FIFTH ANNUAL YEAR BOOK— PART IV. 

 AN UP-TO-DATE CREAMERY AND WHAT IS REQUIRED. 



W B. JOHNSON, ARLINGTON. 



The requirements of an up-to-date creamery are very different from the 

 requirements of most any other source of industry. It also differs within it- 

 self according to conditions and surrounding circumstances whether it be of 

 a gathered cream system, a whole milk plant, or a creamery where both 

 milk and cream are received and the different classes of people with whom 

 you have to deal. The requirements in each of these in some respects are 

 the same, while in other ways there is a wide difference. But I will try and 

 give, as briefly as possible my idea of an up-to-date creamery and its require- 

 ments where the existing circumstances are favorable and where nothing is 

 received but whole milk. Among the first requirements of such an enter- 

 prise comes the building and its location. The location is a feature which 

 means volumes, financially, to a party or parties owning or operating the 

 same and should be duly considered— always selecting a high, dry location 

 where there is a quick drain, not down in some slough or down some back 

 alley but in a convenient and sightly place, where the sunshine can reach 

 the building and the light may not be obstructed by the interference of other 

 buildings. The building, if possible, should face the south, being built 

 substantial, warm, and finished on sanitary principles. It should be di- 

 vided into departments, whereby each department may have its own advan- 

 tages, good cement floors, plastered walls or papered and then sealed, or a 

 combination of both according to the material used in the outside structure. 

 It should also have good high ceiling, plenty of light and be well and prop- 

 erly heated and ventilated. Here is a point where little or no considera- 

 tion is given. Ventilators in the roof are not sufficient. The operating 

 room and butter room should be provided with a pipe or flue, starting from 

 near the floor over the gutter and extending through the ceiling and roof to 

 rid these rooms of all impurities and at the same time carrying out the cold 

 air from the floor, leaving the fresh and pure air in its place. 



Proper heating and ventilating will do away with wet, dripping ceilings 

 and a great part of this dampness which is a source of trouble to the opera- 

 tors and is one reason why so many of the boys have to give up the creamery 

 work and devote the remainder of their life to the endurance of rheumatic 

 pains. The building being completed and equipped with machinery of the 

 best and latest improvements that money can buy certainly are the starting 

 points of an up-to-date creamery. 



Of course it is generally supposed that where such an outfit is found, 

 that the enterprise is well patronized and well officered as president, secre- 

 tary, treasurer and board of directors, men that are noted for their success, 

 their business ability, and men that are of the progressive nature; men that 

 are influential and are not afraid to stand for principle and right, and help 

 to improve conditions in general. 



The next requirement of an up-to-date creamery is a man to manage and 

 direct, and set in operation that which he has charge of. This is the man 

 that gives his time and attention to the duty of operating and managing the 

 affairs of this enterprise; the man that has the responsibility resting on his 

 shoulders and the man in whom rests the success of or failure of such an 

 enterprise to a great extent. The buttermaker must be a master of his pro- 



