CREAMERY BUTTER MAKING 149 



with hot water. A few coils of piping in the bottom 

 of the hot water tank tlirough which the exhaust steam 

 from the engine can be conducted will furnish all th? 

 hot water necessary. This tank should be covered and 

 provided with a vent to permit the escape of steam 

 during excessive heating of the water within. 



4. Creamery Machinery. In selecting creamery ma- 

 chinery, we should be largely guided by the ease with 

 which it can be cleaned. A piece of machinery that 

 cannot be properly cleaned is a positive damage to the 

 creamery. Only tinned ironed pipes should be used for 

 conducting milk, and these should be in sections not 

 longer than four feet. Rubber hose should never be used 

 for this purpose. The machinery should be located so as 

 to require the least possible amount of piping. Extra 

 piping means extra cleaning and consequently more work. 

 The seams, corners, and sharp angles in all cans, vats, 

 and conductors should be flushed with solder. 



5. Ventilation. Hitherto this subject has received 

 little or no attention whatever from creamery builders. 

 The influence of foul, moist air upon the quality of the 

 butter and the general health of the butter maker is too 

 little appreciated. We hear much about that "peculiar 

 creamer}' odor" which is simply another expression for 

 the foul, moist, stifling air that prevails in a great many 

 of our creameries. Almost daily we learn of butter 

 makers who are forced into retirement or compelled to 

 take up other lines of work because of lung trouble, 

 rheumatism, or general ill health. Unsanitary creamery 

 conditions are held accountable. 



Ventilating shafts, extending from the creamery room 

 to the top of the building where they end in cupolas, are 

 serviceable but inadequate for the best ventilation. The 



