184 CREAMERY BUTTER MAKING 



the inside, leaving- the space between the studs empty. 

 The ice should be separated from the walls by one foot of 

 sawdust. 



Solid foundation walls must be provided to prevent the 

 entrance of air along the base. 



The space between the sawdust covering on top of 

 the ice and the roof should be left clear. Openings in the 

 gable ends as well as one or two ventilating shafts pro- 

 jecting through the roof, should be provided to insure a 

 free circulation of air under the roof. This will not only 

 remove the hot air which naturally gathers beneath the 

 roof, but vi^ill aid in drying the sawdust. 



The ice must be packed solidly, using no sawdust 

 except at the sides and bottom of the ice house and on 

 top of the ice when the filling is completed. At least one 

 foot of sawdust must be packed on top of the ice. 



As a matter of convenience in filling and emptying the 

 ice house, doors should be provided in sections from the 

 sill to the gable at one end of the building. 



REFRIGERATOR. 



Location. When convenience in filling is desired, the 

 refrigerator should be built in a corner of the ice house, 

 as shown in Fig. 39. 



Size. This will depend, of course, upon the amount 

 of butter made. For a creamery making from 800 to 

 1,000 pounds of butter a day a refrigerator 8 to 10 feet 

 wide by 10 feet long will be found large enough. 



Refrigerator With Ice Overhead. From the stand- 

 point of efficiency, the ice should be placed overhead, 

 and not at the end or sides of the refrigerator as is com- 

 monly done. With ice placed overhead it is possible to 



