76 
Rcccid Iiiiprovemcids in Dairij-practicc. 
lias of late superseded tlie filtering; part of Keevil's apparatus. 
This implement consists of a bent white iron tube, one inch 
in diameter, one leg being 18 inches long and the other 
21 inches. These dimensions are large enough for a tub of 
about two feet deep. A filter made of brass wiregauze is 
applied to the end of the shorter leg, while a stop-cock is 
tached to that of the longer. The syphon, on the top of 
which is fixed a small gas-cock, for drawing off the air, is 
affixed to the tub by means of a clasp, that admits of being put 
off and on without the least trouble. The filter-end is immersed 
in the whey, which it draws off with the greatest ease and 
convenience when the syphon is in good working order. When 
the whey is nearly exhausted, the side of the tub opposite to the 
syphon is a little raised. The spigot in the bottom of the tub is 
then withdrawn, to drain off the whey remaining about the curd. 
The merits of this invention are that it acts without in the least 
disturbing the curd in drawing off the whey, which flows from 
a point near to the bottom of the tub, so that the fat floating 
on the surface of the whey is not removed, but settles down 
upon the curd.* 
I may also notice a greatly-improved coagulating-tub, brought 
out last year at my suggestion. It is constructed of white 
iron, with double sides and bottom, for the purpose of hold- 
ing hot or cold water for regulating the temperature. The 
inside bottom is made convex to facilitate the discharge of 
the whey through a spigot-hole ; there is an opening at the 
top into the space between, for receiving the water, and a stop- 
cock or crane at the bottom for its discharge. The tub is set 
on an iron frame with three legs about 10 or 12 inches high. 
The one special advantage of this utensil, which every experi- 
enced dairy manager will appreciate, is the control which it 
gives over the temperature of the milk and curd. Every dairy- 
maid knows the difficulties experienced from the cooling of the 
milk when coagulation is not effected with the first application 
of rennet ; and will recognise the advantage of being able to 
reduce the temperature of the evening's milk when put into the 
tub in sultry weather by filling the space with cold water, or, 
on the other hand, to raise it in the morning by the application 
of hot water. Again, when the milk is set with the rennet the 
vacuum checks the radiation of heat, and, therefore, makes the 
mass cool less quickly, whilst by pouring in a little hot water, 
which will surround the mass with warm vapour, the original 
temperature can not only be maintained, but may be raised. This 
invention, therefore, enables us to carry out an important prin- 
* This syphon, designed and introduced by the author, is made by James Lyon, 
60, St. George's Road, Glasgow, price 7«. 
