71 



Fig. T.'U. The skim milk vat is made of heavy tinned steel 

 plates with angle iron, round the top edge. This al- 

 lows the clamping of the cover firmly and tightly. In 



Fig. 73%. 



the cover is an opening into which fits the half cylinder which 

 is provided with two dashers revolving on a shaft driven 

 with a cord pulley. The skim milk enters the vat through 

 a closed pipe and the foam rises against the cover, where it 

 is caught by the dashers and thrown against the cylinder, 

 thus releasing the air which escapes through the ventilating 

 pipe. 



The latest Danish heater (See Fig. 37) kills this foam by 

 having plates on the dasher. 



SHALL WE MAKE PASTEURIZED BUTTER? 



This is a difficult question to answer, as regards our 

 home market, and yet I believe that it would pay in the long 

 run. First of all it w r ould secure us a better price for our 

 surplus to be exported, and it cannot be denied that such sur- 

 plus affects our home prices, more or less. If an unpasteur- 

 ized surplus of 10 or 20 million pounds of butter of the usual 

 varying quality has to be disposed of and only 16 cents can be 

 realized, it is evident that the holders will rather take 16 J 

 cents at home, but if pasteurization would help us as I 

 know it will to a greater uniformity and a better average 

 quality of this surplus and thus raise the export value to 

 18 or 19 cents, it is evident that no butter would be oflVrrd 

 for less than that price. 



But I believe further that even for our home markets 

 it would pay, because by careful ripening of the cream, we 

 can get a uniform clean flavor and yet high enough to please, 

 and much greater uniformity. It is the uniformity which 



