60 



the exhaust steam. Indeed, Mr. Floyd claims it cost him next to 

 nothing, and it will interest the readers to read the following letters 

 in reply to my inquiries. 



LETTERS FROM MEN WHO PASTEURIZED, 



9th Nov., 1895. Sioux FALLS, S. D. 

 MB. J. H. MONBAD. 



Dear Sir: 



Yours received. We are delivering pasteurized milk to 



the city trade. The cream will not rise upon the milk which is a drawback and I 

 am afraid will hurt the business. The cream is of course first class. For butter 

 making our experience was that the grain of the butter was injured by the heat. 

 Rapid cooling ^did not offset it. nor low churning in temperature. Pasteurizing can 

 be done at a very slight expense by using the exhaust steam from the engine and 

 at the same time have on hand all the hot water necessary to use in a creamery. 

 Creameries near large cities can pasteurize cream and milk and work up quite a 

 business, but in small cities the milk supply is good and the cream is wanted. The 

 cream and milk will keep much longer, of course, and for ice cream making pas- 

 teurized cream is superior. The time is coming when all cream and milk in large 

 cities will be pasteurized. It is not expensive as we do it hardly taking any more 

 fuel. The truth is that creameries waste in fuel quite a good deal by not using 

 their exhaust steam. It is heat and heat is money if you can use it. We condense 

 it all and return it to the boiler. 



Yours truly, 



F. H. FLOYD. 



16th Sept., 1895. Sioux FALLS, S. D. 

 J. H. MONBAD, 



Dear Sir: 



Your favor received. I have a hot water tank and cold 



water tank. In the hot water tank I have heavy, but large galvanized iron coils 

 three inches in diameter sufficiently large to heat water very rapidly. The more 

 more coils I put in the quicker I heat the water and the quicker I 

 condense the steam, though I find that I do not begin to use up, or 

 rather condense, all of the steam in the coils that are in the hot water 

 tank, consequently I have additional coils that are outside of the building, in the 

 summer time, and inside in the winter. By having large coils the steam condenses 

 rapidly, which in my opinion, makes a vacuum, and, of course, you do not have 

 back pressure. You understand that none of this steam escapes from the coils but 

 simply passes through them until I have at the other end water or condensed steam. 

 There is a large amount of that radiated by these coils, the use of which I make in 

 heating water and heating the building in the winter time. Over my boiler I have two 

 tanks with a partition in one of them and at the bottoms two holes in the partition, 

 with an outlet just below the top of the partition into the other can. This is what 

 I call a filter. When tilled with water the oil will stay on top which can be skim- 



