CHAI-. HI. TEMPERATURE OF THE DAIRY. 259 



The situation, for the sake of convenience, should be near the cow- 

 house as well as the farm-house ; but care should at the same time be 

 taken that it is not exposed to the effluvia of the cow-house, stables, or 

 farm-yard, as any bad odour might taint the milk, and give an 

 unpleasant flavour to the butter. 



If it can be so managed, the dairy should be well sheltered by trees 

 or by the situation of the ground, on the north, the south, and the east. 

 The grand principle of its construction should be to preserve, as much 

 as possible, an equal temperature both in summer and in winter. This 

 is managed in Switzerland aad in some parts of France by the dairy 

 being constructed in the heart of a rock. In Ireland and elsewhere 

 the same result is attained by having double walls and a double .roof, 

 with a free circulation of air. The second, or upper roof, may be of 

 roof-felting on a light frame of wood ; the object is to secure an " air- 

 cushion," as a non-conductor of heat. In Switzerland the business of 

 the dairy is removed as far up the mountain as convenience will permit, 

 and sometimes, at a considerable distance from the cow-house and 

 the residence of the farmer. A pump, or other source of pure water, 

 should open into the dairy. In a level country, however, like those 

 districts of England in which our largest dairies are found, it will, as 

 above stated, be for the convenience of the farmer to have the dairy 

 as near to the cow-house and his own residence as possible, but while 

 there may be proximity, there should be no direct communication 

 between the cow-house and the dairy. 



Where the produce of the dairy is the principal object in view, 

 a little extra expense in the construction i of the dairy-house will be 

 ultiinatel} 7 more than repaid by the superior quality of the butter and 

 cheese. The walls of the dairy-house should be double, with an air- 

 space, so as to preserve, as much as possible, the proper temperature, 

 varying from 50 to 55 F. We would recommend hollow bricks for the 

 walls of dairies. These are less liable to damp, from not being 

 absorbent, the air enclosed within them gives them this peculiarity, 

 and they retain a more equal temperature within the walls by impeding 

 the transmission of heat. 



In winter, it is equally important that the requisite temperature 

 should be constantly maintained. If the building forms part of the 

 house, it will generally be found sufficiently warm without the addition 

 of artificial heat; but in very cold weather, and in detached dairies, 

 unless they are constructed as already described, it will be difficult to 

 preserve the proper temperature without the aid of a stove. In large 

 dairies the expense would be of no consideration, when put in compari- 

 son with the advantage ; but great attention is required in the control 

 of temperature, for if too much warmth is generated, it will be as 

 injurious as too little, and it will be altogether useless if neglected 

 during the night, for if the dairy is once allowed to become too cold 

 the injury done to the milk cannot be repaired by afterwards warming 

 it. Probably the best way of warming a milk-room in winter is by a 

 well arranged set of hot-water pipes, along the walls and near the floor. 



As the greatest cleanliness is requisite in the various departments of 



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