CHAPTER XXVI. 



HANDLING OF MILK AND CREAM AT THE FARM. 



This is a subject which vitally afifects the success of 

 every creamery, and one in which patrons have hitherto 

 had too little instruction. A great deal of the poor milk 

 and cream produced at the present time is the result of 

 ignorance. Buttermakers and creamery managers should 

 see to it that their patrons are thoroughly instructed in 

 all that pertains to the correct management of milk and 

 cream at the farm. 



THE DAIRY HOUSE. 



All creamery patrons must have a small dairy house 

 in order to properly care for their milk, cream and milk 

 vessels. The added convenience which such a house 

 affords ought to be some inducement toward getting one. 

 A dairy house is especially important for cream patrons. 



Location and Construction. In selecting a site for a 

 dairy house, convenience and sanitation should be given 

 first consideration. A well-drained spot, free from rub- 

 bish and bad odors and within reasonable distance from 

 the barn and well, should be selected. 



In the construction of a dairy house sanitary features 

 should be made paramount. The floor should be built 

 of concrete, and it is desirable to have the lower four or 

 six feet of the wall finished with cement. Indeed it is a 

 distinct advantage to have the entire walls covered with 

 hard finish of some kind to make them readily cleanable. 



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