NATURAL REFRIGERATION 183 



ICE HOUSE. 



Location. The ice house should be joined to the 

 creamery, preferably at the north end, which affords the 

 greatest protection from the sun. Where the ice house 

 is detached from the creamery, too much unnecessary 

 labor must be performed in filling the refrigerator. See 

 Fig. 39, page 174. 



Size of Ice House. The size of the ice house will 

 depend, of course, upon the amount of ice to be used. 

 When this has been determined, calculate the necessary 

 storage space by allowing 57.5 pounds for every cubic 

 foot of ice. For a creamery making on an average 1,000 

 pounds of butter a day, an ice house 16 feet high, 32 

 feet long and 16 feet wide will usually be found adequate. 

 It should be remembered, however, that the amount of 

 ice necessary to make a given amount of butter will 

 depend, to no small extent, upon the degree of insula- 

 tion of ice house and refrigerator and the amount used 

 for cooling cream, making ice cream, selling cream, etc. 



Construction of Ice House. To keep ice satisfactorily 

 three things are necessary, ( i ) good drainage at the bot- 

 tom, (2) good insulation, and (3) abundant ventilation 

 at the top. 



Good drainage and insulation at the bottom can be 

 secured by laying an eight-inch foundation of stones and 

 gravel and on top of this six inches of cinders, the whole 

 being underlaid with drain tile. One foot of sawdust 

 should be packed upon the cinders and the ice laid directly 

 upon the sawdust. 



Satisfactory walls are secured by using matched boards 

 on the outside of the studs and common rough boards on 



