CLEANLINESS IK BUTTER AND CHEESE FACTORIES. 119 



in my opinion is a serious drawback, since dirt cannot at 

 once be observed on it. Walls satisfactory also in this 

 respect may be obtained by painting the cemented and 

 smoothed wall with white oil paint; this, however, will 

 come a little higher than applying a dressing of water- 

 glass. Wooden walls may also be made very neat by being 

 painted white, and are then easily cleaned. The ceiling in 

 the creamery-rooms must likewise be kept free from dirt 

 and bacterial growth ; they had therefore better be dressed 

 in the same way as the walls. 



Airing of Apparatus. All woodwork in the creamery 

 should be well painted. As often as practicable all loose 

 wooden utensils ought to be carried outside into the open 

 air and sunshine, to be dried and ventilated. In some 

 creameries many utensils are unnecessarily massive and 

 clumsy, making it difficult to carry them outside. The 

 creamery-hands therefore soon grow tired of handling 

 them and leave off the airing process, the result of which 

 will soon be seen, however. I have often in Finnish cream- 

 eries met with large working tables which have had 

 colonies of molds and bacteria on the outside; having never 

 had a chance to dry properly in the open air they were soon 

 attacked by bacteria. In many creameries large and heavy 

 boxes for cooling the butter are now being introduced; the 

 small cooling boxes previously used were, in my opinion, 

 considerably better, for the reason given. Water-soaked 

 and rotting wood ought never to be found in butter or 

 cheese factories. I suppose it is from such wood that the 

 peculiar factory odor largely arises. 



Ventilation of Factories. In order to avoid the heat 

 in the factories in summer-time the sun is usually shut 

 out by blinds or curtains at the closed windows. The 



