The Van Buren press., 1895-07-20
FARMER AND PLANTER.
DAIRY BUILDINGS


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Owing 10 the hot nature OF our ell
mate. il 8 necessary that dairy puno-
ines should be constructed in this Sec
ton with view to meet this feature
Esiries are most commonly construct
Cd of brick or wood. the latter PROB
shly being the cheapest. and Renerelly
inst a. satisfactory IS the former. In
ease of either. the walls should be con-
structed with dead air spaces, as the
dir thus inclosed i not readily acted
upon by the varying changes OF tenn
perature. and 30 . more eqnable tenn
perature can be preserved on the IN
side
This dead-air space varies in width
and Is sometimes divided by parH-
ton. SO as to form two spaces. which
makes il better for The purpose IN
tended. but adds considerably to the
cost of construction; 50 that it Is an
open question as vet whether it will
pay. A dead-air space of from eight
TO sixteen inches viii be found salts
factory. Where . brick building Is
erected. the wall may be built mp
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 Sc
euse by putting batons over the joints
between the boards wW
Whst tss been said only applies to
the superstrncture. But every dairy
Ia the sonth should hare large base
ment, made by excavating the dirt to
hriepth of eight to ten feet. The base
ment should have . wall from eighteen
inches to two feet thick. constructed
Of stone and masonry; be well drained,
provided with plenty of light. and a
coed 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. 4s-H
The ventilation may be secured by
constructing square wooden trough
and tarring it over on the outside to
better. preserve it. 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 riss ont 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 as suction f1ue
to draw ip 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 advan-
tage. q .a T0
The dairy must always be situated
in q well-drained locality, and away
from any impure surroundings. It
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 watts each
ON still lower levels The boiler and
engine should always occupy a sepa-
rate room, so that the dust. 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 vats, sit
uated in the basement. where it can be
cooled. thoroughly stirred and ripened
at a 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
q separate room from the general work
room.-Texas Experiment Station.
rN.-