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way, from City Hall. That neither fences, hedges, ditches 

 nor trees interrupt the free course of the plough from one 

 bounding wall to the other. It is within easy reach of a rail- 

 road, by means of a short track on one side, and has for a 

 neighbor on the other, a brewery, cheaply accessible by a con- 

 venient tram-way. Then our "enterprising proprietor," as 

 the newspaper will call him, goes about building. 



At the most easily accessible spot near the front and centre 

 of his lot he erects a plain brick factory, four or five stories in 

 height, and covering an area sufficient to accommodate easily 

 about two hundred cows and twenty horses upon a single 

 floor. With this building there will connect on the one hand 

 a boiler-house and engine-room ; upon the other, refrigerating- 

 room, can-rooms, wagon-shed, a counting-house, and all the 

 paraphernalia necessary for the handling and delivery of milk. 

 Close by a second brick house of less size will serve for a 

 dwelling for the owner or manager and his foreman, and as a 

 boarding-house for his drivers, clerk, and regular farm-hands. 

 The space around the barn not required for these buildings 

 will be divided into large yards, provided with sheds and 

 other suitable shelter from sun or storm, and strewn with 

 litter where the stock may take their daily constitutional 

 promenade in all weathers. But let us walk into the big 

 barn and look at our friend's cows. They will stand one 

 story, or say half a story, from the ground. Beneath them a 

 well-lighted, dry hall, half basement and half cellar, will be 

 carefully prepared for the reception, "preservation and prepara- 

 tion of the mainspring, of our machine, manure. We find the 

 two hundred cows arranged in rows facing each other, with 

 tram-ways or rails for fodder-cars in front of them. Flowing 

 water of the purest and freshest is carried within their reach, 

 and spouts and sacks from above lead down to each feed- 

 trough. But it is time to go up stairs. There we find great 

 vats for steaming all the hay after it has been chopped fine 

 by the machines over head, large troughs for mixing the 

 steamed hay with meal or shorts from vast bins, in which 

 they are stored, and monstrous receptacles for the chopped 



