HE GENERAL supply of milk goes through 

 the spouts to another vat in the milking- 

 room. A part of it is cooled immediately, and 

 drawn into large cans for use as cooking milk. 

 A part is warmed by discs heated by steam, and runs 

 through a spout to the separators where the cream is 

 separated. The cream goes from the separator through a 

 spout in the wall to a special cooler in the enclosed bot- 

 tling-room. Part of this cream is shipped to the Hotels as 

 cream: another part is carried to the upper floor of the 

 Creamery, and is turned into the cream-tempering vats, 

 which are kept in an enclosed room of white tile. When 

 the cream is sufficiently old, it is drawn through a spout 

 to the churns in a room below, where it is made into butter. 

 The butter is pressed into blocks, which are moulded into 

 cubes of fours. It then goes to the refrigerating rooms to 

 await shipment in a special refrigerator car which daily 

 carries the milk and other farm products to the Hotels in 

 Boston. The skim milk is conveyed in a tank wagon to 

 the Piggery at the other end of the Farm. 



All the bottles and cans which are used to hold milk are 

 scalded, scoured, scrubbed, and sterilized by specially 

 constructed machinery after they have been emptied and 

 before they are again used. 



