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So much water was used in the cleaning and processing operation of the Creamery that drainage and venting was very important. An underfloor drainage system was used on the main level to catch waste water. Also, the steam used in butter making generated a great deal of moisture and the upstairs of the Creamery was ventilated with grills at the base of walls that drew moist air to the roof peak where it was vented outside.

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Vents in the Creamery walls to allow moisture to escape
20th century
The Tatamagouche Creamery, Creamery Road, Tatamagouche, Nova Scotia, Canada


Credits:
Creamery Sqaure Hertiage Centre