CHAPTER VIII. 



CARE OF BUILDINGS AND UTENSILS. 



The work-rooms, utensils, and the drainage 

 are vital points in the creamery work. In some 

 cases they are sadly neglected. 



A weak point. I sometimes think that here 

 is the weakest part of our creamery work. Many 

 of our creamery employes have not had the 

 proper training in this line. We have many 

 men that are neat and orderly about their 

 work and an honor to their business. It does 

 me good to meet such. I feel that I want to 

 shake with them. 



Tinware. All tinware in the creamery should 

 be cared for the same as in the dairy so far as 

 possible. The vats, churns, and butter -worker 

 of course cannot be put out in the sun to be 

 aired and sweetened. Tinware should be wiped 

 dry after scalding unless it becomes hot enough 

 by scalding to dry itself. 



The churn. The churn is the most neglected 

 implement in our creameries. They are a hard 

 thing to keep clean and sweet, especially the 

 box-churns, as they are so hard to get into, but 



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