CHAPTER XXXIV. 



THE; DAIRY HOUSE. 



Location. In selecting a site for a dairy house, con- 

 venience and sanitation should be given first considera- 

 tion. A well drained spot, free from rubbish and bad 

 odors, and within reasonable distance from the barn 

 should be selected. An abundance of good, pure water 

 must be available. 



Floor Plans Designed by the Author. Dairymen who 

 sell milk and cream occasionally have a surplus of these 

 products on their hands, which is usually made into butter. 

 Floor plans for dairy houses must therefore provide for 

 small buttermaking outfits in addition to all the necessary 

 apparatus for the handling of milk and cream. 



The floor plan shown in Fig. 72 is designed to meet 

 the needs of small dairymen. Figs. 73 and 76 illustrate 

 plans which will answer the needs of dairymen having 

 from twenty to fifty cows. The first two plans provide 

 for retail milk; the last provides for farm buttermaking. 

 There is no question that refrigerating machinery can be 

 employed very advantageously in a great percentage of 

 the larger dairies. 



Details of Construction. The foundation for the 

 walls may be constructed of stone, brick or concrete. It 

 should rest upon firm, solid ground below the frost line, 

 and the top must be at least one foot above ground. 



In building the walls, place the studs two feet apart 



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