128 CANADIAN DAIRYING. 



twelve would contain 10,800 cubic feet and would 

 require about 540 feet of inch pipe to heat it properly. 

 These pipes are most conveniently placed on the wall 

 of the building. 



The weighing porch should be located on the south 

 side of. the building, if possible, and the refrigerator 

 and cheese ripening-room on the north side. The 

 weigh-can should be elevated so that the milk will 

 flow by gravity into the vats through a conductor 

 pipe. The boiler-room should be convenient to the 

 making-room, and it is a good plan to have the steam 

 gauge in the making-room, or have a window where 

 the steam pressure and water glass on the boiler may 

 be readily seen while at work. Creamery, cheesery, 

 and boiler-room floors should be on the same level 

 as far as possible. The labor of going up and down 

 steps is too great in the gravity creamery where no 

 pumps are used. Milk and cream pumps are now 

 made which are easily cleaned, hence the milk and 

 cream may be elevated at less cost than the butter 

 maker. The building should be so arranged that the 

 finished product is always travelling towards the re- 

 frigerator or ripening-room. The water tank is best 

 placed above the boiler, where there is less danger of 

 the water freezing in winter. In summer this water 

 would be too warm for washing butter, hence it should 

 be pumped directly from the well. The skim-milk 

 tank may be placed in the attic, but it should be easy 

 of access, so that it may be cleaned readily. It is 

 important to have plenty of hot water to clean the 

 skim-milk tank. 



