

COOPERATIVE MILK-DISTRIBUTING PLANTS. 9 
a large plant of about two to three stories, so that the milk may flow 
by gravity from the various pieces of equipment in the plant. There 
is very little advantage in having a plant of greater height than two 
and one-half or three stories unless the site is very expensive. 
The labor required to operate a plant of several stories is usually 
considerably greater than in a lower building because of the ne- 
cessity of having a foreman for each floor. Small plants may be only 
one story high, and one-story buildings can often be remodeled into a 
satisfactory milk plant with less labor required for their operation 
than in the case of a two-story plant. 
ARRANGEMENT OF THE PLANT. 
The rooms in the plant should be divided and laid out so that the 
_ plant operations can be carried on with the minimum of labor and 
_ machinery, and so that the milk may be handled in a sanitary manner. 
_ Plans should be drawn by a competent architect, showing the layout 
of the rooms and the location of the machinery and equipment. These 
plans should be carefully studied, and before the final arrangement 
is decided they should be submitted to the local health officials for 
approval. 
RECEIVING ROOM. 
The milk-receiving room should be separate from the other rooms 
and should be well screened to keep out flies. This room should 
be located so that the milk may be conveniently received direct from 
the producers’ trucks. The floor of the receiving room should be on 
a level with the floor of the ordinary truck. A convenient arrange- 
ment is to have the floor of this room elevated about 3 or 4 feet, so 
that the milk may be readily received and dumped into the weigh 
can, from which it may flow by gravity to a receiving vat. If this 
is not feasible, the receiving vat may be lowered below the floor 
level. The receiving room should contain scales, weigh can, sample 
jars, etc. In the receiving yoom or in an adjoining room facilities for 
properly washing and sterilizing the cans should be provided, so 
that the cans may be returned to the producers in good condition. 
Apparatus of ample size should be provided for cleansing the cans 
quickly and thoroughly. 
WASHING AND STORAGE ROOMS FOR BOTTLES. 
The bottle-washing room should be so located that the empty 
bottles can be received as conveniently as possible from the delivery 
wagons. This room should be of ample size to provide space for the 
bottle-washing machine and plenty of room for the workmen. Where 
the bottles are held for a time before washing, the room must be 
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