The water from Pipe Spring, under the parlor floor, came across the courtyard, ran through the wooden trough, and exited to the ponds. Since the water was underground from the time it exited the sandstone under the parlor floor until it reached the open trough, it was quite cold. The cooling effect kept the room between 48 - 50 F (8.9 - 10 C) year-round. The room was used for cold storage and butter making.
Ranchers milked 80 - 100 cows each day. Each day, women and children would churn 40 pounds (18.1 kilograms) of butter and make 60 - 80 pounds (27.2 - 36.3 kilograms) of cheese. Some of this was used locally but most was shipped to St. George along with 10 - 30 steers to feed men working on public roads or the St. George Temple. Such shipments happened twice a month and took 4 days travel time.
Pipe Spring National Monument
Near Fredonia, Arizona
Part of the Great American West series