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Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy ManagementFlint, Charles Louis

Science

Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

Name: Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management
Author: Flint, Charles Louis

Flint, Charles Louis

Cows; Dairying

From what has been said of the care requisite to preserve the milk from
taint, it may be inferred that attention to the milk and dairy room is
of no small importance. In very large butter-dairies, a building is
devoted exclusively to this department. This should be at a short
distance from the yard, or place of milking, but no further than is
necessary to be removed from all impurities in the air arising from it,
and from all low, damp places, subject to disagreeable exhalations. This
is of the utmost importance. It should be well ventilated, and kept
constantly clean and sweet, by the use of pure water; and especially, if
milk is spilled, it should be washed up immediately, with fresh water.
No matter if it is but a single drop; if allowed to soak into the floor
and sour, it cannot easily be removed, and it is sufficient to taint the
air and the milk in the room, though it may not be perceptible to the
senses.

In smaller dairies, economy dictates the use of a room in the house; and
this, in warm climates, should be on the north side, and used
exclusively for this purpose. I have known many to use a room in the
cellar as a milk-room; but very few cellars are at all suitable. Most
are filled with a great variety of articles which never fail to infect
the air.

But, if a house-cellar is so built as to make it a suitable place to
set the milk, as where a large dry and airy room, sufficiently isolated
from the rest, can be used, a greater uniformity of temperature can
usually be secured than on the floor above. The room, in this case,
should have a gravel or loamy bottom, uncemented, but dry and porous.
The soil is a powerful absorbent of the noxious gases which are apt to
infect the atmosphere near the bottom of the cellar.

Milk should never be set on the bottom of a cellar, if the object is to
raise the cream. The cream will rise in time, but rarely or never so
quickly or so completely as on shelves from five to eight feet from the
bottom, around which a free circulation of pure air can be had from the
latticed windows. It is, perhaps, safe to say that as great an amount of
better cream will rise from the same milk in twelve hours on suitable
shelves, six feet from the bottom, as would be obtained directly on the
bottom of the same cellar in twenty-four hours.

[Illustration: Fig. 73. Milk-stand.]

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