CLEANLINESS 



31 



creamery in decided contrast to the one in Fig. 3. It is 

 well to have a heavily built low table on which to pack 

 butter in order that none of it may come in contact with 



BOIL CR ROO n 



issiz 



Fig. 4. — Floor plan of the creamery shown in Fig. 3. The boiler room 

 is convenient to both the platform and the main floor. There is 

 sufficient space for handling cans when shipping milk or cream. 



the floor. This table may be employed for other things, 

 such as holding a churn cover or other large piece of 

 apparatus. 



25. Workmanship. — A carefully and neatly finished 

 package is usually indicative of thoughtful and neat work- 

 manship in making the product, and in the quality of the 

 goods. A careful operator will always use a spoon or 

 other utensil to obtain milk or cream to taste. He will 

 use a ladle or a trier to secure a portion of butter to ex- 

 amine. In neither case will he stick his finger into the 

 product and then lick it. After taking a temperature, a 

 careful dairy-man or creamery-man will wash the milk 

 or cream from the thermometer and then he will flush it 

 with boiling water and place it in a clean rack provided 

 for that purpose. He will not lick it off and then without 



