484 
Deerfoot Farm Centrifugal Dairy. 
elevator, and fcy means of a faucet delivers the milk into the 
pail which is used to fill the bottles. The bottles are handled 
in wire frames which hold twenty, and these frames are trans- 
ferred to the water-refrigerator, where they rest on a wire 
grating, which is raised and lowered by means of machinery, 
thus conveniently lowering the filled and tightly-corked bottles 
under the ice-water, and raising them again to the surface for 
handling. 
These bottles are of the Cohansey pattern, and are of the 
capacity of one quart. The cover is secured by wire clamps, 
which, by compressing against an intervening rubber, form a 
tight joint. These bottles are delivered to the customer each 
morning, and at the same time the empty ones are returned to 
the farm, where, after a thorough cleansing, they are again filled 
for use. 
The upper story is on a level with the ground in the rear. 
Under a shed is the delivery, each can of milk being weighed 
at the scales, and the weights charged off. The cans are then 
moved into the delivery room, and the milk is emptied into 
the tank within the refrigerator-room, thence to pass by a pipe 
into the centrifugal machine below, or is poured into the tank 
for fresh-milk delivery, as described. The empty cans after 
being cleansed over the steam jets in the shed, are stored in 
the delivery room until again put into requisition. 
The cans used are of the capacity of 20, 30, and 40 quarts, and 
have large covers, which spring into place, and strong handles. 
The next room is the wash-room. The tanks are furnished 
with cold water through faucets, and also with steam-pipes, 
through which steam is admitted to the water in the tanks to 
warm it. Movable draining trays, or slatted tables on casters, 
receive the bottles after the cleansing in the hot-water tanks. 
Into this room open the stairs from the lower floor ; and other 
doors lead to the storage refrigerator, and the churning refrige- 
rator-room. 
In the storage refrigerator-room are kept the cream, the butter 
awaiting delivery, and the milk in the tank which supplies the 
centrifugal machines below. 
In the churning refrigerator-room the cream is churned by 
power in a barrel churn, and the butter is worked and pressed 
into form for the market. 
Passing into the centrifugal room on the lower floor, we find 
three centrifugal machines, over each of which is a pipe con- 
necting with the milk tank in the refrigerator room over- 
head, and three tanks in the floor, which receive the skim- 
milk in cans, and where the cans remain until shipped. In 
these tanks of water a block of ice is kept floating. 
