120 MODERN DAIRY PRACTICE. 



heat is certainly diminished in this way, but at the same 

 time the creamery loses the disinfecting influence of sun- 

 shine and daylight; the darkness produced is favorable to 

 the bacteria and the ventilation is checked. Awnings are 

 in some ways preferable, as the windows may then be 

 kept open and a draught created. Many creameries are 

 not ventilate during the day, but only during the cool 

 evening and night. This method cannot, however, be 

 recommended, since the air purified by sunshine and day- 

 light is especially wanted. By ventilating only during the 

 night a moist atmosphere is let into the creamery, produc- 

 ing a wet coating on walls and ceiling. A certain coolness 

 is obtained in this way, but it is bought altogether too 

 dearly. A cool atmosphere may be produced in the 

 creamery, e.g., in the same way as in breweries by means 

 of refrigeration machines producing cold and dry air. An 

 apparatus which I have seen used in a small brewery, and 

 which ought to be adapted to creameries, is the LuftkiiJil- 

 apparat, patent Honerla. It is simple and easily worked; 

 by means of a fan the air is forced into a funnel-shaped 

 iron vessel where the cooling material (ice) is kept. The 

 lower part of the vessel is divided into several compart- 

 ments by shelves, between which the melted water runs 

 down and the air rises up toward the ice. The air is thus 

 comparatively cold when it reaches the ice, and a too rapid 

 melting is avoided. If the ice be mixed with one-tenth 

 part of salt, the cooling becomes still more effective. The 

 apparatus is comparatively cheap (about $125). 



As the creamery-rooms may be kept properly cool by the 

 use of this or similar apparatus, it is not necessary to venti- 

 late less on account of the heat. The admission of large 

 quantities of pure fresh air into the creamery-rooms is one of 



