A typical dairy in Chester county, United States, is thus described by Hazard. The main building, which is built on a hillside, is 50 ft. long by 13 ft. wide. The room for the milk is 6 ft. below the surface and 12 ft. from floor to ceiling. This allows ample room for ventilation and light by side-windows. The troughs for holding the water in which the milk is set are formed of brick and cement, with their bottoms 1 ft. above the level of the floor of the building. They are 28 in. wide, so as to take in two rows of ordinary milk-pans. Across one end is a trough formed similar to the others, except that it is so arranged as to receive and hold the water to a greater depth than the side-troughs, so as to contain the cream-cans. In all there is an ingenious arrangement for increasing or decreasing the depth of the water so as to suit the temperature outside. The water is drawn from a well by a “telegraph” pump, and the surplus is passed off by a drain, secured against the upward passage of odours by a “bell-trap.” During the winter no water is used, and a fire is lighted to keep the temperature to the proper point. The utmost care is taken in ventilation, even to a small ventilator under which to set the lamp used when too dark for skimming without artificial light. At the front and in each side of the main building is a wing 13 ft. square; one of these contains the power-machine, the other the needful arrangement for heating the water and washing pans. For working the butter a large inclined table and lever are used, and the printing is done by an ingenious machine for stamping and marking in squares. This milk-house is made for a dairy of 50 cows; and it would seem, therefore, the proper proportions are 13 ft. wide by 1 ft. in length for each cow. A supply of ice is a valuable provision in hot weather, and in some climates an ice-house may be considered as an essential adjunct to the dairy.