American Butter Factories. 
37 
it stand in this state one day, stirring thoroughly meantime, so 
as to perfectly dissolve the annattoine. 2nd. Then put 2 lbs. 
strongest potash, and 1 lb. sal-soda (carbonate of soda) in 3 gallons 
of cold water. When this is perfectly dissolved and settled, 
pour off the clear liquor, and mix- the two preparations (Nos. 1 
and 2) together. 3rd. Let this compound stand two or three 
days, until the annattoine is cut or dissolved perfectly by the 
potash, stirring occasionally meantime. Use about a tea-cup full 
tor a thousand lbs. of milk. Do not mix with the rennet, but 
put it in a little milk, and then mix in the mass of milk in the 
vats by stirring it in thoroughly, just before the rennet is used. 
If a day or two after the preparation is made, the annattoine 
does not seem to be perfectly cut, so that specks can be seen, it is 
certain that the potash was not strong enough. Adding more of 
a stronger solution of potash will remedy the trouble. 
When annattoine is used for colouring butter, a portion of the 
prepared liquor is added to the cream, at the commencement of 
churning. It gives a very rich colour, and may be used in 
winter-made butter with advantage. 
Milk Coolers. 
In order that milk may be properly preserved in its transit 
from the farm to the factory, milk coolers have been introduced 
among the farmers to cool the milk at the farm as fast as it is 
drawn from the cow. There is a great variety of these imple- 
ments. We give figures of two devices (see following page) 
which are placed in the carrying-cans used for hauling the milk 
to the factory. Cold water or ice may be used for the purpose 
indicated. We also give illustrations (Fig. 31, p. 39) of improved 
handles for carrying-cans. 
Swine, 
The keeping of swine to consume the whey or refuse slops 
resulting fi'om butter and cheese manufacture is considered a 
necessary part of the dairy business. The hogs are either kept 
at the factory or upon the farm. When kept at the factory, 
grounds are selected near the buildings, but so situated that 
offensive odours are out of the reach of the milk-room and curing 
department ; and upon these grounds pens are erected and the 
whey-reservoir is placed. Usually the grounds are large enough 
to give the hogs sufficient space for a range in the open yard. 
The pens are arranged so that each patron of the factory can 
have a place for his swine separated from the rest. The patrons 
therefore may keep their hogs in separate pens, or allow them 
to run in common. 
Pipes are arranged so as to conduct the whey from the reser- 
Toir to the troughs simply by opening the whey-gates or a faucet. 
