Milk. 
293 
cement, appear to us preferable to ornamental or common small 
tiles. Tiles being small when laid down leave a much larger 
number of joints in which water may lodge, than large-sized flag- 
stones : such a floor is therefore less dry. 
Benches covered with slate or marble are superior to wooden 
benches. But if the latter are in use on account of their greater 
cheapness, they should be painted, in order that any milk which 
may be accidentally spilled can be readily removed, and not 
penetrate the wood. Milk spilled on porous wood penetrates it, 
and cannot be removed by cold water. Even with hot water it is 
not easy to remove every trace, and that which remains will soon 
be converted into an active ferment. 
In warm weather everybody knows milk is more apt to turn 
sour than in cold. To secure greater coolness many have been 
induced to build the dairy at a lower level than the ground 
around. Underground dairies, however, are frequently damp ; 
so that on a clay soil it is better to choose the lesser evil, and to 
build on a level with the ground. In such localities it is well 
to put a drain all round the dairy. 
Our great aim in constructing dairies should be to erect a dry 
and well ventilated building in which a uniform temperature is 
readily maintained all the year round. 
In winter it will be necessary to heat the room, and this should 
be done by hot-water pipes ; since with a stove or open fire it is 
next to impossible to maintain an equal temperature. Too low a 
temperature in a dairy is unfavouiable to the rapid separation of 
the cream. Experience has shown that a temperature not lower 
than 60^, and not higher than 65°, is most conducive to the 
rising of the cream-globules ; and the more uniformly the tempe- 
rature can be kept at about 60'' Fahr. throughout winter and 
summer, the more readily the cream will be thrown up ; whilst 
the milk will be kept sweet, piovided the dairy is dry and 
properl}' ventilated. On no account should the temperature be 
allowed to fall below 55^ An accurate thermometer ought for 
this reason to be hung up in every dairy. 
Those milk-pails which are made of bright tin are decidedly 
better than wooden ones. Unless great pains aie bestowed on 
scouring the latter with boiling water they taint the milk ; in- 
deed, it is always difficult to preserve them from all smell, whilst 
tin pails can easily be kept sweet and bright. 
Before the milk is put up into pans it should be run through a 
straining cloth. A good contrivance for straining milk has been 
■devised by Major Gussander. The accompanying sketch repre- 
sents a vessel made of tinned iron, with a strainer attached 
to it : — 
