880 REPORT OF THE BUKEATT OF ANIMAL INDUSTRY. 



off the water from the melting of the ice. This drip-pipe must be 

 arranged so that no air can enter it from the bottom. 



The ice-box has a partition across it corresponding to the partition 

 in the storage-room. There must be a thick cover fitting tightly to 

 the box where the ice is put in. This cover should be made in two 

 sections, one for each side of the partition. The ceiling over the 

 cold-rooms, which is not covered with the ice-box, should be cov- 

 ered with galvanized iron, laid so as to run the water from the melt- 

 ing ice into a drain. This pipe also must be arranged so that no air 

 can get into the lower end. Paper should be put in under the gal- 

 vanized iron everywhere to prevent condensation and consequent 

 drip. Too much care can not be taken that everything is tight, 

 about the cold storage, especially the flues and doors. In large 

 creameries where this method of building refrigerators is in use, the 

 air in the refrigerators is so dry that a match can be lighted on any 

 part of the walls. This dryness is an important point in keeping 

 butter, for in a moist refrigerator it will be likely to be contaminated. 

 The rest of the creamery building beyond the refrigerator, a space 

 30 by 10-J, with the large space in front of the refrigerator, 10i by 

 22i feet, is used as an ice-house and is stored full of ice in winter. 

 The construction of the outside walls of the ice-house is the same as 

 for the rest of the main building. The inside walls are sheathed to 

 the upper floor joists, above which the space is left open for ven- 

 tilating purposes. The bottom of the ice-house is arranged to give 

 good drainage, so that the drip from the ice is carried outside the 

 building. The ice is piled within 8 or 12 inches of the walls, which 

 space is filled with sawdust or other packing. A foot of the saw- 

 dust, or 2 feet of meadow hay or straw chaff on top, completes the 

 care of the ice. 



Back of the main building is an L containing an engine-room 11} 

 by 14 feet, and also a coal bin. The illustration shows the arrange- 

 ment of the entire structure, which is 65 feet long by 32 feet wide. 

 Such a building can be put *up for from $800 to $1,500, according 

 to locality and finish. It is large enough, to accommodate the cream 

 of from 1,000 to 1,500 cows,' and by economy of space will accommo- 

 date the cream from 2,000 cows. The cost of the boiler, engine, 

 cream-vats, churns, etc., will be from $750 to $1,000. This ex- 

 pense is borne by the creamery company. In addition, each patron 

 has to obtain the creamer in which the cans containing the milk are 

 submerged beneath the water, having a cover which operates on the 

 principle of the diving-bell, to keep out the water. The entire ex^ 

 pense of such a factory and the entire outfit will be from $2 to $5 per 

 cow, the price depending largely upon the style of the apparatus se- 

 lected and the producing powers of the cows. Here, as in the 

 operating expenses, the more business done the less the total cost 

 per pound of product. 



The advantages of this form of construction, which is the evolu- 

 tion of the creamery after years of experience, are several fold. In 

 the first place, this is the cheapest form to build; second, it is very 

 convenient; third, it permits of a tenement being built above the 

 creamery or basement used for the factory; and fourth, it places the 

 engine and boiler and coal bin, with their accompanying heat and dirt, 

 in a cheap L entirely aparf t mor the main building. A storage-room 

 or basement may^ also be put under the receiving-room and office. 



The creamery is built on a stone or brick foundation, with sills 6 

 by 8 inches. The wall on the front side, for a length of 24 feet, is 



