CLEANLINESS IN BUTTER AND CHEESE FACTORIES. 121 



the best means of working against the spreading of factory 

 odor. All rooms ought to have ventilators, preferably 

 both at the floor and the ceiling, and should be supplied 

 with large windows which may be opened. 



The effort to keep the air in the cheese or butter fac- 

 tories pure may be made very difficult and sometimes even 

 impossible by an irrational arrangement of the various 

 rooms in the factory. We find in many places that, e.g., 

 the cheese-room is directly adjoining the churning or 

 separator-room, although it is plain that the very bacteria 

 active in the ripening of the cheese are the worst enemies 

 to the keeping quality of the milk and butter, and may 

 easily infect the adjoining rooms. We often see even the 

 engine-room, with its atmosphere filled with soot and odor 

 of oil, directly joining the separator-room; and frequently 

 we find the room of the creamery -man opening into the 

 milk-room. Bad arrangements of the rooms may plainly 

 be fatal to the products made there, and, like a secret dis- 

 ease, all the time prevent the business from paying. 



The Surroundings of the Factory. In connection with 

 the question of the necessity of fresh air stands the rule 

 that every factory ought to have neat surroundings, a 

 rule against which nearly every factory in our country 

 sins in one way or another. In order to obtain purer 

 air in the factory through ventilation it is, however, essen- 

 tial that the air outside be purer than that inside. In 

 spite of this but little care is in most cases taken of the 

 many conditions which may infect the air in the vicinity 

 of the factory. A few examples will illustrate the truth 

 of this statement. 



Drainage. What is the usual manner by which the 

 wash and drain water when once outside of the creamery 



