My dairy is but six feet wide by fifteen long and twelve high. At one end (to the north) is a trellis window; at the other, an inner door, which opens into the kitchen. There is another door near to this, which opens into the churning-room, having also a northern aspect; both doors are near the south end of the dairy. Along each side, and the north end, two shelves of wood are fixed to the wall, the one fifteen inches above the other; two feet higher is another shelf somewhat narrower, but of like length, which is covered with charcoal, whose properties as a deodorizer are sufficiently established. The lower shelves being two feet three inches wide, the interval or passage between is only one foot six inches. On each tier of shelves is a shallow wooden cistern, lined with thin sheet-lead, having a rim at the edges three inches high. These cisterns incline downwards slightly towards the window, and contain water to the depth of three inches. At the end nearest the kitchen each tier of cisterns is supplied with two taps, one for cold water in summer, the other with hot for winter use. At the end next the north window is a plug or hollow tube, with holes perforated at such an elevation as to take the water before it flows over the cistern. During the summer the door towards the kitchen is closed, and an additional door is fixed against it, with an interval between well packed with straw; a curtain of stout calico hangs before the trellis window, which is dipped in salt water, and kept wet during the whole day by cold water spirted over it from a gutta-percha tube. On the milk being brought in, it is emptied into bowls. Some time after these bowls (of which a description is given in a former part of this) have been placed on the cistern, the cold-water taps are turned till the water rises through the perforated tube, and flows through a waste pipe into the sewer. The taps are then closed, so as to allow a slight trickling of water, which continues through the day. By these means I reduce the temperature, as compared with that outside the window, by twenty degrees. I am thus enabled to allow the milk to stand till the cream has risen, and keep the skimmed milk sweet, for which I obtain one penny per quart. Having heard complaints during very hot weather of skimmed milk, which had left my dairy perfectly sweet, being affected so as to curdle in cooking on being carried into the village, I caused covers of thick calico (the best of our fabrics for retaining moisture) to be made; these are dipped in salt water, and then drawn over the whole of the tin milk-cans. The contrivance is quite successful, and is in great favor with the consumers. I have not heard a single complaint since I adopted it.