CHEESE DAIRY-HOUSE.
This building is one and a half stories high, with a broad, spreading roof of 45° pitch; the ground plan is 10 feet between joists, and the posts 16 feet high. An ice-house is at one end, and a wood-shed at the opposite end, of the same size. This building is supposed to be erected near the milking-sheds of the farm, and in contiguity to the feeding-troughs of the cows, or the piggery, and adapted to the convenience of feeding the whey to whichever of these animals the dairyman may select, as both, or either are required to consume it; and to which it may be conveyed in spouts from the dairy-room.
GROUND PLAN.
Interior Arrangement.—The front door is protected by a light porch a, entering by a door b, the main dairy-room. The cheese-presses c, c, occupy the left end of the room, between which a passage leads through a door l, into the wood-shed h, open on all sides, with its roof resting on four posts set in the ground. The large cheese-table d stands on the opposite end, and is three feet wide. In the centre of the room is a chimney e, with a whey and water boiler, and vats on each side. A flight of stairs f, leading into the storage-room above, is in the rear. A door b, on the extreme right, leads into the ice-house g. There are four windows to the room—two on each side, front and rear. In the loft are placed the shelves for storing the cheese, as soon as sufficiently prepared on the temporary table below. This loft is thoroughly ventilated by windows, and the heat of the sun upon it ripens the cheese rapidly for market. A trapdoor, through the floors, over which is hung a tackle, admits the cheese from below, or passes it down when prepared for market.
The cheese-house should, if possible, be placed on a sloping bank, when it is designed to feed the whey to pigs; and even when it is fed to cows, it is more convenient to pass it to them on a lower level than to carry it out in buckets. It may, however, if on level ground, be discharged into vats, in a cellar below, and pumped out as wanted. A cellar is convenient—indeed, almost indispensable—under the cheese dairy; and water should be so near as to be easily pumped or drawn into the vats and kettles used in running up the curd, or for washing the utensils used in the work. When the milk is kept over night for the next morning's curd, temporary tables may be placed near the ice-room, to hold the pans or tubs in which it may be set, and the ice used to temper the milk to the proper degree for raising the cream. If the dairy be of such extent as to require larger accommodations than the plan here suggested, a room or two may be partitioned off from the main milk and pressing-room for washing the vessels and other articles employed, and for setting the milk. Every facility should be made for neatness in all the operations connected with the work.
Different accommodations are required for making the different kinds of cheese which our varied markets demand, and in the fitting up of the dairy-house, no positive plan of arrangement can be laid down, suited alike to all the work which may be demanded. The dairyman, therefore, will best arrange all these for the particular convenience which he requires. The main plan and style of building, however, we think will be generally approved, as being in an agreeable architectural style, and of convenient construction and shape for the objects intended.