This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1884 edition. Excerpt: ...of the cream does not occupy more than one hour each time, twice a day. The dairy is a plain structure, twelve foot post and single roof. It consists of three rooms. No. 1 is for tbe creameries. No. 2 is the cold room for working the butter and preserving it. No. 3 is the ice room. Nos. 1 and 2 are finished with hard finish and painted. No. 1 is supplied with water from a faucet, which is fed from a tank into which it is pumped by a windmill. The average amount of butter from the dairy is about 200 lbs. per week, unless it is in the summer, when many of my city customers are away in the country, and for this reason I make it a point to have as many of my cows come in in the fall as possible. At convenient distance from the dairy the calf pens are placed. The skimmed milk being drawn from the creameries is mixed as previously stated with gruel made of oat meal and flaxseed meal, and taken direct to the calves. The calf pens or boxes are twenty-four by sixteen feet, and are littered with straw so that the calves have every chance to jump and play. After each meal their troughs are taken out and thoroughly cleaned; in this case, as in all others, cleanliness is imperative. If any milk is left by the calves, it is taken direct to the hogs, which, as is well known, are the scavengers of the cattle yard. The buttermilk when taken from the churn is put into a large cask or barrel, and mixed with bran in the summer season and fed to Berkshire hogs. I may state that in these loose boxes in which the calves are kept every precaution is taken to admit as much light and air as practical:le, without allowing the sun to beat in upon them. The doors of these pens all around the building are supplied with four hinges, and each door is cut across the...