CREAMERY BUILDIN&, 227 



Can elevate cream vat. — The cream vat 

 may have its legs extended so that it is high 

 enough to flow into the churn. All pumps in 

 a creamery that are used to pump whole milk 

 and cream should be so made that they can be 

 taken apart to be cleaned, and it is best that 

 the skim-milk pump be made in the same way. 

 This removes the objection to a pump in a 

 creamery, or at least it removes the vital objec- ' 

 tion of un cleanliness, as a pump made so as to 

 be taken to pieces can be kept as clean as any 

 other utensil in the creamery. 



Creamery floor. — The floor should be put on 

 the ground, and if made of wood should be 

 laid in cinders, as it will then not decay as fast 

 as if laid on the dirt. I have had twelve 

 years' experience with both wood and cement 

 floors, and my opinion of the merits of the two 

 is but little changed from what it was eight or 

 ten years ago. I think a little more favorably 

 of the cement floor than I formerly did, and 

 think I should now use it if I could be sure of 

 securing a man to put it in that I knew under- 

 stood the business; otherwise I would use two- 

 inch flooring, filling up between the joists with 

 cinders so the flooring would rest on the cin- 

 ders. A cement floor will wear out in time and 

 is difficult to repair. All creamery floors should 

 pitch to the gutter. 



A trap necessary. — Do not fail to put a trap 



