CHAPTER XXXVIII. 
DAIRY HOUSES. 
Location. In selecting a site for a dairy house, con- 
venience and sanitation should be given first considera- 
tion. A well drained spot, free from rubbish and bad 
odors, and within reasonable distance from the barn 
should be selected. An abundance of good, pure water 
must be available. 
Floor Plans Designed by the Author. Dairymen who 
sell milk and cream occasionally have a surplus of these 
products on their hands, which is usually made into butter. 
Floor plans for dairy houses must therefore provide for 
small buttermaking outfits in addition to all the necessary 
apparatus for the handling of milk and cream. 
The floor plan shown in Fig. 63 is designed to meet 
the needs of small dairymen. Figs. 64 and 66 illustrate 
plans which will answer the needs of dairymen having 
from twenty to fifty cows. The first two plans provide 
for retail milk; the last provides for farm buttermaking. 
There is no question that refrigerating machinery can be 
employed very advantageously in a great percentage of 
the larger dairies. See Fig. 68, page 318. 
Details of Construction. The foundation for the 
walls may be constructed of stone, brick or concrete. It 
should rest upon firm, solid ground below the frost line, 
and the top must be at least one foot above ground. 
In building the walls, place the studs two feet apart 
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