310 BUTTER-MAKING. 



of refrigeration employed in creameries, and undoubtedly, under 

 average local conditions, represents the most economic method 

 of obtaining low temperature. As a rule patrons have little 

 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, especially 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. Mechanical refrigeration is undoubtedly gaining favor 

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

 of mechanical refrigerating-plants installed in various cream- 

 eries. The reasons for this increase are due in part, first to 

 centralization of creameries, second, to mild winters in certain 

 sections and consequently no natural ice, third, greater con- 

 venience if properly operated. 



Centralized creameries have so much more cooling to do 

 than a local creamery, 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 successfully in connection with 

 the creamery. Prof. Erf * has conducted some experiments 

 relative to the comparative cost of the two systems for creamery 

 use. The following table shows the results, and indicates the 

 comparative cost of cooHng 100 pounds of butter to 30° F., 

 including the cost of cooling the cream during manufacturing 

 processes. These figures are also based upon a run of 10,000 

 pounds of milk per day. 



1. 2. 3. 4. 



Natural-ice system 20.1c. 18.2c. 17.5c. 17.1c. 



Mechanical refrigeration . . .. 17.8c. 17.1c. 16.9c. 16.8c. 



The different columns (1, 2, 3, 4) indicate different insulating 

 material used, which cannot here be elaborated upon, except 

 to say that it pays to insulate thoroughly. 



* Creamery Journal. 



