The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-08-04

-.,;.;t articles for this department.
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Arrangement of Dairy.
- .,ccess of dairy, writes W. j.
-. N the Southern CuitirGtor. 1t Is
W. - ;r,nortant to have an abundance OF
"eD' oonvenient. The most improved
- is the use of creamer for the setelng
P.o- III, submerged in water, with a SUI
u - IF ice TO reduce the temperature OF
n'4 Ter and. therefore, the temperature OF
lno Iii, 70 about AS Thelow temperature
~. il possible to obtain all the cream In
-orch shorter time than by ordinary
.oans. indeed, before the milk mas soured.
ai''- las il possible to use the milk as
- - Mix and. at the same time, get from
~ the cream for the purposes OF butter.
~ IT, ~. oroaner. however, is not convenient
-. uoss,bIy. would not be profitable on an
-s;nsrv farm. as it requires constant use
80 The necessary expense and the in
ooryanience in handling the Ice, consequent
,,non the distance from market, make IL oe-
s;soh,a 70 find some plan better adapted to
the ordinary farm methods
II the farmer has spring, Win water
.hout Coz or 62o, convenient and near the
~Iooo ar which be desires to build his dairy,
iii ba possible to make as good success
:: .ho ord ms in the use of a dreamer, except
49, oil the cream, possibly, may not be OBJ
famed before the milk has soured- Inc same
rosults NAV. of course, be obtained from
-roll with water at the proper temperature,
;. arranqemeuts can be made for con-
s.art stream to flow over the milk. In the
oh.ence of both these advantages, the next
host thing is a well, conveniently located. so
:. 10 change the water in which the milk is
sot as often as may be necessary to reduce
Tho temperature properly. A windmill
would supply the desired advantages
in anv well, if it could be uni
tormly operated, but, as there
1yould be times at which 1t could not be re.
lied upon for work, would not solve the
necessity for a constant flow of water. A
windmill, however, would very largely re-
dnce the expenditure of force, as it would
onerste. at least, some portion Of every day
and the temperature COuio 10 AOouSoA az
odd times by change of water drawn or
numped by hand power. Let it be under
stood that the first thing in the construction
Of a dairy is an abundance of water of an
aven. low temperature. The house should
he 50 built as to hold the low temperature,
so as not by the concentration and holding
of heat to make the change of water more
,,aooceary TT tho walls ara
Il made about fourteen inches thick and
4 hacked with sawdust or other similar ma
Il terial the neat of the summer sun will not
very materially affect the temperature in
side the dairy.
The next thing to be done is the construc-
Il ton of a suitable vat or box for holding the
water into which the milk is to be set. II
made of wood it would be temporary, as il
is also constantly subject to leaking. This
n last would make deal of trouble. A box
8 made of metal is the next best arrange
ment, but this soon rusts and is subject
& finally, to the same objections as com.
Il planned of in the wooden box. They must
be permanent and, therefore, the most to be
"a desired is vat made of concrete and then
erly done a vat thus constructed will be as
permanent as stone.
In my own dairy use cans that will hold
about two gallons, making them about ter
to twelve inches deep. Over these pan j:
inverted to keep the water from the milk
The cans are fastened down in the milk by
suitable stick across the top of them, and
the water allowed to flow two to three inches
over the top. 1t is not at all necessary that
the pan should fit the top of the can closely
III as the air caught under the pan in submerg
n ing 1t will prevent the water from reaching
the milk, on the principle of the diving
n bell In forcing the can down under the
n water, however, it must be held perfectly
n perpendicular, otherwise the air confined
under the pan will escape and the water
III will enter the can.
81 The vat must be constructed above GROUND
50 as to allow the water emptied by its owr
force In flowing out. If below ground il
becomes necessary to dip or draw out tn,
water, and this demands quite good dea
OF labor. If the conveniences are such a
10 secure a constant stream the wate)
should escape by arG@eerf1ow; if not, i
should escape from an opening in the bot
TOM Of the vat that can be closed anC
opened at will
'ue farmer will suit his own ideas as t.
'ue means Of holding the cans fixed unde]
"ater' In my dairy have cleats on tn,
sideS OF the watts, under winch fiat stick il
fastened after having passed over the tops O
u0 eaNS- II there is not constant, regular
q ~" secured the water must be changed
oi'en enough to keep the temperature of tn,
n LINK at about go. The milk must then h
aHo"ea to set until all the cream has rise,
% tne surface. l generally allow it to re
maln until the milk has "clabbered.
Inc milk is then skinned and the croan
properly kept until ready for churnine
aoouc THIS we will talk in subsequent arti