Site Level.—The building site is in this specification supposed to be level, and the depth of the foundations depends upon the depth required in order to obtain a solid foundation.

Excavations.—Trenches to be cut for all walls to such depth as to obtain a solid foundation. Also to excavate for a sufficient space, as shown in the section-drawing of part of cheese-room, and marked as heating-chamber.

Concrete Walls.—The walls of foundation to be 18 inches thick, made in concrete, composed of one part of best Portland cement and three parts of gravel and one of sand.

Walls of heating-chamber, including the division-wall between high and low level, also the walls of receiving-stage to the level of floor-line, to be built in concrete, as before-mentioned, and the space to be filled in.

Timber.—All timber used in the building to be red pine (rimu), unless otherwise specified, and to be of good sound quality. All interior visible woodwork is to be dressed.

Piles.—The piles in foundation below walls of milk-room, also piles below each upright of revolving shelves in cheese-room, to be heart of totara, or stone, brick, or concrete blocks, as may for each factory be expedient. Piles, if round, to be 12 inches in diameter, and, if square, 9 inches. The piles or blocks to be set well into the ground on a solid foundation, and the earth well rammed round them.

Bottom-Plates.—Bottom-plates to be 8-inch by 4-inch totara, properly bedded in cement throughout the whole of the concrete foundation-walls. Bottom-plates below the walls of milking-room to be properly spiked to piles.

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Sleepers.—Sleepers below floor of cheese-room to be 6-inch by 4-inch totara, properly spiked to piles.

Studs.— Studs in all walls and gables to be 6 inches by 2 inches, 18 inches apart from centres. Walls to be trimmed out for doors, windows, and other openings; the studs and lintels for such openings to be 3 inches thick, tenoned and mortised together. Corner studs to be 6 inches by 6 inches.

Braces.—Braces in walls to be 8 inches by 1 inch, cheeked into the studs from the outside, and securely spiked with 3-inch nails to each intersection with studs. Braces to be placed at an angle of 45° where practicable, and to be of sufficient number to insure the stiffness of the walls.

Top-Plates.—Top-plates to be 6 inches by 3 inches, mortised and spiked to studs.

Floor-Joists.—Floor-joists to be kauri, 9 inches by 2½ inches, placed not more than 18 inches apart.

Ceiling-Joists.—The whole of the ceiling-joists in roofs, except over milk-and cheese-rooms, to be 6 inches by 2 inches, 18 inches apart; rafters to be 5 inches by 2 inches, 18 inches apart; collar-ties and struts to be 8 inches by 1 inch to each pair of rafters.

Arched Ceilings.—The ceiling over milk-room and cheese-room to be arched, as shown in section; the ribs to be 2 inches thick, 6 inches wide in two thicknesses, breaking joints, and well nailed together, and to be 18 inches apart, properly strutted between the ribs, and hung up to rafters with 8-inch by 1-inch boards. All ceilings to be trimmed out for ventilation, shafts, and flues.

Beams.—Beams to uprights of revolving shelves in cheese-room to be seven in number, 9 inches by 4 inches, to be mortised and pinned to uprights, and securely braced overhead to keep them in parallel position.

Pole-Plates.—The pole-plates of the same roof to be 6 inches by 3 inches; the rafters to be the same as before mentioned; ridge and valley rafters to be 10 inches by 14 inches; roofs to be constructed as shown in drawing, and rafters to be braced diagonally by 8-inch by 1-inch boards; the scantling of porch in front of the building to be 4 inches by 2 inches.

Sarking.—The roofs to be covered with 8-inch by 1-inch boards, breaking joint, securely fixed to rafters. Cover the roof page 3 with split-totara or sawn-kauri shingles, laid to 4½-inch weather, and to be made perfectly watertight.

N.B.—Shingle roof being specified, that being the coolest roof, but should the locality be such that an iron roof would be preferable, the following would apply to such : Cover the sarking with best roofing felt in long sheets, to lap about 1 inch; also cover the whole of the roofs with galvanized corrugated iron, good English brand, 24 guage, fixed to have two corrugations side lap, and not less than 6-inch end lap, and fixed by 3-inch lead-headed wire nails; care to be taken not to indent the iron. Iron to be laid so as to lap with the prevailing winds. Valleys and gutters to be laid of No. 12 zinc, to lap at least 8 inches up under the cover. All joints to be properly soldered.

Ridging.—Ridging to he 21-inch girt galvanized iron, securely fixed over a ridge roll; all intersections to be covered with a piece of 8-lb. lead.

Spouting.—Spouting throughout to be 6-inch OG galvanized iron, supported by a square fillet, and securely fixed by iron brackets every 3 feet apart; down-pipes to be 4 inches diameter galvanized iron, with the necessary heads and shoes—three to the back wall of cheese-room, three to the front of the building, two to each side, and two 3-inch diameter pipes to porch in front, to have the necessary heads and shoes.

