230 BOARD OF AGRICULTUEE. [Jan. 



Buildings. 



The main building should be a substantial structure, frost- 

 proof, if possible. For the manufacture of eight hundred to 

 one thousand pounds daily it should be about forty-five feet 

 by thirty-five feet, two stories high, the upper being a tene- 

 ment for the butter-maker and family. The lower story 

 should be fourteen feet between joists, and may have a 

 bank wall on the back side six feet high ; and a drive-way 

 so arranged that the cream-cans can be taken from the 

 gatherer's wagon by a crane, and swung into the building 

 onto a platform as high as the top of the tempering vats. 



The work-room should be at one end of the building, 

 eighteen to twenty feet wide, and thirty-five long, containing 

 elevated tank for water, with a pipe conveying steam for 

 heating the same ; shafting sinks ; an abundance of pure 

 spring water, also ice water from a tank above ; and all 

 necessary machinery and utensils for churning, salting, 

 working and packing the butter. The floor of best cement, 

 slightly concave, with a drain in the center, which, with its 

 branches, will carry all slops, and the eaves' water, with as 

 great velocity as the location will allow, to a stream of 

 water. Another drain is required to convey the butter- 

 lUilk a sufficient distance from the creamery to an under- 

 ground frost-proof cistern, from which it can be pumped 

 for feeding pigs or carting away. These drains are provided 

 with traps, and, if properly laid and flushed frequently, 

 will be sweet usually even in hot weather without the use of 

 chemicals. 



The next room, thirty-five by fifteen feet, is for the tem- 

 pering vats, three in number, holding upwards of five hun- 

 dred gallons, standing on an elevated floor, so that the 

 cream will flow from them into the churns, and so placed 

 that their faucets can be operated from the work-room. The 

 lower floor is of cement, inclining to the rear, so that all 

 slops will run into a drain. 



The remaining room should be partitioned for a refrigera- 

 tor in the rear ; the middle can be used for a store-room, 

 and the front for an office. An L, one story, thirty to 

 thirty-five feet long, twenty to twenty-four wide, to contain 



