246 Milk and Its Products. 



order that the farm dairy be successful, it is neces- 

 sary that some certain place be set aside rigorously 

 for its prosecution. The dairy cannot be associated 

 with the kitchen, the vegetable cellar, or any other 

 part of the farm buildings except to its own detri- 

 ment. The room or building devoted to the farm 

 dairy need not be large nor elaborate. It should 

 simply secure a room of convenient size, shut off 

 from any other occupation, well lighted, well venti- 

 lated, well drained, and reasonably cool in tempera- 

 ture. It is entirely possible that this room be a 

 part of the house cellar, but if so it should have 

 its own individual exit, and be completely shut off 

 from the cellar at large. In the same way it may 

 be a part of any of the farm out -buildings, or it 

 may be a building by itself. As to whether in a 

 moderate sized dairy, where say twenty to forty cows 

 are kept, the dairy should have a building separate 

 from others or not, depends largely upon the way 

 in which the dairy work is carried on. If the dairy 

 is so large that power is required for the churning, 

 or if the cream is raised by a gravity process, it 

 will undoubtedly be of advantage that the dairy 

 should occupy a separate building ; but if the cream 

 is separated by centrifugal process, and power is not 

 required for churning, then the milk may be sepa- 

 rated in the barn adjoining the stable, and only the 

 cream carried to the dairy room proper. There are 

 many advantages in this latter plan. In the first 

 place, the labor of carrying the milk to the dairy, 

 and the skimmed milk and buttermilk away, is done 



