HE CREAMERY is quite detached from the 

 other buildings, and stands in a little park 

 of elms, shrubs, and grass on the bank of the 

 Piscataquog River. The interior is entirely of 

 concrete, white glazed tile, and iron. An expert dairyman 

 with trained assistants is in charge of the Creamery. The 

 utmost cleanliness is required from every one. All wear 

 spotless white suits, which they put on daily before be- 

 ginning their work. 



Upon arrival at the Creamery the milk is at once car- 

 ried into the receiving-room, whence it is poured into the 

 mixing vats that mingle the different cows' milk, so as to 

 produce a uniform grade of milk. There are three vats, 

 one for the milk from which the cream is to be separated. 

 These vats are in an enclosed room made of white glazed 

 tile. The milk is poured into the vats through a spout 

 which goes through the wall. Before mixing, however, a 

 sample of each delivery of milk is taken, and this sample 

 is tested for the amount of butter fat it contains. From 

 its mixing vat the milk from the Guernsey cows runs to a 

 special cooler, and is immediately bottled. The cooler and 

 bottling machine is in a room below the mixing vats. This 

 room is also made of white glazed tile. The milk does not 

 have to be handled by any one except to pour it into the 

 vats, and, as the milk-rooms are enclosed and kept per- 

 fectly clean, there is no possibility of any impurity reach- 

 ing the milk after it comes to the Creamery. 



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