Farm Dairy Buildings 337 
away with. In the second place, the room required 
for ripening the cream and churning the butter is 
very small, even for a dairy of considerable size, and 
may easily be fitted up in -a cool corner of the 
cellar. The only disadvantage is that steam for 
cleaning the utensils is not conveniently at hand, 
but the advantages in most cases will outweigh this 
single disadvantage. If this requisite of the farm 
dairy building or apartment is secured, namely, a 
room devoted to nothing but butter or cheese manu- 
facture—light, airy and well drained—there is no 
reason why the very highest quality of products 
should not be made under such conditions, and 
there are several reasons why a better product can 
be made than under the ordinary factory conditions, 
where the production and care of the milk is in the 
hands of a large number of persons, over whom the 
butter-maker or cheese-maker can at best exercise 
only partial control. 