Flashing.—Provide and fix No. 12 zinc flashing to all ventilation shafts, skillion roof, round all outside door-and window-openings, and wherever deemed necessary. The small ventilators to roof to be made in galvanized iron.

Outside Boarding.—The whole of the outside walls and gables, if of timber, to be covered with 12-inch by 11/8-inch machine-dressed double-rebated totara or kauri boarding, to cover 2-inch lap, and worked as shown in detail drawing; angle-stops to be 5 inches by 2 inches; the plinth to be totara, 2 inches thick, chamfered. All soffits of projecting part of roof to be 11/8 inches thick; all barge of gable-end and covering boards of roof to be 2 inches thick; and gable-ends to have plain moulding and chamfered barges, tie, and strut.

Flooring.—Flooring-boards in cheese-room to be tongued-and-grooved kauri, 4 inches by 1¼ inches. The whole of the interior walls and ceilings, including the arched ceilings, to be covered with 6-inch by ¾-inch tongued-and-grooved dressed kauri lining page 4 boards, The space between the studs in all walls of cheese-and milk-room to be filled in with dry sawdust, or other approved material, except in such places where openings are required for ventilation or otherwise. The filling-in of sawdust to be continued in the whole of the arched ceiling of cheese-room throughout, also the whole of walls of cheese-and milk-room. The upper part of ribs are likewise to be lined to keep the filling-in all round the ceiling. The whole of the ceiling of the milk-room over the lining to be covered with best double-width calico, to prevent any dust from falling into the milk-room.

Concrete Floors.—The floors throughout to be laid in concrete, say, not less than 4 inches to 5 inches thick, of similar material as specified for the foundation, and to finish with ½-inch topdressing in the proportion of one of cement and one of sand; the floor in milk-room and press-room to have a slight incline and indent or gutter, as shown in section AB, with a sufficient fall. The floor of porch is likewise to be laid in concrete.

Doors.—All the doors to be 2-inch framed ledged doors, to be hung to 1½-inch solid rebated door-jambs by 4-inch butthinges, and provided with 7-inch Carpenter's patent rim-locks; the doors from press-room to cheese-room to have a pair of 6-inch barrel bolts and chain, being double doors.

Windows.—The windows to be double hung in box-frames, to have all the necessary cords, pullies, fasteners, stops, beads, sills, &c., complete, and to be made of totara. The centre sash of the windows in gable of milk-room to be hung on pivots, and the others fixed; the windows at each end of cheese-room to be hung on pivots, the whole to have the necessary cords and other fittings for the proper working of the same; the fanlights over doors and over the slide of platform to be fixed; all sashes to be 2 inches thick, made of kauri or totara, and glazed with 21-ounce glass. All outside window-and door-casings to be 2 inches thick, properly flashed, and finished inside with plain bead.

Painting.—The whole of the outside walls and gables, if of timber, together with down-pipes and spouting, tanks and tank-stands, and all outside visible woodwork, to have three coats of good white-lead and oil well mixed, stone colour. Barge boards and mouldings and other projections to be painted in a darker tint; the inside of all doors and windows to be painted in three coats.

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If it should be found in the different districts desirable to build in other materials than that before described, the walls could be substituted in either stone, brick, or concrete; in which case the walk should be hollow, say, from 3 inches to 4 inches.

Ventilation.—The ventilation shafts as shown should be made of 11/8-inch boarding, fitted close together, with louvres and covering caps; these latter may he made of galvanized iron. It will be understood that these flues will ventilate their respective rooms only, and that the small ventilators already specified to be made of galvanized iron are solely for the purpose of ventilating the space between the ceiling and the roof proper, Fresh air is introduced through air-grating, as shown in outer walls, both direct into the rooms, as also through a horizontal channel to the inner wall in milking-room, on the Tobin principle; these latter to be made in wood, (See foundation plan.) Provide six openings, 24 inches by 12 inches in base, for cold air into the heating chamber; to have hinged flaps and bolts.

Steam-pipes.—Steam-pipes to be connected with the boiler, 1-inch diameter, to be placed under the floor where shown on foundation-plan, with stanchion-pipes to the end of each vat connected to same, and a stop-cock to each stanchion; also lay on 1-inch diameter water-pipe under the same floor, connected with the tanks, brought down under the floor, as shown on plan, with a branch and stanchion 1½-inch diameter to the head of each vat; each of these stanchions is likewise to have a stop-cock. Continue one branch across the floor of milk-room, to have a stanchion at the head of each cooling-vat in press-room.

Note.—All the pipes, whether for steam or water, are to be galvanized.

