Archive image from page 246 of The dairyman's manual a. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm dairymansmanualp88stew Year: 1888 THE CARE OF MILK. 241 Crete or brick. A sub-cellar at least eight feet deep is made by throwing a floor over the cellar four feet below the surface. An out-hoase or shed is built over this as a protection and is lighted by a sash in the roof. A sash is placed over a raised frame in the floor, as shown, which lights the sub-cellar. Steps are provided for access to each cellar. The sub-cellar is furnished with
Archive image from page 246 of The dairyman's manual a. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm dairymansmanualp88stew Year: 1888 THE CARE OF MILK. 241 Crete or brick. A sub-cellar at least eight feet deep is made by throwing a floor over the cellar four feet below the surface. An out-hoase or shed is built over this as a protection and is lighted by a sash in the roof. A sash is placed over a raised frame in the floor, as shown, which lights the sub-cellar. Steps are provided for access to each cellar. The sub-cellar is furnished with shelves and a bench. In such dry soils as will admit of it a cellar of this kind is one of the best possible for a small dairy, or, indeed, for household purposes. It is light and cool, and the temperature will not vary from about sixty Fig. 35.—OUTSIDE MILK-CELLAK. degrees, or somewhat less, the whole year. It should be kept whitewashed, by which the light is well diffused about it. It may be found convenient to use the upper portion as a churning-room and for storing milk utensils. Cellars are apt to be damp. In this case the air may be dried by means of a peck of fresh lime placed in a box or tub in the cellar. Twenty pounds of lime (one peck) will absorb about seven jounds of water, and to take seven pints of water from the air of a cellar will make it very dry. The lime will simply fall to a pow-
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