10 
American Butter Factories. 
together, and each pool has capacity for holding 2040 quarts 
of milk. There should be a constant flow of water in and out of 
F'uj. 3. — Ground-plan of Weeks s Butter Factory. 
WATER PIPE 
spRina 
HALL3F: WIDE 
""BETTING - 
THE MILK 
1 MILK 
V/IT I-, 
I MILK 
VAT |- 
lIJ 
PRESSES 
PRESSES 
churns; 
I ENGINE I 
BOILER 
ENGINE 
RECEIVINC 
WINDOW 
This ''actory is 100 Te-t long and 30 feet wide ; it consi.-t-: of two stories, tlie upper one being used as a 
clicese-curiug room in tlie same manner as the room on the leftjn the ground-plan. 
the pools, and the flow should be sufficient to dlvest^the milk of 
its animal heat in less than an hour. 
Some experiments have been made with a view of determining 
at what temperature the water in the pools enables operations to 
be conducted with the most success ; and the best results in 
cream (quantity and quality considered) are obtained when the 
natural temperature of the water flowing into the pools is about 
56° Fahr. The pools should not be kept at so low a temperature 
as 48°, nor much, if any, above 57°. The range of temperature 
desired by some is from 56° to 60°. It is claimed that more cream, 
and that of better quality for butter-making, may be obtained 
by setting the milk on the above plan, than it will yield when set 
shallower in pans, or when exposed to uneven temperatures. 
One feature in the process, deemed of great importance, is to 
expose as little of the surface of the milk to the air as possible, 
in order that the top of the cream may not get dry, as this has a 
tendency to fleck the butter and injure the flavour. The milk 
of one day is left in the pools until next morning, which gives 
24 hours for the morning's mess and 12 hours for the evening's 
mess to cream. The pails are then taken out of the pools and 
the cream dipped off. In removing the cream a little tunnel- 
shaped cup, with a long upright handle (Fig. 4), is used, and the 
thin cream is dipped off down to the milk-line, which is readily 
recognised by the blue appearance of the milk. 
In the fall and spring of the year the cream, as it is dipped, 
goes immediately to the churns, and is churned sweet. In sum- 
