New York Agricultural Experiment Station. 11 



crete floor being at grade in the rear, where doors into each wing, 

 and into the main building from the court, give easy access. The 

 elevators, one in front to the first story and one in the rear to 

 both first and second stories, make the delivery of supplies and the 

 handling of the dairy products very convenient. The basement 

 and foundation walls are faced at all exposed points with Medina 

 stone, giving a pleasing contrast with the lighter-colored brick. 

 The roof is of slate, with galvanized iron cornices, and is so shaped 

 that the attic rooms are large and high. Abundance of light is 

 given these rooms through six double dormer windows at the sides, 

 a round window in front and a skylight above. 



The interior is finished in quartered oak; hard plaster is used 

 throughout; and the floors are southern pine except in the vaults 

 and four dairy rooms, where vitrified tile is used. 



Heat, gas and water.— The building is heated by steam from 

 two 30-horse power boilers in the basement, the radiators in each 

 room being controlled by automatic valves connected with ther- 

 mostats and operated by compressed air by the Johnson system. 

 Steam from the boilers, compressed air and hot water from the 

 compressor and heater (both also in the basement), and cold water 

 and gas from the city systems are supplied at the laboratory tables 

 and other convenient points. Constant pressure upon the water 

 systems is maintained by connection with a 1,000 gallon tank in 

 the attic. ! 



Refrigeration. — For maintaining constant temperatures in the 

 cheese-curing rooms and bacteriological culture rooms and a low 

 temperature in the dairy and cold-storage rooms a supply of cold 

 air is necessary. To secure this an extensive refrigerating plant 

 has been installed. This operates upon the ammonia-expansion 

 principle and consists of a compressor, oil-removing cylinder and 

 condenser located in the basement; and expansion coils in one 

 cheese room in the basement, butter room, pasteurizing room, cold- 

 storage room and large insulated rooms in the attic. Part of 

 these coils are immersed in brine tanks so that a low temperature, 

 secured during the day, can be maintained during the night with- 



