9G 
AMERICAN AGRICULTURIST. 
[March, 
A Butter Dairy. 
There i? no article of food produced that de- 
pends for its excellence so much upon the neat- 
New York. The churning is done by horse- 
power, and the position of the power outside 
of the building is seen in the engraving. The 
motion is given to the churns by a crank and 
Fig. 1. — ELEVATION OF DAIRY. 
ness, skillfulness, and perfect cleanliness of its 
manufacture as butter. We have heretofore 
given descriptions of a dairy managed upon the 
deep-can system with a cold water tank. We 
here give engravings with description of one 
managed upon the prevalent shallow - pan 
system, the pans used being the common tin 
ones holding about ten quarts. 
The building should be of stone, or if of 
wood it should be built with at least six-inch 
studs, and be closely boarded with joints broken 
upon the studs and battened, and the inside 
well lathed and plastered. For thirty cows the 
size required would be 3G by 1G and 10 feet 
high, with 26 feet of it sunk four feet below 
the ground. In this sunken part the milk room 
and ice house are placed, the other portion be- 
ing used for the churning room. Steps lead 
from the churning room down into the milk 
room. The ceiling is plastered, and an attic is 
left above to keep the rooms coo] ; a ventilator 
also opens from the milk room and passes 
through the roof. Figure 1 shows the general 
oscillating rod. Figure 8 shows the interior of 
the churning room, in which double churns of 
the ordinary barrel shape are used. This room 
contains a pump, sink, and wash bench. The 
butter when churned is worked by a lever 
worker, the buttermilk being absorbed by a 
sponge which is kept clean by cold water. 
Figure 3 shows the milk room, four feet be- 
low the level of the churning room. There are 
three ranges of shelves around this room, with 
a table in the center. In the winter this room 
is kept at a regular temperature nf GO by 
means of a stove, and in summer is cooled to 
the same temperature by an inflow of cold air 
from the ice house which adjoins it. This is 
admitted throngh two openings, seen in the 
wall at the right -just above the lower shelf. 
Figure 4 shows the arrangement of these cold- 
air pipes in the ice house. A tube passes down- 
wards through the center of the iee, and at the 
bottom of the ice branches into two arms 
which are made to turn at right angles, and 
after passing through the iee appear in the 
passes through these pipes into the milk room, 
filling it, and displacing the warmer air, which 
is forced out through the ventilators in the 
ceiling. In this manner the necessary regular 
temperature is kept in the milk room without 
regard to the degree of cold or heat which may 
exist outside. The size of the milk room is 
16x16 feet; it has but one window, and that 
upon the north side. 
Bucket for Water Wheels. 
Many inquiries reach us as to the best form 
of bucket for small water-wheels for farm 
purposes, such as pumping, churning, etc. In 
reply to such, and more especially to one now 
before us from a correspondent at Whitley Co., 
Indiana, which represents many others', we 
describe a form of bucket which the writer has 
used with advantage. The main idea in shap- 
ing the bucket is to hold the water as long as 
possible, but at the same time to let it escape at 
the moment when its power is exhausted in 
such a manner that it shall not hold the wheel, 
as it is termed, or that it .shall not, by reason 
of a vacuum being formed in the bucket while 
it is escaping, be held so that the wiieel shall 
be forced to carry it up some distance lief ore it 
can be all discharged. This is a point of great 
difficulty, and can not be secured by any par- 
ticular form of the bucket, but may be by in- 
serting valves in the lower part of the bucket 
Fig. 4. — ICE HOUSE ANT) PIPES 
by which air may be admitted and any vacuum 
be rendered impossible. Without entering into 
Fig. 3.— INTERIOR OF CHURNING BOOM. 
wall of the milk room. Whenever desirable, a 
current of cold air, moved by its own gravity, 
elevation of the dairy, which is one belonging 
to a successful dairy farmer in the State of 
Fig. 3. — INTERIOR OF MILK ROOM. 
I any of the scientific reasons why the particular 
I form of bucket here described is of advantage, 
