118 MODERN DAIRY PRACTICE. 



with bacteria, especially if the washing was done carelessly 

 so that inilk remained in them. To avoid this incon- 

 venience the creamery floor should be frequently washed 

 with 'boiling-hot water, and the washing of the floor at the 

 close of the daily creamery work should be followed by a 

 similar treatment. The floor will then dry more rapidly, 

 and there will be no standing pools of water at least not 

 to such an extent as by the method now followed. 



The great humidity of the air in modern creameries in 

 connection with the heat usually incommoding them in 

 summer-time produce conditions particularly favorable to 

 bacteria and moulds. In many creameries we observe 

 various kinds of colored mould vegetation on walls and 

 under the ceiling. Even if spores and bacteria from these 

 colonies do not often get into the milk they will easily 

 infect vessels and apparatus with which the milk comes in 

 direct contact. 



Creamery Walls and Ceilings. It is often difficult to 

 keep ceiling and walls properly free from these growths. 

 If the creamery has stone walls they are usually plastered 

 and kalsomined, and cannot therefore be washed; this is, 

 however, decidedly a weak point. In model creameries 

 made of brick I have seen some rooms dressed with white 

 tiles, which of course did splendid service. The walls 

 could be washed and scrubbed as often as desired. Such 

 tile walls may, however, prove too expensive in first cost. 

 Two other methods of dressing the walls are cheaper, and 

 have given satisfaction. If the walls are plastered with 

 cement, smoothed, and several times finished with water- 

 glass, a waterproof wall is obtained that will stand rinsing 

 and careful washing. Such a wall is not so good from the 

 standpoint of cleanliness, however, as it is grayish, which 



