Official history of the Cornwall Cheese and Butter Board . the curing roomby means of an elevator. The boiler house, which is 16 x 24 feet in size, is lined throughout with tin,which makes it practically fireproof. The b)iler house is equipped with a thirty- HISTORY OF THE CORNWALL CHEESE AND BUTTER BOARD horse power bailer. The boxing; room, the dimensions of which are lo teet x 15 feet,has well-isolated walls and ceiling. In this room the cheese are stored until shipped. Adioining the curing room is the ice chamber, dimensions il feet x 25 feet,which holds sufficient ice to maintain the
Official history of the Cornwall Cheese and Butter Board . the curing roomby means of an elevator. The boiler house, which is 16 x 24 feet in size, is lined throughout with tin,which makes it practically fireproof. The b)iler house is equipped with a thirty- HISTORY OF THE CORNWALL CHEESE AND BUTTER BOARD horse power bailer. The boxing; room, the dimensions of which are lo teet x 15 feet,has well-isolated walls and ceiling. In this room the cheese are stored until shipped. Adioining the curing room is the ice chamber, dimensions il feet x 25 feet,which holds sufficient ice to maintain the desired temperature in the curing this room, also, is located the refrigerator which is used for storing butter. Over the ice chamber are the office and the storage room. The office is elevenfeet square, and the storage room is li feet x 13 feet. Here the supplies are keptready for use. In connection with the factory is another ice house, 12 feet x 14 feet in size,where the ice is preserved by means of sawdust. This ice is used for butter-making. HOME OF JOHN SNETSINGER, DICKINSON S LANDING purposes. All of the floors in the factory excepting those of the office and storeroom are of concrete. There are also two whey tanks, one of which is constructed of copper and and the floors of the cheese and butter rooms are connected with a tile drainleading to the river, which affords excellent drainage. The main building, as can be seen by the accompanying cut, is a 2j^-storybrick structure, built in a side hill. The factory is equipped with electric light and power supplied by the St. Law-rence Power Company. HISTORY OF THE CORNWALL CHEESE AND BUTTER BOARD PATRICK J. SPINK PATRICK J. SPIXK, who is sixty-eight years of age, is the son of Peter His wifes maiden name was Rachel A. Cashion, by whom he hasone daughter. He is an Irish-Canadian, a Roman CathoHc and a farm is located West ]/2 Lot 17, Second Concession, Charlottenburg Town-ship, an
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