io8 



all right for the boiler room, but too warm for the creamery 

 proper and, if used, should be painted white. The ceilings should 

 be double with air space. The smoke stack should be made of 

 brick and rather be 10 feet too high than, as they generally are, 

 20 feet too low. 



As to construction for small creameries where one man has 

 to attend to boiler and engine, separators or churns, as well as 

 to receive the milk, the one level system is the best. 



The churn floor should be lowered enough to run the cream 

 from the vats into the churn. 



Unless one has a self-lifting heater or elevator, a pump must 

 be used, and if so, one like the "Ideal" (Fig. 94), the one invented 

 by Mr. Wilmann (Fig. 95), or the Jensen sanitary pump (Fig. 



(Fig. 94) 



96), made of tinned bronze and fitted with union connections for 

 sanitary pipes, which are all easy to clean. Finally I must refer 

 to the latest Swedish which is like the old rotary force pump with 

 cogwheels but has a loose plate (imbedded in the removable side 

 cover) which may be set, while running, at various distances from 

 the cogwheels and thereby regulate its capacity from 500 to 5,000 

 Ibs. per hour. 



But pumps even the most sanitary are dangerous in a 

 creamery and hence, where the location allows and the creamery 

 is large enough to allow the use of a special milk receiver, I pre- 

 fer the drop system which allows the milk to run from the weigh 

 can to the receiving vat, then to the heater, separator and cream 

 vat (via the pasteurizer if used) and thence to the churn. 



The objection to the extra steps up and down necessitated 

 by this system should have but little weight compared with the 



