At trail’s edge are the doors to the old milk cellar, dug into a hillside. Entry is through two large wooden doors, which are replicas of the originals. The interior is just as it was originally. These old underground cellars were dug to a certain depth so that the temperature inside stayed at year-round temperatures in the upper 50 degrees Fahrenheit, with humidity levels at 90 - 95% maximizing effectiveness. Milk cellars were invaluable to dairy farmers of the time, providing a cool place for storing dairy products and for keeping them ready for business needs or personal use. The popularity of these structures peaked around the 1800s during the Westward Expansion.

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