152 CREAMERY BUTTER MAKING 



possible it would still be easier to put the cream into the 

 churn by hand than climb steps many times a day, which 

 is not only tiresome but requires time. The one floor 

 plan is, therefore, much to be preferred to the gravity 

 plan, because of the greater convenience it affords. Fig. 

 37 shows a section through a creamery constructed upon 

 the one floor plan. In drawing these plans the item of 

 labor saving has been constantly kept in mind. Particular 

 attention is called to the following points : 



1. Creamery dimensions. 



2. Intake. 



3. Intake, testing room, and office. 



4. Machinery. 



5. Location of refrigerator and ice house. 



1. Creamery Dimensions. These should be such as 

 not to crowd the machinery, nor to leave a great deal of 

 unnecessary space.. Where the machinery and vats are 

 placed too close together they cannot be conveniently 

 cleaned and attended to. On the other hand, too much 

 space means extra steps, extra pipes and conductors, and 

 added cost to the creamery, to say nothing of the addi- 

 tional cleaning. 



2. Intake. Nowhere in the creamery can so much 

 labor be economized as in the intake when properly con- 

 structed. The author can state from years of experience 

 at the intake, handling from 10,000 to 15,000 pounds of 

 milk daily, that the work in a poor intake is by far the 

 hardest that falls to the lot of the butter maker. Where 

 cans weighing from 100 to 200 pounds have to be raised 

 one or two feet to get them from the wagon onto the 

 platform, and then three feet more to get them emptied 

 into the weigh can, the amount of work necessary in 



