CONSTRUCTION OF CREAMERIES 



177 



cobble stones and cinders. These materials afford good 

 drainage and thus prevent the cold and dampness usually 

 associated with concrete floors. In preparing the concrete 

 for the floor use one part cement, two parts clean, coarse 

 sand and four parts gravel or crushed stone. Finish with 

 one part cement and one part sand. 



All parts of the floor should slope toward the drain in 

 the center. Round out the corners and edges of the floor 

 with concrete to make them more easily cleanable. 



SCAl-e-fEE 



Fig. 40.— Section through whole milk creamery. 



To provide insulation for the concrete floor of the re- 

 frigerator, asbestos, hollow brick or tile is used as shown 

 in Fig. 42, p. 185. The asbestos must be protected from 

 moisture by covering both sides with waterproof paper. 



Construction of Walls and Ceiling. The inside of 

 the brick or block walls are preferably finished with cement 

 plaster as follows : First apply about one inch of cement 

 plaster, consisting of one part cement, three parts clean, 

 coarse sand, and one part slaked lime paste. Follow this 

 with a finish consisting of one part cement and one part 

 sand and trowel off as smoothly as possible. The appear- 

 ance of a wall thus constructed is much improved by coat- 



