CHAPTER IX. 



SUGaESTIONS TO THOSE ABOUT TO 

 BUILD A CREAMERY. 



Location. — When about to build a creamery 

 one of the first points to settle is the location. 

 Here we should be influenced by the chance 

 for good drainage and the general lay of the 

 ground. Some prefer to have a creamery built 

 with different levels, so that the milk and 

 cream have a down grade from the weigh-can 

 through to the churn. When such a location 

 can be secured it is nice in many ways, but it 

 makes a hard place to work, as there is so 

 much going up and down. 



Which is preferable, — I prefer a creamery 

 built all — except the receiving-room — on the 

 same level and pumps used to elevate the milk 

 and cream. The receiving-room should be 

 enough higher than the main floor so that the 

 milk will run from the weigh-can into the re- 

 ceiving vat and then be pumped into the tem- 

 pering vat. The cream also to be pumped high 

 enough to run over a cooler placed over the 

 cream vat so that the cream drops from the 

 cooler into the cream vat. 



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