REFRIGERATION IN CREAMERIES. 2 17 



air coming into the refrigerator. Use about five or 

 six per cent of salt with the broken ice. 



Where a moderately low temperature of, say, 35 to 

 40 degrees is aimed at, but which is not low enough 

 to hold butter for any length of time, having the ice 

 so arranged that the cold air will circulate from the 

 ice into the refrigerator and back over the ice again 

 saves the labor of handling the ice. In this method 

 the walls of the ice-house must be well insulated, and 

 no sawdust or other protecting material may be 

 placed on the ice. The body of ice rests on timber, 

 so that there are spaces below from which the cold 

 air may travel into the cooling chamber. There are 

 also strips on the sides so that the ice does not rest 

 against the wall. Ice packed in this way should not 

 be exposed to the air by opening the doors. It 

 would be necessary to have a separate supply for 

 cooling water and cream. 



A false ceiling, with an opening the full width of 

 the cooling chamber on the side farthest from the ice, 

 and also on the side next to the ice, tends to produce 

 circulation of the air. 



The inside lining of this chamber should be made 

 of spruce lumber, and should not be painted but given 

 a coating of shellac or common whitewash. If pine 

 lumber be used on the inside it will taint the butter 

 for several years. To destroy mould germs, spray 

 the walls with a strong solution of formalin or cor- 

 rosive sublimate (i to 1000 of water) after thoroughly 

 cleaning them with hot water. 



The more modern method of producing cold is by 



