American Butter Factories. 
are chosen, and powers are delegated for the erection of the 
building, and for putting it in operation. 
The structure being completed and furnished, a superintendent 
is chosen, and help hired for running the factory ; and the 
expenses are shared by the stockholders in proportion to the 
amount of milk delivered. The cost of repairs, additions, &c,, 
from year to year, is added to the expense account. 
At some of the factories having the milk of 400 cows, the 
expense account for labour has amounted only to a fraction 
above two mills per quart of the milk delivered, and the gross 
proceeds from sales gave to farmers about 5^ cents, per quart 
(llrf. per gallon) wine measure. 
The Milk Business. 
Since the construction of the New York and Erie Railway, 
which, with its branches, traverses the southern tier of counties, 
large quantities of milk have been daily sent to New York City 
by regular milk trains, which gather up the milk at the various 
depots. The milk trains start late in the afternoon, and milk is 
forwarded but once a day. A portion of the milk is 36 hours old 
when it arrives in the city. To carry milk sweet in our hot 
weather for that length of time requires some art in handling, 
and is effected in the following manner. 
The milk, as soon as it comes from the cow, is strained and 
put in long tin pails which are set in cold spring water, care 
being taken that no portion of the milk in the pails be higher 
than the flowing water that surrounds it. These pails are 
8 inches in diameter, and from 17 to 20 inches long. 
The milk is stirred occasionally to prevent the cream from 
rising. It is important that the animal heat should be removed 
from the milk as soon as possible, at least in an hour's time after 
it is drawn from the cow. 
The old method was to cool the milk in the large carrying 
cans, but it has been found that it keeps sweet longer by dividing 
it into small quantities, and cooling it in pails as above described. 
The milk stands in pails surrounded by fresh spring water until 
ready to be carted to the trains. It is then put into carrying cans 
holding from 40 to 50 gallons. The cans are completely filled, 
and the covers, which fit closely, are adjusted so that there shall 
be no space intervening between them and the milk (p. 38). 
In filling the cans, if there is not quite enough milk for the 
last can, either a little water is added to make it as full as the 
others, or the milk is kept back and used for other purposes. 
These establishments are conducted on the principle of asso- 
ciation, and are called Creameries — taking that name on account 
