The sea coast echo., 1895-07-20
| FARMER AND PLANTER.
DAIRY BUILDINGS.


Proper Methods For Their Constructlon In
| the South.
Owing TO the hot nature of our eli
mate, it is necessary that dairy build
snRs should be constructed in this sec
tion with q view to meet THIS feature.
Diaries are most commonly construct
ed OF brick or wood, the latter prob
ably being the cheapest, and generally
just as satisfactory as the former. In
case of either, the walls should be con-
structed with dead air spaces, as the
air thus inclosed is not readily acted
upon by the varying changes Of tenn
perature, and 80 more equable tenn
pcrature can be preserved on the in
side.
This dead-air space varies in width,
and is sometimes divided by parti-
tion, so as to form two spaces, which
makes 1t better for the purpose in
tended, but adds considerably to the
cost OF construction; SO that it is an
open question as yet whether 1t will
pay dead-air space of from eight
to sixteen inches will be found salts
factory. Where brick building is
erected, the wall may lie built up
against the studding on the outside,
lined with tar or building paper, and
ceiled on the inside, leaving dead
air space the width of the studding.
In the case of wood, the outside frame
work is first lined with tar paper, and
then boarded up and made more se-
cure by putting batons ovor the joints
between the boards, a.s,
What has been said only applies to
the superstructure. But every dairy
in the south should have large base
ment, made by excavating the dirt to
a depth of eight to ten feet. The base
meut should have wall from eighteen
inches to two feet thick, constructed
of stone and masonry; be we'll drained,
provided with plenty OF light, and a
good cement floor, The outside wall
should be well banked with earth; the
windows be provided with screens, and
so arranged that they can be closed
during the hottest part OF the day and
opened at night to admit the cool,
fresh evening breeze. Then, IL the
floor is kept sprinkled with water, it
will help to keep the temperature
down.
The ventilation may be secured by
constructing a square wooden trough
and tarring 1t over on the outside to
better preserve it. This should be
sunk in the ground, say, three or four
feet, and extend out from the dairy
one hundred or more feet, when II
should riss out of the ground and be
provided with cowl and weather
vanc, so that the opening will be pre-
sented to the prevailing wind all the
time. This will act as a suction fiue
to draw in the surrounding air, which,
ON Its passage through under the
ground, will be cooled, so that it
will enter the dairy at reduced
temperature. The difficulty in making
cheese in the south is due to the high
cost of ice, and to the difficulty of get
ting curing room in which the low
even temperature required for the cur.
ing of cheese can be maintained. But,
by the method outlined here, it would
seem feasible to construct suitable
rooms that could be used for this pur-
pose part of the year to good advnn-
tage.
The dairy must always be situated
in n well-drained locality, and away
from any impure surroundings. 1t
will be best to build it on the gravity
process, that is, to have the weigh
can and scales situated higher than
the milk-receiving vat, and the sepa-
rator, skim milk and cream vats each
on still lower levels. The boiler and
engine should always occupy sepa-
rate room, so that the dust, heat and
| oily smell can be excluded from the
dairy room. The cream should he run
directly from the separator over the
cooler into the cream cans or vats, sit
uated in the basement, where it can be
cooled, thoroughly stirred and ripened
at lower and more equable tempera-
ture, which always produces more and
better butter. The butter worker and
churn should likewise be situated in
the basement, and in any case occupy
separate room from the general work
room.-Texas Experiment Station.