Every dairyman should have a good dairy house distinct from the
dwelling apartments. It need not, necessarily, be a separate building,
but it should not be subject to the inflowing of odors from the kitchen
and sitting rooms. The dairy house should be so constructed that the
temperature may at all times be kept under perfect control. There
should be no surrounding cesspools or other malodorous sources of
taint, and the ventilation should be free without perceptible drafts or
currents of air. No matter what method of setting milk and churning may
be adopted, there is a decided advantage in having the dairy house, or
any other workshop, separate from the dwelling apartments, so that the
work of the one shall in no way interfere with the work of the other.
Almost all dairymen fail, to some extent, in not having the dairy
house entirely separate. It would cost but little extra; and until
dairymen look upon the business as their life work and build and plan
accordingly, we need not expect the best possible success in dairying.