CO-OPERATIVE BUTTER MAKING. 



93 



NORTHAMPTON CRKAMEllY. 



Turner C«nter Creamery, (see page 94,) has a capacity of 1500 

 pounds of butter a da3'. Tlie building is 65x28 feet, well cov- 

 ered and painted outside and sheathed throuo:hout on the inside. 

 All the working rooms are on the main floor. The cold storage 

 room has a capacity of forty to fifty tons of butter and is cooled 

 from an ice chamber above. The room where the butter is 

 worked and printed or packed is cooled to any tera|)erature 

 desired by an adjustable cold air draft from the ice chamber. 

 The cream vats stand on an elevated floor so that the cream is 

 spouted from the vats to the churns. The buttermilk is spouted 

 from the churn.s through an underground conductor which leads 

 down a slope to a tank some distance from the factory. The water 

 from washing the huiter, with all other slops and waste water, flows 

 into a sewer and away to the river. The cream receiving-room has 

 its floor elevated to the heiglit of the wagons from which the gather- 

 ing cans are taken, and from this floor the cream is conducted 

 directly to the curing vats In the same room is a wash sink, sup- 

 plied with water faucets and steam pipes for scalding, wh( re each 

 cream gatherer after disciiarging his load, washes and scalds his 

 cans, and where all boxes and trays as taken in from the trains are 

 cleaned and scalded ready for use again. 



