450 IOWA DEPARTMENT OF AGRICULTURE 



venient to work in, and (3) the space of the creamery may be all right, 

 yet the arrangement of the machinery is such that the vacant floor 

 space can not be utilized. 



The vacant floor spaces should always be at places where the spaces 

 are needed. • The main work floor should be centrally located. The ma- 

 chinery should be placed so that the cream will run in a nearly straight 

 line from the time it is received until it enters the refrigerator as finished 

 butter. Lifting of heavy cans should as nearly as possible, be eliminated. 



So far as sanitation is concerned, the old plank floors should be aban- 

 doned with the frame building. The floors should be constructed from 

 cement and the walls should be plastered with a cement plaster. This 

 can be steamed and scrubbed. It should frequently be whitewashed. By 

 using more whitewash in the creamery we will keep it more sanitary. 

 No creamery should at any time be without a barrel of lime. It will be 

 proper to reserve a small space in the creamery where we, if consider- 

 ing it advisable, could install an ice cream equipment. I am mentioning 

 this merely as a suggestion, but looking at it from a creameryman's point 

 of view, the ice cream business is one of the greatest factors in bring- 

 ing success to our local creamery. By selling ice cream you are con- 

 verting butter-fat that is worth to you about 30c in butter-fat which sells 

 at 60c per pound and the important problem today is to sell our products 

 in the form in which they will net us the greatest return. 



It is also up to our local creameries to create a demand for ice cream 

 in the country as well as in the town. The country people are just as 

 fond of ice cream as the city people. During one month this summer 

 we sold ice cream from the wagon which collected cream for the college 

 creamery and from these sales we cleared from 80c to $1 per trip. We also 

 sold cheese from the same wagon and from these sales cleared from 

 30c to $1 per day. Although such sales may seem small to some of you, 

 yet they mean considerable in reducing the hauling expenses of cream, 

 which, today, is one of the big objects in conducting a creamery success- 

 fully. 



Gentlemen, let us all unite in working for the erection of good 

 fire-proof and more modern creamery buildings. I would suggest that 

 the dairy papers run a creamery building and equipment department, 

 and that they be in touch with every creamery constructing a new cream- 

 ery and that they give a full description of the plant and give an item- 

 ized account of the cost of its construction. Information of this kind 

 would be of much value and interest to all interested in the creamery 

 business. I thank you. 



