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Show SANITARY DAIRY HOUSE IS A NECESSITY c i if s f 1 1 ff COOLNS TANK A " "V II 1 I J ! J I il I H X 1 X 4 S BOLP l?OOMI WASH ?OOt4 1 . nSf X "" COiTtHJ 1 Floor Plan of Dairy House, Showing General Arrangement. Because recent developments in da! rying bave caused a large demand for a dairy house which will fulfill sani tary requirements, plans for a practi cal and inexpensive dairy house are suggested in Farmers' Bulletin 6Sy of the United States department of agri culture. For those who are striving to improve the quality of their prod ucts such a building is an absolute ne cessity. Milk wbich is poured or strained in the barn, or allowed to stand there, is liable to be contami nated by bacteria and to absorb stable odors. As soon as the cow's milk is drawn it should be carried to the dairy house, to be strained and cooled imme diately to 50 degrees F. or lower. An up-to-date sanitary dairy louse is provided pro-vided with all the facilities for cooling milk in the most economical and expeditious expe-ditious manner. For convenience the dairy house should be near the barn, yet so far from it that no barn odors can be detected de-tected in the house, and should be on well-drained land which slopes from the house. The principal purpose in building a dairy house is to provide a place where dairy products may be handled apart from anything else. To carry out this idea it is necesjary to divide the interior inte-rior of the building so that the utensils do not have to be washed in the same room where the milk is handled. The Idea of absolute cleanliness must always al-ways be kept in mind; therefore there should be no unnecessary ledges or rough surfaces on which dirt mav lodge. Ventilators are necessary to keep the air in the milk room fresh and free from all odors and to carrv steam away from the washroom. Windows Win-dows are of great importance, as they admit sunlight and fresh air and facilitate facili-tate work. In summer the doors and windows should be screened to exclude flies and other insects. It is imperative that there be a plen tiful supply of cold, running water at the dairy house. If it is not possible to have a regular water system, water supply may be piped from an elevated tank fed by an engine, windmill, hand pump or hydraulic ram. The dairyman dairy-man can ill afford to spend his time carrying water in a pail to cool milk and wash utensils. For the proper sterilization of utensils uten-sils an abundance of steam or hot wa ter is needed. A pail or can may ap peat to be clean and still may contain numerous bacteria which will hasten the souring of milk, cause bad flavor in butter or cheese, or spread contagion. conta-gion. After the utensils are thoroughly cleaned they should be either scalded with boiling water or steamed. The dairy house should be so built as to economize labor to the greatest extent. To do this the building must be arranged to avoid unnecessary steps. It is not possible to submit a plan that will suit all conditions, but it is believed that the accompanying design will meet the needs of the average dairy that ships either milk or .cream in cans. This plan is capable of considerable con-siderable variation to adapt it to a wide sphere of usefulness. For larger dairies the same arrangement may be used on a larger scale, each room be ing made of greater size. Outline of Construction and Equipment. Equip-ment. The building illustrated herewith is 20 feet long, 10 feet wide, 8 feet 6 inches high in the front. 6 feet 6 inches in the rear, and has a shed roof. The exterior of the building may be cov-1 cov-1 ered with sheathing and building paper pa-per or with weatherboarding and shingles, the deciding factors being expense, durability and appearance The interior, however, should be carefully care-fully finished, so that the walls and ceiling may be smooth and free from corners or projections on which dust or dirt may accumulate. The building should have a good concrete Boor pitched to drain through bell traps. The side walls as high as the window should be plastered with cement on metal lathing. - The remainder remain-der of the walls and ceiling may be covered with matched boards and then painted with a white, washable enamel paint. Ventilating flues should extend through the roof from the ceilings of the cooling room and washroom. The windows should be hinged, as shown in the drawings, and set to be flush with the inside wall when they are closed. The little closet in the wall between the milk room and the washroom is to hold bottles in which the composite milk samples may be kept. The closet can be opened from either room, so that the samples from the milk room may be placed in the bottles in the closet, and when it is desired to test the milk they can he reached easily from the washroom; this arrangement makes it unnecessary to carry bottles from one room to the other. Over the tester in the washroom a shelf may be placed for the purpose of keeping the glassware used in the Babcock test and the scales for weigh ing the samples of cream. The equipment of the dairy house consists of a iy2 to two horse power vertical boiler which supplies steam to the sink and to the steam jet in the drain board, a galvanized iron wash sink, a can rack, a Babcock tester, a concrete cooling tank, a milk cooler and milk scales. A separator may also be located in the milk room. After each cow's milk is drawn It should be carried to the milk room, weighed, recorded, sampled and strained for the composite test. It is then run over the cooler, using cold running water for the first cooling' When a can filled with milk from the cooler it is put into the cement tank which should be filled with ice and water well up on the neck of the can. The milk should be stirred frequently until thoroughly cooled. When the milk Is not being stirred the can should always be kept covered, to pre vent tho entrance of dust, dirt, insects etc. Nc mv mix warm milk and cold milk or ream. |