180 CREAMERY BUTTER MAKING 



butter maker and his helpers. The bath room will add to 

 the sanitary aspect of the whole creamery and will teach 

 the patrons an object lesson in personal cleanliness in the 

 care and handling of their milk. 



Where a septic tank is used there is no reason why 

 the bath room should not be equipped with a water closet. 

 This should be done both as a matter of sanitation and 

 convenience. 



Heating of Creamery. Creameries should be heated 

 by steam, not with stoves. Either the exhaust steam 

 from the engine or steam taken directly from the boiler 

 may be used for this purpose. The heating pipes should be 

 so arranged that either may be used when desired. 



Where the exhaust steam is used to heat water for the 

 boiler and for washing, it may be best to heat the build- 

 ing with steam taken directly from the boiler. 



A very satisfactory method of piping is the following: 

 Run one and one-half inch pipes from the boiler to within 

 two feet of the floor, and close to the walls of the creamery 

 room. The pipes should pass all around the creamery 

 room and end in a steam trap which discharges the con- 

 densed steam into a hot well located near the injector, 

 so that the hot water may readily be drawn into the boiler. 

 The heating pipes must all slope towards this well. Where 

 the boiler floor is lower than the creamery floor an oil 

 barrel sawed in two may be made to serve the purpose 

 of a hot well. 



A reducing valve should be placed near the boiler so 

 that any amount of pressure may be carried in the heat- 

 ing pipes. With a good valve of this kind a pressure 

 as low as one pound may be carried when the boiler 

 pressure varies from twenty to fifty pounds. 



