Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1871-11-22
agricultural.
Rntter DairEeS-MLIk ROOMS.

Many verv considerable improvements %
tae methods Of treating milk have been ct-
fected in few years, and the rooms which
bat lately were de. med best adapted to that
purpose are not now approved by the more
progressive and intelligent daIrymen. For
merly every facility for cooling the rooms was
husbanded, and the lOcat on and construction
were chiefly with reference to that end
But il has been found that the new method
OF cooling the milk ~ the use OF water Is
more economical and every way preferable.
q at a more elevated temperature Of the
room is desirable and, a consequence
other principles govern in locating and con
structIng them
Ii is not worth while to enter upon an ex-
tended discussion Of that subject IN tins con
nection, but it may be pertinent 10 remark
that another seasons experience OF many IN
diyidual dairymmen confirms the position
assumed by US and advocated at the meet
ings of the several dairymen's associations
and elsewhere, last winter that the cool ing
principle, whatever IL may be should be ap-
u led to the milk and not to the room, and that
the milk having been once cooled should be
kept in a warm room for the production of
the best butter Very satisfactory results
have attended the use Of the broad, shallow
bulk pans, with water underneath but bet
ter results, 80 far as we have been able to
make comparisons between the two systems
at different establishments, seem 10 have at
tended the Of the deeper and narrow pans
with water we'll up the sides and this lat
ter system possesses another advantage IN
that it is much more economical OF space
We return to the discussion Of our main
subject with the remark that we no longer,
as formerly, advocate the erection OF sepa-
rate dairy houses for butter dalrles, nor IN
deed for cheese, if there is plenty OF room in
as d linz j,
new farm house, or rearranging an old one,
place our dairy room Just IN that part OF the
house, where It would be most convenient u
the water supply and to the kitchen, for we
would do our dairy work in tie kitchen, or
anywhere else but in the room where our
milk is kept. Ii just as convenient, we
would put it on the shady side OF the house
but not otherwise. We would nOtput our
selves out at all to secure ventilation,
other than by lowering or raising
window on special occasions, as cur
rents of air are not ordinarily desirable. We
would keep a small box stove 10 the room,
and light little fire in II in damp weather
even 10 midsummer, and that would answer
every purpose Of the most elaborate and eE-
pensive system of ventilation One very de-
cided advantage afforded by the stove ventl-
lation il that the air taken up by it from
near the bottom Of the room, Is dImper and
the odor-charged gases which many dairy
men believed expelled from the mix by
the cooling process, are mixed with these
lower strata Of air, as are exhalations Of
any occupants Of the room.
In regard to the amount of room required,
we remark that the best equipped 4O-cow
dairy with which we are acquainted, occu-
pies for setting purposes room containing
only about 100 square feet, though we con-
fees We would prefer TO have a little more
elbow room. the pans used III this esIab-
lishmeDt are SIX ect long and one foot wide.
and the same deep, set ID wooden tanks about
four inches WIDER. They are arranged III
pairs, the water supplied by rubber hose
from penstocK in one corner OF the room,
and both water and skinned milk are
drawn off through hose and tubing. The
pans are lifted out md carried into the
kitchen adjoining for cleansing and scaling,
and no work is done in the room other than
straining the milk and dipping off the cream.
The churning Is done in adjacent ehed IN
revolving box chuTn, by horse power.
Very great economy Of construction and
operation will result from the ad ,ption Of
new method which we understandIngly com
mend to any who are seeking the best re-
sults.-O. s. b.. Georgia w., IN Co. Gent