260 



THE COMPLETE GRAZIER. 



BOOK II. 



the dairy, a well-arranged building should have separate dirisions in 

 order that its business may be properly performed. A butter dairy 

 should comprise two distinct compartments, one for receiving the milk, 

 another for performing the operation of churning, and, in addition 

 thereto, a shed for washing utensils, and for the boiler. For a cheese 

 dairy, three rooms will be requisite, viz., a milk-room, as before, for 

 making the cheese, a second for salting and pressing it, and a third 

 (which may be commodiously placed as a loft over the others) for storing 

 and preserving the cheese until brought to market. An open shed 

 formed by the projecting roof of the building will generally be found 

 sufficient to scour -and dry the vessels in. The dairy should be pro- 

 vided with a boiler, of dimensions suitable to the number of cows kept ; 

 and there should also be sufficient space for the convenient performance 

 of all the operations of the dairy, whether it is devoted to the manu- 

 facture of butter or cheese. 



Fig. 53. Butter Dairy Ground Plan. 



Fig. 54. Model Dairy. 



In fig. 53 we give the plan of a dairy, consisting of a milk-room, 

 churning-room, and a third room divided off into boiler-room, and room 

 for utensils. In the first are seen the milk-stands marked 6, and a 

 fresh-air inlet at 7. In the middle room are respectively seen (2) the 

 churn, (3) the butter-worker, (4) the washing-trough, and (5) the table. 

 In the remaining room is indicated the position of (1) the boiler and 

 hot water cistern. In fig. 54 we give an elevation of this dairy. 



During recent years efforts have been made to produce an efficient 

 machine for milking cows, but so far without the measure of success 

 that would be widely welcomed. Cows are being milked by machinery, 

 but not extensively. We may hope that success will yet reward the 

 men who persevere. 



The most important and wonderful appliance ever invented for use 



