CREAMEliiES. 



an 



above the churns sufficiently for this purpose. The cream- 

 room is furnished with three cream vats, and pipes from 

 the receiver above carry the cream into the vats. Every- 

 thing of this kind is done through pipes ; the water and 

 steam for cleansing the utensils and floors are brought in 



Fig, 57.— PLAN OF GROUND FLOOR. 



this way, and thus labor is saved in every possible man- 

 ner. The buttermilk is run into a large cistern below 

 the creamery, and at a sufficient distance from it to avoid 

 any disagreeable odor, and it is pumped from this cistern 

 into barrels for those farmers who may wish to purchase 

 it, at one cent a gallon, for feeding hogs. The butter- 

 room is used for storing the butter, and is furnished 



PLATFOai* \ S_ 



Fig. 58.— PLAN OF UPPER FLOOR. 



with a large refrigerating closet for cooling it in warm 

 weather. There is the only fault in the arrangement of 

 this creamery — which is the distance of the butter-room 

 from the churn. This, of course, requires the labor of 



