Vermont Dairymen's Association. 103 



which compels every creamery to have a water tight flue to 

 carry the drainage away. One closed tile drain for so many 

 rods from the creamery and then it is taken care of in a large 

 cesspool. There is no^ open drain and so we do not have that 

 nuisance that is around too many creameries. 



I am too, a great believer in having the surroundings of 

 creameries and cheese factories improved, have a few trees, a 

 little lawn, etc. It would take but little time to keep the lawn 

 in order and it does make a difference with the appearance of 

 things. We think the cheese factory or creamery should be the 

 most attractive place in the neighborhood and if the patrons take 

 note of those things they will also improye along those lines, 

 and if I was a patron I should demand more attention to be given 

 to this, I would not allow my milk to go to a place where it ran 

 the risk of being contaminated. I ought not to talk any longer 

 but if there are any questions that I can answer that will be a 

 help to you I shall be glad to do so. 



O. Do you put the cement floors of your creamery on the 

 ground ? 



A. Put them on the ground, make a good foundation and 

 drain it well, so the frost won't get to it and break it up. We 

 make the floors just as we make cement sidewalks in towns or 

 cities. I suppose you know the ordinary specification for that 

 jjurpose, broken stone, sand, gravel and cement make up the bed 

 of the concrete about four or six inches thick on the surface of 

 the ground if it is perfectly hard and dry, and if it is not very 

 solid it is well to build it up with sand or gravel, something of 

 that kind and then roll the surface. There are a great many 

 cement floors improperly made that are a great nuisance. A 

 great many try to save a little by putting too large a proportion 

 of sand in the cement. 



O. Would you consider it desirable for a creamery to tell 

 all their patrons to whitewash their stables once or twice a year 

 and things of that kind, or would you feel that the creamery 

 had a right to do those things ? 



A. I have known some places where such things were be- 

 ing done. There are two or three very large milk firms that in- 

 sist that the stable shall be whitewashed and the milk be kept in 

 a certain way and delivered in a certain way, but I think those 

 things will have to be very largely a question of education, il- 

 lustration and example. 



Prof. Cooley: — Mr. President, there is a problem I have 

 been thinking of and I think it should be more thoroughly con- 

 sidered than it has been. I know some districts in Massachusetts 

 where patrons are so located that their product may go to any 

 one of tliree or four different creameries, is it any wond,er that 



