and 16. The apparatus is swung on pivots. The steam en- 

 ters through one of them (b). This facilitates the cleaning of 

 the apparatus. The condensed water escapes at d, while the 

 milk enters by a cup a a which is connected with the stirring 

 apparatus and provided with two tubes which lead to the 

 bottom. The milk escapes by c. 



A. Rossler, of Berlin, constructs a similar apparatus 

 and so does "Ahrens," but his apparatus has a larger ca- 

 pacity and thus exposes the milk to the heat for a longer 

 time. 



In fact the question of length of exposure is partly settled 

 by finding out how many pounds of milk the apparatus holds 

 when working and dividing this into the hourly capacity. As 

 for instance, if the hourly capacity is 1,500 Ibs. and the ap- 

 paratus holds 50 Ibs. then the milk remains in the apparatus 

 50 1,500, or l-30th part of an hour, or only two minutes. 



The object of the dashers is to prevent the milk from 

 scorching and ensure a uniform heating. 



It is evident that the capacity of a heater will be in- 

 creased in proportion to the increase of the heating surface. 



Mr. Kleeman, in his 

 Pasteurizer and Sterilizer, 

 Fig. 18, a simplification 

 of his previous rather com- 

 plicated but effective ster- 

 ilizer, obtains a consider- 

 ably greater heating sur- 

 face. The milk enters at 

 the bottom of the vessel at 

 M in the center of the cone, 

 flows upward and then 

 down in the annular ring 

 and up again compelled 

 by a corresponding annular 

 water tank, which is at- 

 tached to the cover. 



The steam or hot water 

 Fig. is. is indicated by the dark 



shading and the milk leaves at B. The dasher D D prevents 

 the scorching of the milk. The milk is forced through the 

 apparatus and elevated from B up to the cooler by a force 

 pump. 



