CREAMERY BUILDING. 231 



also, and it may be done in the same way that 

 the churn-room is controlled. I do not like 

 the plan of having the separators, cream vats, 

 churn, and butter-worker all in one room. It 

 is impractical to control the temperature of 

 such a room in hot weather so as to secure the 

 best results. An ice-cooler in a cream or churn- 

 room helps to secure a pure atmosphere, as the 

 air deposits impurities when coming in contact 

 with ice which are carried off with the water. 

 This can be demonstrated by tasting water from 

 melting ice that has impure air circulating 

 about it. 



Tempering vat. — Have an overflow in the 

 tempering vat and conduct the overflow back 

 to the vat from which the milk is pumped. Or 

 when the tempering vat is lower tha^i the re- 

 ceiving vat the milk can be allowed to flow 

 into the tempering vat and be controlled by a 

 valve to which a float is attached. It is best to 

 keep a uniform depth of milk in the tempering 

 vat. This is not a necessity when a float is 

 used in connection with the separator faucet, 

 as is the case with most separators. The ob- 

 ject is to secure a uniform' feed of milk to the 

 separators. This must be accomplished in some 

 way. 



Act with caution.— The cost of a creamery 

 is a matter for careful consideration. Every 

 dairy implement dealer will furnish plans and 



