Archive image from page 556 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 VARIOUS AMERICAN FACTORIES. 483 Stones are fixed here ami there in the water, to prevent the milk-paus being moved by the force of the stream. The milk is brought to this spring-house and poured into clean earthen crocks. These are placed in the water between the stones, covered by a tile or piece of wood, and left until the cream has risen. Among the first factories this arrangement in a modified foi-m was generally followed, though ot
Archive image from page 556 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 VARIOUS AMERICAN FACTORIES. 483 Stones are fixed here ami there in the water, to prevent the milk-paus being moved by the force of the stream. The milk is brought to this spring-house and poured into clean earthen crocks. These are placed in the water between the stones, covered by a tile or piece of wood, and left until the cream has risen. Among the first factories this arrangement in a modified foi-m was generally followed, though other methods of milk-setting have since been introduced. As an instance of a factory where the 'spring' setting is followed, we select that belonging to Mr. Gardner B. Weeks, of Syracuse. The water from the spring is conducted by a pipe, situated 20 inches under the ground, to a large pool (2), in which the pails are placed, the water flowing into the pool in suflScient volume to retain its natural r' v 1 = 1 Ti 2 o 71——i li——\ w |i n ' h —1 II I—w—' Fig. 292.—Plan of Gardner B. 'Weeks' Facioky. 1, Weigb-can ; 2, pool; 3, milk-vats; 4, sink; 5, presses; 6, chwms ; 7, cold-water tank ; 8, hot-water tank; 9, steam-boiler; 10, steam- pipe ; 11, stairs to curing-room ; 12, cheese-tables. coolness, and to rise around the pails to within 2 inches or so of their tops. The pails are 8 inches in diameter and 20 inches deep. An example is given in Fig. 168, page 30(). The milk is left in the pool until all the cream has risen, when the latter is removed by the 'dijiper' (Fig. 168), a long-handled, conical cup, which is pushed down- wards into the milk of the pail until its edge is slightly below the surface, when the cream mns into it, and is poured from it into another vessel to await churning. Some butter-makers believe that the cream will not all rise in less than thirty-six hours; others skim at twenty-four hours after setting, and hold that all that may be removed aft
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