THF MANUFACTURE AND HANDLING OF BUTTER. 24? 



not, however, be kept in the same room as other articles 

 of food). If it is not convenient to keep the butter in 

 these, a small room may without much expense be fitted up 

 for the purpose in connection with the ice-house. The 

 room should be isolated from the heat of the surrounding 

 air in the same way as the ice-house, by means of sawdust 

 or similar material. It may also be advantageous to renew 

 the sawdust every year, or to take it out to be dried, to 

 prevent the spreading of fermentation-germs and to de- 

 crease its heat-conducting properties, which are increased 

 if allowed to grow wet. A Danish cooling-room which I 

 saw was adjoining the ice-house, from which two openings 

 (about 8 inches square) were made into the cooling-room, 

 one near its ceiling, the other near the floor. The cold air 

 from the ice-house came in from the lower opening, and the 

 warmer air from the cooling-room went out above. By this 

 arrangement the cooling-room was kept both cool and dry. 



Transportation of Butter. The butter-tubs must be 

 protected against being heated during the transportation 

 to the railroad station or steamboat. This is especially 

 important where the factory is located at some distance 

 from the station. To avoid this heating the butter should not 

 be hauled in day-time during the hot season, or else directly 

 before shipping, and the hauling-wagons should be provided 

 with a double-walled cover, between the walls of which dry 

 bran, saw-dust, or powdered charcoal may be packed. 



The refrigerator-cars run on our railroads, and the re- 

 frigerator-rooms on steamers, are of the greatest service to 

 the butter-producer. The benefit derived from this ar- 

 rangement is, however, greatly lessened if the tubs are not 

 properly cared! for during the 'hauling to and the delivery 

 at the station. A reliable driver should do the hauling, 



