COOLIXG SYSTEMS 363 



work to do during the winter and are willing to supply teams 

 and help for a few days while the ice is being put up. The use of 

 natural ice gives good satisfaction, especiall}' when good, pure 

 ice can be had within a reasonable distance from the creamery, 

 and a proper and convenient place is provided in which to store 

 the ice. 



2. IMechanical refrigeration is undoubtedly gaining favor 

 with creamery-men, as is evidenced by the increased number 

 of mechanical refrigerating-plants installed in \-arious creameries. 

 The reasons for this increase are due, first, to centralization of 

 creameries, second, to mild winters in certain sections and a con- 

 sequent lack of natural ice, and third, to the greater con%-enience 

 of mechanical refrigeration if properly operated. 



Centralized creameries have so much more cooling to do 

 than a local creamerv, that a mechanical refrigerating-plant 

 best serves their needs. Often centralized plants are located in 

 large cities where an ice-manufacturing plant and cold storage 

 plant may be run successfulh' in connection with the creamery. 

 Prof. Erf ^ has conducted some experiments relative to the com- 

 parative cost of the two systems for creamery use. The fol- 

 lowing table shows the results, and indicates the comparative 

 cost of cooling loo pounds of butter to 30° F., including the 

 cost of cooling the cream during manutacturing processes. 

 These figures are also based upon a run of 10,000 pounds of milk 

 per day. 



1234 



Cents Cents Cents Cents 



Natural-ice system 20.1 18.2 17.5 17. i 



Mechanical refrigeration 17.8 17. i 16.9 16.8 



The different columns (i, 2, 3, 4) indicate diilerent insulating 

 material used, which cannot here be elaborated upon, except 

 to say that it pa)'S to insulate thoroughly. 



The above results indicate that mechanical refrigeration is a 

 little the cheaper. Its cost is quite constant under ditferent 

 conditions, while the cost connected with storing and using nat- 

 ural ice wiU vary greatly according to different localities. 



' Creamery Journal. 



