222 AMERICAN DAIRYING. 



any necessary slop in delivering the skim-milk 

 or other by-product from the creamery keep it 

 sweet by the use of boiling water and disin"- 

 fectants. There should not and need not be any 

 bad smell about the creamery outside or inside. 

 All pumps should be so constructed as to be 

 taken apart to be cleaned. Insist on this point. 



Leaky vats. Leaky vats are often the cause 

 of trouble as a very small quantity of milk 

 when mixed with the water surrounding the 

 vat or allowed to remain in the water space 

 surrounding the tin vat, will soon make a 

 stench that will go all through the creamery 

 and breed any amount of trouble. The tin vat 

 should be removed from the wood part of the 

 vat frequently and the wood part thoroughly 

 cleaned. The gutter that conducts the waste 

 water and washings to the sewer is also a source 

 of trouble if not closely looked after. It should 

 be treated to boiling water after the floor is 

 cleaned. Too much care cannot be taken in 

 this part of the work. If any offensive smell 

 meets you on entering the creamery it should 

 be hunted out and rejnoved as soon as possible. 



The boiler. The boiler should be blown off 

 and cleaned out as often as necessary to keep 

 it clean. Have a certain day or days of the 

 month for this work and do not postpone it, 

 as delays are dangerous. Draw the fire and let 

 the mason work cool partially before blowing 



