252 



THE DAlRYMAN^S MANUAL. 



The French dairies, both for butter and cheese, are 

 invariably built solidly and compactly of stone, with 

 stone-flagged floors for cleanliness and coolness, and are 

 exceedingly roomy and airy. The benches are made of 

 stone, and stone benches also serve as tables. Nothing 

 is placed on the floor, or less than eighteen inches above 

 it, as the French dairymen have a dread of ^'gi'ound 

 air," which they believe confers a bad odor upon milk 

 and butter. These dairies are frequently washed with a 

 copious flood of water, which passes off by a drain. 



Fig. 45.— MILK CLOSET. Fig. 46.— INTERIOR OF MILK CLOSET. 



A most convenient arrangement of shelves for a shal- 

 low-pan dairy, which was used in the Beacon farm dairy 

 at Northport, Long Island, when it was under the charge 

 of Mr. \\m. Crozier, is shown at figure 44. It is made 

 to revolve upon pivots fitted in the floor and ceiling, and 

 saves many steps in the work of skimming and replacing 

 the filled pans. 



For a family dairy where one cow is kept it is seldom 

 possible to have a separate milk-hoase,, and a cupboard or 

 refrigerator must be used as the receptacle. An excel- 



