MACHINERY. 129 



Screens should be provided for doors and windows 

 in summer to keep out flies. No factory is properly 

 equipped without these barriers to a great nuisance 

 in factory work. 



The size of rooms required in 500 cow creamerie s 

 and cheeseries will be somewhat as follows : 



Making-room for both about 30 ft. by 30 ft. 



Ripening-room for cheesery about 30 ft. by 30 ft. 



Boiler-room for both about 12 ft. by 1 6 ft. 



Refrigerator-room for creamery about 12 ft. by 

 20 ft. by 8 ft. high. 



Bath-room, 6 ft. by 10 ft 



Office, 6 ft. by 10 ft. 



If the central cold storage or ripening-room plan be 

 adopted, which will be discussed under cheesemaking 

 and marketing cheese, then a very small room for 

 storing about one week's cheese is all that would be 

 necessary instead of the large curing or ripening- 

 room. The bath-room for health and cleanliness of 

 the men employed should be a feature of every fac- 

 tory. An office for books, etc., is also necessary. 



MACHINERY. 



The most important machine is the steam boiler. 

 This should be a large (not less than twenty horse 

 power), horizontal, tubular boiler, properly bricked, 

 and having a brick chimney so as to give proper 

 draft. It should be provided with both pump and 

 injector methods of feeding water. Small boilers are 

 wasteful of fuel and time. The engine for a 500 cow 

 creamery should have a capacity of ten or twelve 

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