214 ON THE DIFFERENT METHODS OF MAKING AND 



is kneaded together by machines of American construction, dur- 

 ing which process a little salt is added, after which it is packed 

 in the vessels described. A little roimd the edges is removed to 

 give convexity, and the covers are then soldered on in a current 

 of air calculated to renioAe the smoke and acids generated in the 

 process. The closed vessels are then rulibed with sawdust and 

 paper dipped in a solution of aniline violet, and set on a per- 

 forated tal)le to drain. The labels are then affixed. The tins 

 are packed in larger wooden boxes bound with iron and having 

 the vacuities filled with rice husks, and, being finally headed, are 

 considered ready for export. 



Nm^vay and Surdcn.. — M. Dahl of the Agricultural School 

 of Arts in Xorway is responsible for the following:— 160 quarts 

 of milk, on being submitted to a temperature of 8° C. for thirty- 

 six hours, produced 240 lbs. * of butter ; while from the same 

 quantity in the same time at 18°, only 210 lbs.* were obtained. 

 The comparative return would have been still more in favour of 

 the low temperature at twenty-four hours. But a very full and 

 clear description of butter-making in that part of the world has 

 been furnished to the writer by Axel Bergwell, Esq., a gentleman 

 who, along with another Swede, visited this coimtry in 1875, and 

 inspected a few of the larger dairies in Galloway. 



In descri])ing the system invented by Swartz, he proceeds as 

 follows : — The cisterns, made of wood, are 2i to 3 feet high, 

 3 feet broad, and with the length depending on the quantity of 

 milk. As the milk varies in quantity throughout the year, it is 

 better to have three smaller than one larger one, on account of 

 economy in the use of ice for cooling — the principal element of 

 the system. The depth of the water is kept at its proper place 

 by having a hole bored in the cistern at which it may escape. 

 Five inches from the true bottom there is a false or lattice one on 

 which the milk vessels are set. The temperature preferred is 

 below 4° C, only attained by the use of ice ; when cold water is 

 used, lower than 6° or 7° is rarely obtained. The vessels in 

 which the milk is cooled are of iron covered with tin, oval 

 shaped, 2 feet deep, 14- foot at the broadest and 7 inches at the 

 narrowest width. These mijk vessels are filled to within 3 inches 

 of the top, and hold 9 imj^erial gallons. They are set on the 

 lattice bottom with the surrounding water m a horizontal plane 

 with the top of the milk, and with 6 or 7 inches between them, 

 so as to allow the ice to he packed between the vessels as well as 

 between them and the sides of the cisterns. Thus the milk is 

 reduced to 4° C, and, if properly managed, will fuUy separate the 

 cream in twenty to twenty-four hours ; and less will be gained 

 in increased quantity of cream than will be lost in quality of it 

 and the skim milk, and in ice consumption by any further delay. 



* Evidently 24_and 21. 



