74 



CANADIAN DAIRYING, 



Devonshire, or " clotted " cream, may be made by 

 setting milk in shallow pans for about twelve hours ; 

 then heat the pan of milk and cream to a temperature 



of about 1 70 degrees ; 

 then cool to 40 or 50 

 degrees, and allow to 

 stand for another twelve 

 hours, when the cream 

 may be removed for. use. 

 The Hand Centri- 

 fuge* No machine is 

 receiving so much atten- 

 tion among farm dairy- 

 men as the hand cen- 

 trifuge of hand separa- 

 tor. It has been a great 

 help to farmers who 

 make butter on the 

 farm or who sell cream. 

 It also gives a better 

 quality of skim-milk for 

 young stock than that 

 returned from the aver- 

 age creamery. 



The essential part of 

 the machine is the bowl. 

 In this part the separa- 

 tion of the cream takes 

 place through the action of centrifugal and centripetal 

 forces produced by the rapidly revolving bowl. The 

 force generated depends upon the diameter of the 



NATIONAL CREAM SEPARATOR. 

 (Made in Canada.) 



