Farm Dairy Buildings. 245 



Combined butter and cheese factories. — The connec- 

 tion between the butter and cheese markets is such 

 that it is coming" to be of considerable advantage 

 for a factory to be able to make either butter or 

 cheese. In many cases but little additional room or 

 expense is necessary. If in the creamery the receiv- 

 ing vat is of the same construction as an ordinary 

 cheese vat, that is, piped so that hot water or steam 

 can be introduced around it, all that is necessary in 

 order to make cheese is to add a cheese press and 

 the necessary curing* room. In a cheese factory the 

 addition of a separator, churn and worker serves to 

 transform it into a creamery. It is true that the 

 presence of the necessary equipment is always a 

 temptation toward the making of skimmed milk cheese 

 during" a part of the j^ear, but a due regard for the 

 reputation of the products of the factory will always 

 result in making either full cream cheese or butter 

 alone. Naturally the manufacture of cheese is most 

 advantageous during the summer months, and the 

 manufacture of butter most profitable during the 

 winter months. It is not at all unlikely that dairy 

 manufacture will tend in this direction in the future, 

 instead of certain localities being devoted almost ex- 

 clusively to butter manufacture and others to cheese 

 manufacture, as in the past. 



Farm dairy buildings .—Heretofore the farm dairy 

 work has shared with the other farm industries and 

 the domestic life the room necessary to its prosecu- 

 tion, and this has been and still is a main reason 

 for the general inferiority of farm dairy products. In 



