rnn&uaijr.tair 
VOL. XXV r. NO. 19, 
WHOLE NO. 11S9. 
PRICE SIX CENTS 
*2.50 PER YEAR. 
[Entered according to Act of Constreas, In the year 1ST2, by D. D. T. Moore, In the office of the Librarian of ConurnM, at Washington.] 
Pipes leading from the tank or tanka 
through tho Mail on the lower aide of the 
building will conduct off surplus water. 
Those tanks are for holding the cans of 
milk for obtaining cream. There should 
also be 
A Small Butter Cellar connected with 
this department, by^artitioning off a part 
of tho room next tho bank or hillside. The 
milk-room should have windows at the up¬ 
per part, or near the ceiling, protected with 
wire gauze, so as to ho used for ventilation. 
nures, since milk absorbs these with great 
facility, resulting in injury to the product. 
Where side-hills are convenient to the other 
buildings, they afford advantageous situa¬ 
tions for placing tho dairy house. In such 
cases tho lower story of the house, if built 
of stone, will help to secure a low and even 
temperature for the milk-room. A build¬ 
ing twenty-five feet by thirty feet, a story 
and a-halr high, would be ample for a dairy 
of forty cows. The lower part should be 
divided into two departments, one for but- 
of the curing-room, provided with a wicket 
by which the draft may be regulated or 
shut off as desired. About the sides of the 
room, and oven with the floor, there should 
be openings nine inches by twelve, arranged 
with wickets, so that air may be admitted 
in large or small quantities, or closed off, as 
needed. With tho small ventilators at the 
sides and tho large ventilator in tho center 
Tlio Curing - Hoorn may bo kept free 
from impurities and noxious gases, while 
the temperature to some extent may be 
controlled in warm weather. The curing- 
room should be well lighted, as light oper¬ 
ates beneficially in securing a fine flavor to 
the cheese. 
When tho dairy house is to be located on 
a level surface, and stone is expensive or 
not convenient, the building may be wholly 
of wood, the bottom room having double 
walls, and If possible should be shaded by 
trees. Instead of tanks set in the ground 
the room may be provided with tho 
.TenniugH’ Pams.—The pans consist of 
large shallow tin vats, Bet in wooden vats, 
with spaces between for water. The pans 
are of various sizes and one pan is designed 
to hold tho entire mess of milk of the dairy 
at one milking. Tho water may be oon- 
voyed to the pans either by pipes loading 
from the penstock, or it may be drawn from 
the well, I have not proposed here to en¬ 
ter into minute descriptions of dairy house 
and apparatus, as those more properly be¬ 
long to to tho topics in which butter and 
ohooao manufacture are considered. But I 
have given some of the leading features re¬ 
quired in the construction of these estab¬ 
lishments, from which a general idea may 
ho had. 
Description and Plan of a Farm 
Dairy House.—In the plan of farm dairy 
FARM DAIRY HOUSE. 
Tre following description, with eleva¬ 
tion and plan, of a Farm Daii’y House, is 
from “ Willard's Practical Daii’y Husband¬ 
ry,” a work which every dairyman, or ev¬ 
ery man who intends to engage in the 
manufacture of milk, should buy and con¬ 
sult, for it is tho only standard and com¬ 
plete work on this branoh of husbandry 
yet published: 
Tho question is often asked whether un¬ 
der our factory system a dairy house is re¬ 
quired oil the farm. I should advise such 
a structure, though It need not be so expen¬ 
sive and elaborate as is sometimes seen un¬ 
der the old system of family dairying. Tho 
building should be arranged and fitted up 
for both butter and cheese manufacture. 
Tho reason for the erection of such a struc¬ 
ture even in cases where tho milk is to be 
carried to a factory will, from a moment’s 
reflection, bo obvious. 
In the first place, the factories open and 
close operations at stated periods, and dur¬ 
ing the time they are not working consid¬ 
erable quantities of milk must be cared for 
and utilized at the farm. With no provis¬ 
ion for tho care and manufacture of such 
milk the annual loss from waste will soon 
amount to more than the cost of building 
and fixtures, to say nothing of the worry 
and trouble in trying to utilize the milk 
without any cotiveuieuoes. 
Again, occasions occur when it is desira¬ 
ble to make up the milk on the farm to se¬ 
cure the butter or cheese for family use. 
Possibly, from time to time some accident 
may happen which would exclude a batch 
of milk from tho factory, and in suoh cases 
it may often he worked up on the farm 
without material loss. Cases not unfre- 
quently occur where 
a factory is badly man- L ~ ~ - ~ i 
things remains, or du- l.--. 
take to make a change " — ~~ = 
hold the milk at the | 
farm. There are a 1 i 
variety of circumstan¬ 
ces constantly occur¬ 
ring in neighborhoods 
where factories exist 
which make the neces- ( I 
sity for a dairy house 
imperative, if tho 
dairymen would avoid 
losses, and 1 therefore 
think it economy to MMji iiiiiHiii'iiiaiiill 
provide such struc- 
lures, ami 1 hold that |l[||B|8 ’ 
they belong to good fj ffj gjjB 
dairy management. | || ; h |^|ipl 
What is a Proper I I | ffl ij iiiiTliiim Li 
Dairy House, and ||n|| jjj 
ience it should be situ- 
ated near the milking 
stables, but out of the !|§|^K|sS3je^,C 
way of odors and - . 
gases arising from the 
deoomjiosition of ma- 
sr ore room 
10X13 
MILK ROOM 
12X11/ 
curing room 
S'tXOO 
I/VOOO room 
10X24 
TABLE 
BASEMENT, OR FIRST FLOOR. 
ter manufacture and tho other for cheese. 
The two departments should be arranged 
so as to afford easy communication, tho one 
with tho other. If 
Cold Spring Water can be bo conduct¬ 
ed into the house, tho butter department 
should be arranged with water tanks sunk 
into the earth to hold water tweuty inches 
deep. Tho tanks may bo made of wood, 
but are better if of stone, well cemented. 
SECOND FLOOR. 
Tho floor of 
The Cheese Making Room may be a 
step higher than tho butter - room, and 
should bo provided with Bolf-heating vat 
for cheese making, press, hoops, and curd 
knife. The story above should be in one 
room, and is to be employed for curing 
cheese. There should be a large ventilator 
in tho center, rising above the roof of tho 
building and extending through tho ceiling 
eguluting temperature 
in the ohcese-ouring 
room to some extent 
by the use of wickets 
and ventilators. The 
design is for farms 
where cheese dairy¬ 
ing is conducted as a 
specialty and where 
from twenty-five to 
thirty-five cows are 
kept. 
A building twenty- 
four foot by thirty 
feet, story and a-half 
high, will bo large 
enough for an ordi¬ 
nary sized dairy—say 
of the numberof cows 
above named. Light 
is to be admitted only 
•>n the north and 
south sides, as less li¬ 
able to let rays of the 
sun fall on tho cheese. 
The lower part is di¬ 
vided into rooms for 
making cheese, twelve 
by fourteen feet; 
store-room, ten by 
twelve feet; the bal¬ 
ance, wood house, 
eighteen by twenty- 
rous fgoh. If desired, 
a pOrtion of this lattei 
room may be parti¬ 
tioned off, or nearly 
the whole of it con- 
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