CONSTRUCTION OF CREAMERIES 179 



quainted is installed in the Michigan Dairy School. This 

 ventilator consists of a galvanized iron pipe, fifteen inches 

 in diameter, which is suspended from the ceiling. The pipe 

 starts from the middle of the creamery room, where it 

 is expanded into a cowl five feet in diameter, and is 

 placed right up against the ceiling. It ends in a fan or 

 blower four feet in diameter which is located in the boiler 

 room. Here the blower connects with a chimney extend- 

 ing from the floor through the roof of the building. The 

 fan is so run that it will suck the air from the creamery 

 room into the ventilating pipe whence it is discharged 

 into the chimney. With a speed of two hundred revolu- 

 tions per minute the air of an ordinary creamery room 

 can be changed six to eight times per hour. Less than 

 one horse power is required to run the fan. 



Sucking the air out of the room will, of course, neces- 

 sitate an inlet of air from the outside. A two-inch screen 

 under a few windows will answer this purpose very well. 



The cost of pipes and blower will not exceed $125, an 

 amount that should be no consideration where the health 

 of the butter maker and the quality of the butter are at 

 stake. 



Bath Room. Some, no doubt, will look upon a bath 

 room as a novelty and luxury rather than as a neces- 

 sary adjunct to the creamery. But where everything 

 needs to be kept so scrupulously clean, it must be im- 

 portant for the butter maker and his assistants to keep 

 themselves clean also. The sweaty smell of the butter 

 maker can certainly have no favorable effect upon his 

 produce, so sensitive to all odors, nor upon his own pre- 

 cious health. A light daily bath after the work is done 

 can not fail to add much to the comfort and health of the 



