62 MANAGEMENT OF DAIRY PLANTS 



foot, leading to a cement tank set in the comer of the ice-storage 

 room to catch ice meltage. This meltage can be pumped thence 

 to the cream vats for cooling purposes. The tank should be 

 3 feet by 4 feet by 8 feet deep, or larger, and set flush with the 

 floor. It should have an overflow connected with the sewer 

 through a trap. Two iX-iich galvanized iron pipes should be 

 laid in asphalt and granulated cork 4 feet below the floor, con- 

 necting the tank with the cream vats through a pump. By one 

 pipe the cold water will be carried from the bottom of the ice- 

 meltage tank to the bottom of the cream vats, and by the other 

 pipe that water will be returned to the same tank from the 

 surface of the cream vats. If the water in the tank is not suffi- 

 cient to cool a large amount of cream, ice may be placed in this 

 tank instead of bringing it into the creamery. 



A small window with six or seven layers of sash, giving five or 

 six intervening air spaces, should be placed next the ceiling of 

 the ice room to give light. Another similar window should be 

 placed in the refrigerator, about 5 or 6 feet above the floor. 



The outside door to the ice house should be 3 by 7 feet. 



C. Filling the Ice House. — While packing the ice, a working 

 space about the size of four cakes of ice should be left inside the 

 doorway. It is recommended that the ice be cut into oblong 

 cakes and be piled lengthwise and crosswise in alternate layers, 

 thereby binding together and preventing the ice from leaning 

 against the wall. When the ice room has been filled, the out- 

 side door should be closed and sealed with suitable insulation. 



3. Gravity-Brine Method. — This method of refrigeration con- 

 sists of a system of continuous coils of pipe containing brine of 

 such strength that it will not freeze. Part of this system of 

 coils extends through a salt-and-ice tank above the refrigerator. 

 Here ice and salt are mixed in proper proportions to insure the 

 desired temperature for the brine passing through it. The 

 brine thus cooled descends by force of gravity through the 

 lower portion of the coil extending through the storage room. 

 There it takes up the excess heat from the room and is again 

 forced up through the cooling tank by the cooler and heavier 

 brine, thus establishing a complete circulation. The greater 



