- Published Work: Soane/Baroque/Adam/other architects
A communication exists between the dairy and the cheese store, but the other adjoining rooms are only accessed via the courtyard. This was probably part of a strategy to keep the heat of the scalding rooms out of the dairy and storage. Rooms for churning butter, pressing, finishing cheese and storage had to be kept at a moderate temperature of between 45 and 60 degrees Fahrenheit, but access had to be provided to a scalding room where utensils were sterilized in boiling water. Where one of the scalding rooms is adjacent to the store in drawing 6, a cavity wall has been introduced for insulation. Other dairies built by Soane included covered walkways to separate the dairy and scalding room in a similar fashion (Bentley Priory, Middlesex (q.v.) and Betchworth, Surrey). A closet for wood is on the plan, as is a large room for keeping coals; it is unclear whether these were directly associated with the dairy (possibly as fuel for the scalding rooms).
The dairy design in drawing 6 is not of the 'fancy dairy' type fashionable in the late 18th century (e.g. Hamels Park). John Martin Robinson writes that 'dairies are the most elaborate and highly ornamented of eighteenth-century farm buildings' (op. cit.). Surely the simple and utilitarian dairy in drawing 5 does not attempt to be one of these elegant pavilions. Its location, connected to the other offices, probably explains why it diverges from the fashionable type; the fancy 18th century dairy was a polite building for the occupation of ladies, and were thus usually idyllically isolated from the rest of the estate.
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