252 ILLJNOIS DAIRYMEN'S ASSOCIATION. 



sre carefully sterilized after each using by being placed in a large 

 cement sterilizer the door tightly closed and live steam turned on for 

 twenty minutes. 



The College Creamery. 



The Dairy wing which is 45 by 116 feet, is divided into a creamery 

 room 30 by 45 reet, cheese, cheese curing, and milk rooms, a wash room 

 where all utensils are cleaned and sterilized, two store rooms and a 

 room containing the engine and refrigerating machine. The milk testing 

 laboratory is on the second floor. 



In the creamery room are two receiving vats, in which the tem- 

 perature of the milk may be controlled by means of circulating brine, 

 the most improved makes of cream separators, both hand and power, 

 cream ripening vats, a box churn, and three different styles of combined 

 churns and workers. The machinery is operated by a 40 h. p. engine 

 which receives the steam through a high pressure main from the 

 University boiler house, about eighty rods distant. 



The creamery is also equipped with an 8 ton Barber refrigerating 

 machine, by means of which the refrigerator may be held at any desired 

 temperature down to within a few degrees of zero F. The milk and cream 

 may be cooled in the creamery room by pumping the cold brine from the 

 tank in the refrigerator through insulated pipes to the vats and the 

 cooler. 



All students taking the creamery vork become familiar with and 

 have a large amount of actual practice in the creamery in operating all of 

 the important makes cf cream separators and churns, the engine and the 

 refrigerating machine and in the handling of milk, cream and butter. 



Students Making Cheese. 



The cheese room is equipped with all of the apparatus necessary 

 for making Cheddar and fancy cheese. Students are thoroughly drilled 

 in all the steps of cheese making and spend a considerable amount 

 of time in actual practice. 



