American Butler Factories. 
31 
for water. The milk is set in these pans from 2 to 3 inches 
deep, and a stream of cokl water kept flowing in the space be- 
tween the pan and the vat during the night. These pans are from 
8 to 12 feet, or more, long, by 2 to 3 feet wide, and are arranged 
so that the milk may be drawn off through an orifice in the 
bottom. The skimming is effected with a tin scoop. 
The following figure (27) will illustrate this apparatus. It 
does its work very effectually. 
Fig. 27. — Pan for Setting Milk, fitted with Movable Covers of Netting 
to keej) out Dust and Flies. 
Whey Butter. 
At the whole-milk cheese-factories a new process is beginning 
to be adopted for taking the butter out of whey and preparing it 
for table use. Whey butter is not equal in flavour or texture to 
the fancy product manufactured at the butter factories. Still, 
by the new process, whey butter may be made very palatable, 
and, when fresh, commands a good price. 
We have seen whey butter side by side in the markets with 
that made from cream in the usual way, and dealers have 
selected the former in preference to the latter, not for a moment 
suspecting its origin. Indeed, so fine are some of the samples, 
and so neatly are they put up, that it has been sold week after 
week at the Little Falls market for the same price as good 
brands of butter made in the farm dairies. 
Whey butter soon deteriorates in flavour, and should be 
consumed when freshly made. We give description of apparatus 
and process of making as follows : — 
Apparatus. — The apparatus is a copper-bottomed vat 12 feet 
long by 3 feet wide, and 20 inches deep. These dimensions may 
be varied to accommodate the size of the dairy. The vat sets 
over a brick or stone arch, and is accommodated to the use of 18 
or 20-inch wood. The floor is a slightly inclined plane towards 
the back of the vat. The vat and arch should be placed a little 
