KEPOBT OF THE BUREAU OF ANtMAt INDUSTRY. 379 



Back of the receiving-room is the office, connected by a door with the 

 receiving-room, and also connected with the cream-room by a door. 



To the right of the receiving-room is the gream-room, in which 

 the cream-tempering vats stand, There are two cream- vats in the 

 model, their ends projecting through the partition between the cream- 

 room and the work-room. They are fitted with pipes for running 

 water, and also with steam and overflow pipes. These vats are of 250 

 to 500 gallons capacity, and as many are used as are required to hold 

 the supply of cream, These vats play an important part in butter 

 making, as in them the cream is "ripened" at precisely the proper 

 temperature, which varies with the age of the cream. The tempera- 

 ture is regulated by letting steam or cold water into the space or 

 double walls surrounding the vats. 



Next to the right of the cream -room is the work-room above men- 

 tioned, which contains a Davis swing churn and a Cooley power 

 worker. This worker is a circular table, with two smooth rollers. 

 Most workers that run by power have corrugated rollers; this one 

 is comparatively new and is being watched with interest. The roll- 

 ers are fitted so as to automatically rise and fall with the thick- 

 ness of the butter. In this room are the table, with butter-bowl and 

 ladles, and the sink, furnished with hot and cold water, for washing 

 anything that needs to be washed. The fioor drains into a gutter on 

 one side, which connects with the drains. 



Special attention should be given to the construction of the floor 

 in the wx>rk-room. It should be of an impervious cement with a 

 slate finish; that is, with a coating that will be as smooth, hard, and 

 impervious as slate. This material will never soak up buttermilk, 

 ana can always be kept clean by frequent washings. This point is 

 absolutely essential to the perfect cleanliness which must be con- 

 stantly maintained in every department of the butter factory. 

 Great care should be taken also that the work-room in particular is 

 well lighted, especially to insure cleanliness. 



Next to the right of the work-room are the ref rigerator^rooms and 

 the ice-house, The plan illustrated in the model is used in a number 

 of creameries with great success, and may be varied in size to suit 

 the requirements of the builder. In the Schuylerville creamery, 

 which is illustrated by the model, the cold-storage or refrigerator- 

 room is 10 by 12 feet in size and divided equally by a partition into 

 two compartments, each 5 J by 9| feet, the first being styled the cool- 

 room, and beyond is the refrigerator proper, An ice-box 4 feet 

 square and 12 feet long is put over the room and connected with the 

 room below by flues constructed in the wall. These flues may be 

 simply the space between the studs and joists, and must receive 

 the air from the ceiling on the side of the room next to the ice, 

 and be connected with the top of the ice-box. These flues carry the 

 warm air, which rises to the ceiling, into the ice-box, From the 

 sides, at the bottom of the ice-box, other flues run to within 6 inches 

 of the floor of the refrigerator and enter the rooms, one in each 

 room. These carry the heavy air, after it has cooled in the ice-box, 

 to the room below, A slide should be put in the flue conducting the 

 cold air from the ice-box to the floor, so as to regulate the tempera- 

 ture or cut off the cold air entirely. The rooms must be tight, so that 

 no air can enter them from the outside, and great care must be taken 

 to have the flues tight, so that no air will enter them except from 

 the ice-box and the ceilings of the storage-rooms. The ice-box 

 must be lined with galvanized iron, and a drip-pipe provided to carry 



