86 



for gathering only twice a week, I have a good deal of faith in 

 the future application of this system of preservation. 



But, once and for all, understand that pasteurization is no 

 panacea for all evils nor any excuse for lack of cleanliness. In- 

 deed, it requires a high standard of cleanliness if it is not to turn 

 out a delusion and a snare. 



Any clean tin can, free from rust, preferably of a similar 

 shape to the shot-gun can, will do. A stirrer made of smooth, 



clean hardwood, but prefer- 

 ably a tinned iron rod with 

 a little dasher, and a boiler 

 of suitable size completes the 

 outfit required. Fig. 76 shows 

 such a boiler for three regular 

 shot-gun cans with the stirrer 



(Fig. 76) to the left ' 



Place the boiler over the fire and when the water is about 



120 deg. set the can wittt the cream in the water and stir con- 

 tinuously until the cream is 160 deg., remove the cream can, re- 

 duce the temperature of the water in the boiler to 165 or 170 (if 

 warmer) by adding cold water, replace the cream can with the 

 cover on and keep the boiler where the water will not drop below 

 160 deg. Another way to maintain the temperature is to have 

 an insulated box as mentioned in the chapter about starters and 

 to place the cream can there. Keep the temperature for 20 or 30 

 minutes and remove the can for cooling, or, if you want to make 

 butter soon, cool it at once to 70 or 75 deg. and add the starter. 



If the cream is to be shipped a quick intensive cooling is de- 

 sirable, if cooked flavor is to be avoided, and for this reason we 

 must either have something like the Champion or Star cooler, or 

 else have a can or tub with ice water in which to plunge the cream 

 can and cool quickly to 40 or below by stirring the cream with one 

 hand and the water with the other. Thus the keeping quality of 

 the cream will be greatly increased and this practice is com- 

 mended to patrons of gathered cream creameries. But if we 

 have no ice and cannot cool to 40 degs. I prefer to cool only 

 to 60 degs. rather than any intermediate degree, as 60 degs. is less 

 apt to develop bad flavors. 



IN THE; CREAMERIES. 

 The first pasteurizing heaters used were those devised by 



