THE TRIFOLIUM DAIRY 123 



and wearing high sabots were engaged in mixing 

 a carefully prepared lactic-acid culture which is used 

 to sour the cream before it is churned. 



From this chamber the cream travels into another 

 where it is churned in five huge steam-driven churns, 

 the production of butter being regulated according 

 to the market price. On the further side of this 

 room are two cement troughs filled with cold water, 

 in which the butter lies for half-an-hour to gain 

 texture. After this it is worked on circular steam- 

 operated machines, by which it is washed, salted, and 

 moulded. The surplus cream is exported to Germany 

 and there made into butter. 



In an adjoining gallery the worked butter is 

 packed in tubs for export to England. These tubs 

 when filled are of three weights, namely, 100 kilos, 

 50 kilos, and 25 kilos. It is easy to trace any one 

 of them, in the event of its contents proving un- 

 satisfactory, by means of a numbered label placed 

 upon the butter, to which has been added from 2 to 

 3J per cent, of salt in accordance with the require- 

 ments of its destined market. The parchment paper 

 used in the packing is specially treated with sulphuric 

 acid and sugar to make it tough and waterproof. 



Near by is a butter store that by means of special 

 machinery can be cooled in summer and warmed in 

 winter, and also a place for the thorough cleansing 

 of the tubs. 



Further on stands the engine-house, where a 100 

 horse-power machine which has worked daily for ten 

 years supplies power, and another machine produces 

 cold air. Also electric light is generated, and there 

 is a control-board from which the temperature of all 

 the different departments is regulated. 



