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Copyright by Brown Bros.

From the Pasteurizer the milk is run to the separator, shown in the upper left-hand corner. In this machine, by centrifugal or whirling force, the cream is separated from the milk. The separator is the machine in the center of the picture. Skimmed milk comes out through the spout of the tube at the left and is forced by the pump seen at the left up into a tank in the receiving room. The cream comes out through the spout at the right and is pumped through the pipe at the right to the cream cooler.

The cream cooler we see in the center of the picture. The cream flows on the outside of the cooler in which is ice cold brine. Thence it flows into cans which are carried to the bottling department, or if butter is wanted, to the churning department.

In the upper right-hand corner is a machine for steaming bottles. The bottles are thus thoroughly cleaned and sterilized and are ready for filling. In the lower left-hand corner we see men filling bottles by machinery. In the lower right-hand corner is the packing room. In the background is the bottling machine where men are filling bottles, and in the foreground are boxes filled with bottles, ready for shipment.