NEW ENGl-AW® 



PUBLISHKD BV GEO. C. BARRETT, NO. 32, NORTH MARKET STREET, (AT THE AGRICULTURAL WAREHOUSE.)— THS. G, FESSENDEN, EDITOR. 



VOXi. ZZIX. 



BOSTOXr, 'WEDNESDAir SVENZXarG, DECE£ZBZ:A 31, 1834. 



mo. 2s. 



For the iVfio England Fanner. 

 DAIRY, &c. 

 [For the following important directions and obseiva- 

 tions relating to various topics of rural economy we we 

 indebted to a Friend, who has taken the trouble to trans- 

 late them from a French work of celebrity for the ben.'lit 

 of the readers of our Journal. — Ed.] 



OW THE LOCATION AND ESTABI.ISHMEKT 

 OF A DAIRY. 



A DAir.v Is a place where milk is kept, (which 

 should lie caiiied there as soon as taken from the 

 30W ;) butler ami cheese are likewise made in it. 



Unquestioniihly the qualities of these products 

 •esult, in a great measure, from the care wliich is 

 aken with the milk ; the preservation of whicli, 

 lepending solely upon the place where it is kept — 

 he Location and Estahlishment of a Dairy are, 

 herefore, two very important points. 



In fact, the resources which it offers, form one 

 )f the most useful and agreeable subjects, and he- 

 ;onie of superior interest and considerable produce 

 n foraging countries. 



Judging by the majority of establishments of this 

 iind among the farm and country houses, tiie 

 iairy appears to be an object of indifference ; — 

 his negligence brings with it the greatest incon- 

 reniences, and the loss resulting from it greatly 

 ;xceeds the expense necessary to fit these estab- 

 ishments for accomplishing the purpose designed. 



In pointing out the considerations which shoidd 

 »uide the location and arrangement of a dairy. ^ " 

 nay perhaps awaken some reflections in those 

 ivhoni such a forgctfulness of their interest, too 

 requently keeps in u continual state of trouble. 



It is a well known fact, that the most highly 

 valued butter and cheese are made in those parts 

 )f the country where the dairy is the object of the 

 greatest care. 



We do not, however, intend to give here a plan 

 "or the construclion of a dairy indispensably neces- 

 sary to be followed. Whether it be established in 

 ;he buildings adjoining the farm house, as is the 

 :ase in highly cultivated lands — or [ilaced in the 

 3arn-yard of country seats; or lastly, whether un- 

 Jer an elegant form it becomes one of the orna- 

 ments of a jiark, is of no importance, provided at- 

 ;ention is paid to our future observations. We 

 may say that luxury adds nothing to its qualities — 

 the only one indispensable is the most minute 

 cleanliness. 



The Dairy should be located in a quiet place 

 ipart from any business which might cause any 

 concussion, especially froin collections of filth or 

 dirt, and generally from any thing which would 

 infect the air with fermentable miasma. 



It should be, as much as possible, protected 

 from the changes of the atmosphere, which have 

 30 marked an iufluence upon the milk. The tem- 

 perature should be in all seasons between 8 and 

 10 Reaumur [45 Fahr.], this being most favorable 

 for the rising of the cream. If kept at a lower de- 

 gree, it rises less quickly ; if higher, the milk 

 curdles, before you have time to separate the 

 cream, which thereby contracts a sourish taste. 

 In order that a dairy may always maintain this 

 temperature, it should be a little subterranean and 

 vaulted. This arrangement is most generally 



adopted in good dairies. It should be in a north- 

 ern exposure. 



The size of this establishment depends in a 

 great measin-e upon the kind or manner of farm- 

 ing. In a country house, for example, a dairy of 

 S or 10 feet wide, by 15 or "20 long, is suflicienlly 

 large. But when the dairy is made an object of 

 speculation, the arrangement should then conform 

 to the produce to be manufactured in it. 



This leads us to consider the e.stablishment of a 

 dairy in three principal respects, viz. for the [ires- 

 ervation of milk intended to be sold, for the mak- 

 ing of butter and of cheese. 



A dairy designed for a store-room for milk to 

 be sold, does not require so much care, in its con- 

 struction — the milk remaining in it but a .short 

 lime. It is rarely vaulted ; it is sufficient to be 

 cool enough in summer, to preserve the milk mitil 

 it is sold. It is generally a room placed near the 

 stables or in the side wing of the house ; it should 

 always have a northern exposure, and adjoining a 

 vestibule or small room appropriated to the unten- 

 sils which are unemployed ; and provided with a 

 boiler and furnace for heating the water to wash 

 them. 



However, whenever the locality will permit, 

 this room should be a little apart from that where 

 the milk is kept, so that, in summer, the heat of 

 the furnace may not injure the milk. The milk 

 room is furnished with tables, placed against the 

 wall, to hold the vessels containing the milk ; it is 

 oeneiplly uliout 9 or 10 feet wide wi'hii; the clear, 

 leaving between the tables sufficient room for use ; 

 its length depends upon the extent of the dairy. 



