46 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



milk is fed to calves and pigs and the cream is immediately taken 

 to the spring where it is cooled down to about 48 degrees 

 Fahrenheit. The cream is kept in cooling cans and while it is 

 being cooled the cover is partly removed from the can to allow 

 the animal odor to pass off. 



The size of the dairy house is 100 feet by 16 feet, built to 

 the end of the barn, but has no opening into the barn, making 

 it necessary in going from the barn to the dairy to first go 

 outside of the barn before going to the dairy. The idea is to 

 have the air in the dairy as nearly perfect as possible. 



The dairy is double sided on the outside with two thick- 

 nesses of building paper between the siding and is sided and 

 ceiled inside with matched boards. The sides and ceiling are 

 painted and are washed twice a year; the sides at the bottom 

 are washed oftener. 



The floor is made of concrete, sloping gently to one corner 

 where it has a tile drain to allow the water used in washing to 

 immediately pass off. 



_ The dairy is equipped with a No. 6 Sharpless Tubular Sepa- 

 rator, a Vicot Combination Churn, a ij4 horse Parkins Air 

 Cooling Gasoline Engine, a stove, a rack for cream cans, a pair 

 of scales and a cupboard in the wall for butter jars and for 

 the butter in the winter. 



The care of the separator, churn and milk and cream cans 

 is very important. The milk cans, pails, strainer and separator 

 are thoroughly washed twice a day. The washing is done as 

 follows : The cans and pails are first rinsed in cold water, re- 

 moving as much of the milk as possible, then they are washed 

 with warm soft water containing washing powder to cut the 

 grease, then rinsed with cold water containing washing powder 

 powder. After draining the water out of the churn it is turned 

 so that the opening will be at the side, the cover is removed and 

 placed out of doors with the opening to the sun. 



Care must be taken to have every particle of milk removed 

 before scalding. If any milk remains the scalding coagulates 

 the albumen in the milk and causes it to adhere to the cans. In 

 washing milk utensils never use a cloth but always use a good 

 stiff brush. 



