28 



izcr; if it were not designed to cool as well as heat wit ould simply 

 be a heater. I point this out as there is a tendency to call the sim- 

 ple heating of the milk pasteurizing; this is wrong, pasteurizing is 

 both heating and cooling. 



The apparatus consists of a wooden vat o v Fig. 24, with one or 

 two narrow tin vats I v. 



A rod, R. Fig. 26, worked backwards and forwards by a crank, 

 carries the milk paddles I s, and is connected with the two rods R, 

 which carries the water paddles o s. One pipe w P, introduces both 

 water and steam. S on Fig. 25 represents the milk paddles. The 

 whole is covered with a cover. The milk is filled in and the paddles 

 are kept moving during heating, and when at the desired temperature 

 is left for twenty minutes. 



Then the hot water is drawn off and cold water is turned on dur- 

 ing constant stirring until it is about 70. When cold enough the 

 milk is drawn by M o, by opening a special constructed faucet s o. 

 with a straight cylinder. The temperature is observed at T H B. 



This apparatus is used successfully in the Madison Experiment 

 Creamery (Dairy School), for pasteurizing small amounts of cream 

 sold in the city. 



It is made and improved upon by CORNISH CURTIS <& GREENE 

 MFG. CO., of Ft. Atkinson, Wis., who has sold several complete out- 

 fits with sterilizing ovens, etc., etc. 



N. S. Andrews, of Dubuque, Iowa, writes the following descrip- 

 tion: 



"My pastuerizing outfit consists of a heating vat, cooling vat, 

 oven, milk or cream receptacle, and hoisting crane and track. The 

 heating and cooling vats are placed under the track which is sus- 

 pended from the ceiling, and is of sufficient length to allow the milk 

 receptacle to pass them at one end, and be lowered to receive the 

 milk. When filled it is raised and returned via the track to the tank. 

 The milk receptacle has an interior agitating device which may be 

 operated either by steam or hand. The cooling vat is internally 

 arranged so that it may be filled with ice, and not interfere with put- 

 ting the milk receptacle into it or taking it out. 



Among the tank heaters used for pasteurizing must be men- 

 tioned Mr. John Boyd's cream vat, Fig. 27. 



For pasteurizing he has modified the construction and made the 

 vat with a water space. 



