ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 235 



CONSTRUCTION OF THE STABLE. 



The construction of the stable has an important influence on 

 the health of the cattle which it shelters, the way they are cared 

 for, and the degree of cleanliness that exists. Unhandy, incon- 

 veniently arranged buildings are often the cause of much which 

 should be done being left undone; especially is this true of the 

 work of cleaning. The stable should be well located, and 

 planned to facilitate the work of caring for the herd and to con- 

 tribute to its comfort and well-being. Light and fresh air are 

 essentials, and should be admitted in abundance. 



A hard, smooth material, which does not absorb liquids and 

 has no cracks, is the best for the stable floor. The stalls should 

 be comfortable, not too long nor too short, and the gutters in 

 the rear should be open, shallow, and with sufflcient incline to 

 carry off the liquid manure. High mangers are objectionable; 

 some farmers feed on the floor to avoid mangers. Every stable 

 should be as simply constructed as possible. (See Farmers' 

 Bulletin No. 55 U. S. Department of Agriculture, The Dairy 

 Herd; Its Formation and Management.) 



THE DAIRY HOUSE. 



The location of a dairy house, or room, must be carefully 

 selected. On some farms it is found convenient and not ob- 

 jectionable to have it adjacent to or very close to the stable. It 

 should be placed where it will not be reached by odors from the 

 barnyard, and should be separated from the room in which the 

 cattle are kept by two doors, or situated so it will be necessary 

 to pass out of the stable before entering the dairy room. Special 

 ateention must be given to facilities for drainage. It is necessary 

 to carry the waste a considerable distance from the building. 

 An attampt should be made to keep the surroundings dry. The 

 room should be thoroughly dried out, in all its parts, at least 

 once a day. If shelves are of wood, they should be painted. 

 The greatest care must be taken to keep all surroundings clean 

 from fermenting or decaying milk, as well as other forms of dirt; 



