148 CRUAMURY BUTTER MAKING 



network of tile laid a stiitable distance below the stir- 

 face. The arrangement of tile is shown in G. 



For an ordinary creamery a tank eight feet square 

 and four feet deep will be large enough, provided tlie 

 water used for cooling is not run into it. 



2. Floors and Walls. Wood floors because of their 

 porous nature and tendency to rot should never be placed 

 in creameries. They are not sanitary. \\'ell constructed 

 cement floors are durable and easy to clean and are 

 recommended for all creameries. Frequently objections 

 are raised against cement floors because of their damp- 

 ness. This tendency to dampness can easily be over- 

 come by constructing the floor on a cobble stone and 

 Cinder foundation tmderlaid with drain tile. 



The inside wall of a brick building should be finished 

 partly with cement and partly with matched lumber or 

 paint. From the floor to a height of at least four feet, 

 the wall should be finished with good cement. The rest 

 is finished either with good building paper and matched 

 lumber nailed on 2 in. x 4 in. studding, or by simply 

 painting the walls. Plaster finish is undesirable because 

 of its tendenc}- to crack and drop oft, due to moisture 

 and jar of the machinery. The junction of wall and floor 

 should be well filled in with cement to permit easy 

 cleaning. 



3. Facilities for Cleaning. Ample facilities should 

 be provided for steaming and scalding with hot water. 

 Every sink should be provided with a suitable steam 

 jet. A lank providing hot water should be located in 

 the boiler room and elevated so that hot water can be 

 conducted to the churn, butter printer, and vats. Butter 

 ladles, packers, and printers cannot be satisfactorilv 

 steamed and should therefore receive liberal treatment 



