CLEANLINESS IN BUTTER AND CHEESE FACTORIES. 123 



Location of Factories. We see the proof of how poorly 

 is understood the importance of the proper removal of 

 drainage water for the successful conduct of the creamery 

 business; in creameries being situated so as to make it im- 

 possible to get rid of the slop-water without great expense. 

 At such places as these no creamery should of course ever 

 have been built. It is evidently absolutely impossible to 

 keep the air pure and fresh in a creamery located near 

 a barn yard or a hog pen. It is not so generally under- 

 stood as we a priori should suppose, however; for here 

 and there we find creameries whose location testifies to 

 the ignorance of the owner in regard to this simple 

 point. In the Danish bill just mentioned the distance 

 required between the creamery and hog-pen is at least 50 

 feet. Another mistake often made in locating a creamery 

 is to place it at a lower point than the barn and manure- 

 pile. On a dairy farm in our country I found, e.g., that 

 the liquid manure drained off alongside the creamery, 

 the ventilation of which was largely from the side where 

 the drainage went. 



Even at factories where such glaring mistakes as those 

 mentioned cannot be found, there is often one thing or 

 another to criticise concerning the location. We thus 

 often see the factories erected close up to the highway, 

 from which dust clouds during the summer are scattered 

 by teams and wagons. That a serious infection of the 

 milk may arise from rOad dust is plain from the fact given 

 by Maggiora that one gram of road dust (^ of an ounce) 

 at Turin usually contains not less than 78 millions of 

 bacteria. By investigations in our country I have never 

 obtained as high figures, but my analyses have also shown 

 that road dust contains immense quantities of bacteria, 



