176 CREAMERY BUTTER MAKING 



great mistake to have the ice house detached from the 

 creamery. Where this is the case much unnecessary labor 

 has to be performed in filHng the refrigerator. The ice 

 house and refrigerator should adjoin with only a well 

 built wall between them. 



Intake for Whole Milk Creamery. Nowhere in the 

 creamery can so much labor be economized as in the in- 

 take when properly constructed. 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 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. 40 

 illustrates such an intake. The top of the wagon box 

 is on a level with the platform. The can after reach- 

 ing 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 skimmilk 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. 



Construction of Floor. Construct a six-inch concrete 

 floor upon a well tamped foundation consisting of gravel, 



