298 BOARD OF AGRICULTURE. 



wash-room for the cans, bowls and all other articles used in 

 the creamery and also for steaming tubs, boxes, etc. In this 

 room are running water and steam works for heating water, 

 steaming tubs and boxes. The next room is 16x24 with 

 an 8x12 from the end of the first room. This room is 

 used for churning, working, printing and tubbing the 1)utter. 

 The next room is divided into one 10x22, in which are an 

 ice-water tank for shot-gun cans, so called, and a Cooley 

 creamer of the largest size. The other part is fitted for a 

 first class refrigerator. On the back side of this building is 

 a lean-to 12 feet wide, in the basement of which is my 

 engine. Above is my separator, the miliv of Avhich is car- 

 ried out in a movable iron pipe into liarrels, from there to 

 the hogs and calves. I put the engine and boiler out here 

 so as not to heat up the rooms where we do our work. The 

 upper floor is just the right height to handily take milk cans 

 from Avagons for the separator. I have a ten-horse power 

 boiler in which I make the steam to carry in pipes to my 

 barn and silo, where I have another engine to do my thrash- 

 ino- and cuttini? of ensilage. The cost of this building was 

 about $1,200. Where stone are less plenty and lumber 

 higher, of course the cost would be correspondingly in- 

 creased. The expense for machinery would be, — for the 

 separator, if you used one, $350 ; two churns $80 (I like 

 two that will churn about 100 pounds better than one larger 

 one) ; butter w^orker $20, and about $300 for boxes, cans, 

 etc. With this outfit you are prepared for the product of 

 from 600 to 1,000 cows. I have all of the buttermilk car- 

 ried outside in cans and emptied into barrels. The men 

 think this unnecessary work and that we could carry it out 

 in a pipe. My idea is that there would be an odor from 

 such a pipe, and it would be hard to convince me to the con- 

 trary. The universal testimony of all that visit my works, 

 is to the sweetness of the creamery. A Boston dealer was 

 there last summer, and the first remark he made was, " How 

 sweet it smells ! " He afterwards said he had been in a good 

 many creameries, but was never in one that smelled so 

 sweet, and, as I afterward learned, he told his men that they 

 could tell their customers from him that they could depend 

 upon the butter being clean. 



