216 



SCIENCE AND PRACTICE OF DAIRYING. 



double walled, and in which the steam is introduced into the hollow 

 space between the walls, have also proved themselves unsuitable. The 

 following method, which is characterized at once by its simplicity 

 and cheapness, meets all requirements. A copper circular-shaped 

 kettle with a projecting edge is placed in a common wooden vat. 

 Steam is conducted through a tube which opens just above the bottom 

 of the kettle. Opposite, a tube bent at its outward end and open at 

 both ends is placed closely above the flooring of the vat, to permit the 



Deciiuo 



2 Meter 



Fig. 61. Steam Cheese Kettle (Perpendicular Section). 



exit of the condensed water. In front of the inside end of this tube 

 a clamp is fixed, which does not entirely lie on the floor of the vat, 

 and by this means the exit of the steam is regulated. Where no steam 

 kettle is available for the purpose, the steam may be prepared most 

 easily in an ordinary built-up kettle, the lid of which is screwed on 

 and provided with a wide opening. This opening is closed with a 

 round iron plate, the weight of which gives to the steam the neces- 

 sary slight pressure, and at the same time acts as a safety-valve. 

 The steam conduction-tube passes through the lid, which is provided 

 with a cock and a second tube open at both ends, and reaches almost 

 to the foot of the kettle. This simple arrangement suffices if the 

 contents of the cheese kettle are only to be heated to about 40 C. 

 If, however, the temperature is to be raised to 60 C. or above, the 

 operation is more quickly effected by working with steam under 