A dairy used exclusively for making cheese 

 should be composed of at least 3 parts. The first 

 is the Dairy, or more properly speaking milk-room. 

 The width we have previously mentioned — the 

 length varies in the same way. It is generally 

 vaidted. 



The curve of the arch begins about 4 feet from 

 the ground — so that its height under the key-stone 

 should be from 8 to 9 feet. — The walls should be 

 carefully rough cast and kept in good order, that 

 no rubbish may fall from it — and they are white- 

 washed with lime. If the dairy adjoins no other 

 building, and is but one story high, it is best to 

 have it thatched or reeded quite thickly, and so as 

 to lap over the sides. You may, in this case, fix 

 n stove tube projecting one or two feet, to serve 

 when needed as a ventilator. 



Tables are arranged round the sides of the 

 room ; elevated about two feet and a half they are 

 supported by brick or iron props ; and when pos- 

 sible, by pillars of hard free-stone, which are best, 

 as they are kept clean more easily. These tables 

 should be of oak, and four inches thick ; the outer 

 surface is cut in longitudinal and [larallel grooves, 

 and slanted a little, to allow the whey from the 

 cheese and the water to run ofl'. 



When it can be done, these tables are made ol 

 hard-stone ; in expensive dairies they are made of 

 marble. But, although these materials are prefer- 

 able to oak, as they do not contract a sour taste, 

 washing them should not be neglected, and should 

 be done every day thoroughly, because the whey 

 which remains upon it has a corroding effect which 

 impairs them after a while. Above the tables are 



placed oaken shelves ; they contain the utensils of 

 the <lairy, and the dry cheeses. 



To be more solid, the floor should be made of 

 stone flags, placed upon cement, and joined with 

 mastic (or putty.) A double brick pavement upon 

 mortar will liowever answer ; it should be con- 

 structed with a proper slope to let the water run 

 off; the duct is closed upon the outside, by an 

 irqn-wir.j grate, which is sufficiently close and 

 strong tc prevent any little gnawing worms from 

 pa.ssing. 



Water being daily necessary, a reservoir should 

 be establisiied near ihe dairy ; if it could be con- 

 tiguous to it, so that the water might be conveyed 

 into it, by means of pipes with spigots inside, it 

 would be a great saving of time. In this case the 

 reservoir should be placed in such a manner that 

 the sun could not reach it, and thus preserve the 

 water cool. 



The door should shut hermetically ; towards 

 the top 11 sufficiently large opening is contrived — 

 which ;• closed in winter by a shutter; and in 

 summer a frame is fixed upon it, and to which 

 should be nailed a fine lattice-work, or ralher a 

 metallic c!oih, to keep out the flies ; outside of this 

 lattice is p'.-.jed a grating of iron netting, fine 

 enough to ; rotect it from the cats, rats anil mice. 



The aperture for the wiudows — fortified with 

 iron bar.':, 'should be closed in winter by glazed 

 sashes, or b ■ shutters, and in summer by frumes 

 coverc'i .villi n latlic ''ko ihat of which we have 

 itiir A '"'*S'.-*h s'.ndd be perfectly clqeed. By 

 means of this latticed frame, a cooling current of 

 air can be obtained in summer which drives away 

 all offensive smell. 



The greatest cleanliness should be observed in 

 a dairy. The milk should be washed up very 

 carefully — wherever it has fallen — before it sours. 

 No spider's webs, nor dirt of any kind should be 

 allowed ; in sunjuier particularly the floor should 

 be often washed : this should not however be re- 

 peated so often as to produce a consuuil moisture, 

 which would communicate to the milk a mouldy 

 taste. Wooden soled shoes, kept perfectly clean 

 should be always at the door of the dairy for the 

 use of those who enter it; that they may not bring 

 in any dirt upon their feet. 



The second room which forms the vestibule is 

 exposed to the South, and protects the dairy from 

 the heat of the summer. Shelves and brackets 

 are placed all round to hold the utensils, which 

 are dried there. It contains also a boiler upon a 

 furnace, which serves as we have before said to 

 beat the water for washing. 



The third room is the cheese room. — A dairy 

 intended for the manufacture of butter shoidd have 

 three rooms, like the cheese dairy — ^the third room 

 containing the chiu'n. If cleanliness is essential 

 in a dairy where cheese is made, it is indispensable 

 here. The least negligence in ibis respect pro- 

 duces serious injury. Every one knows with what 

 facility milk is penetrated by the odors which sur- 

 round it, and what a pernicious effect these may 

 produce. 



(To be continued.) 



Things forgot in months | 

 Now do, at the last. 



Old Poem. 



