316 BUTTER-MAKING. 



method of creamery refrigerators, even though more expensive, 

 is to be highly recommended, chiefly because labor is decreased, 

 and the low temperature is uniformly maintained. 



Reasonable high ground affords a good location for an ice- 

 house. It is of importance that the ground should be thor- 

 oughly drained before building the ice-house. If the ground 

 is high, dry, and gravelly, perhaps no drainage is needed, 

 but under most conditions a drain should be run through the 

 bottom. This drain should not be very deep. If area to be 

 drained is so large that one drain will not carry off the water, 

 it is better to use two drains, rather than to have one deep one. 



Size and Shape of Ice-house. — The plan of the ice-house 

 should be as nearly square as consistent with room. A square 

 building, having a certain length of wall around it, will hold 

 more ice than an oblong building having an equal number 

 of feet of outside walls. The building should also be high in 

 proportion to width and length. This will tend to preserve 

 the ice as proportionately less top surface is exposed to the air. 



The size of the building will vary according (1) to amount 

 of milk handled at the creamery, (2) whether ice is sold from 

 creamery, and (3) whether ice is used for any other purposes, 

 such as ice-cream freezing, cream shipping, etc. For creamery 

 uses, the only basis on which to estimate is the amount of 

 milk received. 



For example, suppose a creamery is receiving 12,000 pounds 

 of milk daily. This milk will produce about 2000 pounds of 

 cream and about 600 pounds of butter. Suppose that the 

 cream needs to be cooled from 90° F. down to 40° F. or a range 

 of 50° F. One pound of ice will cool about 142 pounds of 

 water 1° F. Calculations are made with water as basis. The 

 results will thus be a little too high, but subsequent corrections 

 will be made. If one pound of ice will cool 142 pounds of 

 cream 1° F., it will require 50 pounds of ice to cool that amount 

 of cream 50° F. By calculation from these figures we find that 

 about 0.35 of a pound of ice is required to cool each pound 

 of cream 50° F. and for cooling 2000 pounds of cream it will 



