CREAMERY BUTTER MAKING 147 



The discharge pipe at E withdraws the liquid from near 

 the bottom when the water rises above the elbow, M, 

 leaving the sediment and flocculent material undisturbed, 

 to be further decomposed by the continued action of the 

 bacteria. The object is to hold the coarse undissolved 

 material in tank A, and for this reason this tank is also 

 divided by a partition,' the coarse material being mostly 

 held in the first section. 



The tank should be built air tight, except in two places, 

 C and D. At C is an air inlet, consisting of a goose-neck 

 pipe, which renders the vent or air outlet at D more 

 effective. This vent consists of a long shaft extending 

 beyond the top of the creamery, thus carrying off the 

 foul gases caused by the decomposition of the material 

 within the tank. 



The liquid from tank B should be conducted away by 

 means of 6-inch drain tile laid underground. This liquid 

 will not give rise to bad odors after undergoing the 

 process of purification herein explained. 



Creameries that have a scanty water supply use the 

 water from the cream vats for the boiler. But where 

 there is an abundant supply, the water used for cooling 

 is run into the sewer. 



The water pipe, xy, is connected with the starter can 

 and cream ripeners which makes it possible to conduct 

 all water used for cooling directly into the drain at K. 

 This water requires no purification and, if conducted 

 through the septic tank, would necessitate one of too 

 large dimensions. Moreover the large amount of cold 

 water needed for cooling starter and cream would cool 

 the contents of the tank too much for a rapid decomposi- 

 tion of the organic matter within. 



Where the soil permits the drain may be emptied into a 



