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PROFITABLE DAIRYING 



two. It requires attention not oftener than once in 

 two or three hours during the day. With a proper 

 starter the cream will ripen for churning in about 

 eighteen hours. 



When sufficient cream has accumulated for a 

 churning, the cold water should be partly drawn 



FIG. 2O SIDE VIEW OF CREAM RIPENER 



off, and enough boiling water added to bring the 

 temperature up to the desired point, about 160, but 

 not so as to touch the bottom of the vat. This 

 warm water coming in contact with the vat would 

 heat the cream at the point of contact and injure 



