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boiler is just as clean as when it came from the paint shop, but it is not well to 

 use too much cylinder oil. Three or four drops a minute is sufficient and the cost 

 of the fuel bill tells the rest. An injector saves nothing, but put water into a boiler 

 at 190 deg. and the fuel money will be saved very quickly. 



GBINNELL, IOWA, Sept. 10th, 1895. 

 FRIEND MONEAD. 



Dear Sir: 



Received yours of 7th inst. In reply would say that 



this is the third season that I have been pasteurizing cream for the city trade. 

 The first year we only pasteurized the cream from about 1500 Ibs. of milk a day 

 which was mostly shipped to Des Moines for making ice cream. That first year all 

 I pasteurized was done in 15 gallon milk cans set in a tub of boiling water. The 

 second year I got up a heater with a continuous flow, which pasteurized the cream 

 as fast as it ran out of the separator, which was a success if it was not done on 

 scientific principles. That year we pasteurized the cream from about 2,500 Ibs. of 

 milk daily during the ice cream season and was shipped to Des Moines and Oska- 

 loosa. This past summer I have been pasteurizing new milk, cream and skimmilk 

 for the Crescent Creamery of St. Paul, Minn., doing the heating in a large 300 gal- 

 lon vat made for the purpose, and cooling by drawing off the milk into 5 gallon 

 cans and setting them in a pool of cold water. This season I have pasteurized 250 

 gallons of new milk, 150 gallons of cream and 200 gallons of skimmilk a day, which 

 was used in the city of St. Paul. Most of the cream was used for making ice cream, 

 some of the milk was shipped about 60 miles on the railroad and was not received 

 at the creamery until ten o'clock, and before the car could be unloaded and the 

 milk and cream taken care of it was noon, and the pasteurizing could not be done 

 until after noon, and by that time some of the milk had begun to sour, which made 

 pasteurizing a very particular job, as one can of sour milk would spoil the whole 

 vat full, and the greatest care had to be exercised in tasting and smelling every can 

 of milk before it was emptied into the pasteurizing vat. Pasteurized skimmilk 

 will keep sweet longer than the whole milk, or cream, and the richer the cream is 

 the longer it will keep sweet. I have pasteurized cream that was shipped 50 miles 

 on Monday morning after it was separated, and that same cream was made into 

 ice cream the following Friday, arid it was in good condition. In the past three 

 years I have made about 300 Ibs. of butter from pasteurized sweet cream with good 

 results. Today I have commenced to pasteurize sour cream for buttermaking and 

 shall report results later. Yes, I do find in all vessels, large or small, more or less 

 of a thin film on the sides caused by coagulated albumen, but it is easily washed off 

 if not allowed to become dry before washing, by using golddust and boiling water 

 and a good scrub-brush. My heater holds 6 gallons, it sets in a barrel of water, 

 which is kept at the boiling point by a steam pipe direct from the boiler. The 

 cooler sits in a barrel of fine ice and salt, the funnel of the heater sets under the 

 cream spout of the separator and it will heat the cream as fast as it comes out of 

 the separator up to 150 deg. if wanted. 



Yours truly, 



G. B. LAWBON. 



