CREAMERY CONSTRUCTION 3 1 



but must develop hard set in not less than one hour, nor more 

 than ten hours. ^ 



Cement mortar is injured to a great extent if frozen before 

 it is set. Kidder ^ maintains that it is not safe to allow a slow- 

 setting cement mortar to freeze in less than four days after it 

 has been placed, while a very quick-setting cement mortar may 

 freeze in twelve hours without injury provided the mortar is 

 kept frozen until set. Portland cement mortar is injured more 

 when it alternately freezes and thaws than when it remains 

 frozen before it has set hard. 



Foundatioii. — This is most satisfactorily constructed from 

 concrete. The thickness of the foundation at its top is equal to 

 that of the wall, but gradually increases in thickness toward 

 the bottom (Fig. 4). The depth of the foundation varies in 

 accordance with the character of the ground and the size of the 

 building. A foundation from 4 feet to 6 feet deep is usually 

 sufficient for a building one story to two stories in height. 



The concrete for the foundation may be made of one part 

 Portland cement, three parts clean, coarse, sharp sand, and five 

 parts tile or stone broken in pieces of not more than 2 inches 

 dimension. The cement and sand are first to be thoroughly 

 mixed in the dry state, then mixed with water, and the broken 

 tile or stone added, after which the concrete is turned over 

 three times in the mixing box and immediately deposited in the 

 trenches and tamped Ughtly until the water rises to the surface. 

 The concrete walls above ground should be finished smooth 

 and even. 



Walls. — The kind of material from which the walls of a 

 creamery may be constructed depends largely on the cost and 

 eflSciency of material available in the particular locaUty. The 

 most common materials used in the construction of creamery 

 walls are brick, hollow tile, brick and hollow tile, and cement 

 blocks. A frame buUding is not to be recommended, as the 

 fire risk is greater and the structure is lacking in sanitation, 

 durability, and appearance. The walls of workrooms should 

 be at least 16 feet from floor to ceiling. 



' Kidder, 1912, p. 853. 2 Kidder, p. 199. 



