134 CANADIAN DAIRYING. 



heater, which can be easily cleaned, and which will 

 have sufficient capacity to employ the separator for 

 three to five minutes, is necessary. The channel 

 variety is satisfactory. It should be made of tinned 

 copper and have a steam connection and an outlet 

 for water. It must be placed high enough for the 

 milk to flow from it into the separator. All pipes 

 through which milk or cream passes should be tinned 

 on the inside for ease in cleaning. 



The cream vat should have plenty of space on the 

 sides for ice and cold water, or be provided with cool- 

 ing pipes from the refrigerating machine. 



A skim-milk weigher ordinarily saves a great deal 

 of trouble and should be found in every whole milk 

 creamery. A rotary pump for elevating the skim- 

 milk is convenient and satisfactory. An ejector will 

 not work with hot skim-milk, as the liquid to be^ 

 elevated by an ejector must be cold enough to con- 

 dense the steam in order that the velocity of the 

 steam may be imparted to the liquid to be elevated. 



In cheeseries the machinery is more simple and 

 less costly. The vats should be made strong and of 

 the very best tin. Curd sinks are not necessary, as 

 racks may be placed in the vats for draining the curd, 

 and many sinks are a source of trouble in cheese- 

 making if they are not kept clean. The curd-knives 

 should not have the blades more than three-eighths of 

 an inch apart. Curd agitators, driven by steam 

 power, save labor in a large factory. Hand agitators 

 in smaller factories are very helpful. The horizontal 

 gang press is much better than the upright single 

 press for pressing cheese. 



