30 
American Butter Factories. 
continued as long as needed, after which the cakes are removed 
to the shelf or curing-room, to allow the remaining whey to 
escape by evaporation. This is claimed to be facilitated by 
the form of the cake, because, as the whey percolates towards 
the bottom, and in turning as is required, from time to time, 
the cakes are only turned a quarter of a revolution, the whey 
instead of being turned directly back in its course is turned at 
right angles, and is consequently always tending nearer to the 
exterior. 
In this way, together with the pressing, it is claimed the whey 
is so far dissipated that decomposition is much less liable to 
take place, and, therefore, the cheese may be preserved without 
the greasing commonly employed. 
Fig. 26 represents a perspective view of a cheese made accord- 
ing to this improvement. It rests upon a table with scale board 
(E), and with knife (F) for cutting into different weights. 
A ccording to the measurement on the scale E, Fig. 26 repre- 
sents a perspective view of a cheese cut and partly used. 
Butter-making at the Cheese Factories. 
Within the last three or four years a good quality of butter 
has been made at some of the cheese factories. The plan 
adopted is to spread out the night's milk in the vats used for 
making cheese, allowing a stream of water to flow under the 
inner vat, or to fill the space between the inner and outer vats. 
The milk is by this means reduced to about 60^, and what cream 
rises during the night is skimmed off in the morning and made 
into butter. 
The morning's milk is then added to the skimmed milk as it 
comes to the factory, and is made into cheese by the usual pro- 
cess, except that a lower heat and less salt is used than for whole- 
milk cheese. 
By careful manipulation and skill, very nearly, if not quite, as 
good a product of cheese is made as at the factories making 
whole-milk cheese ; at least, with good milk and high skill, 
experts are unable to detect the difference. 
At one of these factories, which we visited in 1870, the 
delivery of milk for the day amounted to 6839 lbs. The cream 
taken from the night's mess of milk made 87 lbs. of butter, and 
when the morning's milk was added to the skimmed milk it 
made 9 cheeses of 72 lbs. each. 
In some factories, in order that the night's milk may not be 
massed together in too large quantities, resort is had to a large 
shallow pan set in a wooden vat with space between the two 
