COST OF MANUFACTURING BUTTER 



297 



with mechanical refrigeration for cooling purposes. Hence, 

 they are able to keep the storage room for butter at any tem- 

 perature desired. On the contrary, many of the small creameries 

 have to depend exclusively upon ice for refrigerating purposes. 



FIG. 116. Tub-fasteners; common tins. 



In cases where ice is not available, water can be utilized for the 

 purpose of cooling. Water in the creamery can be forced through 

 galvanized iron tanks, which are properly placed in the butter 

 storage room or refrigerator so as to allow as much cooling sur- 



FIG. 117. Tub-fasteners: tin and tack combined. 



face in the butter room as possible. This is merely a makeshift 

 for ice and will not cool the room so effectively, but in the absence 

 of ice this is better than no cooling at all. 



Cost of Manufacturing Butter. This will depend upon the 



FIG. 118. Tub-fasteners; riveted. 



volume of cream received and the kind -of packages in which the 

 butter is to be packed for market. About fifteen years ago the 

 Iowa State Dairy Commissioner investigated this question, and 

 found the cost of manufacturing ranged from 1.2 cents to 6 

 cents per pound. The creamery where the cost ran up to 6 



