286 



DAIRYIITG. 



STANDARDIZATIOX OF CREAM. (Erf.) 



Percentage Quantity of Cream of a Desired Fat Content madb 

 FROM Cream of a Certain Fat Content by Diluting with 

 Milk Containing 4 Per Cent of Butter Fat. 



If cream is to be standardized with 4 per cent milk, the result found 

 by the intersecting columns represents the pounds per hundred, or the 

 per cent of the quantity which is crea:n of the per cent fat on hand. 



Example. — If cream containing 20 per cent of butter fat is desired, 

 and cream containing 26 per cent of fat is on hand, then 72.7 per cent 

 of the quantity desired must be cream containing 26 per cent of fat, 

 and 27.3 per cent of the quantity must be 4 per cent milk. (See 111. 

 Bull. No. 75; also p. 272.) 



STEAM BOILER AND ENGINE MANAGEMENT. 



By Prof. A. W. Richtek, of the University of ^luntana. 



Boiler. 



Fffcf Apparatus. — Every boiler should be provided with a 

 check-valve, placed between the feed apparatus and boiler, and 

 in such a manner as to have the weight of the valve assist in 

 closing it. Between this check-valve and boiler there should be 

 an additional globe or gate-valve which may be closed, thus 

 permitting repairing or cleaning of the check-valve while the 

 boiler is in operation. 



Water Sitpply. — Feed-water should enter a boiler in such a 

 manner that the plates do not receive the direct impact of cold 

 water. The usual practice is to have the feed enter through 

 the blow-off pipe, thus preventing this pipe from clogging. The 

 feed supply should be regulated so as to keep the water level 

 as stationary as possible. The greatest care must be taken that 

 the water level does not fall below the top of the flues. Neg- 

 lect in this direction will cause the metal to become overheated 

 and consequently weakened, causing leakage of joints and in- 



