64 DAIRYING 



often imperative owing to certain weather conditions, or the 

 rapidity with which the ripening is progressing. 



This ripener is completely closed with the exception of a 

 brass tube which connects the inner cylinder with the outside air 

 by passing through one of the gudgeons or bearings of the ripener. 

 In this way the cream is protected from outside odors and dust, 

 and at the same time it is provided with a circulation of air between 

 it and the outside even when the ripener is revolving. 



513. When ready for churning the cream may be forced 

 from the ripener into the churn by means of a pump which is oper- 

 ated by a belt connecting with some shaft in the creamery. This 

 pump forces air into the ripener and this pushes the cream from 

 it into the churn through an iron pipe connecting the two machines. 



Plate 18 The Simplex Cream Ripener 



Cream may be pasteurized in the Farrington Ripener by opening 

 the steam valve and heating the water surrounding the 

 cream. By revolving the ripener during the heating the cream 

 may be uniformly heated and it does not burn on the tin while 

 being warmed to the desired temperature. 



