PACKISG AND MARKETING BUTTER. 



277 



butter is kept at the creamery for from half a week to a whole 

 week. It is advisaljle to ship as often as is considered con- 

 sistent with the amounts of butter handled. The refrigerator 

 in which the butter is kept at the creamery should be kept 

 as pure and dry as possible. Damp places are alwa}^s con- 

 ducive to the growth of germs, especially moulds. Vegetables 

 or foods of other kinds should not be allowed in the refrigerator 



Fig. 166. — The engine-room of Littleton Creamery Co. (Creamery Journal.) 



with the butter, as they are likely to impart foreign fia^'ors to 

 the butter. Mechanical refrigeration and cooling with ice are 

 the best cooling facilities. In case it should happen that it is 

 impossible to obtain ice, water can be utilized for this purpose. 

 The water used in the creamer}- can be made to run through 

 a galvanized-iron tank. This tank is properly placed in the 

 butter storing-room, or refrigerator, so as to allow as much 

 cooling-surface in the butter-room as possible. This method 



