126 CANADIAN DAIRYING. 



is one of the best, be used, this should be set in the 

 cement and slightly below the bottom of the gutter. 

 It pays to secure a competent person to superintend 

 the laying of a cement floor, and to use none but the 

 best material. 



The cement ought to extend at least six inches 

 from the floor on the walls, so that there will be no 

 wood within six inches of the floor. If the wains- 

 cotting be two or three feet from the floor and the 

 intervening space smootrily finished with cement, all 

 the better. 



A cement floor in a cheese ripening-room will help 

 to maintain a lower temperature in the room, but in 

 the case of refrigerators it will be necessary to protect 

 the floor from the warmer earth underneath, else it 

 will be found difficult to hold a sufficiently low tem- 

 perature for storing butter. This can be done by 

 using an insulated wooden floor on the cement, or by 

 placing insulating material such as asbestos under 

 the cement when laying the floor. 



The walls of the building should be strong enough 

 to carry the roof, and be well insulated so as to pro- 

 tect the inside from the effect of the outside cold or 

 heat. Hollow cement blocks, hollow bricks, or 

 ordinary brick, cement, stone, or wooden walls may 

 be used. The a-dvantage of having a hollow space in 

 the material is that it saves the expense of insulating. 

 Brick, cement, stone, or wooden walls should have 

 still air spaces in them. These are usually obtained 

 by building paper and matched lumber nailed on 

 wooden strips set on the inside of stone or brick walls. 



