8 4 



cheaply, but in creameries it is well to employ an expert and secure 

 perfection, as the danger from mould, not to speak of waste of 

 ice, is considerable. 



Suffice it here to draw attention to a few more points. The 

 ice shelf or chamber or the refrigerator coils should be placed 

 near the ceiling and insulated so that no moisture will condense 

 underneath and drop on the floor, but be condensed on the ice and 

 be removed with the water from the ice tray through a pipe with 

 a water lock. 



Circulation should be insured by a partition or false wall and 

 ceiling, which, if there is only one ice shelf, should extend nearly 

 to the floor on one side and to the opposite end of the ceiling at 

 the other side. If there is an ice shelf at both sides it should 

 nearly reach the floor on either side and extend from both to 

 nearly the center of the ceiling. In the latter case the hot air will 

 pass up in the center over the ice which dries and purifies it, let- 

 ting the cold air drop down at both ends of the room. 



The very best insulation, even if expensive, has been to fill 

 the space with mineral wool. Prof. Robertson says that 100 Ibs. 

 will pack about 20 square feet of space six inches wide. Lately 

 the Nonpareil cork board has been put on the market in sheets 

 from I to 3 inches thick, which is said to be satisfactory when 

 finished with a cement coating, and should be investigated before 

 choosing insulating material. 



