ILLINOIS STATE DAIRYMEN'S ASSOCIATION. . jgj 



ket to which the product goes, deserves some attention. 



The dimensions of the cream ery building depend on the amount of 

 butter to be manufactured and. somewhat on the arrangement. A creams 

 ery handling the milk from 400i to 500 or 600 cows^ should contain about 

 1200 to ISOiO square feet of floor space including store andl coal room. 



It is more desirable to have the plant in a compact form rather than, 

 to have it spread over a large area for two reasons. First, it saves labor 

 in keeping a creamery clean; and second, it teaches the operator ta 

 put utensils back in a place after using them, as it is necessary for Mux 

 to have the required room. 



In planning and building) a creamery, one should try to so separate^ 

 and yet combine the different sections as to secure both convenience and 

 cleanliness, and to reduce as far as possible the expenses necessary ta 

 perform in the best manner the 1 abor of the factory. All who have had' 

 experience with cream.eries know the loss' of timei and waste of labor 

 resulting from one seemingly small mistake in construction, such as- 

 putting a door in the wrong plac e or other little faults in the arrange- 

 ment of utensil rooms. One sho uld endeavor to see such faults in ad- 

 vance so as to save the operator as much work as possible, and enable hins 

 to reach given points easily and' readily without taking unnecessary steps 

 by a roundabout course. 



iTheire are two general principles which govern the arrangement of 

 a creamery building: The gravity andi the pumping system. The first 

 is, where milk starts on such an elevation that is flows by gravity from- 

 the receiving vat into the temiper in g vat, separator, cream, and skim- 

 milk vats. This again has two principles involved in it: One where 

 the' mlilk Is taken in oa; an eleva; tion such as sldehlU or two-story; the^ 

 other where the Jepson elevating weigh can is used. The main adira-n- 

 tage of the former is that no pumps are necessary during the whole 

 course of manufacture. But this advantage is offset by a considerable 

 amount of extra labor in climbing the stairs at the time when work m^ 

 most urgent, and nearly all the machines are in operation. 



