CONSTRUCTION OF CREAMERIES 175 



cleanable milk pumps and with the advent of pumps for 

 forcing cream into the churn, vanish the chief objec- 

 tions that have always been raised against the one floor 

 creamery. Our present sanitary milk pumps can be 

 cleaned as readily and thoroughly as our milk and cream 

 vats. 



Fig. 39 illustrates a floor plan of a combined gathered 

 cream and whole milk creamery. Only the intake in this 

 plan is elevated so as to permit the milk and cream to 

 flow by gravity into the receiving vats. 



Some preler to dispense with the cream can shown in 

 the intake. In such cases the cream receiving vat is placed 

 against the intake and the cream is conducted into it by 

 means of a wide spout running through the intake par- 

 tition, in a manner similar to dumping grain at grain 

 elevators. 



The ceiling in the storage room should be six feet 

 high, allowing just one tier of salt barrels to be stored 

 there. The space above is utilized for storing butter 

 tubs. The engine room is ceiled and the space above 

 utilized for a hot water tank and butter tub storage. The 

 water and steam gauges should be placed in the make 

 room next to the boiler room where they can be observed 

 from all points of the creamery. 



In regard to the cold water tank, it is well to remem- 

 ber to locate this where it is easily accessible. This tank 

 should be frequently cleaned, a matter whose importance 

 is too often underrated by buttermakers. Both the hot 

 water and cold water tanks should have overflow pipes 

 about twice the size of the inlet pipes to prevent slop 

 and damage from overflowing tanks. 



Location of Refrigerator and Ice House. It is a 



