64 



undoubtedly among the most economical as far as utilizing 

 the water. 



It requires always a considerable fall, and this has pre- 

 vented their use in many creameries.' 



Of the three constructions I believe C is the one w r hich 

 utilizes the water most thoroughly when made, with a very 

 narrow water space, but this 

 is less important where the 

 supply of water is large 

 enough. 



Modifications of this cool- 

 er, made to do away with the 

 objection of its drop height, 

 have been made. I illustrate 

 a German one in Fig. G7, 

 which is also used as heater. 



This style has been in all angles down to nearly hori- 

 zontal, as in Hochmuth's, but the great objection has 

 been the tendency of the cold milk to flow straight down 

 on top of that which is in the curves, thus diminishing the 

 effect considerably. Hochmuth tried to 

 overcome this in Fig. 43, where the cover 

 is corrugated similar to those of the cool- 

 er. 



In Fig. 68 we have the W. Smith cooler, 

 which style is very popular in Europe. 

 B is a circular corrugated surface with a 

 smooth cylinder inside, between which 

 the water circulates. The milk flow r s 

 from the distributor A over B into the gut- 

 ter and out at D. While it in one way is 

 more compact than the Lawrence style, it 

 uses only one side of the cooling water 

 and has the same objection of high drop, 

 though not in the same degree. 



Several years ago Mr. U. S. Baer, the expert separator 

 man working for Laval, tried to overcome the objection of the 

 creamery men to coolers with considerable fall and con- 

 structed a long shallow 1 foot wide gutter with a double bot- 

 tom, in which the water was made to go zig zag by half parti- 

 tions. 



Fig. 



