DEVICE FOR RIPENING CREAM ICK) 



it. Over the exposed portion of the metal bottom 

 must be placed a piece of sheet or galvanized iron 

 about eighteen inches square, with supports at the 

 corners and one in the middle, so as to raise it about 

 an inch. The corners of this piece may be turned 

 down an inch for corner supports, and a small block 

 nailed to the center for support at that point. This 

 is to prevent the heating water from rising and 

 coming into direct contact with the bottom of the 

 cream-vat. It is an essential part of the ripener. 



When the stove is lighted a vapor at once begins 

 to rise and surround the cream-vat. If the cream 

 be frequently stirred the desired temperature for 

 ripening will soon be reached. Cold water should 

 be added from time to time, as it is heated, until the 

 warm water is nearly as high on the outside of the 

 vat as the cream on the inside. Then the blaze 

 should be turned down until there is just enough to 

 keep the water at the proper temperature. The 

 temperature of the cream will be two or three de- 

 grees below that on the outside of the vat. The 

 water must be kept at a temperature to maintain 

 the cream at the proper point to wit, from 62 to 

 70, a little cooler in summer than in winter. 

 Temperature at exactly 62 is not as important as is 

 generally supposed. 



The cream should be stirred from time to time 

 in the process of ripening the last thing before re- 

 tiring at night and the first thing in the morning. 

 If, when the cream has about reached the churning 

 point, the water be partly drawn off and enough 

 hot water added to bring the temperature up to 

 about 85, and be left at that point about fifteen 



