CREAMERY BUTTER MAKIXG 



79 



Rcsulls obtained li'ith a 400 gallon Farrington Cream Ripoicr. 

 COOLING WITH ICED WATER. 



Attention is called to the large amount of cream cooled 

 in these experiments. The 260 gallons of cream repre- 

 sented about 20,000 pounds of milk. ^Moreover, it must 

 be remembered that the maximum cooHng efficiency is 

 not possible with the ripener more than half full as was 

 the case in these experiments. 



The temperature of the cream and water in the morning 

 is given to show to what extent the ripener is capable of 

 holding temperature. The nights during these tests were 

 moderately warm. 



With uniced water a low temperature is not possible. 

 One warm day the ripener was run during the entire 

 forenoon and the larger portion of the afternoon, and yet, 

 after all this run, the temperature of the cream was still 

 56°, and this in spite of the fact that the water was 

 pumped directly from the well into the ripener. In no 

 case was a temperature lower than this obtained with 



