



floor. The gutter should have a fall of one inch in six to eight feet, 

 to an outlet, and should be made specially solid and even on the side 

 and bottom. Employ a skilled workman to lay the floor, and use none 

 but the very best material. 



Place a "bell-trap" at the outlet from the gutter. Use 



& ' 



sewer 



tile with cemented joints in underground drains near the factory, to 

 prevent sewage soaking into the well. The sewage may be disposed of 

 by means of a filter-bed or by the sub-earth system. Do not allow it 

 to accummulate about the factory. 



Paving Patrons. Milk is valuable for butler-making in proportion 

 to the fat which it contains, and the pounds of fat delivered in tihe 

 milk or cream should form the basis of dividing proceeds among pat- 

 rons of the creameries. 



As butter consists of fat, together with about lij per cent, of 

 uater, salt, and curdy matter, there will always be more butter than 

 the fat contained in the milk. This excess of butter over fat con- 

 stitutes what is known as the "overrun." The "overrun" varies from 

 twelve to sixteen per cent., i.e., 100 lbs. fat in the milk makes from 

 112 to 116 pounds of butter, and this "overrun" belongs to the pat- 

 rons, unless otherwise understood. It is unwise for creamerv mana- 

 gers to take the "overrun" as part payment for manufacturing. 



In cream-collecting creameries the overrun usually varies from 

 twelve to eighteen per cent. 



For calculating the yield of butter from fat in the milk, adding 

 one-sixth to the fat is near enough for practical purposes. 



Cheese is made largely from two constituents in the milk, viz., 

 fat and casein; therefore, the method of dividing proceeds among the 

 patrons of cheese factories is more complicated than for creameries. 

 Three systems are now in use among factorymen : 



1. Paying according to the weight of milk delivered regardless 

 ol its quality. 



The principle of this plan is that all milk is of equal value per 100 

 pounds for cheese-making. It rests on a false assumption, is unjust, 

 and it tends to promote dishonesty. Factorymen and honest patrons 

 who complain that some of the milk is skimmed and watered by dis- 

 honest patrons, deserve little sympathy, because a remedy is within 

 the reach of all at a very small cost. The milk of all patrons should 

 be tested regularly, and be paid for according to its value for cheese- 

 making. 



2. Paying according to the weight of the fat delivered in the milk, 

 the same as at creameries. 



