DEVICE FOR RIPENING CREAM IO5 



methods; the flame could be regulated and the 

 temperature controlled quite well. 



However, two difficulties arose. Although the cans 

 of cream were at the same temperature, they would 

 not all ripen at the same time. Second, air is too 

 variable a medium for transmitting the heat; it 

 heats and cools too quickly, and requires too close 

 watching. By substituting warm water for warm 

 air, and substituting a cream-vat for the cream pails, 

 these difficulties were overcome. 



An apparatus, consisting of a wooden box, was 

 made, 47 x 24 x 18 inches. At the corners legs 

 were fastened, so that the top of the box stands 34 

 inches high. The vat is 36 x 12 x 16 inches. The 

 top of the vat is fastened to a frame-work with side- 

 pieces long enough to extend four inches beyond the 

 sides of the box when resting upon it. The pieces 

 of this frame-work to which the vat is fastened are 

 i x 2 l /4 inches. These stiffen the sides and edges of 

 the vat, making it substantial. A space of about four 

 inches is left between the vat and the sides of the box 

 and 2 l / 2 or 3 inches between the bottom of the box 

 and the bottom of the cream-vat. The box is lined 

 with heavy zinc; galvanized iron will do as well. 

 The vat is made of heavy tin with rounded bottom, 

 which form is much preferable to a flat bottom for 

 many apparent reasons. 



A hole sixteen inches square is cut in the bottom 

 of the box, through the wood, exposing the metal 

 lining. The edges of the wood about this opening 

 are covered with asbestos packing, to protect it from 

 catching fire. The legs are high enough to bring 

 the bottom of the box about eighteen inches from 



