Chapter L: F. a (9)

Wherever the dairy is made an important branch of farm production, buildings for its distinct accommodation are indispensable. The dairy is as much a _manufactory_ as a cotton mill, and requires as much conveniences in its own peculiar line. We therefore set apart a building, on purpose for its objects; and either for cheese, or butter, separate conveniences are alike required. We commence with the

CHEESE DAIRY HOUSE.

This building is one and a half stories high, with a broad, spreading roof of 45deg pitch; the ground plan is 10 feet between joists, and the posts 16 feet high. An ice-house, made on the plan already described, 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.

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 3 feet wide. In the center 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 accommodation 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.

THE BUTTER DAIRY.

This, if pursued on the same farm with the cheese dairy, and at different seasons of the year, may be carried on in the lower parts of the same building. But as it is usually a distinct branch of business, when prosecuted as the chief object on a farm, it should have accommodations of its own kind, which should be fitted up specially for that purpose.

We cannot, perhaps, suggest a better model of a building for the butter dairy, than the one just submitted for the cheese-house, only that there is no necessity for the upper story; and the posts of the main building should not stand more than nine feet above the sills. A good, walled cellar, well lighted, as a room for setting the milk, is indispensable, with a broad, open flight of steps, from the main floor above, into it. Here, too, should stand the stone slabs, where the butter is worked, and the churns, to be driven by hand, or water, or animal power, as the two latter may be provided, and introduced into the building by belt, shaft, or crank. If running water can be brought on to the milk-shelves, from a higher level, which, for this purpose, should have curbs two or three inches high on their sides, it can flow in a constant gentle current over them, among the pans, from a receiving vat, in which ice is deposited, to keep the milk at the proper temperature--about 55deg Fahrenheit--for raising the cream; and if the quantity of milk be large, the shelves can be so arranged, by placing each tier of shelf lower than the last, like steps, that the water may pass among them all before it escapes from the room. Such a mode of applying water and ice, renders the entire process of cream-rising almost certain in all weathers, and is highly approved wherever it has been practiced. The low temperature of the room, by the aid of water and ice, is also beneficial to the butter packed in kegs, keeping it cool and sweet--as much like a spring-house as possible, in its operation.

The washing and drying of pans, buckets, churns, and the heating of water, should all be done in the room above, where the necessary kettles are set, and kept from contact with the cool atmosphere of the lower room. The latter apartment should have a well-laid stone or brick floor, filled and covered with a strong cement of water lime, and sloping gradually to the outer side, where all the water may pass off by a drain, and everything kept sweet and clean. The buttermilk may, as in the case of the whey, in the cheese dairy, be passed off in spouts to the pigsty, which should not be far distant.

As all this process of arrangement, however, must conform somewhat to the shape of the ground, the locality, and the facilities at hand where it may be constructed; it is hardly possible to give any one system of detail which is applicable to an uniform mode of structure; and much will be left to the demands and the skill of the dairyman himself, in the plan he may finally adopt.

THE WATER RAM.

As water, and that of a good quality, and in abundant quantity, is indispensable to the various demands of the farm, it is worth some pains to provide it in the most economical manner, and at the most convenient points for use. In level grounds, wells are generally dug, and the water drawn up by buckets or pumps. In a hilly country, springs, and streams from higher grounds, may be brought in by the aid of pipes, the water flowing naturally, under its own head, wherever it may be wanted, away from its natural stream.

But, of all contrivances to elevate water from a _lower_ fountain, or current, to a _higher_ level, by its _own action_, the Water Ram is the most complete in its operation, and perfect in its construction, of anything within our knowledge. And as it may not be generally known to our readers, at our request, Messrs. A. B. ALLEN & CO., of New York--who keep them of all sizes for sale, at their agricultural warehouse, No's. 189 and 191, Water-street--have kindly furnished us with the following description of the machine, given by W. & B. Douglass, of Middletown, Connecticut, manufacturers of the article:

"H, spring or brook. C, drive, or supply-pipe, from brook to ram.
G, discharge pipe, conveying water to house or other point required
for use. B, D, A, E, I, the Ram. J, the plank or other foundation to
which the machine is secured for use.

"The various uses of the ram are at once obvious, viz., for the
purposes of irrigating lands, and supplying dwellings, barnyards,
gardens, factories, villages, engines, railroad stations, &c., with
running water.

