142 CREAMERY BUTTER MAKING 



radius of five miles of the creamery to start with. Too 

 frequently creamery "promoters" are the cause of cream- 

 ery failures because the creamery has been placed in a 

 territory containing too few cows. 



(2.) The ground upon which the .creamery stands 

 should slope at least one foot in ten. This amount of slope 

 is necessary for two reasons : (a) to secure sufficient drain- 

 age, and (b) to permit the construction of a creamery 

 with an ideal interior and exterior arrangement, such as 

 will do away with extra can lifting, and extra pumps 

 and piping. 



(3.) Locations far removed from railroad stations are 

 undesirable. It makes transportation to and from the 

 station too expensive. Besides, during the summer the 

 butter is liable to get too warm before it reaches a refrig- 

 erator car. 



(4.) Pure water is absolutely indispensable to the suc- 

 cess of a creamery. Experiments have abundantly demon- 

 strated that butter washed with impure water will be 

 inferior in flavor and particularly poor in keeping 

 quality. 



CREAMERY CONSTRUCTION. 



The following cuts illustrate a creamery constructed of 

 brick with galvanized iron roof, making a creamery that 

 may be considered fire proof. These plans have been 

 drawn up with special reference to: I. Sanitation; II. 

 Saving of labor; III. Durability; IV. Cost. In the con- 

 struction of all creameries attention must be directed to 

 these four points. 



