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Show COST OF BUILDING CREAMERY One Must First Figure on Expense and Then on Equipment Pays to Build Well. (By Q. A GILBERT, Colorado- Agricultural Agricul-tural College.) Creamery builders must figure the cost, first, of the building, second, of the equipment. A suitable and convenient con-venient building will contain a main work room, store room, refrigerator, engine and boiler room, coal room and an office. Such a medium sized creamery cream-ery would measure 28x48 feet. In some sections labor and material are much cheaper than in others and the cost varies accordingly. However, we can place the limit of cost of such a construction between one thousand and fifteen hundred dollars. Where only gathered cream is received re-ceived the equipment required Is less than where whole milk is received. In the first instance, of the gathered cream plant, the following would be necessary: 15 H. P. boiler; 10 H. P. engine; a well and pump; weigh can and scales; Babcock testing equipment equip-ment complete; combiner churn, capacity capa-city 600 lbs. butter; buttermilk vat; cream ripener; starter can; wash sink Besides this there will be shafting pulleys, piping, belting, etc. By mak ing two churnings a day in the rust season, 1,200 pounds of butter could bs manufactured per day In a plant oi this size. The cost of equipment would approximately be $1,200. The total cost of a creamery with out artificial refrigeration will vary from $2,200 to $3,000. In the long run it pays to build well and to use first class equipment in a creamery, and this is the basis of the foregoing figures. fig-ures. In many cases on record creameries cream-eries started by promoters of representatives repre-sentatives of construction companies have cost exhorbitant prices and out of all proportion to the business they are able to do. |