THIRTY-EIGHTH ANNUAL CONVENTION 293 



make the floor out of wood, as such a floor will not last, nor is 

 it as sanitary as floors built of more substantial material. 



When the walls of a creamery building are constructed out 

 of wood, it is best to extend the concrete work up from iy 2 to 

 2 ft. from the floor. This will prevent the sills and walls from 

 rotting out, and it will also help to keep the building warmer. 



Size of Building. 



When a new creamery or cheese factory is under considera- 

 tion, the first point that usually is discussed is how large a build- 

 ing is needed, and in order to determine this to any degree of 

 certainty it is necessary to know approximately how much milk 

 or cream must be handled. It is, however, not always wise to 

 build for the present needs only, unless it is in an old dairy dis- 

 trict, where the possibility of much of an increase in the make 

 does not have to be considered. It is not advisable to start a 

 creamery with much less than 400 cows. 



In most places, where creameries or cheese factories are 

 built, it is advisable to study the future prospects for dairying 

 in that locality. Especially is this true if the building is to be 

 constructed of such material as brick, stone or concrete, because 

 such buildings are much harder to alter or enlarge than is a 

 frame building. Thus, if some estimate can be made before 

 the creamery is built as to what the future will bring in the way 

 of more and better cows, as well as more and better patrons, it 

 may be possible to make the building of such dimensions that 

 it will fill the bill for years to come, and this, of course, is much 

 cheaper than it would be to have the building so small that ad- 

 ditions would have to be made in a short time. Furthermore, 

 it is very hard to re-construct the inside of a creamery building 

 while the creamery is being operated. It is also hard to get the 

 arrangements just right when making alterations on an old 

 building. For these reasons it is advisable to make an effort to 

 get a building of the proper size right from the start. It would, 

 no doubt, be better to have a creamery building a little too large 

 for a while, than it would be, to have it get too small soon after 



