314 SCIENCE AND PRACTICE OF DAIRYING. 



has been found to collect the necessary experience for carrying this 

 out in a suitable manner. It is now recognized that every properly- 

 equipped dairy should possess an open healthy site, should be supplied 

 with good and pure water, and with ice apparatus, that its rooms 

 should have a flooring impervious to water, and that all waste 

 water should find easy exit. It is also necessary that the individual 

 rooms should be easily heated and aired when desired, and should 

 be supplied throughout with pipe connections supplying always 

 steam, or cold or hot water, and that there should both be a count- 

 ing-house, and a laboratory for the examination of the milk. A 

 further requirement is, that the individual rooms should not merely 

 be of a proper size, with regard to area and cubic capacity, but 

 should also be arranged in such a way that the treatment of the 

 milk can be carried on in the simplest possible manner, and that in 

 the preparation of the chief products, unfavourable influences should 

 not make themselves apparent. Finally, it is desirable that the 

 milk delivered, as well as the bye-products produced by its treatment, 

 should be dealt with by the assistance of gravity or other natural 

 forces on the place of delivery, and that manual labour should be 

 employed in their manufacture to as slight an extent as possible. 



Figure 85 shows the method of arrangement of a modern farm, fitted 

 with machinery for utilizing a Danish centrifugal separator. From the 

 part (A) the milk is borne in cans (B) to the weighing-machine (C), 

 into the receiver of which it is poured. After it is weighed, the milk 

 flows first into the collecting- vat (D), and then through the tube (d) 

 and the warmer (E) into the separator (F). The cream then goes into 

 the ascending tube (G) into the scum-collector (H), flows through the 

 Pasteurizing apparatus (I) and over the cooler (J), and through the tin 

 gutter (j) into the cream-vat (K). The skim -milk is conducted through 

 the second ascending tube (L), and from there into the open gutter (I) and 

 then into the scum-collector (M), and through the Pasteurizing apparatus 

 (N) and over the cooler (0), and into the collecting- vat for skim-milk (P). 

 From the vat (P) the skim-milk is filled into the skim -milk cans (R) 

 standing on the balance (S), and then it is furnished again to the milk 

 suppliers. If the skim-milk be made into cheese, it is permitted to run 

 from the gutter (I) into the cheese-vat. 



