THE CARE OF MILK. 



241 



Crete or brick. A sub-cellar at least eight feet deep is 

 made by throwing a floor over the cellar four feet below 

 the surface. An out-house or shed is built over this as 

 a protection and is lighted by a sash in the roof. A sash 

 is placed over a raised frame in the floor, as shown, which 

 lights the sub-cellar. Steps are provided for access to 

 each cellar. The sub-cellar is furnished with shelves 

 and a bench. In such dry soils as will admit of it a 

 cellar of this kind is one of the best possible for a small 

 dairy, or, indeed, for household purposes. It is light and 

 cool, and the temperature will not vary from about sixty 



Fig. 35.— OUTSIDE MILK-CELLAR. 



degrees, or somewhat less, the whole year. It should be 

 kept whitewashed, by which the light is well diffused 

 about it. It may be found convenient to use the upper 

 portion as a churning-room and for storing milk utensils. 

 Cellars are apt to be damp. In this case the air may 

 be dried by means of a peck of fresh lime placed in a 

 box or tub in the cellar. Twenty pounds of lime (one 

 peck) will absorb about seven pounds of water, and to 

 take seven pints of water from the air of a cellar will 

 make it very dry. The lime will simply fall to a pow- 



