CHAPTER IX. 



THE FARM DAIRY. 



THE tendency in some districts is to manufacture 

 dairy products on the farm rather than send the milk 

 or cream to a factory. This plan may be adopted 

 where there is plenty of help on the farm, when not 

 convenient to a cheesery or creamery, when there is 

 a sufficient number of cows to make it profitable, 

 where a good dairy, properly equipped, is provided, 

 where someone on the farm knows how to make first- 

 class butter or cheese, and where a good market is 

 available. To make ordinary or inferior dairy goods 

 on the farm is a waste of time, money, and valuable 

 food material. Fortunes are lost every year in 

 Canada through the making of poor dairy butter. 



In order to make the work pleasant and profitable, 

 a suitable dairy should be provided, and it should be 

 well equipped with modern utensils. The location 

 should be convenient to house and barn, with an 

 abundant supply of good water. The work-room 

 should contain 200 to 300 square feet, and have a 

 ceiling 10 to 12 feet high. A refrigerator and ice- 

 house, the latter of about 50 to 75 tons capacity, 

 should be convenient to or connected with the dairy 

 proper, and preferably situated on the north side of 



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