Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1871-05-25
From the st. Adams Messenger.l
Milk Rooms.

Msssrs. Editors. Il was much gratlhed
with some suggestions from your agrlcul
tural editor relating to milk rooms, their
construction. &c. 1t is subject that
have thought much upon, and some two
wears since the Messenger gave my views
upon the proper management Of dairy
so as to produce a superior article Of But
ter In those articles l pointed out some
of the defects of the present system of
hints, tending to set some minds at work
and, if possible, contribute something to
advance the interests, and establish a rep
utation for the dairy productions of our
State superior to present attainments. In
such matter we realize the tendency of the
age to look with suspicion upon anything
contrary to common practice. as a devil
alton from the precepts of the fathers; So
the old milk room in the vicinity OF the
cook stove, used as general store room
for the wants of the family, exposed to
the cheering, liquidating rays of a July
sun, is an object of generation, and in heir
loom in the family, and he who looks with
prying eyes into its hidden depths is well
nigh guilty of "sacrilege," and to condemn
those birth places of rancidity is pro-
fanation of the Temple"
Perhaps some very thoughtful persons
have exercised commendable discretion
and selected a cool north side of the house
for milk room or a retired nook In the
cellar, somewhat removed from the vicinity
of various eatable commodities in their
uncooked state; yet if you enter the cool,
damp place your olfactory organs convey
commencing proof to the mind that some of
the farm productions were pork, cabages,
potatoes and onions, and the butter as it
comes from its cool retreat confirms you in
your belief. / would not be general in
nv criticisms, for we find really fine but
ter in market, though every butter buyer
has learned by experience, that 1t is neces-
sary to use some precautionary measures,
and taste before buying.
How often have l seen consumers OF
butter in our hotels and boarding houses
approach the butter plate with caution,
and make wry faces in consequence. Now
claim that there is chance for improve
ment on all sides. I claim that Vermont
can produce superior article of butter to
that now supplied, call it "gilt edge"
"golden fancy" or any other name you
please, and send it in good shape to mar
ket, in order to keep good article till
consumed, free from all deleterious taste
or smell, so that two of the organs of SEN
saton can be protected when they come
in contact with lump of butter.
To bring this result about, it may need
much pains taken by dairymen, in the
construction of dairy rooms and the mar
keting of their product. Now / claim
that all good milk will make an accepta-
BILE article Of butter lfproperly manufactur-
ed. There is no need of its being rancid,
or of the consistency Of oil, when first
made, nor three weeks, or three months
afterwards, though there will be differ
ence in quality, owing to other causes
than manufacturing, such as the breed oil
the stock, sweetness of pastUrage, &c
The first, and in dispensable requirement,
is a cool, well ventilated milk room that
will keep an even temperature, as near as
may be from GO to 6S deg, through the
season. Nothing else should be allowed
in the room but the dairy products A
room should be built in manner similar
to an ice-house, with double walls packed
with some non-conducting natural as saw
dust windows on the north-side placed
high up in the wall, and hung so as to be
opened, from the top FIR purposes of ven
tiation, and protected by shrubbery on
the outside, to keep off the rays Of the sun.
In the next place make the room large
enough for milk purposes and butter pack
age, and construct an ice room in one end
81 as to have ice convenient, and always
see that the room is packed with ice at
the proper time. Let there be an excava-
walton underneath the milk room, well
mansoned up. Let there be deep ditch
leading from the excavation some ten or
fifteen rods from the bailding. Call on
Mr.. Norwich of st. Adams. and you will
find stock of six inch tile that will make
good conductor Of cool air to the base
ment of your milk room. Lay two tiers
of pipe in your ditch so as to insure an
abundance of cool air; have lattice work
through the floor underneath your milk
racks; good ventilator in the ceiling
overhead TO carry off all hot air; or heat
from the milk, and you will have no
trouble, even in the warmest of the season
TO keep it cool enough to get the full value
of your milk in butter of good texture AND
free from oiliness, that will handle vel
without adhering to everything it touches
IMPROVEMENT.