COLORADO EXPERIMENT STATION 
26 
All empty cans should always be kept inside, not out exposed 
to the hot sun or other weather elements. Plenty of room makes 
work for the operater lighter and more rapid, especially on busy days. 
The hot water boiler should always be in an adjoining room to that 
where the cream is kept; thereby the dirt and dust made while firing 
is avoided, as is also the heat caused by the same during the hot 
summer weather. 
The floor should be of close fitting, well matched boards, painted, 
if a cement floor is not available. 
The ceiling and side walls should be of smooth, hard finish, so 
as to be easily kept clean. Paper should not be used for finishing, 
as it soon becomes torn or cracked leaving catching places for dust and 
insects. 
Window space should be provided for one-fifth as much window 
space as floor space. Sunlight is necessary as a disinfectant and for 
the operation of efficient work. Good ventilation should also be pro¬ 
vided for, as a cool room is essential for keeping cream, good and free 
moving air with plenty of light is one of the greatest aids toward keep¬ 
ing the room sweet and fresh at all times. 
All doors and windows should be fitted with screens, either a 
canvas shade or a covered porch is very desirable for the principal door, 
as it is a protection against rain and the bright sunshine. If the station 
is a frame building it should be attractively painted. 
All stations of modern type will need primarily the following 
equipment: 
1. Upright Tubular Boiler and steam fittings. 
2. Wash sink with drain. 
3. Babcock tester. 
4. Can rack. 
5. Weigh scale. . 
6. Cream sampler. 
7. Cream scales. 
8. Dividers. 
9. Pipette. 
10. Acid measure. 
11. Sulphuric acid. 
12. Water bath. 
13. Test bottle brush. 
14. Can brush. 
15. Sample jars. 
16. Test bottles 
17. Dairy thermometer. 
18. Washing powder. 
19. Waste jar. 
