CREAMERY BUTTER MAKING 153 



weighing in 15,000 pounds of milk is easily imagined. 

 Intakes of this type are numerous. 



On the other hand, an intake that dispenses with all 

 this can lifting offers comparatively easy work. Fig. 37 

 illustrates such an intake. The top of the wagon box 

 is on the level with the platform. The can, after 

 reaching the platform is dumped without practically any 

 lifting. When ten gallon cans are used (and these are 

 always preferred) and a moderately strong boy draws the 

 milk, the butter maker need not step upon the platform 

 at all. He smells of every can before it is dumped, weighs 

 and samples the milk, and distributes the skim-milk and 

 buttermilk. Any creamery that is located where there 

 is a moderate slope can have an intake like that here 

 referred to with the little extra cost of the platform. 



3. Intake, Testing Room, and Office. Instead of 

 having the testing room in some corner remote from the 

 intake, these two rooms should adjoin, with a door open- 

 ing from one into the other. This facilitates carrying 

 the composite bottles to the testing room. Here the 

 record of the last test made should be conspicuously 

 posted so that those patrons who choose may "drop in" 

 and compare their tests with others of the creamery. The 

 office is naturally placed next to the testing room so that 

 all tests as soon as made can at once be placed upon 

 record in the office. The testing room, office, and bath 

 room are on the same floor with the separators, vats, etc. 



4. Machinery. All machinery shown in Fig. 36 is so 

 placed as to require the least amount of pipes and con- 

 ductors for conveying the milk, cream, and skim-milk into 

 their proper places. In many creameries this is a matter 

 almost entirely overlooked. Pipes are very difficult to 

 keep clean and should therefore be used as sparingly as 



