62 



DAIRYING 



perature. This may be a disadvantage, especially when one may 

 be filled with ripe cream and the other with sweet cream. It is not 

 often that these two kinds of cream are intentionally held at the 

 same temperature, but when a twin vat is used there is no help for 

 it, for when the temperature of one is changed that of the other 

 will necessarily be changed also. The only advantage the twin 

 vat has over two separate vats is that it occupies less space and is 

 cheaper. 



All open cream vats should be provided with a clean light 

 cover ; this is usually a wooden frame covered with wire netting 

 and light oil cloth. Such a cover is necessary to potect the cream 

 from flies, floating dust and dirt which may be blown into the vat 

 or drop into it from above. 



Plate 16---Farring-ton Cream Ripener 



511. The Boyd Cream Ripener. The Boyd vat as it is com- 

 monly called, is an insulated box provided with a cover which is 

 also insulated. Inside the box, a coil of tinned iron pipe is sus- 

 pended in the vat and may be moved back and forth by turning 

 a pulley connected with the coil. Either cool water or brine may 

 be forced through the coil and this by being moved back and 

 forth will change the temperature of the cream and mix it at the 

 same time. 