Tank Stand.—Build water-tank frame outside, where shown on plan; sole pieces to be 12-inch by 6-inch totara, laid flat on a solid surface; uprights of same to be 8 inches by 8 inches, top plate to be 8 inches by 6 inches; frame to be properly braced with 6-inch by 2-inch braces, securely spiked, and to have a 1-inch iron rod through the centre, as shown. Top of stands to be covered with 2-inch planking. The whole of the timber in this frame to be heart of totara or kauri.

Iron Tanks.—Fix four iron tanks, 4 feet by 4 feet by 4 feet each, connected together at the bottom of each tank, and to have the necessary overflow-pipes brought down to the surface.

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Drains.—Lay underground 6-inch diameter socket drainpipes from the end of drain in press-room floor to outside of the buildings, to be hereafter connected to other drains suitable to the fall of the ground; the same applies to that part of the floor marked "washing-room."

Well.—A well to be sunk at some convenient place outside the building, as close to the engine-room as possible.

Donkey-Engine.—A four-horse-power donkey-engine will be required to pump water from the well into the tanks overhead, with the necessary proper pumping gear, and to drive a shaft overhead if required in washing-room, and to drive the curd-mill in press-room, also to supply steam for heating purposes below the floor in cheese-room (marked in drawing as "heating chamber," and having a 3-inch diameter steam-pipe placed in the direction shown in foundation-plan, connected with the boiler of the engine). The boiler should be large enough for driving an engine of six-horse power, so as to be able to supply steam, and pumping power whenever necessary or required. Also, erect plain shed to shelter engine. This shed should be erected as near as possible to water-tank stand.

Heating-flues in the other part below the floor of cheese-room to be made in 1½-inch thick totara, to have a slide, as shown on drawing, whereby the heat can be shut off from the heating chamber, which is to be accessible through a man-hole in the cheese-room floor. Prom the top of these channels the heat is brought up the floor through cast-iron gratings, shown in floor-plan.

Cheese-room Fittings.

Revolving Shutters.—Fix wood revolving shutters across the cheese-room where shown in drawing; these to be made of Californian pine or straight-grained picked kauri, perfectly free from any cross-grained or knotty wood, to be well seasoned, and glued to best obtainable canvas; to have all the necessary rollers, sheaves, leather straps, iron pivots, and eyes, &c., complete. The space in the circular ceiling above these rollers to be cased square up to the line of top-plate, the side casing to be hinged so as to be able to get at the spindles if required. Fix grooved uprights close to the upright of cheese-shelves, each division of shutter to be movable by itself, the whole to be worked smooth page 7 and easy; the bottom rail of each shutter to have a 1½-inch by ¼-inch iron bar, with an eye fixed thereto; also provide hooks for fixing straps when shutters are open.

Shelves.—Shelves along the walls to be 16-inch by 1½-inch kauri timber, dressed, and sufficiently supported by iron or wood brackets, say, every 4 feet 6 inches apart. This applies also to other fixed shelves in the other parts of the building. All shelves of whatever description to be clean hand-or machine-dressed.

Revolving Shelves.—Uprights for revolving shelves to be fixed where shown in floor-plan, and made of well-seasoned kauri. The different sizes are figured on the details. Every three shelves to be dovetailed together, and to swing on a pivot as shown; to have all the necessary plates, screws, &c., complete. The uprights to be set on the sleepers immediately over a pile, as shown, and fixed at the top by being mortised into the tie-beams. (See sections CD and EF.) At a height of, say, 7 feet from the floor fix lintels to carry a 2-inch by 14-inch kauri plank, from which a man can work the upper revolving shelves. These planks to be placed in passages where air-gratings are shown in plan.

Press-room.

Cooling-Vats.—Provide two cooling-vats in press-room where shown in floor-plan, to be made of 2-inch thick kauri, to be 2 feet 6 inches wide, 3 feet high to top by 8 inch deep in the clear, to be securely supported by plain stools; trough to have water-tight joints put together with white lead in joint only; to have stanchion water-pipe fixed to one end of the vat, proper stop-cock, and an overflow-pipe 2-inches diameter, with pipe down to the open drain below, before mentioned; also provide brass plug and chain-pipe to join the overflow-pipe.

Milk-room.

Vats.—Four vats, holding 430 gallons each, to be placed in the position where shown in floor-plan. The steam and cold water-pipes before mentioned are to be connected thereto. The level of the top of vats to be such that a sufficient fall is obtained to slide the curds to the cooling-vat.

The slide in wall from receiving-stage to be to such height as by a movable shoot the fresh milk can be led to any of the vats. These shoots should be made of galvanized iron supported page 8 by a loose board. Slide to be provided with the necessary bolts or other fastenings complete. Also provide the necessary fittings and fastenings to the slides in wall between milk-room and press-room over the curd-cooler.

Steps from level of receiving-stage to milk-room floor to be made in concrete, in the proportion of 1 to 3.

Provide a plain writing-desk, with hinged flap, lock, and key, on receiving-stage.