Butter and Cheese Factories. 295 
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 dairy 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. Those advantages in the main are the saving 
of labor and the greater uniformity of product. It 
requires uo more time and but slightly more labor 
to make six thousand pounds of milk imto cheese 
than six hundred. Few private dairies produce more 
than the latter amount, so that the combination of 
ten men in a factory will result in saving the labor 
of at least five men in the manufacture of the pro- 
duct. 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 separately. 
In associated butter making, while the same ad- 
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