Archive image from page 557 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Curing rooms EZj man s'' i , I f T| BOOM I Fig. 295.âPlan of Gaddis, BIcAdam, and Co.'s Ckeamery. 1, Weighing-machine; 2, milk-setting vats; 3, cheese-making vats; 4, 'Blanchard' churns; 5, cooling-vat; 6, 'Fraser' presses; 7, stepa to store-room ; 8, coal; 9, vertical boiler , 10, engine. Gaddis, McAdam, and Co. Here the milk-setting and cheese-making dei)artments are separated. The milk, after being weighed, is set in the vats(;J), wh
Archive image from page 557 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Curing rooms EZj man s'' i , I f T| BOOM I Fig. 295.âPlan of Gaddis, BIcAdam, and Co.'s Ckeamery. 1, Weighing-machine; 2, milk-setting vats; 3, cheese-making vats; 4, 'Blanchard' churns; 5, cooling-vat; 6, 'Fraser' presses; 7, stepa to store-room ; 8, coal; 9, vertical boiler , 10, engine. Gaddis, McAdam, and Co. Here the milk-setting and cheese-making dei)artments are separated. The milk, after being weighed, is set in the vats(;J), which are constructed as shown in section in Fig. 29(5. The outside wooden case is similar to the corresponding part of a milk-vat. In this two tin cases, of the shape shown in the annexed illustration, are jilaced side by side, which arrangement allows more room for the water supplied for cool- ing. The water (2) is kept at a slightly higher level than the surface of the milk (I). On the top of the cooler is placed a cover having a ledge (:i) raised around it, cross-strings (4) for strength, and cylindrical ventilators (.')) fixed at intervals throughout its length. Over this cover water flows continually, materially assisting in the rapid cooling of the milk. AYhen the cream is skimmed off, the milk is conducted to the vats (3, see plan) and made into cheese. The 'Fraser' press, the 'Blanchard' churn, and the 'Cunning- ham' butter-worker are all in use iu this factory, and butter of a fine fpiality and good skim cheese were being made at the time of our in 187(). It is generally held by American butter-makers that cream should be churned at a temperature ranging from 58° Fahr. in summer to 65° in winter, and if it does not stand at the proper heat, the pail containing it is placed in warm Fig. 200.âUrcAiiAM Cooler. or cold water until the thermometer indicates the retjuired lemperature. Ampng the Orange County, New York, makers, the old vertical dash churn (Fig.
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