CONSTRUCTION OF CREAMERIES 43 



ageous in such cases to erect or rent the use of a suitable shed, 

 with rain-proof roof, in convenient proximity to the factory. In 

 the case of the two or more story creamery, the second, or 

 upper floor, generally serves as the store or stock room. 



The store room should be so located and constructed that, 

 it can readily be kept clean and dry. A damp storage room 

 harbors dangers that may prove most disastrous to the 

 creamery. It invites mold growth on tubs, liners, wrappers and 

 other packing material and contributes to the rusting of the 

 cans in stock. 



If located on the first floor, as a part of the factory, it should 

 be protected against free steam, and leaky pipes. If a shed is 

 used, the floor should be sufficiently elevated above ground to 

 avoid dampness from below, and the sides and roof should be 

 rain-proof. If located on the second floor above the factory, 

 every effort should be made to keep it closed against the moisture- 

 saturated air in the factory. The elevator shaft should be housed 

 in and the housing should be equipped with self-closing doors 

 in the factory and in the store room. If a portion of the store 

 room is located over the boiler room, care should be taken that 

 the blow-off and pop-off valves discharge, not over the boiler, 

 but through the walls to outside of the room. The store room 

 located over the factory is bound to be penetrated by the factory 

 air to some extent, even in spite of all these precautions. If 

 this store room represents the top floor and the roof is not in- 

 sulated, this air will condense on the underside of the cold roof 

 in winter, resulting in dampness and dripping, to the serious 

 detriment of the stock stored on this floor. The only permanent- 

 ly satisfactory means of avoiding this dampness is to seal the 

 roof on the under side, either with matched lumber or with some 

 prepared insulation material. 



Cold Room. One or more cold rooms of suitable size, ac- 

 cording to the capacity of the creamery, is a necessary feature. 

 Where butter is printed with the Friday printer, or other similar 

 printing equipment, the butter must have a chance to harden, 

 so it can be cut. into square-cornered, sharp-edged bricks. This 

 requires storing in a room at a reasonably low temperature. 

 Most churnings of butter, especially during the busy season of 



