552 HANDY-BOOK OF HUSBANDP.Y. 



of this sort it is found that after it has made a trip of four or five 

 hours in the hottest weather there is still ice remaining in the 

 compartments ; and, with the aid of the wet cloths about the 

 prints, butter is delivered at all times in the hardest possible 

 condition. 



In packing down butter for winter use, equally careful attention 

 should be paid to all the details of its manufacture, but the inter- 

 vals between the churnings should be as long as it is possible to 

 make them without allowing the cream to sour, for the reason that 

 large churnings of butter packed away at one time keep better, 

 and make a more uniform appearance throughout the package, 

 than where smaller quantities are put in in thinner layers. Each 

 layer, after being thoroughly pressed into its place, should be 

 covered with a light sprinkling of the best quality of salt, and the 

 surface should always be covered with a damp cloth sprinkled 

 also with salt. 



The manufacture of cheese in this country is very rapidly bemg 

 concentrated into a wholesale business by means of the factory 

 system, it being generally found that in the wholesale operation 

 there is sufficient economy to enable the manufacturers to pay to 

 the farmer a higher price for his milk than it would yield if 

 manufactured at home. The further fact exists, that cheese so 

 manufactured according to a regular system, large quantities being 

 made at the same time, is generally of better quality than it is 

 possible to attain in smaller workings. So strikingly true is this, 

 that in England, American factory-made cheeses are taking the 

 precedence of all others, except the peculiar fancy brands, such as 

 Stilton, Chedder, etc. ; and here as well as there it is a recog- 

 nized fact that the factory-made cheeses are generally superior to 

 any others. The best exposition that has yet been made of the 

 factory system, is to be found in the American Agricultural Annual 

 for 1868, before quoted from, in treating of butter-making, in 

 which there is an article entitled, " Factory Dairy Practice," by 

 Gardner B. Weeks, secretary of the American Dairymen's 



