CHAP. van. ROUTINE OF WOR& IN DAIRY FACTORIES. 353 



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bability is that our readers may pick up some points of utility in their 

 own practice, or may have suggestions thrown out to them. What we 

 shall give, therefore, on the subject, will be confined merely to such. 

 Those who wish to go fully into the matter will find it detailed in 

 papers in vols. vii. and viii. of the Second Series of the Journal of 

 the Royal Agricultural Society of England ; in two papers read before 

 the London Central Farmers' Club, the one by Mr. Henry M. Jenkins, 

 and the other by Mr. John Coleman ; together with the papers alluded 

 to and named in other parts of the present chapter. 



Taking the papers in the Journal of the Royal Agricultural Society, 

 vol. vii., as our guide, we find the following is the routine of daily work, 

 with a description of the arrangements of the buildings and appliances 

 used. The cooling of the milk is the first and one of the most important 

 parts of the operation. It is generally done by the aid of water 

 obtained from wells or springs, yielding water of as low a temperature 

 as possible. The methods in use for securing such supplies of course 

 depend upon the local features of the springs or wells, and the relation 

 of their level to that of the buildings. In one factory and amongst 

 the first erected the springs were so situated that the vats were 

 constructed in such a way as to enclose them. The excavations 

 required were lined with solid masonry, and the depth of the vats, or 

 "pools," as they are termed, was such that the level of the water in 

 them was never higher than that of the floor of the spring-house. 

 Racks were ranged near the bottom of the pools, on which the milk-cans 

 or pails were placed, the water flowing through these racks and above 

 them, to the height of seventeen inches. 



Very few instances occur where a spring is available within a factory ; 

 and, indeed, a spring so located is not desirable, if only good and cold 

 water can be obtained near to and brought down in pipes. In this 

 way a fall is secured, so that the water has a force that is useful in several 

 ways, in washing floors and windows, in turning the wheel which 

 actuates the milk-agitator through the night, and so on, as well as 

 in cooling the milk. 



As soon as the evening's milk is received at the cheese factory it is 

 weighed and run into the milk-vats, in which it is cooled and agitated 

 until the morning's milk arrives, when both together are made into 

 cheese. The water runs at the one end into the space between the 

 two shells of the milk-vat, and out of it at the other. 



In the case of butter-factories, the milk is weighed and put into the 

 milk-pails, which are made of tin, the depth being from 20 to 22 inches, 

 diameter 8 inches. Two pails on the average are required for one 

 cow's milk delivered. The milk is made to reach within four or five 

 inches of the top of the pail, which is immediately placed on the rack 

 in the water-pool, so that the level of water and that of milk are equal. 

 Each pool is arranged to hold about 500 gallons of milk. 



The cold water is kept passing through the pool in a continued 

 stream, and if the temperature of the water be properly arranged, the 

 milk should be cleared thoroughly from all animal heat in the space 

 of about an hour. The most suitable temperature of the water is 



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