Archive image from page 372 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 OTHER AMERICAN SYSTEIMS. 301 milk-eans (b) which stand in the water have per- forated foot-riins, whic'h admit of a free circulation of water under the cans, and weighted covers (c) are provided which lit loosely and extend down- Fig. 162.—Weldon's raisim; 's. ward sufficiently to diji in the water and thus hermetically seal the cans. A conical skimmer (d) is used to remove the cream fi'om the milk. It is carefully
Archive image from page 372 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 OTHER AMERICAN SYSTEIMS. 301 milk-eans (b) which stand in the water have per- forated foot-riins, whic'h admit of a free circulation of water under the cans, and weighted covers (c) are provided which lit loosely and extend down- Fig. 162.—Weldon's raisim; 's. ward sufficiently to diji in the water and thus hermetically seal the cans. A conical skimmer (d) is used to remove the cream fi'om the milk. It is carefully dipped, apex downward, into the milk until the cream flows over its edges; it is then removed and emptied, and the operation is repeated until all the cream is removed. This apparatus is designed priiicipally for dairy use, and is particularly apj)licable where natural flowing springs are available. We cannot, however, see in what respects it is superior to the Cooley creamer, while in some it is in our opinion decidedly inferior. The skimming, for instance, is done with the ' dipper,' while in the Cooley system the skim- milk runs out through a tap, so that no skimming is needed, and much trouble and time are saved. Yet another creamer commands our attention. It is called the Bureau Creamery and Refrigerator, and we give a cut of it in Fig. 163. It differs £i-om the Hardin creamer chiefly in ha'ing shallow instead of deep setting of the milk. The inventor contends that the best keeping butter is made from cream that is more pierfectly separated from the milk than is the case in the deep-setting system, and which has ' ripened ' by remaining a longer time on the milkj and he provides against air- contamination by having his shallow pans ac- cessible to only a limited supply of air which has been cooled by contact with ice that is stored above the milk. In the upper part of the biu-eau is a i-ack for holding a supply of ice, and a metallic pan with rubber tube attached, for c
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