Farm Dairy Buildings 335 
Combined butter and cheese factories.—The connec- 
tion between the butter and cheese markets is such 
that it is coming to be of considerable advantage 
for a factory to be able to make either butter or 
cheese. In many. cases but. little additional room or 
expense is necessary. If in the creamery the receiv- 
ing vat is of the same construction as an ordinary 
cheese vat, that is, piped so that hot water or steam 
can be introduced around it, all that is necessary in 
order to make cheese is to add a cheese press and 
the necessary curing room. In a cheese factory the 
addition of a separator, churn and worker serves to 
transform it into a creamery. It is true that the 
presence of the necessary equipment is always a 
temptation toward the making of skimmed milk cheese 
during a part of the year, but a due regard for the 
reputation of the products of the factory. will always 
result in making either full cream cheese or butter 
alone. Naturally the manufacture of cheese is most 
advantageous during the summer months, and the 
manufacture of butter most profitable during the 
winter months. It is not at all unlikely that dairy 
manufacture will tend in this direction in the future, 
instead of certain localities being devoted almost ex- 
elusively to butter manufacture and others to cheese 
. manufacture, as in the past. 
Farm dairy buildings.—Heretofore the farm dairy 
work has shared with the other farm industries and 
the domestic life the room necessary to its prosecu- 
tion, and this has been and still is a main reason 
for the general inferiority of farm dairy products. In 
