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Show i mm PLAN FOR A SALL DAIRY HOUSE By E. Kclly-K. E. Parks. I Recent developments in dairying .have caused a large demand for a dairy house which will fulfill sanitary requirements re-quirements and at tho same time be practical and Inexpensive. For those who aro striving to Improve tho quality qual-ity of their products, such a building 13 an absolute necessity Milk which Is poured or strained In tho barn, or allowed to stand there, is apt to be contaminated by gerrqs and to absorb 'stable odors. The best practice is to I remove the milk to the dairy house as soon as each cow is milked. Milk should bo cooled Immediately, so the dairy house should be provided with proper facilities for this purpose. Whllo the dairy house should be conveniently located so that the milk crs do not ha've a long walk from the barn, it must be so placed that it is free from 'jcntainlnatlng aurround- Inexpensive, Panlmry dairy honsc lngs. It should be built on a well- ( drained spot, and the drainage of the( dairy house itself should be carried well away from the building. If possible pos-sible the ground should slope from the dairy house toward the barn, rather, than from the barn toward the dairy house Tho principal purpose in building a dairy house Is to provide a place where dairy products may be handled apart from everything else. To carry out this idea it is necessary to divide the Interior of the building so that utensils will not have to bo washed In the same j room whoro the milk Is handled. ! Thorough cleanliness' must always bo kept In rnlnd; therefore there should bo no unnecessary ledges or rough surfaces sur-faces Inside the building, no that it con be quickly and thoroughly cleaned I Ventilators are necessary to keep the j air In the mil': room fresh and free j from, musty and undesirable odors, j and to carry off steam from the wash i room. Windows arc of prime importance, im-portance, as thoy let In fresh air and sunlight, and facilitate w'ork. In summer tho doors and windows should I be screened to keep out flies and other insects. I It Ib Imperative that there should bo . J a plentiful supply of cold, running I water at the dairy house. If it is not possible to havo a regular water sys tem, the supply may be piped from a , elevated tank fed by a hydraulic ram, .$ engine, windmill or hand pump For the proper sterilization of uteri- , slls an abundance of steam or hot I water is needed. A pall or can may fi be clean to the eye and yet may carry numberless germs which will hasten tho souring of the milk, cause bad t flavor in butter or phczse, or spread 1 contagion. After utensils aro washed. 9 clean they should be either scalded f with boiling water or steamed. t Tho dairy house should be so built 'ft that labor is economized to the great- est oxteiiL To do this thn building fc must be arranged so thut unnecessary steps will bo avoided u i I Floor -plans of sanitary dairy house, I showing general arra'ngoment. |