25 



Romaiiowsky years ago. Or it might be said to be an adaptation of 

 the latest De Laval Heater shown in Fig 5. It consists of 4 sets of 

 tin cans A B c & D placed inside a galvanized or wooden tank E. The 



milk enters at N 

 and passes through 

 a two inch tube in 

 the can A A. From 

 there it escapes 

 through the perfor- 

 ated holes K in the 

 rim at the bottom 

 into the -can B B 

 and rises up and 

 flows through 4 

 pipes x into the 

 third can cc. 

 Here it goes down 

 again as in A and 

 escapes through 



21 - the perforated rim 



into the last can D which is provided with an overflow M and draw off 

 faucet P. 



The water in the cans is either 

 circulated hot or heated by steam 

 through the pipes s which are pro- 

 vided with a steam jet arrangement 

 which sets the water in a strong cir- 

 cular motion. The overflow nipples 

 (o), as well as the steampipes, are 

 connected by rubber hose with their 

 respective pipes. 



I may say here, that of all sys- 

 tems of heating (excepting direct 

 steam), I prefer to have a hot water 

 circulation (by the aid of a rotary 

 pump); it gives a more even temper- 

 ature. 

 Fig. 5. The above apparatus heated 2,000 



