. The dairyman's manual; a practical treatise on the dairy. Dairying. CREAMEliiES. an above the churns sufficiently for this purpose. The cream- room is furnished with three cream vats, and pipes from the receiver above carry the cream into the vats. Every- thing of this kind is done through pipes ; the water and steam for cleansing the utensils and floors are brought in. Fig, 57.—PLAN OF GROUND FLOOR. this way, and thus labor is saved in every possible man- ner. The buttermilk is run into a large cistern below the creamery, and at a sufficient distance from it to avoid any disagreeable odor,
. The dairyman's manual; a practical treatise on the dairy. Dairying. CREAMEliiES. an above the churns sufficiently for this purpose. The cream- room is furnished with three cream vats, and pipes from the receiver above carry the cream into the vats. Every- thing of this kind is done through pipes ; the water and steam for cleansing the utensils and floors are brought in. Fig, 57.—PLAN OF GROUND FLOOR. this way, and thus labor is saved in every possible man- ner. The buttermilk is run into a large cistern below the creamery, and at a sufficient distance from it to avoid any disagreeable odor, and it is pumped from this cistern into barrels for those farmers who may wish to purchase it, at one cent a gallon, for feeding hogs. The butter- room is used for storing the butter, and is furnished PLATFOai* \ S_. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stewart, Henry. New York, Orange Judd
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
