216 
ILLUSTRATED STOCK DOCTOR. 
Conditions Necessary for Dairying.' 
There are three natural conditions necessary for the successful prose- 
cution of dairying : abundance of pure water, plenty of grass and cheap 
grain. There are also three essentials in its manufacture without which 
no person can succeed. These are, good cows, proper buildings and 
fixtures, and absolute cleanliness, from the stable to the package in 
which it is sold. Of course a thorough knowledge of the business must 
be possessed or acquired. If the dairy is conducted on the factory, 
associated, or co-operative system, only one person, the superintendent, 
need bo an expert. Cold water is absolutely essential. In the West 
recourse must be had to ice for cooling purposes, except for the family 
dairy, and it is better there. The great drawback to dairying in the West 
has been the absence of cold springs and spring brooks. Deep wells, 
with windmill pumps, fully supply this need when there is an abundant 
flow beneath the surface, and when there is not, ice is usod for cooling 
purposes. In fact, no large dairy, where butter is made, is complete 
without an ice house of sufficient capacity, not only for cooling the milk, 
but also, to afford cold storage for butter. Whatever the size of the 
dairy, whether largo or small, no person can make money in the manufac- 
ture Without facilities so that the temperature of the milk and butter can 
bo kept at 60 degrees or less. It is not our purpose to enter into details 
as to the minutia of dairy work on a large scale. The person under- 
taking tho business must employ a competent dairyman as superintendent: 
The owner will have plenty to do in attending to the farm, the business 
details of manufacturing, shipping, selling, etc. To enable those having 
good facilities for tho business to get an idea of the building, we give an 
illustration showing ground plan of model creamery. 
The cut given is a model in every respect, not only in arrangement, 
hut in cheapness. The main building is two stories, 52 by 26 feet, with 
two annexes as shown, and cost all told, including all the fixtures and 
apparatus, only $2,500, the building itself costing $1,800. Tho arrange- 
ments are made with special reference to economy of space, labor and 
travel ; to securing an equable temperature, and to the isolation of tho 
cream and butter from odors that may arise In the manufacture or curing 
of cheese. The walls have three xir Spaee3, one between the clapboard- 
ing and sheathing, one between the sheathing and building paper, and one 
between the building paper and piaitering, thus making most perfect iso- 
lation. The windows are double. The milk, as received and weighed, 
is strained directly into the cheese vats, or into the deep cans, fen- tho 
pool. This is about 20 inches deep, and is made by laying a brick wall 
to that height, and cementing it on tho inside. It is supplied with water 
