MACHINERY. 133 



acidimeter, one 24-bottle steam Babcock tester, 

 dippers, mops, thermometers, etc., butter ladles, pails 

 and packers and printers, one milk heater or pas- 

 teurizer, two 6oo-gallon cheese vats, two gang presses, 

 two curd three-eighths inch knives, curd scoop, pails, 

 etc., power curd mill and curd agitator, shafting and 

 pulleys, one 24<>lb. butter scale, milk pumps. 



Estimated cost, $1,200 to $1,500. 



Next to the boiler the most important machine in 

 a whole milk creamery is the cream separator or 

 centrifuge. It should be set level, on a firm stone, 

 cement, or brick foundation. This machine should 

 have sufficient capacity to separate all the milk with- 

 out causing too much delay in waiting for the skim- 

 milk. Where the daily delivery exceeds 8,000 pounds 

 two machines are advisable. One of these may be a 

 turbine, so that in case of accident with the power the 

 milk may be separated and not cause a loss which is 

 likely to occur by the milk souring in the hot weather. 

 The "Accumulator," "Extractor," "Radiator," etc., 

 which not only separate the cream from the milk but 

 also churn it into butter, have not up to the present 

 time proven satisfactory.;] 



Combined churns and workers save labor, floor 

 space, pulleys and belting, but are more difficult to 

 clean and operate than a box churn and Mason or 

 National worker. 



The pasteurizer is another very important machine 

 which should be found in every creamery. It also 

 takes the place of a milk pump and heater or tem- 

 pering vat. If a pasteurizer be not used, a milk 



