Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1875-01-13

Not one cellar in thousand is fit to
set milk in or keep butter in. because OF
the mu>tine>s and ,ther bad smells about
them. The scent rising from vegetables
as they sweat and steam and especially II
there is any decay about them-"lIl IN .
ilre the f1,vor of butter. \ proiuct so
delicate and valuable should. therefore, |
be kept by itself in Il cool. sweet place
TIE MILK ROOM
The milk house then, must be clean and
free from all bad ohors. 1t must also he
well ventilated, and ought to be so built
that the temperature en- be regulated and
kept at about sixty degrees. 1t should he
built with double walls, so to have an air
chamber between. If filled IN with saw
dust 50 much the better. The windows
should be double. The doors should he
double and far enough apart SO that You
can sand between them and shut one be-
/ fore opening the other. The room should
/ have facilities for giving out an even heat
in cold weather, AMI be provided with
means of Introducing cool air through an
ice box overhead. or on the side near the
ceiling in hot weather; or What IL better.
he put in communication, by means OF
tubes. with vour ice house adjoining and
.
llcor of the milk room should be elevated
above the ground, and made double, like
the sides. and have Il free circulation Of air
underneath: or should be made of stone
or cement laid on the clean Garth and
made impcrvious to moisture ut all points.
20 that it will not absorb milk or other
liquids split on it, and generate bai odor>.
An elevated double floor is much the
hcalthi st to work on. rs it IS always dry
and warm; whereas, stone or cement Will
always be cold. if not damp, and bad for
the d;trVwon,,n to stand ON. This IS an
important point to he considered by all
who desire to have their wives, or dau@h-
tiers, OF whoever may work in the milk
room, healthy and hnppv. Cold feet and
limbs are eule to have Il bad effect on the
health and spirits, if they do not lead dl-
rectly TO consumption and Il premature
crave. Farmers should therefore, always
bear in mind the health, comfort, couve-
. niencc and happiness # the women folks,
in all their arrangements about the dairy
. room kitchen. or wherever women are en-
pioVcd Too much attention cannot be paid
to their welfare.
The air OF the milk room should not
: only be kept clean and sweet ana the tenn
pertturc even. but water should be kept in
the room, SO hat the air will not become
" too dry. Where milk is set in tank, OF
water, of coul the necessary moisture
i Will always he present in the atmosphere
1t i also essential that LIGHT should be ad
nittcd. We know thar some think :, milk
room should be kept dark, but it is Il mis-
i take Without light there will be no colol
To the cream, and it vii. be poorer il
+. quality and deficient in flavor. The
> butter will also be pale and insipid il
taste. Light is essential to color and fin,
4 flavor. Any one can make simple rN
{ pertinent which will 70 far toward satisfy
me- him of this ftct. Pat Il bit Of boar.
over one half of the pan rs 70 Shut of
t e light. He W Il have yellow, ricl
cream where the light falls and viii e
poor cream where the shadow falls II il
. also IN Il vantage to let the sunlight int
i milk-room OF course it should not ftl
II on lhc milk; but let it strike tn battling
and shine through the windows on til,
floor. Sunlight is u Won irrtul purifier ans
promoter of health. | j. not desirable. t
have the hot sun shine into the milk room
in the middle of The day; but s,eai @
! trNrluding it with blinds. we should p ctc
white crrt;tiu> that would let the light i!
e while excluding the heat OF course.
cream stands long exposed t liLht, tn
bleaching process will begin Some thin
I -tc;tdv dim light the best. We pref
: full daylight Il rti"n of the time, :;
least During tue middle of the day. tn
light may be Shut off altogether >Yrol
cusc StcltItrd.