COST OF MAXUFACTURIXG I'.VTTKR 297 



with merhanical refrigeration for C(jo]in,i: purposes. Hence, 

 they are able to keep the storage room for butter at any tem- 

 perature flesired. On the contrary, many of the small creameries 

 have to depend exclusively upon ice for refrigerating purposes. 



Fig. ii6 — Tub-fasteners; common tins. 



In cases where ice is not a^-ailable, water can be utilized for the 

 purpose of cooling, \^'ater in the creamery can be forced through 

 galvanized iron tanks, which are properly placed in the butter 

 storage room or refrigerator so as to allow as much cooling sur- 



f ' " ^ ^" ^ " ^ " f 



Fio 117 — Tub-fasteners: tin and taclc combined. 



face in the butter room as possible. This is merclv a makeshift 

 for ice and will not cool the room so ettectively, but in the absence 

 of ice this is better than no cooling at all. 



Cost of Manufacturing Butter. — This will depend urxm the 



^o^ 



Fig. 118. — Tub-fasteners; riveted. 



volume of cream recei\"ed and the kind of packages in which the 

 butter is to be packed for market. About fifteen }-ears ago the 

 Iowa State Dairy Commissioner in\-estigated this question, and 

 found the cost of manufacturing ranged from 1.2 cents to 6 

 cents per pound. The creamery where the cost ran up to 6 



