[nb-NO]Object number[nb-NO]
55/446/1-2
[nb-NO]Title[nb-NO]
Jersey creamer,
[nb-NO]Description[nb-NO]
This cream separator, also known as a Jersey creamer, was used to separate cream from milk by heating and then cooling the milk, which causes the cream to rise to the surface. This was done by circulating boiling water and cold water through the spaces around the pans. The separator consists of a rectangular metal container with a ventilating lid (now missing), an inlet pipe to take water in the water jacket and an outlet pipe with a plug inside.
[nb-NO]Physical description[nb-NO]
1 creamer: metal (enamelled): fair condition
[nb-NO]Archival history[nb-NO]
Extract from Stephens’ Book of the Farm. [4th edition revised by J. Macdonald 1880?] // JERSEY CREAMER // One of the best known and most useful of modern contrivances for the speedy and effective separation of cream from milk is the Jersey creamer, shown in fig. 432. This provides an ingenious and admirable combination of the old shallow-pan system and the modern idea of exposing the milk to a cooling current of water. The pans have double sides, ends, and bottoms, with intervening spaces to permit the circulation of hot or cold water. // Method of Working. – The milk is put into the pans as soon as drawn from the cow. If it is not below 90° Farh., it may be at once submitted to the cold current; but it is a speedier method to first run boiling water through the spaces around the pans, and thus raise the milk to about 110°. The hot water is then drawn off, and cold water run through until it is found that the milk has fallen to about the temperature of the water. The water should not be higher than 58° or 60°, nor lower than about 45°. // By this method of first heating the milk, the cream will rise in from 12 to 15 hours. Each pan is fitted with a tube, having at its lower end a very fine sieve, through which the skim-milk passes, leaving the cream in the pan, from which it is taken by removing the tube and stopper, or by simply tilting the pan forward on its hinges. // The lids are constructed to act as ventilators, and greatly assist the raising of the cream. They will allow all gases to escape; but at the same time dust, flies and every animal coming into contact with the milk. // Merits of the Jersey Creamer. – The Jersey creamer is admirably suited for average dairies, on a small or moderate scale. It is inexpensive, simple, and thoroughly efficient. The whole of the cream is obtained by this plan – perhaps from 10 to over 20 per cent more than by the ordinary method of setting and hand-skimming.
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[nb-NO]Material[nb-NO]
[nb-NO]Technique[nb-NO]
[nb-NO]External document[nb-NO]
- L:\MERL\Objects\JISC 2012\60 series negatives\60_2965.tif - High resolution image
