoroughly cleaned; in this case, as 

 in all others, cleanliness is imperative. If any milk is left by the 

 calves, it is taken direct to the hogs, which, as is well known, are the 

 scavengers of the cattle yard. The buttermilk when taken from the 

 churn is put into a large cask or barrel, and mixed with bran in the 

 summer season and fed to Berkshire hogs. I may state that in these 

 loose boxes in which the calves are kept every precaution is taken to 

 admit as much light and air as practicable, without allowing the sun 

 to beat in upon them. The doors of these pens all around the build- 

 ing are supplied with four hinges, and each door is cut across the 

 middle, so that the upper half can be opened and closed at will. 

 The upper doors are left open at night to give plenty of ventilation, 

 and in the day-time a thin gunny bagging is fastened across as a shade. 

 The calves are protected from any sudden change or high wind by 

 the lower doors being kept shut. 



