336 Milk and Its Products 
order that the farm dairy be successful, it is neces- 
sary that some certain place be set aside rigorously 
for its prosecution. The dairy cannot be associated 
with the kitchen, the vegetable cellar, or any other 
part of the farm buildings except to its own detri- 
ment. The room or building devoted to the farm 
dairy need not be large nor elaborate. It should 
simply secure a room of convenient size, shut off 
from any other occupation, well lighted, well venti- 
lated, well drained, and reasonably cool in tempera- 
ture. It is entirely possible that this room be a 
part of the house cellar, but if so it should have 
‘ its own individual exit, and be completely shut off 
from the cellar at large. In the same way it may 
be a part of any of the farm out-buildings, or it 
may be a building by itself. As to whether in a 
moderate sized dairy, where say twenty to forty cows 
are kept, the dairy should have a building separate 
from others or not, depends largely upon the way 
in which the dairy work is carried on. If the dairy 
is so large that power is required for the churning, 
or if the cream is raised by a gravity process, it 
will undoubtedly be of advantage that the dairy 
should occupy a separate building; but if the cream 
is separated by centrifugal process, and power is not 
required for churning, then the milk may be sepa- 
rated in the barn adjoining the stable, and only the 
cream carried to the dairy room proper. There are 
many advantages in this latter plan. In the first 
place, the labor of carrying the milk to the dairy, 
and the skimmed milk and buttermilk away, is done 
