. The dairyman's manual; a practical treatise on the dairy. Dairying. 232 THE DAUiYMAVS MANUAL. Chapter XV. as a constant threatening danger in the dairy, and is to be most carefully avoided. When the milk has been strained in the stable and be- fore it leaves there, it is carried to the milk-house for setting for cream. The method of setting varies accord- ing to the system practiced. By the use of the centrif- ugal cream separator, and the immediate use of the. Fig. 33.—THE '* CENTRIFUGAL ; skimmed milk, nothing more is required than an apart- ment for ripening, or really sourin
. The dairyman's manual; a practical treatise on the dairy. Dairying. 232 THE DAUiYMAVS MANUAL. Chapter XV. as a constant threatening danger in the dairy, and is to be most carefully avoided. When the milk has been strained in the stable and be- fore it leaves there, it is carried to the milk-house for setting for cream. The method of setting varies accord- ing to the system practiced. By the use of the centrif- ugal cream separator, and the immediate use of the. Fig. 33.—THE '* CENTRIFUGAL ; skimmed milk, nothing more is required than an apart- ment for ripening, or really souring, the cream to fit it for churning. This invaluable machine for the butter dairy deserves a few words of description. It is the invention of a Swede. It is known as the "' Centrifugal Creamer," and is intended to remove the cream by mechanical means—centrifugal force, in fact—to take the cream from the new milk, and thus avoid the neces-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stewart, Henry. New York, Orange Judd
Size: 1312px × 1903px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
