314 AGRICULTURAL REPORT. 
cooling the milk there are in the milk-room two vats, each 16 feet long, 
8 feet wide, and 23 inches deep. The water flows into these vats from 
two living springs and escapes from the top through underground drains. 
It has a uniform temperature of 53°. The milk is set in tin vessels two 
feet high and holding four gallons. These vessels are covered with 
screens of thin muslin. At the end of twenty-four hours the cream is 
dipped into similar vessels, where it remains the same length of time, 
during which it becomes slightly acid, when it is churned. The win- 
dows of the milk-room are darkened by curtains, and not a fly is allowed 
to enter. After the butter is churned it is cooled with ice. The work- 
. Ing is done with wooden paddles, or with a bar working on a frame. In 
the intervals between churning and working and working and packing, 
the butter is placed in wooden trays, covered with muslin, and floated 
in one of the vats. The milk which is manufactured into cheese is 
allowed to retain a small proportion of cream. The cheese is manufac- 
tured chiefly for the New Orleans market. The price charged for mak- 
ing butter and cheese is 3 cents per pound. ° 
During the month of November, 1570, the factory received 14,080 gal- 
lons of milk, and manufactured 4,666 pounds of butter and 9,540 pounds 
of cheese. The butter sold readily at wholesale for 40 cents a pound, 
with an increasing demand, while the best farm-dairy butter sold at 25 
to 30 cents a pound. A statement of totals for the month is as follows: 
4,666 pounds of butter, at 40 cents per pound,........--.-..--. Ate accsacs Shoe 40 
9,340 pounds of cheese, at 10 cents per pound,......--.,..---..-------<- .-- ° 934 00 
Tattlavalae Oropuiier/ and ChECSO sarc. cee se aw dalnd mencie Deis se acmeces 2,800 40 
RON EEA CHICO i an cia pte kc nine Siwimalp SU Anima oq’ Hem one aS omadis eee 420 18 
MCKMEMEUAG) nau estta tc aon Abe oon seco hans RB Sleek apy oat Pte eee = 2, 330 22 
This exhibit shows a net return to patrons of nearly 4} cents per quart 
of milk furnished during the month. An average of one pound of but- 
ter and two pounds of skimmed cheese was produced from 12 quarts of 
milk. 
An illustrative example of remunerative management of dairy pro- 
ducts is found in the experience of the Orange County (New York) milk 
farmers, who, a few years ago, finding themselves at a disadvantage in 
the hands of middle-men, formed an association and established “ cream- 
eries” convenient to railroad depots. After selling such mill and cream 
as could be disposed of at high prices, they converted the remainder 
into butter and “skimmed” cheese, each producer obtaining his propor- 
tion of the net profits arising from sales. 
CONDENSED MILK. 
The manufacture of condensed milk, now conducted to a limited ex- 
tent, is stated to be very remunerative, and several prominent dairy- 
men have indicated this specialty as offering a promising field for asso- 
ciated dairy enterprise. ‘The article has already attained some commer- 
cial consequence, the export during the year ending June 30, 1870, 
amounting in value to $140,099. The following is a brief sketch of the 
process of manufacture, under the Gail Borden patent, employed in the 
Ulinois condensing factory at Elgin: 
Hach consignment of milk, after passing examination, is strained and 
emptied into the receiving vat, whence it is conducted through another 
Strainer into the heating cans, each of which holds about twenty gallons. 
These cans are placed in hot water until the milk reaches a temperature 
of 90°, when it is again strained and drawn into a large wooden vat, where 
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