CHAP. ii. DAIRY MANAGEMENT. 255 



not thrive ; but, as the advantages of soiling and stall-feeding are so 

 great, there can be no difficulty in adopting it, and, where it is intended 

 to keep cattle thus, the calves may be easily reconciled to the confine- 

 ment from an early age. 



Mr. Horsfall's system of dairy management, recorded with such 

 fulness and accuracy of detail in the " Journal of the Royal Agricul- 

 tural Society of England" (Vol. XVII., p. 260, First Series), has 

 deservedly attracted considerable attention. We give here his own 

 description of it : 



" My dairy is but 6 feet wide by 15 feet long, and 12 feet high ; at 

 one end (to the north) is a trellis window, at the other an inner door, 

 which opens into the kitchen. There is another door near to this, 

 which opens into the churning-room, having also a northern aspect ; 

 both doors are near the south end of the dairy. Along each side and 

 the north end, two shelves of wood are fixed to the wall, the one 

 15 inches above the other ; 2 feet higher is another shelf, somewhat 

 narrower, but of like length, which is covered with charcoal, the 

 deodorising properties of which are sufficiently established. The lower 

 shelves being 2 feet 3 inches wide, the interval or passage between is 

 only 1 foot 6 inches. On each tier of shelves is a shallow wooden 

 cistern, lined with thin sheet lead, having a rim at the edges, 3 inches 

 high. These cisterns incline downwards, slightly towards the window, 

 and contain water to the depth of three inches. At the end nearest 

 the kitchen, each tier of cisterns is supplied with two taps, one for 

 cold water in summer, the other with hot water for winter use. At 

 the end next the north window is a plug or hollow tube, with holes 

 perforated at such an elevation as to take the water before it flows over 

 the cistern. 



" During the summer the door towards the kitchen is closed, and an 

 additional door is fixed against it, wiih an interval between well 

 packed with straw; a curtain of stout calico hangs before the trellis 

 window, which is dipped in salt water and kept wet during the whole 

 day, by cold water spurted over it from a gutta-percha tube. On the 

 milk being brought in, it is emptied into bowls. (The bowls are 

 of glazed brown earthenware, standing on a base of 6 or 8 inches, 

 and expanding at the surface to nearly twice that width. Four to five 

 quarts are contained in each bowl, the depth being 4 to 5 inches at 

 the centre.) Some time after these bowls have been placed on the 

 cistern, the cold water taps are turned till the water rises through the 

 perforated tube, and flows through a waste pipe into the sewer. The 

 taps are then closed so as to allow a slight trickling of water, which 

 continues through the day. By this means I reduce the temperature, as 

 compared with that outside the window, by 20. I am thus enabled to 

 allow the milk to stand till the cream has risen, and keep the skim- 

 milk sweet. 



"Having heard complaints during very hot weather of skim-milk, 

 which had left my dairy perfectly sweet, being affected so as to curdle 

 in cooking on being carried into the village, I caused covers of thick 

 calico (the best of our fabrics for retaining moisture) to be made ; 



