38 MANAGEMENT OF DAIRY PLANTS 



Painting Proper. After the priming coat is properly dried, 

 two or more coats of ordinary paint should be applied. A gallon 

 of paint will cover about 600 square feet. White paints are 

 frequently used in our most modern creameries, often with a 

 darker wainscoting. A very attractive effect is produced by 

 applying two or three coats of common white paint followed 

 with two coats of white enamel paint. If the proper enamel is 

 secured, woodwork or cement walls thus painted may be washed 

 with soap and water. 



Painting Steel and Iron. In painting structural steel or 

 galvanized iron, it should first be thoroughly scrubbed and 

 dried, then painted. The first coat should consist of pure red 

 lead and pure linseed oil mixed in the proportion of twenty-five 

 pounds of lead to one gallon of oil. The next two coats should 

 consist of white lead and linseed oil, mixed with coloring matter 

 as desired. 



VENTILATION 



A creamery or dairy establishment should be well equipped 

 with windows, and these should be kept open as much as pos- 

 sible. But ventilation obtained in this way is far from sufficient. 

 If the chimney is of good capacity, it can be made to serve as 

 a most excellent means of ventilation. Mr. J. Sorenson 1 recom- 

 mends the placing of two registers in the chimney, each to be 

 from 6 to 10 inches square. One is to be located about 6 inches 

 from the floor and the other near the ceiling, the lower being 

 used during cold weather and the upper during summer months. 



One type of simple ventilator is in the form of a flue extending 

 from the ceiling through the roof and properly protected with 

 a hood. This type is fairly satisfactory during the summer 

 season, but during the winter too much heat escapes through 

 the flue. A type similar to the King system of ventilation will 

 prove more satisfactory. This should consist of large openings 

 near the floor from which flues extend through the roof of the 

 building. The foul air is drawn up and discharged through 

 these flues, and the fresh air is admitted through a series of 



1 Bui. 41, Minnesota Dairy and Food Dept., 1912. 



