232 



THE DAUiYMAVS MANUAL. 



Chapter XV. as a constant threatening danger in the 

 dairy, and is to be most carefully avoided. 



When the milk has been strained in the stable and be- 

 fore it leaves there, it is carried to the milk-house for 

 setting for cream. The method of setting varies accord- 

 ing to the system practiced. By the use of the centrif- 

 ugal cream separator, and the immediate use of the 



Fig. 33. — THE '* CENTRIFUGAL CREAMER." 



skimmed milk, nothing more is required than an apart- 

 ment for ripening, or really souring, the cream to fit it 

 for churning. This invaluable machine for the butter 

 dairy deserves a few words of description. It is the 

 invention of a Swede. It is known as the "' Centrifugal 

 Creamer," and is intended to remove the cream by 

 mechanical means — centrifugal force, in fact — to take 

 the cream from the new milk, and thus avoid the neces- 



