178 



CREAMERY BUTTER MAKING 



ing it with a cement filler which produces a uniform, 

 grayish color. 



The ceiling should be built of the best ceiling lumber 

 and must be kept well painted. 



Sewerage i Effective sewerage must be provided at 

 the time the floor is laid. A bell trap (Fig. 41) should be 

 placed in the center of each room and carefully connected 

 with the sewer. Conduct the sewage far enough away to 

 keep its odors a safe distance from the creamery. See 

 chapter XX. 



Ventilation. Hitherto this subject has received 

 little or no attention whatever from creamery builders. 



The influence of foul, 

 moist air upon the qual- 

 ity of the butter and the 

 general health of the 

 buttermaker is too little 

 appreciated. We hear 

 much about that "pecu- 

 liar creamery odor' ' 

 which is simply an- 

 Fig. 4i.-Beiitrap. Q^her expression for 



the foul, moist, stifling air that prevails in a great many 

 of our creameries. Almost daily we learn of butter 

 makers who are forced into retirement or compelled to 

 take up other lines of work because of lung trouble, 

 rheumatism, or general ill health. Unsanitary creamery 

 conditions are held accountable. 



Ventilating shafts, extending from the creamery room 

 to the top of the building where they end in cupolas, are 

 serviceable but inadequate for the best ventilation. The 

 most effective ventilator with which the author is ac- 



