Vermont Dairymen's Association. 95 



Most of our creameries are sheathed on the inside walls and 

 ceiling. This should be kept well varnished or painted a light 

 color similar to the original color of the cream vat or churn. 

 With a tight fitting cover for the cream vat or churn, the smell 

 of paint or varnish is not to be feared. The exterior of cream 

 vats, churn and worker should be painted yearly. This is best 

 done in the fall when the flies have been disposed of and before 

 cold weather sets in and an over supply of moisture causes the 

 sheathing and woodwork to become too damp. The inner tin 

 compartment of all cream vats should be removed and the under 

 surface washed and painted before replacing to prevent spots of 

 rust forming, thereby causing pinholes to appear in the bottom 

 of the vat. If black iron piping has been used in the creamery, I 

 would coat it with black asphaltum varnish (which dries with a 

 hard, smooth surface in five hours) trimming the elbows and 

 valves with aluminum paint which prevents the pipes from rust- 

 ing and adds greatly to the appearance of the interior. If gal- 

 vanized or white iron piping has been used, I would use 

 aluminum paint entirely, as it gives a brighter appearance and 

 the galvanized surface underneath will not rust and spot the 

 aluminum finish as would occur with black iron piping. For 

 the boiler room, I would have the brick work painted red which 

 covers all mortar spots, giving the entire surface a bright, new, 

 pleasant efifect. The smoke stack, arch front, piping and ex- 

 posed surface of the boiler may be painted with black asphaltum, 

 trimming valves, injector, elbows, etc., with aluminum. This 

 should be done in the spring, and it will look well all summer 

 and most of the following winter. 



Where the skim milk is drawn into the cans, if inside the 

 building, I would have the walls lined up for about three feet 

 ■ rom the floor with zinc or galvanized iron which protects the 

 wood work from spattering milk, being easily rinsed ofl: before 

 the milk dries on. A strip of cheese cloth, spread over part of 

 the top of the weigh can on the side where milk is poured in, and 

 held in place by a half inch leather strap buckled tight around 

 the top of the can, and used as a strainer will do away with most 

 of the spattering in the weigh room. Where the boiler is fifteen 

 H. P. or larger, I would advise having a three-quarter inch 

 pipe leading from the bottom of it to the main room in the 

 creamery, where a valve should be placed. I would then have 

 enough five-ply steam hose to reach to all parts of the main 

 building. With this arrangement, the sediment in the boiler is 

 kept blown out, and a supply of boiling water under pressure 

 may be had to wash under vats and in small corners and other 

 places difficult to clean. The engine should be wiped with cot^ 



