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NEW ENGLAND FARMER. 



Feb. 



BAKJSr ¥OB A DAIRY FARM. 



DESIGNED AND ENGRAVED EXPRESSLY FOR TUE NEW ENGLAND FAEMEK. 



The manufacture of cheese to a very large, j 

 ;and of butter to a smaller extent, in factories 

 has greatly revolutionized the dairy business 

 within a few years past. This general change j 

 ill the business necessitates changes in most of j 

 its details, — in the breed of cows, in the j 

 manner of feeding and managing them, and j 

 in the construction of barns for their accom- 

 modation. In response to the frequent in- 

 quiries which have been made of late for sug- 

 gestions in respect to the most convenient ar- 

 rangement of a barn for a dairy farm, we en- 

 gaged Mr. George E. Har^^ey, formerly of 

 Lynn, Mass., now of Cold Spring, N. Y., to 

 furnish a design' which should embrace all the 

 modern improvements which have been sug- 

 gested by the dairy farmers in New York and 

 elsewhere. Having had his drawings en- 

 graved by one of the best artists in the citj', 

 we take much pleasure in presenting his plan 

 this month to the readers of the Farmer, with 

 the following brief explanations. 



The size of the barn is 40xG0 feet, and the 

 shed or lean-to 14x60 feet. The barn floor, 

 or open space, 13 feet wide, with a large 

 door at each end, is indicated on the plan by 

 the letter A. The letter B represents a pas- 



sage way, 5 feet wide, for the cows to their 

 stanchions or stalls ; CCC are the stanchions 

 or stalls, allowing a space of 8 feet 3 inches 

 by 7 feet for each animal ; DD, are pens 

 for calves, 4 by 6 and 4 by 7 feet ; E, room 

 for storing bedding, 13 feet 6 inches by 18 

 feet ; F, room for small tools, 5 feet 6 inches 

 by 13 feet 6 inches; G, room for farm ma- 

 chinery, 13 feet inches by 18 feet ; H, grain 

 room, 8 by 12 feet, with large rat-proof chests 

 and two large closets ; K, boiling room, over 

 pig-pens in basement or cellar, 10 by 13 feet; 

 V, chimney and boiler ; L, trough for mixing 

 warm fodder, with a dumb waiter leading to the 

 pig-trough below ; M, pump and water trough, 

 with an opening between M and L for access 

 to the water from the boiling room; N, bull- 

 pen, with a place fur fodder at O; P, horse 

 stalls ; R, room for roots, or for hay in con- 

 nection with S, bay for hay. The position in 

 the plan of the open shed shown in the per- 

 spective is indicated by W. The dotted lines 

 are intended to show the extent of the end 

 scaffolds. The arrangements of the other parts 

 of the barn, including the cellar, are left to 

 the taste of each builder. 

 Here, then, you have a plan and a view of 



