COOLINO FACILITIES FOR CREAMERIES. 311 



The above results indicate that mechanical refrigeration 

 is a little the cheaper. The cost of mechanical refrigeration is 

 quite constant under different conditions, while the cost con- 

 nected with storing and using natural ice will vary greatly 

 according to different localities. 



3. Under certain conditions, intentional or unintentional, 

 a creamery must be run without the use of ice, and without 

 mechanical refrigeration. In such a case cold water is a 

 necessity. One of the authors successfully operated a creamery 

 one season without any other cooling agent than water. The 

 winter season had been warm and no ice was obtained nor 

 was it obtainable at a reasonable cost. There was no room 

 in the creamery for a mechanical refrigerating-plant, and even 

 if there had been, no money was available with which to pur- 

 chase such cooling facihties. The only thing to do was to 

 close the creamery or cool with water. 



The latter method was resorted to. The creamery was 

 fortunate in having an unlimited supply of pure cold water 

 coming from a mountain stream. 



This water was made effective for cooling purposes by 

 directing a constant flow through a galvanized iron tank in 

 the refrigerator. The ice-box on the inside of the refrigerator 

 was removed, and a closed galvanized iron tank put in its place. 

 This tank was connected up with an inflow and overflow at 

 the top. A faucet for draining the tank was provided at the 

 bottom in one corner. The tank was made straight on the 

 side next to the waU, but sloping towards the wall on the side 

 facing the refrigerator room. This was done so as to allow 

 the dampness or sweat collecting on the outside to run down 

 the sides and be collected in a trough, which conveyed it to 

 the outside. A trap was connected with this outlet so as not 

 to let in warm air. Such an arrangement gave very good 

 satisfaction, though not so effective in cooling as ice. 



The cream was cooled and kept cold by circulating a con- 

 stant stream of water through the vat-jackets. The tempera- 

 ture of the water was never above 50° F. 



