Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 66.—Second Milk Receiver. 154 MILK, CHEESE, AND UUTTER. partition (24), which enables the engine-room proper to be kept clean,and comparatively cool, the Iwiler being covered with a non-conductingmaterial, and the engine discharging its waste steam into the boilersupply or the chimney. In Fig. 67 this is shown in section. The boiler is so set as to risebut a foot above the floor-level of the engine-room,and steps (25) lead downto its front. Immediatelybefore it the floor is level,but
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 66.—Second Milk Receiver. 154 MILK, CHEESE, AND UUTTER. partition (24), which enables the engine-room proper to be kept clean,and comparatively cool, the Iwiler being covered with a non-conductingmaterial, and the engine discharging its waste steam into the boilersupply or the chimney. In Fig. 67 this is shown in section. The boiler is so set as to risebut a foot above the floor-level of the engine-room,and steps (25) lead downto its front. Immediatelybefore it the floor is level,but further back slopesto a lower point under thecoal gates (26), which givea draught to the fires andadmit of a load of coals. Fig. 67.—Boiler —Section. being discharged at once into the store, the blocks (27) stopping thecart-wheels at a safe point. The curbstones of the shute are sup-ported by stays. The hot-water boiler (28) for heating the curing-room,with its flow-pipe 29, its return-pipe 30, and flue 31 leading to the mainchimney, is placed in the best position for the purpose. By the door33 ashes are removed, and a bench (33) is handy for repairing work,of which there is always much to be done in a factor). The best steam-boiler for a dairy is the single-tube Cornish, , in which the fire-grate is set in the front part of the tube, the heat
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
