CHAPTER XII 



RUNNING BOILERS, ENGINES AND SEPARATORS. 



Most of our dairy schools, dairy papers and books are all 

 very weak on these points. The best book I know of is Prof. 

 Michel's "Creamery Buttermaking" (see book list). There are 

 handbooks on engines and boilers, but none popular enough writ- 

 ten with special reference to creameries. 



I do not feel competent to fill this want. It would take a 

 3OO-page book to treat the subject exhaustively, so here are just 

 a few hints. 



BOILERS. 



Always have the boiler of nearly double the capacity of the 

 engine and do not grudge at a few dollars extra, but get the best. 



For creameries the old 

 standby, "the built-in 

 tubular," like Fig. 84, is 

 the best. If the smoke 

 stack is built in front the 

 top should be insulated, 

 but if it is desired to 

 have the smokestack at 

 the other end, it costs 

 [but little more to lead 

 the smoke back over the 



(Fig. 84) to P> an d tm ' s w iU act as 



an effective covering. In small skim stations and dairies the 

 tubular upright (Fig. 85) is the one to choose, though it is much 

 more difficult to keep clean. 



Never buy a second-hand boiler without having it examined 

 by an expert. 



Before starting a boiler examine the safety valve and steam 

 gauge (which should be at zero when the water is cold), the try 

 cocks and the glass gauge. 



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