DEVICE FOR RIPENING CREAM IO/ 



removed when cleaning is necessary. This faucet 

 should be smaller than one inch bore. It is a con- 

 venience but not a necessity, as the cream can be 

 dipped. 



The cream- vat should be covered by a lid, jointed 

 in the middle with hinges, so as to be turned back at 

 either end; or, better still, it may be covered by 

 two or more thicknesses of cheese-cloth. In warm 

 weather this should always be used as a cover for 

 the vat. The lids will drop down and hold the 

 cloth in place. Some strips should be nailed to the 

 legs around the bottom of the box, projecting three 

 or four inches below it. This forms a chamber 

 which retains the air heated by the oil-stove. The 

 whole should be substantially made and the wood- 

 work should be well painted. A small three-chimney 

 oil-stove, costing about $1.50, blocked up so that 

 the top of the burner is within an inch or two of the 

 bottom of the box, will furnish the necessary heat. 

 One of the heat-retaining strips on the bottom of 

 the box should be hinged so that the stove can be 

 put under. A front view of this apparatus complete is 

 given in Fig. 19, a side view in Fig. 20. 



By using ice in summer and cold water in winter 

 this device will keep the cream at a temperature be- 

 low 50. When enough is secured for churning, the 

 oil-stove and warm water control the temperature 

 of the cream while ripening. This cream-ripener 

 has simplified one of the most difficult problems in 

 winter dairying. The operator soon learns how to 

 regulate the blaze in the stove so that he can leave 

 the ripener all night, and find in the morning the 

 temperature had not varied more than a degree or 



