THE DAIRY. ole 
and the full skimming 7 cents per pound. The butter in each case will keep with the 
top of the markez as it fluctuates. The cost of making the cheese and getting it ready 
for market is 2 cents per pound, and the butter 5 cents. From the foregoing facts, the 
reader may gather at least a general idea of the modus operandi in creameries, and of 
the results produced. They give a little greater return than making cheese only 
from the milk, but, considering the greater outlay in building and apparatus, the 
results financially do not differ very widely. Their general effect upon the markets is 
to raise the standard quality for butter and to lower the standard of American cheese. 
The Franklin Creamery, one of the largest butter and cheese factories 
in the State of New York, is situated jn Franklin, Delaware County, 
four miles from the line of the Albany and Susquehanna Railread. It 
commenced manufacturing in the spring of 1867. The property has 
cost between $8,000 and $9,000, and is owned and operated by a joint- 
stock company, the stock being chiefly held by the patrons. The 
ground dimensions of the main building are 60 by 38 feet, and of the 
wing, 44 by 28 feet. The building is partly three stories and 
partly two stories high, and includes dwelling-rooms. The water vat in 
which milk is set for cream measures 38 by 24 feet. There are four 600- 
gallon cheese vats, thirty presses, and sixteen churns, worked by a six 
horse-power portable engine. Butter is manufactured at 3 cents per 
pound, and cheese at 2 cents, patrons paying the expense of package, 
salt, &c., for butter, and of boxes, bandages, annatto, &c., for cheese. 
A report of the business of the factory tor the season of 1869, com- 
mencing May 17 and ending October 17, a period of five months, is as 
follows: Quantity of milk received, 1,287,032 pounds; butter manufac- 
tured, 41,255 pounds; skimmed cheese manufactured, 80,217 pounds; 
quantity of milk to each pound of butter, 31.2 pounds; average price of 
butter delivered at railroad, 45.92 cents; average price of cheese deliv- 
ered at railroad, 9.5 cents. After taking nearly all the cream for butter, 
the skimmed milk yielded nearly two pounds of cheese for each pound 
of butter. An analysis of receints and expenditures for the season 
shows a net return of over 34 cents for each quart of milk converted. 
During the season of 1870, the average number of cows supplying the 
factory was 880; quantity of milk received, 2,310,569 pounds; butter 
made, 78,459 pounds; estimated quantity of cheese made, 138,000 
pounds. Mr. Munson, the superintendent of the factory, informs us 
that the average price of their cheese in 1870 is much less than in 1869, 
owing to the overstocking of the market with skimmed cheese. The 
butter manufactured is mostly packed in Orange County pails, and 
though sold as creamery butter, is always classed with Orange County 
pail butter, bringing the same price, and averaging 5 to 10 cents per 
pound advance upon the price obtained for prime farm-dairy butter. 
During the season of 1870, it has brought an average of about 40 cents 
per pound, after deducting freight and commission in New York. Gen- 
erally, the butter is sold as fast as it is manufactured. 
The Elgin Butter Factory, Elgin, Dlinois, established for the manu- 
facture of butter and cheese from the same milk, went into operation 
July 11,1870. The factory-building is 70 feet long by 52 feet wide, and 
is two stories high, with a basement of stone. Both stories are used 
chiefly for storing cheese. The basement is divided into three compart- 
ments. The first is devoted to the manufacture of cheese and the 
churning of cream for butter. For the latter purpose barrel churns are 
employed, the dashers being driven by steam power. The second com- 
partment is used for working the butter, and as a room for setting the 
milk for cream. The third compartment is used for storing butter. It 
is provided with ice receptacles and has a stream of spring-water flow- 
ing through it, which keeps the air pure and cool. For setting and 
