92 



REPORT OF THE SCOTTISH COMMISSION 



washing and repairs, and a sluice door in the end to let out the 

 butter milk and butter. When the churning is finished the butter 

 milk and butter are run out into a large trough or butter-box 

 where the butter, which is now in the granular stage, is washed 

 and separated from the butter milk. The latter is pumped into 

 a tank on the delivery platform for distribution among the 

 farmers. 



Making up the Butter 



As the butter is lifted from the trough it is put on a circular 

 butter worker, and after the water has been thoroughly extracted, 



DKUMCLIFF CREAMERY AND MANAGER S HOUSE 



salt to the extent of 3 per cent, or so may or may not be added, 

 according to the taste of the market for which it is intended. 

 If the butter is soft it may be laid aside till it firms up, or if there 

 is a cold store in connection with the creamery it may be put into 

 it for a little, but as a rule, the butter is washed and made up as 

 it comes from the churn. After having been sufficiently worked 

 it is packed into boxes or barrels, or made up into 1 lb. or 2 lb. 

 packages, according to the wishes of the people of the district 

 where it is intended to be consumed. 



Refrigerating- Machinery 



A modern creamery is incomplete without a cold store, and 

 many of the Irish creameries have cold stores. The aim of every 

 creamery is to sell their produce as quick as it is made, but there 

 are always times in the experience of everyone when it is 