"The simplicity of the operation of this machine, together with its
effectiveness, and very apparent durability, renders it decidedly
the most important and valuable apparatus yet developed in
hydraulics, for forcing a portion of a running stream of water to
any elevation, proportionate to the fall obtained. It is perfectly
applicable where no more than eighteen inches fall can be had; yet,
the greater the fall applied, the more powerful the operation of the
machine, and the higher the water may be conveyed. The relative
proportions between the water raised, and wasted, is dependent
entirely upon the relative height of the spring or source of supply
above the ram, and the elevation to which it is required to be
raised. The quantity raised varying in proportion to the height to
which it is conveyed, with a given fall; also, the distance which
the water has to be conveyed, and consequent length of pipe, has
some bearing on the quantity of water raised and discharged by the
ram; as, the longer the pipe through which the water has to be
forced by the machine, the greater the friction to be overcome, and
the more the power consumed in the operation; yet, it is common to
apply the ram for conveying the water distances of one and two
hundred rods, and up elevations of one and two hundred feet. Ten
feet fall from the spring, or brook, to the ram, is abundantly
sufficient for forcing up the water to any elevation under say one
hundred and fifty feet in height, above the level of the point where
the ram is located; and the same ten feet fall will raise the water
to a much higher point than above last named, although in a
_diminished_ quantity, in proportion as the height is increased.
When a sufficient quantity of water is raised with a given fall,
it is not advisable to increase said fall, as in so doing the force
with which the ram works is increased, and the amount of labor which
it has to perform greatly augmented, the wear and tear of the
machine proportionably increased, and the durability of the same
lessened; so that economy, in the expense of keeping the ram in
repair, would dictate that no greater fall should be applied, for
propelling the ram, than is sufficient to raise a requisite supply
of water to the place of use. To enable any person to make the
calculation, as to what fall would be sufficient to apply to the
ram, to raise a sufficient supply of water to his premises, we would
say, that in conveying it any ordinary distance, of say fifty or
sixty rods, it may be safely calculated that about one-seventh part
of the water can be raised and discharged at an elevation above the
ram five times as high as the fall which is applied to the ram, or
one-fourteenth part can be raised and discharged, say ten times as
high as the fall applied; and so in that proportion, as the fall or
rise is varied. Thus, if the ram be placed under a head or fall of
five feet, of every seven gallons drawn from the spring, one may be
raised twenty-five feet, or half a gallon fifty feet. Or with ten
feet fall applied to the machine, of every fourteen gallons drawn
from the spring, one gallon may be raised to the height of one
hundred feet above the machine; and so in like proportion, as the
fall or rise is increased or diminished.

"It is presumed that the above illustrations of what the machine
will do under certain heads and rise, will be sufficient for all
practical purposes, to enable purchasers of the article to
determine, with a sufficient degree of nicety, as to the head or
fall to apply to the ram for a given rise and distance, which they
may wish to overcome in raising water from springs or brooks to
their premises, or other places where water is required. Yet, we
have the pleasure of copying the following article, which we find in
the 'American Agriculturist,' a very valuable journal published by
C. M. Saxton, 152 Fulton-street, New York, which may serve to
corroborate our statements as to what our ram will accomplish under
given circumstances:

"'The following is a correct statement of a water ram I have had in
successful operation for the last six months:

"'1. The fall from the surface of the water in the spring is four
feet. 2. The quantity of water delivered per ten minutes, at my
house, is three and a quarter gallons, and that discharged at the
ram twenty-five gallons. Thus, nearly one-seventh part of the water
is saved. 3. The perpendicular height of the place of delivery above
the ram is nineteen feet--say fifteen feet above the surface of the
spring. 4. The length of the pipe leading from the ram to the house
is one hundred and ninety feet. 5. The pipe leading from the ram to
the house has three right angles, rounded by curves. 6. The ram is
of Douglass' make, of a small size. 7. The length of the drive or
supply-pipe is sixty feet. Its inner diameter one inch. 8. The depth
of water in the spring, over the drive pipe, is six inches. 9. The
inner diameter of the pipe, conducting the water from the ram to the
house, is three-eighths of an inch.

"'I consider it very essential that the drive or supply-pipe should
be laid as straight as possible, as in the motion of the water in
this pipe consists the power of the ram.