160 CREAMERY BUTTER iL-lKIXC 



The total cost of creamer}' building and machinery as 

 shown by the foregoing figures is $4,334.00. This repre- 

 sents the cost of a model brick creamery with a capacity 

 of 20,000 pounds of milk daily. A creamery with half 

 this capacity would cost about three-fourths this amount 

 or $3,250.50. 



In the foregoing discussion on creamery equipment 

 nothing has been said about cream pasteurizers and cream 

 coolers. While it can not be expected that in a few years 

 all creameries will make pasteurized butter, yet this 

 method is daily gaining favor and is to be recommended. 

 Creameries that intend to make pasteurized butter should, 

 therefore, add not less than $125 to the cost of the equip- 

 ment to allow for a pasteurizer and cream cooler. 



REFRIGERATOR. 



Instead of placing the ice at the end or sides of the 

 refrigerator as is ordinarily done, it is much more desir- 

 able to place it overhead. With ice so placed it is possi- 

 ble to secure a much drier and cooler air. This method 

 of refrigerating is illustrated in Fig. 43. 



From the cross section it will be noticed that 2 in. by 

 4 in. studding are placed across the entire width of the 

 refrigerator. These studding are only one inch apart, 

 and are laid from the rear to within two feet of the 

 front of the refrigerator. The ice chamber is constructed 

 on top of the studding. Below the chamber is a very shal- 

 low tin pan which catches the drip from the melting ice 

 and conducts it into the sewer. This pan is supported 

 b\- means of three 2 in. by 4 in. studding running the 

 full length of the ice chamber. Both ends of the studding 

 are provided with hooks b)' means of which the pan is 

 readih- attached to, and detached from, the ice chamber. 



