The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1875-01-06

l. oBJncr. The design of the builder is
to provide a milk room where a uniform tenn
perature Of 600 can be established and MAIN
tanned and also TO furlisi n cooling cup
board in which a temperature of 45o Tor low
er, if desired,) can be had, in which to keep
cream, butter, &c.
The principle of warming room most
economically and successfully is to place the
stove or heaterin which the fire is built in the
centre and near the floor of the room the
best method of cooling room is in the reoer-
sion of this principle, by placing the ice box
tire of the room to be cooled.
The building stands aloof from all others.
1t is not located contiguous to the culinary
apartment of the farm house, :" nor is " effect
i've ventilation secured through the kitchen
chimney. Neither Of these advantages ~ are
claimed for it. Recognizing the fact that
milk is powerful absorbent of noxious odors,
gilt-edged butter cannot be made in a kitchen
filed with smoke and the fumes of cooking
nor in cellar filled with odors from decaying
vegetables, sour and musty vinegar casks,
and rancid soap and fish barrels.
2. Description. THE size of the building
is "a feet long and Is feet wide. 1t is divided
into five apartments, viz : Ice House, Sum-
mer Milk Room, Vestibule, Winter Milk
Room, aud Attic for the storage Of saw dust.
The Ice House is ~ feet square INSIDE meas
ure) and IA feet deep and holds thirty-six
I
bushels of ice. 1t is six feet under ground
and eight feet above. The walls are of stone,
IL inches thick. The frame building on the
top of the wall is eight feet high. The inside
lining boards of the Ice House extend down
the face of the wall to the bottom, and make
which is filled with saw dust. In the north
end of the ice house are three doors, placed
one over tho other, for convenience in filling
and taking out ice. When the season is over
the saw dust is raised by rope and pulleys to
the attic, all under cover which can be done
on a rainy day, and the saw dust kept for use
year after year. The Ice House is built in
conformity with the three essential principles
in keeping ice viz: list. The perfect drain
age at inc bottom I'd. Keeping the bottom
and the sides of the ice secure from currents
of air and Sd. Free ventilation over the
top of the covered ice.
The size of the Milk Room is also ~ feet
square in the clear and it is one foot deeper
than the Ice House it is divided into two
stories of seven feet six inches, for Summer
and Winter dairy rooms. The fuc or venti-
lator starts in the ceiling of the lower milk
room, and communicates directly with the
cupola on the top Of the building. The yes
thule marked Z. +. is feet wide and eight
feet long, and is designed for a place in which
to strain and skim the milk, work butter,
storage of pans, &C., sc. The floor of both
vestibule and milk room is tagged with stone
laid in cement. The pool marked p. P. for
ice water, in which cream kettle, deep cans,
&C.. are immersed, is SO inches long, 16 inch
es wide and 90 inches deep. The melted ice
water from the ice box, /. b., and DRAWINGS
from the ice house, can all be turned into it,.
This pool can easily be extended to 10 feet in
length if the deep can system of setting milk
is preferred. The surplus water from the
pool is conveyed in pipes to the drain marked
d. s. and out of the room. The cooling cup
board marked G. G. is located in the partition
wall is six feet high, four wide and eighteen