American Butter Factories. 
lower tlian the milk-vat so as to enable the whey to be easily 
drawn off by means of a syphon. 
The Process. — After drawing the whey from the curd into the 
vat over the arch referred to, 1 gallon of acid is added to the 
whey for every 50 gallons of milk, if the whey is sweet. If 
the whey is changed a less quantity will be sufficient, and, if the 
acid is not sharp, 1 lb. of salt should be incorporated with it. 
The acid having been added in the above proportions, heat is 
immediately applied to the mass until it indicates a temperature 
of from 170° to 180° Fahrenheit. The cream now begins to rise, 
and is skimmed off with a tin scoop ; and when it has all been 
removed it is set in a cool place, and left to stand for 24 hours. 
It is then churned at a temperature of from 5G° to G8^, according 
to the temperature of the weather, and is then worked and salted 
in the ordinary manner of butter-making. This process gives on 
an average 20 pounds of butter from 500 gallons of whey. 
Makinfj the Acid. — The acid is made by taking any quantity 
of whey after extracting the cream, heating it to the boiling- 
point, and adding a gallon of strictly sour whey for every 10 
gallons of boiling whey, when all the casein and albuminous 
matter in the whey will collect in a mass, and may be skimmed 
off. The whey is now left to stand for 24 or 48 hours, when it 
will be ready for use as acid. 
After the butter is made by the above process, the whey is 
considered by those who have made experiments with it, to be 
better for feeding to swine than whey not subjected to the pro- 
cess, as the sugar of milk is retained longer without change. 
Eesults obtained at the Blttek FACTOiiiEs — Laboue, &C. 
The average product from the milk during the season at the 
butter factories is a pound of butter and two pounds of skim 
cheese from 14 quarts of milk. There is a variation in the 
quality of milk at different seasons of the year ; and in the fall, 
when the cows are giving a smaller quantity, it is, of course, 
richer in cream, and better results are obtained from the same 
quantity than early in the season. This will be seen from the 
following examples of a single day's work, taken at random from 
the book of one of the factories : — 
On May 18th, from 3512 quarts of milk, wine measure, there 
was produced 213 lbs. of butter and 560 lbs. skim cheese. On 
May 26, from 3300 quarts of milk, 210 lbs. of butter and 
550 lbs. of cheese. On September 12th, from 3180 quarts of 
milk, 200 lbs. of butter and 546 lbs. of cheese. On October 
14th, from 2027 quarts of milk, 120 lbs. of butter and 407 lbs. 
of cheese. 
