73 



cool down to 46 or 48, and bold it there for not less than 

 three hours and you will have no trouble with the "body" of 

 your butter. Do not attempt to pasteurize unless you have 

 complete control of your temperatures. 



In Fig. 74 is illustrated a Danish outfit with automatic 



Fig. 74. 



cream elevator, an old Fjord heater and Smith cooler and 

 three cream barrels. 



In Fig. 75 is shown an English continuous pasteurizing 

 outfit made by the "Dairy Supply Co.," London. To the 





Fig. 75. 



left is shown the typical English milk can (called milk churn 

 in England) on a self-dumping elevator, which delivers the 



