ECONOMICAL USE OF FUEL IN CREAMERIES. 



DEFECTS NOTED. 



It is impossible to operate a creamery with any degree of economy 

 if the equipment is not in good order. Some of the creameries had 

 new engines and boilers and were keeping them in fairly good condi- 

 tion, but in by far the greater number the equipment was in very bad 

 condition. For example, in one plant all the water leaked out of the 

 boiler overnight, while in another the water level in the boiler was 

 lowered 30 inches overnight by leakage. Most of the boiler settings 

 were poorly designed and built. In most cases the side walls were 

 only about 13 inches thick, and the Tesult was that the settings were 







































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average engine and boilek horse-poweiz 



Fig. 2. — Curves showing variation in size of en- 

 gines and boilers in creameries of different 

 capacities. 



AVEKA GE NVATBEF? OE HOURS BOIC, EXS 

 ARE" EI/RED, ., 



Fig. 3. — Curves showing average num- 

 ber of hours boilers are fired in 

 creameries of different capacities. 



"full of cracks. In many cases the fire doors, ash-pit doors, and clean- 

 out doors were warped and broken, as were the boiler fronts, and the 

 return-tubular boilers were practically all set too low over the grates. 

 The breechings in many instances were not tight, were too small, and 

 often had right-angle bends. In more than one instance the breeching 

 where it entered the stack was lower than the first bend above the 

 boiler. 



One of the greatest losses in fuel was caused by careless firing. 

 The boiler in most cases was fired by the buttermaker or one of his 

 assistants, and in order to lose as little time as possible from other 

 work the fire box was filled with coal and left for from a half to 



