FARM BUILDINGS, FENCES, GATES 



707 



directly into the cow stable. The size and equipment of the house will 



depend on the amount of milk and the manner of disposing of it. When 



the milk is made into butter or cheese, the size of the house should be 



sufficient for the proper installation of the separator, churn, butter worker 



and for the storage 



of utensils and 



butter. If steam 



or gasoline power 



is used, it should 



be located outside 



and a shaft or 



steam pipe extend 



into the dairy 



house. Steam has 



the advantage of 



affording heat for 



warming water 



and for sterilizing 



utensils. 



The walls of the 

 building should be 

 constructed with 

 reference to keep- 

 ing as uniform a 

 temperature as pos- 

 sible. These may 

 be of concrete. 

 The floors should 

 always be of con- 

 crete. 



Ice Houses. — 

 Ice is essential to 

 the proper hand- 

 ling of milk dur- 

 ing the summer 

 months. Every 

 dairy farm should 

 have an ice house. 

 In good-sized 

 dairies a thousand 



pounds of ice per cow yearly is required to cool the milk. In smaller 

 dairies the waste would be greater and proportionately more per cow 

 would be required. 



So far as possible the ice house should be located in the shade. It 

 should have double walls and be sufficiently large to store the required 



J Courtesy of Agricultural Experiment Station. 



Two Views of Iowa Gable Roof Hog House. 1 



