96 BOARD OF AGRICULTURE. [Pub. Doc. 



erly installed, has made it possible to so change the air in a 

 building filled Avith cows that no odor is apparent. This sys- 

 tem consists in introducing the fresh air from the outside in 

 ducts extending from just above the ground to near the ceiling 

 line on the inside, such ducts being distributed around all of 

 the four sides of the barn. No bank or basement barn is 

 adapted for such purpose. Dividing the total square inches of 

 inlet needed into as many ducts as can be conveniently installed 

 makes the volume of cold air more evenly distributed and more 

 easily warmed. The requirements regarding size of inlets and 

 outlets can be regulated by allowing 30 square inches for each 

 1,000 pounds of animals to be housed. The outlets are to carry 

 off the carbon dioxide gas which is thrown off from the lungs 

 of the animals, and which, being heavier than the air, falls to 

 the floor. Hence the outlet opens near the floor, extending to 

 the ceiling, then to the peak of the roof, then taking the form 

 of a chimney, tlirough which the foul air is emitted. This 

 chimney should be high enough to be above any surrounding 

 obstructions that would affect the draft. The windows should 

 be continuous, except for the space taken by the ventilating 

 flues, posts, etc. Have as near as possible 10 feet square of 

 glass for each cow, as sunlight is the cheapest disinfectant that 

 we have. To prevent the building from becoming too cold dur- 

 ing the night, double sash must be used from fall until spring. 

 The "milk-receiving room" connected with the barn should 

 be a room into which each pail of milk is taken to be weighed 

 and strained. This room should be connected with the barn 

 by a passageway having a double swinging door at each end of 

 the passage, one closing behind the milker when he leaves the 

 barn, before the other door opens into the receiving room, 

 thereby excluding any barn air from the room. In this room 

 should be a wash bowl, with hot water, towel, etc., so that the 

 milkers can wash their hands after milking each cow. The 

 dairy building should contain a wash room, where all bottles, 

 cans, pails, milking stools, etc., are washed, by first thoroughly 

 rinsing them in warm water, then washing them with a brush, 

 using washing compound and hot water, after which they must 

 be thoroughly rinsed in clean water. A bottling room adjoins, 

 connected only through a pressure sterilizer, through ^wliich all 

 utensils and bottles used must pass after being washed and 

 rinsed, and subjected to 10 pounds steam pressure, or 240° F., 

 entering the sterilizer in the wash room and passing through it 



