The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1895-08-10
FARMER AND PLANTER.
DAIRY BUILDINGS.
Proper Methods For Their Construction In
the South.


the South.
Owing to the not nature of our eli
mate, it Is necessary that dairy build.
ings should be constructed In this Sec
lion with a view to meet this fea turc.
Ds'ries 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 so = more equable tenn
perature can be preserved on the in
side
= This dead-air space varies in width,
and Is sometimes divided by partis
ton, SO as to form two spaces, which
makes it better for the purpose in
tended, but adds considerably to the
cost OF construction; so that 10 - an
open question as vet whether It will
pay. a dcad-air space oi from eight
20 sixteen inches viii be found salts
factory. Where brick building is
erected, the wall NAV be built AN
against tie studding on the outside,
lined With tar or building paper, and
cered on the iuside,. leaving dead.
mir space tho width OF the studding,
In the case OK wood, the outside frame-
work Is hrst lined with tar paper, and
then boarded up and made more Sc.
cure by putting batons over the Joints
between the boards
What has been said only applies to
the supcrstraetarc 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
ment should have Kali from eighteen
inches to two feet thick, constructed
OF stone and masonry; be well drained,
provided with plenty of light, and a
good cement floor. The outside wall
should he 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
iioor is Kept sprinkled with water, il
Will help to keep the temperature
down.
The ventilation may be secured by
constructing square wooden trough
and tarring It ever-on the outside to
better preserve il. This should be
sank in the ground, say, three or four
feet, and extend out from the dairy
one hundred or more feet. when IL
should rise out of the ground and be
provided with cowl and weather
vane, SO that the opening will be pre-
sented to the prevailing wind all the
time. This will act us suction fiue
to draw in the surrounding air. which,
on its passage through Under the
ground, will be cooled, so that it
wall enter tho dairy at a reduced
temperature. The difficulty in making
cheese in the south is due to the higl,
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, II would
seem feasible to construct suitable
rooms that could be used for this pur-
pose part OF the year to good advan-
tage.
The dairy must always be situated
In a 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 millS-receiving vat, and the sepa-
rator, skim milk and cream watts each
on still lower levels. The boiler and
engine should always occupy sepa-
rate room, SO that thesdust. heat and |
oily smell can be excluded from the |
dairy room. The cream should be run
directly from the separator over the |
cooler into the cream cans or va.s sit. |
uated in the basement, where it can be |
cooled. thoroughly stirred and ripened |
Mt a lower and more equabie tempera.
ture, which always produces more and |
better butter. The butter worker and |
churn should likewise be situated in |
the basement, and Ia any case occupy |
a separate room from the general work |
room.-Texas Experiment Station.