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WISCONSIN STATE AGRICULTURAL SOCIETY. 
are constructed about the springs for holding the water. These 
pools are each twelve feet long and six feet wide. The earth 
is excavated, and the sides of the pool are laid up in solid ma¬ 
sonry, or with stout oak plank, so that the water in the pools 
shall rise no higher than the level of the floor of the spring 
Fig. 4—Butter and Cheese Factory. 
Awarded the Prize by the Northwestern Dairyman’s Association. 
house. Near the bottom of the pools racks are arranged for 
holding the cans or pails of milk; the water flows up through 
these racks and above them to the height of seventeen inches. 
When a spring cannot be had in the spring-house, the pools 
are sunk below the level of the floor and arranged in the same 
way as above described, except that the bottoms are cemented 
