CHEESE-FACTORY CONSTRUCTION 99 



that it is unnecessary in this treatment of the subject 

 to go into details. Suffice it to say that the architec- 

 ture should be simple, attractive and convenient. The 

 location and site will determine to a great extent the 

 style of architecture. 



WATER-SUPPLY 



Nothing is of more importance in factory construc- 

 tion than the water-supply. The quality should be 

 pure and an abundance of it should be assured. The 

 purity of springs, deep wells, rivers, and lakes with 

 a large outlet can usually be depended upon, but the 

 character of the surrounding area drained must be 

 considered. Surface water, by all means, should 

 be kept out of the wells. If milk or whey enters a 

 well accidentally or otherwise, the water soon becomes 

 contaminated and unfit for use. When this occurs, 

 the water should be pumped out and the well thor- 

 oughly cleaned. 



DRAINAGE 



Drainage is so closely related to the water-supply 

 that they are naturally considered together. If pos- 

 sible in any way, natural drainage should be secured. 

 In cheese-factory work there is usually a considerable 

 volume of sewage, consisting of wash water and 

 excess of whey. The best method for its disposal 

 is now attracting the attention of factorymen and 

 of those who enforce the laws of health and sanita- 

 tion. The character of sewage at all cheese-factories 

 is practically the same. The method of its disposal 



