. The dairyman's manual; a practical treatise on the dairy. Dairying. 234 THE DAIBYMAN'S MANUAL. cream in the center being continually augmented by the process of separation is raised by the entering milk into the tube, c, and passing by the tube,/, into the chamber, C, escapes by another pipe into proper receptacles; thus the process continues, so long as any milk is introduced. It should follow that as water is heavier than the cream,. Fig. 33. — " CREAMER " SEEN IN SECTION if a quantity of it should be introduced when the milk is all in, the cream remaining may be separated to the
. The dairyman's manual; a practical treatise on the dairy. Dairying. 234 THE DAIBYMAN'S MANUAL. cream in the center being continually augmented by the process of separation is raised by the entering milk into the tube, c, and passing by the tube,/, into the chamber, C, escapes by another pipe into proper receptacles; thus the process continues, so long as any milk is introduced. It should follow that as water is heavier than the cream,. Fig. 33. — " CREAMER " SEEN IN SECTION if a quantity of it should be introduced when the milk is all in, the cream remaining may be separated to the last drop, until the milk, too, is exhausted, when a stream of water passed through for a time will cleanse the ma- chine perfectly. Improved forms of this machine are now made, some of them of small size to be operated by hand, instead of about two-horse power, which the large machine re- quires, and is thus brought into convenient practical use. 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
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
