61 



uied off regularly. This is cylinder oil, which should be used very sparingly. This 

 condensed steam is forced back into the boiler by a small steam pump, with a valve, 

 to cut off the supply to the boiler. We give full vent of steam to the pump. It 

 will not be forced into the boiler any faster than it can go through this valve. One 

 portion of the exhaust is tapped and a small piece of pipe is run in to the water 

 before it goes to the boiler. I. therefore, have hot water and no lime going into 

 the boiler. The hot water, from the hot water tank, passes through the pasteuriz- 

 ing coils (if you use them) and overflows into another tank over which is a rotary 

 pump. I use, however, something like the Lackey heater, which is connected up 

 with steam, the hot water and the cold water. To regulate the temperature I have 

 a thermometer in one end of the outlet. I pump hot water back again into the hot 

 water tank just as regularly as it goes through the coils, which it usually does 

 pretty hot, of course not over 160 deg. This practically takes no fuel as my hot 

 water is usually too hot. In pasteurizing I got up a vat, a round one, with the 

 coils inside working on a pivot. The cover acts as a bearing to hold the coils in 

 place. I agitate these coils by a lever handle, but do not make the complete 

 circle. We connected the hot water pipe to the coils by steam hose. This vat, 

 which is a round cylinder, has a wooden jacket with at least six inches of space to 

 pack ice around.- Of course, the coil which, by the way, has a good many square 

 inches of radiating surface, cools as well as heats the cream by the use of cold or 

 hot water, and on the outside of the can ice should be packed to cool the milk or 

 cream. This, I believe, is the most successful pasteurizing tank because it does 

 the work very quickly, much quicker than the square tank. My hot water tank 

 and cold water tank are connected by valves. To cool the cream shut off the hot 

 water and reverse by using the cold water and pump that back, if you want to, into 

 the cold water tank or pump direct from the well after using up the cold water as 

 long as possible. Nothing but ice will do to finish the operation. I can pasteurize 



any amount of sweet cream 

 or milk with the ordinary 

 heat from a 10=horse power 

 engine, during the process 

 of separating or churning. 

 No live steam escapes into 

 anything. I use only exhaust 

 Fi S- 66. steam to heat all of the milk. 



before it goes to the separator, and this condensed steam, as we have it, drained 

 back to the boiler tank. I increased the size of my tin heater over the ordinary 

 size (Fig. 66) and it works way ahead of live steam. Twenty=eight cents a day. 

 with coal at three dollars ($3.00) per ton, will enable me, with a 9 horse power en- 

 gine 15 horse power, boiler to separate the cream for 5,000 Ibs. of milk, heat up 

 300 gals, of scalding hot water, heat all my milk before it goes to the separator, 

 during the summer months, and lastly, sterilize skimmilk. that is always left over 

 for the farmers to begin on the next day. 



Yours truly, 



C. L. FLOYD. 



P. S. We have one boiler that we have run for tour months the water used for 

 which would be very limey if it was not used over and over again as it is. Our 



