American Butter Factories. 
11 
mer the cream is dipped into the pails and returned to the pool, 
and kept there till it acquires a slightly acid taste, when it is 
ready for the churns. 
The cream having been removed, the skimmed milk in the 
pails is now turned into the cheese-vat to be made into " skim- 
cheese." The pails then go to the wash-room, where they are 
thoroughly cleansed with soap and water, and set upon a rack 
exposed to the sun and air. At some factories, the pails, after being 
cleansed with soap and water, are placed over a jet of steam 
and thoroughly scalded. They then receive a jet of cold water, 
and go upon the rack to sun and dry. This arrangement is a 
very great improvement in cleansing dairy utensils, doing the 
work thoroughly and expeditiously. 
The factories do not all operate alike in regard to the time of 
setting the milk. Where an extra fancy product of butter and 
skimmed cheese is desired, none of the milk is set longer than 
24 hours, and at these factories it is not desired to take all the 
cream from the milk, but only the best tt,- a n i f o «• 
'. 11. • Fwj. 4:.— Fad for Setting 
part ; and the balance is employed to give Milk, with Cream-dipper. 
quality to the " skim-cheese." At some 
establishments the cream is allowed to 
turn slightly sour before churning ; but 
when it is churned sweet the buttermilk 
goes into the vats with the skimmed milk 
and is made into cheese. Some factories 
adopt the plan of holding the morning's 
milk in the pools for 36 hours and the 
night's milk for 24 hours; but as the 
skimmed cheese by this management is 
less meaty than by the other method, it 
is a question whether any more profit is 
realised from it. 
We give a cut of the cream-dipper 
employed at the factories for removing 
pails. 
the cream from the 
The Churns and Churning. 
The churning at the large establishments is done by horse- 
power. There are a variety of powers, but that most commonly 
used is simply a large circular platform or wooden wheel, built 
about an upright shaft, the lower end of which turns in a socket. 
The wheel sets upon an incline, so that the horse, by walking 
constantly on one side, keeps it in motion. At the upper end of 
the shaft, gearing is arranged so as to give motion to the churns. 
Quite recently a small engine in connection with the heating 
