172 CREAMERY BUTTER MAKING 



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. 



Fireproof Creamery. The best and most permanent 

 creameries are constructed of brick or hollow concrete 

 blocks. They are the most sanitary and cheapest in the 

 long run. The original cost may be somewhat greater 

 than that of a frame building but the insurance and re- 

 pairs are considerable less. A brick or concrete block 

 creamery with galvanized iron roof, cement floors, and the 

 walls partly of cement, is practically fire proof. Fires 

 occur too frequently in creameries to permit their con- 

 struction without regard to protection against fire. In- 

 deed scarcely a week passes but that from one to three 

 creameries are burned to the ground. In Denmark, the 

 great butter producing country, the creameries are nearly 

 all constructed of brick. 



