BUTTERMAKING 247 
one and will be discussed under the head of cream 
ripeners. 
CREAM RIPENERS. 
During the summer months much butter of inferior 
quality is made by overripening the cream and churning 
at too high a temperature. This is due chiefly to a lack 
of proper cooling facilities. With the open cream vats 
the control of temperature is a difficult thing. For- 
tunately these vats have been largely replaced by the more 
modern cream ripeners. These ripeners possess two 
important advantages over the open vats, namely: first, 
they permit a more rapid cooling by agitating the cream 
while cooling ; second, they maintain a more uniform tem- 
perature because of tight fitting covers and better all 
round construction. 
There are a number of different makes of ripeners on 
the market that are giving good satisfaction. 
Since some of these ripeners are so constructed as to 
render the addition of ice to the water in them impossible, 
they can not therefore be considered complete without 
an ice water attachment. In Fig.53 an ice water tank 
may be seen attached to the ripener. 
Tank A contains ice water which is kept circulating 
through the ripener by means of pump B. By using the 
water over and over again, only a very small quantity 
of ice is required in cooling cream to the desired tempera- 
ture. When the great cooling power of ice is once fully 
understood it is easy to see what a great amount of 
cooling a small quantity of ice will do. One pound of 
ice in melting will give out 142 times as much cold as 
one pound of water raised from 32° to 33° F. In other 
