. Cyclopedia of farm animals. Domestic animals; Animal products. 236 REFRIGERATION OF DAIRY PRODUCTS lation between the ice and first board depending on the construction of the ice-house. In some instances the wall is packed with some good in- sulating material a foot thick, while in other cases merely the outside wall is permanent. Ice-houses having the walls permanently insulated by being. Fig. 260. Use ol ice-water tank m cooling milk. This house is built of cement walls, inside and out, filled with baled straw. boarded up on the inside possses an advantage over the nouses constructed witho
. Cyclopedia of farm animals. Domestic animals; Animal products. 236 REFRIGERATION OF DAIRY PRODUCTS lation between the ice and first board depending on the construction of the ice-house. In some instances the wall is packed with some good in- sulating material a foot thick, while in other cases merely the outside wall is permanent. Ice-houses having the walls permanently insulated by being. Fig. 260. Use ol ice-water tank m cooling milk. This house is built of cement walls, inside and out, filled with baled straw. boarded up on the inside possses an advantage over the nouses constructed without insulation, in that they do not allow the insulation to fall on top of the ice, which becomes exceedingly thick when near the bottom of the bin; and it is a source of annoyance to remove so much of the insulation to get at the ice. The insulation between the wall and ice should be packed as firmly as possible, so that it will not permit the tiers of ice to give way as it is gradually being built up, and not allow any large air spaces. (b) Dairy refrigeration as applied on the farm. When the farmer is provided with the proper facilities for storing ice, it becomes an important point properly to apply the cooling effect to his products without the loss of a great amount of ice. It is necessary, then, to provide receptacles, the form of which depends on the nature of the prod- uct to be cooled. Milk- and cream- refrigeration.—The most effect- ive way to refrigerate milk, cream or any perishable liquid dairy product is to cool it in ice-water. In this case, a tank (Figs. 260 and 261), which holds ice-water and in which the milk can be placed in a receptacle that is a good conductor of heat, is the most effective method of refrigerating. The tanks holding the ice-water should be well insulated either by constructing them of a thick plank of porous wood, or by two thicknesses of thinner wood, the space between the two being filled with some insulating material, such as coal spar
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