306 Construction and Heathuj of Dairy and C/icesc Rooms. 
rennet, cloths, and other things in daily use. Near this, in 
one of the corners, should be placed a lifting apparatus, such 
as may be seen at almost any warehouse, for the more easy con- 
veyance of the cheese to the cheese-room. 
The milk should by no means be brought into the dairy by 
the milkers ; to avoid this a hole should be left in the wall 
nearest the milking-yard ; outside should be placed a tin or zinc 
receiver of adequate size, and connected therewith an open 
conduit to convey the milk to the cheese-tub within. A stream 
of cold water, governed by a stop-cock, should, if possible, be 
introduced into the dairy. Provision should be made for con- 
veying the whe}' in pipes from the cheese-tub to a capacious 
cistern in the piggery. The pipes may be laid either above or 
beneath the floor. In thus describing the dairy-room I have had 
regard especially to cheese-making, but in principle it is equally 
adapted for butter-making, the fitting-up for that purpose being 
simply a matter of opinion and taste. For particulars upon 
this head I would refer the butter-maker to Dr. Voelcker's 
suggestions on the subject in his 'Essays on Milk' before 
referred to. 
Cheese Eoom. 
In the construction of the building regard should be had to the 
use of non-conductors of heat in the roof, such as straw beneath 
the tiles, and having the tiles painted or otherwise whitened with 
some adhesive material. The walls should be continued a foot 
or two above the ceiling of the cheese-room. These precautions 
would do much towards neutralising the intensity of the summer 
heat. The windows should correspond both in position and 
structure with those of the dairy below. As the extent of space 
above will necessarily correspond with that of the dairy, it will 
be larger than required for the quantity of cheese made. The 
cheese room, however, should be smaller than the dairy, because 
the cheese will ripen better in a reasonably small compass, and 
the room will be more readily heated. A few feet, therefore, at 
the most convenient end, may be advantageously partitioned off, 
forming a useful room for the stowing away some of the summer 
utensils during the winter months. The room should be about 
9 feet in height, with at least two ventilators either through the 
roof, or in the side walls, precisely the same as in the dairy — 
if in the side walls they should be made air-tight — 'to be opened 
at discretion. 
The room should be furnished on three sides with tiers of 
shelves of red deal, each shelf being 1^ inch thick. Of these the 
lowest may be 8 inches from the floor, the top one 18 inches from 
the ceiling ; the distance between each shelf being regulated by 
