2r)2 Milk and Its Products. 



Under this system the cream was raised upon the farm, 

 usually by a cold deep -setting process, and the repre- 

 sentative of the creamery, visiting the different farms, 

 skimmed the cream, and left the skimmed milk upon 

 the farm. Later on, during the decade beginning in 

 1880, the centrifugal separator was introduced, and at 

 the present time by far the larger number of but- 

 ter factories are operated upon this system. As be- 

 tween the factory system or the private daiiy in the 

 manufacture of dairy products, both have their ad- 

 vantages and disadvantages. The advantages of the 

 factory system are so great that practically all of the 

 cheese is made in this way, the small amount made 

 upon farms and in private dairies being almost 

 wholly made for domestic or strictly local consump- 

 tion. These advantages in the main are the saving 

 of labor and the greater uniformity of product. It 

 requires no more time and but slightly more labor 

 to make six thousand pounds of milk into cheese 

 than six hundred. Few private dairies produce more 

 than the latter amount, so that the combination of 

 ten men in a factor^' will result in saving the labor 

 of at least five men in the manufacture of the pro- 

 duet. Then the cost of building the proper curing 

 room is much less under the factory system than in 

 the private dairy. Conditions of temperature and 

 moisture can readily be secured for a large amount 

 of cheese cured together, that would practically be im- 

 possible if the same amount of cheese was distrib- 

 uted in ten or a dozen parcels and cured separatelj'. 

 In associated butter making, while the same ad- 



