109 



advantage of doing away with pumps, but most of the steps may 

 be done away with if an elevator, as suggested by me on page 49 

 or better still the modern Danish hydraulic one, is used. 



The Danes tried, years ago, a cream elevator with cans mov- 

 ing automatically up and down on an endless chain emptying 

 themselves into the cream vat above, and though they seemed to 

 work well and they were used in many creameries they never 

 became general and are now hardly used, and the hydraulic ele- 

 vator (see Fig. 35, page 49) is now being introduced. 



But even if we manage to do away with pumps altogether 

 there still remain the fixings and pipes which should be perfectly 

 smooth and tinned inside with curved copper bends instead of 

 the common L and only short pieces of pipes coupled together 

 whenever open conductors cannot be used. I am pleased to find 

 that the manufacturers are at last pushing such "sanitary" (more 

 or less) fittings and cannot too strongly urge buttermakers and 

 managers (or owners) to insist on getting them irrespective of 

 the extra cost. Poor fittings remain yet the weak point in most 

 creameries and in the city milk depots. 



Finally I want to draw attention to the 1909 novelty the Jen- 

 sen can drier (Fig. 97) which if dust free air is used seems 

 to me of value in all creameries where the milk or cream can 

 are returned cleaned and empty. 



It would be absurd to prescribe any special creamery plan ; if 

 the buttermaker is engaged it is well to consult him, but certain 

 general rules should be observed, such as having the ice house (if 



any) , refrigera- 

 tor, churn, work 

 room and cream 

 room away from 

 the boiler and en- 

 gine room in the 

 order named, the 

 ice house being 

 the farthest north. 

 The engine 

 should be in the 

 separator room, 

 not in the boiler 

 < Fi - 95) room. Also to 



have the coal room next to boiler and easily accessible to unload 



