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 which has been kept for 12 or 24 hours in ice water. There is no other secret connected with the process. Use a rich cream, suitably cooled and aged, and with a good beater there can be no trouble in getting a fine, stiff whipped cream. If the cream is too thin or too warm it may not become stiff. Sometimes, when it is beaten too long, it turns into butter and buttermilk.

Installation in a Danish creamery. From the separator at the right the cream runs through the continuous pasteurizer which forces it up over the cooler whence it runs into the cream-vat at the left.

(From Boggild—Maelkeribruget i Danmark)

Emulsified Cream.—One of the recent additions to the already elaborate machinery used in the creamery, the milk supply or the ice cream business, is the Emulsifier. To be sure, emulsifiers were used thirty to forty years ago to mix animal and vegetable fats—oleomargarine oil, lard and cottonseed oil—into skim milk for "Filled Cheese" or for Butterine, but lately they are serving new purposes in the milk industry. By forc