ELEVENTH ANNUAL YEAR BOOK— PART VIII 449 



The cost of this creamery is as follows: 



Four lots $350.00 



Cement blocks 540.00 



Lumber 647.00 



Seven hundred fifty sacks cement 256.50 



Lime, brick and tile 129.50 



Hardware, including ventilators 222.40 



Labor, common, 25c per hour; labor, masons, 60c per 



hour 725.00 



Cost of well, 103 ft. deep with five-foot caseing 154.50 



One 20-horse power boiler, one refrigerator, two 600 



gallon ripeners 1,100.00 



Value of machinery taken from old building 475.10 



Total $4,600.00 



Mr. Dyer, the secretary of the Germania creamery, made the remark 

 that they have a creamery that will stand until the cows come home. 

 We judge Mr. Dyer does not consider that the cow of today has any home, 

 and perhaps he is right. 



We are blaming the poor cow, but why are so many cows poor pro- 

 ducers? The cow is not to blame, but its keeper, because he is not making 

 a home for it, and a good dairy cow needs a home as well as does a 

 good workman. If the cow feels that she has to run her horns into 

 he keeper in order to get even, then we cannot expect to get the best 

 results. 



It is proper for us to build our creamery so it will stand until the 

 cows come home, and the Iowa cow is soon coming home. 



Fenton has another new creamery built from cement blocks. This 

 building has a nearly flat roof constructed from lumber and rubberoid. 

 The inside partitions are of brick and the floor of cement. 



Contract price of this building $2,650.00 



Refrigerator 125.00 



Ice house 350.00 



$3,125.00 

 By adding the cost of machinery, this creamery will cost very near 

 $5,000. This beautiful plant is taking the place of the old frame struc- 

 ture. 



The creamery at Newell, Iowa, burned to the ground recently. A 

 new, up-to-date cement block structure has taken its place. The cost 

 of this building with machinery, amounts to between $4,500 and $5,000. 



In planning a creamery there are many- factors to consider, but the 

 main points to call attention to at the present time are" convenience and 

 sanitation. 



Mistakes frequently made in constructing the floor plan of a creamery 

 are (1) allowing too small space so it is too crowded, (2) allowing too 

 much room, which results in more space to keep clean and too incon- 

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