The milk-cellar, or rather the milk-room, Fig. 98, in the North and South Dutch dairies, is placed on the north side of the house, next to the kitchen, but a little lower than the latter, so that there are usually three steps down. The longer side, facing towards the north, has one window, whilst the gable end, with its two windows, faces towards the west. The windows are generally kept shut, and are open only nights in summer. The cellar is either arched or covered with strongly boarded rafters, over which the so-called cellar-chamber is situated. The floor of this room is laid in lime or cement, with red or blue burnt tiles, so that nothing can pass down through into the milk-cellar. In the cellar itself are the above-mentioned shelves and platforms for the milk-vessels along the walls, while outside, in front of the cellar, linden and juniper trees are planted, to prevent as much as possible the heat of the sun from striking upon the walls. Cleanliness, the fundamental principle of Dutch dairy husbandry, is carried to its utmost extent in the cellar. Barrels of meat, bacon, vegetables of every kind, and everything which could possibly create a strong odor and infect the air, or impart a flavor to the milk, butter, or cheese, are carefully excluded. [Illustration: Fig. 98. Dutch dairy-room.] The vessels in which the milk is set remain standing undisturbed in their places, that the formation of cream may go on without interruption. Twenty-four hours, on an average, are thought to be necessary for the milk to stand, during which time the cream is twice taken off, once at the end of each twelve hours. The morning’s milk is skimmed in the evening, and the evening’s on the next morning. But the milk always remains quite still till the dairymaid thinks it time to skim, which she decides by the taste. Long practice enables her to judge with great certainty by this mode of trial. [Illustration: Fig. 98.]