CONSTRUCTION OF CREAMERIES 173 



A good solid concrete or stone foundation adds much 

 to the durability of a creamery building. 



It matters not whether the creamery is constructed of 

 wood or brick, a shingle roof is undesirable because of 

 the danger from fire. Twenty-six gage galvanized iron, 

 when properly laid, will make a cheap and very durable 

 roof. The roofing should be laid with standing seams to 

 allow for expansion and contraction of the material. To 

 protect the under side of the roof from moisture and 

 corroding gases it is desirable to lay the galvanized iron 

 on acid and waterproof paper. 



Slate makes the neatest and most durable roof but it is 

 rather expensive. 



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. 



Plan of Creamery.- There are two general plans upon 

 which creameries have been constructed in the past. One 

 is known as the gravity plan, the other as the one floor 

 plan. In the gravity plan the milk flows by gravity from 

 the intake to the separator, thus dispensing with the use 

 of a milk pump. It necessitates, however, two floors on 

 a different level; one for the receiving vat, the other, 

 five feet lower, for separators and cream vats. In the 

 one floor plan all vats and machinery stand on one floor, 

 the milk being forced into the separators by means of 

 a pump. 



