68 



veloping this idea. I have thus suggested that the drum 

 be rotated by aid of the cooling water. It may also be used 

 for elevator, as indeed it is in Fig. 71. 



The drum being wider at the top spreads the cream in 

 a thinner layer where the cold water is sprinkled on the top 

 of the drum, the lower three-fourths only of which is im- 

 merged in water. They are made to cool from 800 to 1,200 

 ft>s. per hour the latter being able to handle the cream 

 from 8,000 Ibs. of milk. 



ICE COOLERS. 



Where water is scarce and ice plenty the cream cooler 

 originally designed by Prof. Fjord, Fig. 72, has been used. 

 A tin can is placed inside another, leaving a space to 

 be filled with crushed ice. On a bracket there is a funnel 

 with four curved outlets. This is revolved by the action of 

 the milk, which thus sprinkles itself against the ice cold 

 walls of the can, flowing to the bottom and out. 



Fig. 72. 



Prof. Russell suggests the ice cooler shown in Fig. 

 73. Finding that it was difficult, if not impossible, to cool 

 the milk sufficiently with water, he proposes to have three rec- 

 tangular reservoirs made as shown in the cross section. 

 When the milk leaves the water cooler it flows down the side 

 of the inner ice box, which is corrugated, and close to one side 

 of the milk box M, which should be large enough to hold all 

 of the milk from one heater. 



