CONSTRUCTION AND OPERATION OF CHEESE Factories. 125 
pan, which will catch any leak or sweat from it, and carry it 
outside without leaking through into the curing room. 
245. Hot Water. 
From the cistern, water may be carried in pipes to the 
different parts of the building. The water pipes should be gal- 
vanized so they will not rust. A steam pipe can be connected 
to the water pipe by a T, and the flowing water thus heated by 
turning steam into it. 
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Fig. 60.—Plan for a septic tank.* 
This is a cement tank 8 feet long, 4 feet wide and 2% feet deep, with a 
partition reaching nearly to the top and dividing it into two sections. The 
top has two manholes G opening into the sections. The sewage enters Sec- 
tion 1 through pipe E, into part A, which is separated from part B by a 
plank partition having 1-inch spaces between the planks, to keep solid mat- 
ter in part A. Solid matter collects on the top by formation of gas. The 
liquids flow from the bottom through pipe F into Section 2. When this fills 
the trap valve is sprung and lets the liquid run out into the underground 
system of tiles. The tiles should not be more than a foot below the surface 
of the ground, and should be level. Their volume should be a little more 
than the volume of the section of the tank emptied into the tile. While the 
tank is filling again, the liquid soaks into the soil and bacteria near the sur- 
face decompose the organic matter. 
Prof. John Michels of N. C. College of Agriculture has experimented 
with septic tanks and finds the tanks, without the tiles, to be sufficient to 
decompose creamery slops. 
*Hoard’s Dairyman, January 1, 1904. 
