364 



THE COMPLETE GRAZIER. 



BOOK II. 



an hour, for which the Dairy Supply Company are the sole agents in 

 this country. 



By the aid of one or more separators, the milk is deprived of its 

 cream shortly after arriving at the factory ; the skim-milk is sold as 

 far as possible, made into cheese, or fed to pigs and calves. The 

 cream, being so greatly reduced in bulk as compared .with the milk 

 from which it was obtained, is easily taken care of until it is ripe 

 enough to be churned. Fig. 74 affords a view of Bradford's Factory 

 Churn, made in sizes to churn from 50 to 200 gallons of cream, yield- 

 ing from 150 to 600 Ib. of butter. 



Where, on a large scale, as in a butter-factory, cream is obtained and 

 churned by the aid of steam, it is obvious that a steam-power butter- 

 worker will also be most appropriately employed. Indeed, where six 



Fig. 75. Butter-Worker and Blender. 



or seven hundred pounds of butter are churned in one operation, a 

 butter-worker of great capacity becomes a necessity, for to manipulate 

 such masses of the golden product by hand-labour alone would be a 

 task requiring a good many pairs of hands. The large machines 

 suitable for butter-factories consist, as will be seen in the illustration, 

 Fig. 75, of a circular table revolving horizontally, on which the butter 

 is placed, and of fluted rollers, which, in a fixed position, manipulate 

 all the butter successively, as the table revolves. The attendant turns 

 up the fluted butter, so soon as it has passed under the rollers, and it 

 is again and again flattened out, until the moisture has been extracted, 

 the salt worked in, and the butter consolidated into a mass, firm and 

 compact in texture. This machine is called a " blender," because it is 

 most effectual in mixing together firkins of butter of different shades of 

 colour, until it is of uniform character throughout. Fig. 76 affords the 

 reader a view of a steam-power butter factory. 



