CONSTRUCTION AND OPERATION OF CHEESE Factorigs. 127 
and plenty large enough—say three feet long, by twenty inches 
wide, by twelve inches deep, properly connected with the sewer. 
At the end of the sink there should be a wide shelf or table in- 
clined toward the sink, so that drippings will run off into the 
sink. This shelf is used to drain tinware, and a steam jet pro- 
jecting through it, can be used to sterilize utensils. 
Fig. 61.—Wash Sink. 
Hot and cold water connections at the sink should be pro- 
vided, and perhaps a hot water barrel beside it. This barrel 
may be made of galvanized iron, and should be used for a sup- 
ply of clean, hot water, rather than a place to wash dirty tools, 
which should be cleaned in the sink. 
251. Bath Room. 
One thing that a factory should have, though generally 
unthought of, is a bath room. This can be placed above the 
curing room. A room, five by eight feet, can have a floor cov- 
ered with galvanized iron, to catch any drip or slop, and a bath 
tub put in. Hot and cold water can be connected with it, and 
a most desirable convenience thus supplied. 
