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THE AMERICAN FARMER. 



made with double walls to preserve an even temperature and to save the consumption of ice. 

 The floor of the milk-room should be of concrete; the house, if of wood, should be built upon 

 an underpinning of brick or stone, 1 8 inches above the ground ; and if the milk-room were 

 sunk three feet below the surface it would be desirable. The floor of the churn-room and 

 cheese-room should be of closely jointed plank, so that they could be washed off every day, 

 and a drain should be made to carry off the waste water. 



The cooling vats for setting milk, manufactured by Childs & Jones, of Utica, New York, 

 (to whom we are indebted for permission to copy many of the cuts of improved dairy imple 

 ments in this department from their catalogue), are designed for large dairies and creameries. 

 The first represented is arranged for cooling milk by passing cold or ice water through a 



series of cooling pipes or coils, carrying the 

 water first through the outer or exterior coils 

 or pipes, and then through the inner coils or 

 pipes, as illustrated by the diagram. 



The second vat is double, with ice tank at 

 the end. There is an arrangement of water 

 pipes inside through which water may be run or 

 forced, cooling the milk rapidly and causing a 

 full yield of cream. Steam pipes are also placed 

 underneath to be used when required. Cheese 

 can be made in these vats also. 



The butter box and cooler is designed 

 for shipping butter to market during warm 

 weather. When properly packed, but little ice 

 being required, butter can be transported several 

 hundred miles in good condition. 



The rectangular factory churn, manufactured 

 by Cornish & Curtiss, Fort Atkinson, Wiscon 

 sin, is a revolving churn with no dasher. These churns are designed for large dairies or 

 creameries, and are made from twenty-four to thirty-six inches square, of any desired length, 

 and to hold from sixty to five hundred gallons. 



Inauguration of the Creamery System. To Jessie Williams, a well-to-do farmer 

 living near Rome, New York, is accorded the honor of being the originator of the creamery 

 system. It seems that some had tried the plan before him, but were not successful in 

 inducing others to follow their example. This gentleman was an experienced and skillful 

 cheese maker, always obtaining the highest prices for his cheese. In 1850 his son 

 was married, occupying a farm not far from home. Looking to his son s interest as 

 well as his own, Mr. Williams marketed the cheese that was made on both farms; but 

 subsequently, being in doubt as to his son s ability to make cheese of the desired quality, it 

 was arranged that the father should make the cheese for both farms by going to his son s 

 farm for that purpose. As this plan caused much inconvenience and loss of time, it was 

 supplemented by carrying the milk from the son s farm to the milk-house of his father s 

 dairy; other neighbors eventually combined in the enterprise, and thus was established the 

 associated dairy business. 



The progress was at first slow, as is usual in any new enterprise. In 1860, about thirty- 

 eight creameries were erected; by the end of 186G, five hundred factories were in operation, 

 the cheese factories being almost exclusively devoted to the manufacture of cheese, butter, 

 and skimmed milk, or skimmed milk cheese. In 1872, the number of factories in New York 

 State alone was estimated to be over one thousand, and in 1882, to be fully two thousand. 



BUTTER BOX AND COOLER. 



