174 MARKET DAIRYING 



gable ends as well as one or two ventilating shafts pro- 

 jecting through the roof should be provided to insure a 

 free circulation of air under the roof. This will not only 

 remove the hot air which naturally gathers beneath the 

 roof, but will aid in drying the sawdust. 



The ice must be packed solidly, using no sawdust 

 except at the sides and bottom of the ice house and on 

 top of the ice when the filling is completed. At least one 

 foot of sawdust must be packed on top of the ice. 



Size of Ice House. The size of the ice house will 

 depend, of course, upon the amount of ice to be used. 

 For a herd of 25 cows, in the North, an ice house 10 

 feet square by 14 feet high will usually answer. These 

 dimensions provide storage' for 22 tons of ice, allowing 

 one-foot space all around the ice for sawdust. In the 

 South about 50% more ice is required than in the North. 



In calculating the amount of storage space needed for 

 ice, it is necessary to know that one cubic foot of ice at 32° 

 F. weighs 57.5 pounds. 



As a matter of convenience in filling and emptying the 

 ice house, doors should be provided in sections from the 

 sill to the gable at one end of the building. 



General Uses of Ice. Aside from the use of ice in 

 cooling milk and cream, it can be employed to good ad- 

 vantage in several other ways. Its value in the house- 

 hold, in preserving meats, vegetables, and fruits cannot 

 be Overestimated. And what is so refreshing as cold 

 drinks and frozen desserts during the summer months! 

 Ice is also frequently necessary in case of sickness. 



Cost of Making Ice. Where ice can be obtained with- 

 in a reasonable distance, the cost of cutting, hauling, and 

 packing should not exceed $1.50 per ton. 



Source of Ice. Always select the cleanest ice available. 



