1889.] PUBLIC DOCUMENT — No. 4. 231 



the boiler and engine. Fuel next, and at the farther end 

 a cement sink in the floor, furnished with a water-pipe from 

 the main, throwing water through a nozzle with the force 

 acquired from nearly two hundred feet head ; also a steam 

 jet from the boiler in the bottom of the sink. This depart- 

 ment is used mainly for cleansing the cream-gatherers' cans. 

 Our machinery and fixtures were furnished by the Vermont 

 Farm Machine Company of Bellows Falls. Boiler twelve 

 horse-power, horizontal tubular return flue, set in masonry ; 

 engine, eight to ten horse-power, of the vertical, throttle-valve 

 pattern. We use wood for fuel. Two No. 9 Davis swing 

 churns, Hanley's jacketted gathering-cans, and the temper- 

 ing vats so arranged that we can cool them with ice water 

 or heat with steam, have all proved very satisfactory. 



The Eureka butter-worker we have set aside for a home- 

 made one, but intend to try a power- worker soon, and the 

 foot printer for Carver's printer, worked like a cooky 

 cutter. With this our butter-maker can stamp one pound 

 in eight seconds, or seven in a minute. Our patrons are all 

 required to use the Cooley elevator creamer. We furnish 

 all with printed instructions and rules, requiring a strict 

 regard to cleanliness of cows, stables and all utensils used. 

 Cows must stand on an elevated floor, and feed that can give 

 the milk an unpleasant flavor, including musty fodder, and 

 cotton-seed meal above two quarts per cow per day, are 

 strictly prohibited. Milk must be strained three times. 

 Adulterated, impure or gargety milk cannot be used. We 

 recommend a temperature of forty-two to forty-five degrees 

 for the water in creamers. Cream-gatherers are instructed to 

 report any violation of our rules. Patrons disregarding these 

 rules, or furnishing cream off" quality from any cause, are 

 first kindly informed of their error ; if they make no efibrt to 

 improve, we, after the second or third complaint, order our 

 cream-gatherer to pass them, allowing them to make good 

 butter from defective cream if they can. 



Factory Management. 

 The cream is strained into the tempering vats as soon as 

 brought in, and kept at a temperature that will ripen it for 

 churning early the next morning. This requires care and 



