96 THE EQUIPMENT OF THE FARM. 



must consist of three separate apartments ; the walls 

 should be 14 inches thick a double wall with central space 

 crossed by wrought iron ties a yard apart in every third 

 course of bricks. The floor of the dairy proper, or milk- 

 room, should be at least 3 feet below the level of the rest 

 of the building. Ventilation should be efficient and con- 

 trollable, and the cold air admitted only on the floor line ; 

 a funnel or pipe should be fixed in the centre of the roof, 

 to allow of the escape of heated air. The cleanest and 

 most durable floor is Val de Travers asphalte. It should 

 slope slightly to one side, where an outlet pipe is provided to 

 carry off the water used in washing the floor. A shelf or 

 bench, about 20 inches wide, is carried round the room, on 

 which are set the milk pans. It is essential to have a good 

 supply of water at command, and a service of pipes so 

 arranged that they may be utilised either for lowering or 

 raising the temperature. For the former, cold water would 

 alone be used, whilst for the latter a circulation of hot 

 water is obtained by a connection with the boiler in the 

 scullery. Cleanliness is of the greatest importance ; for milk 

 is a ready " host " for the reception and development of the 

 germs of decay. The windows are best placed on the north 

 side of the building ; a verandah should be carried round 

 the outside, in order to ward off the direct rays of the sun. 

 The churning and butter room is fitted up with polished 

 slate shelves ; the inside of the walls is either painted in 

 oils or cased with glazed tiles tlae latter preferable, as being 

 both durable and easily kept clean. 



The scullery is fitted with a large copper for supplying 

 hot water. All the roofs should be lined inside with J-inch 

 match-boarding, over which is a layer of roofing-felt placed 

 under the slates. It is essential that an unfailing supply 



