49 



mark hydraulic elevators are used in several creameries ; they are 

 either fixed or on wheels (see Fig. 35) so they may be run into the 

 refrigerated cream room, whereby the same result is obtained. 



Of other cream vats should be mentioned the Boyd vat, Fig 

 36, in which a coil moves slowly back and forth. (Mr. H. B. 

 Gurler, I believe, first constructed and uses even now, one in 

 which the coil, hung by its four corners, is lifted up and down, 

 and that style is now sold under the name of the McAreavy 

 Cream Cooler.) Hot or cold water or brine is passed through 



the coil. Mr. Boyd had 

 no water space, but in- 

 sulating felt around the 

 vat; he also made 

 "Starter" or Fermenting 

 cans as shown in Fig. 32, 

 and part of his system 

 is to close up the cream 





('Fig. 36) 



('Fig. 35) 



air-tight and not stir at all while ripening. With perfect milk 



this is all right, but at our cream- 

 eries where the milk is often far 

 from perfect, I prefer stirring and 

 aeration, especially during the first 

 hours. 



Another cream-ripener, as these 

 vats are miscalled, was the "Far- 

 rington," an evolution of the 

 "Potts" pasteurizer. 



Finally we have the Jensen, with 

 a spiral coil, the Miller, the "Wiz- 

 ard" vat (Fig. 88) and the "Simplex" (Fig. 37.) 



Control of temperature and ease of keeping everything most 

 scrupulously clean are the most important requisites, and, if an 

 acid test is used, the maker should have no difficulty in securing 

 uniform results in ripening. 



As soon as all the cream is in the vat see that the temperature 

 is right and take the degree of acidity of the cream and of the 

 "starter" if such is used, also the temperature in the room. Add 

 starter as experience has taught you will be needed and stir 

 thoroughly. Stir every half hour or so for the first 3 or 4 hours. 

 In the evening before leaving it for the night, take the tempera- 

 tures in cream and room as well as the acidity of the cream. If 



