24 BULLETIN 849, U. S. DEPARTMENT OF AGRICULTURE. 



is no clean-bottle storage room, however, the bottle-filling room will 

 have to be big enough to store the clean bottles. It should also be 

 large enough to allow plenty of room for the men to get around the 

 filling machines for operating and cleaning. 



The milk-storage room must be of sufficient size to hold all the milk 

 that is to be handled, with space to spare for an emergency. Space 

 should be allowed for a passageway between the tiers of various 

 kinds of goods, such as pints and quarts of milk and jars of cream. 

 Too large a room, however, is wasteful and requires additional 

 refrigeration. The ceiling need not be more than 8 or 10 feet high 

 after allowing for brine tank or pipes. A room 15 by 16 feet pro- 

 vides a space of 240 square feet. If cases of quarts are piled 6 high 

 and pints 7 high, the space would provide for about 2,000 gallons 

 of bottled milk in cases. Allowing space for the men to work and 

 for emergencies, a room about 18 by 20 feet should be provided for 

 2,000 gallons of milk in bottles. A room 12 by 15 feet would pro- 

 vide space for about 1,000 gallons of bottled milk. In order to 

 economize on refrigeration and insulating material the room should 

 be as nearly square as possible. The proportion of milk that has to 

 be held over in storage is one of the causes of the variation in size 

 of storage rooms, as some plants send milk out on delivery wagons 

 immediately after bottling without going to the storage room. When 

 large quantities of milk are stored in cans more space is required, as 

 cans of milk can not be packed so closely or so high as milk in cases 

 of bottles. 



The size of the by-products room depends upon the type of busi- 

 ness conducted, but ample space must be provided for the churn, 

 cheese vats, and similar equipment, with plenty of room for the men 

 to work. 



ARRANGEMENT OF ROOMS. 



The rooms in the plant should be arranged so as to necessitate a 

 minimum expenditure for machinery and labor; they should be so 

 laid out that the work can be carried on with the fewest possible 

 steps. It is desirable that the bottle-washing room, for example, be 

 handy to both the boiler room and bottle-filling room. In this way 

 little steam is lost in transferring it from the boiler to the washing 

 room and the washed bottles are readily transferred to the filling 

 room. 



The bottle-washing room should also be so situated that the re- 

 turned bottles may pass directly from the receiving platform to the 

 washing machines. In some plants the bottle-washing room is di- 

 rectly under or over the filling room, which may be convenient where 

 there are facilities for elevating or lowering the bottles. If there is 

 space enough, however, it is generally more convenient to have the 

 washroom and the bottle-filling room on the first floor. 



