105 



and with the absence of uniformity in the cream received, this ad- 

 vantage is, to a great extent, imaginary. 



Educational work among patrons is virtually made impossi- 

 ble unless indeed an enormous staff of expert cream agents are 

 appointed, in which case the saving cost of manufacturing will 

 disappear. 



My own belief has always been and is now that the only 

 permanently successful way in which the centralizing system can 

 be run, is by having cream gathering stations at the shipping 

 points provided with pasteurizing apparatus (heaters and coolers) 

 in charge of specially trained men who gather the cream every 

 day in summer and every other day in winter, in the forenoon, 

 and pasteurize it before shipping. 



M e a n w hile 

 these factories 

 are doing the 

 best they can, 

 and try to im- 

 prove the qual- 

 ity by pasteur- 

 izing at the 

 central plant 

 and aerating 

 while hot vir- 

 tually a reno- 

 vating process 

 for the cream 

 ~TFig. 90) -and using a 



large per cent, of starter to a very rich cream. 



Special vats have been designed like the Wizard Agitator 

 made by the Creamery Package Mfg. Co. (Fig. 88), in which the 

 cream may be quickly tempered and mixed. It consists of an in- 

 sulated vat with a hollow rotating screw agitating and tempering 

 device and mechanism for operating same. The vat is supplied 

 with a cover consisting of several thicknesses of metal separated 

 by insulating material. This cover, when closed, is sealed with 

 a water seal. It is attached to the vat by means of two sets of 

 parallel arms pivoted to the cover and journalled on the sides of 

 the vat. A crank is used for raising and lowering the cover. 

 When open, the cover is overhead and allows free access to the 

 vat from all sides. The screw, extending from end to end of the 

 vat, is built around, and fastened to a hollow steel shaft extending 



