40 
American Butter Factories. 
used freely about hog-pens to take up the liquid manures, and 
free the premises from disagreeable odours; and this course is 
especially desirable when hogs are kept in connection with 
butter factories, or in the vicinity of the farm-dairy. In addition 
to the benefits resulting from absorption and in keeping the air 
free from bad odours, another important advantage is gained in 
the increased quantity of manure. 
Conclusion. 
Philadelphia Butter. — In conclusion, it may not be out 
of place to give a brief account of the manner of making 
Philadelphia butter, which has long held a very high reputation 
in America, and which often sells in Philadelphia at a dollar 
per pound. It is no better in flavour and texture than fancy 
brands made at the butter factories of New York ; but it is equally 
as good, and being put up in small rolls, or prints, and packed 
in refrigerators, it arrives in market as perfect as when it left 
the hands of the butter-maker. 
The best Philadelphia butter comes mainly from Chester, 
Lancaster, and Delaware counties, Pennsylvania. 
The Spring-house is about 18 feet by 24 feet, built of stone, 
with its foundation set deeply in the hill-side, the floor being 
about 4 feet below the level of the ground at the down hill-side. 
The floor is of oak, laid on santl or gravel ; this is flowed with 
spring-water to the depth of three inches, and at this height the 
flowing water passes out into a tank at the lower side of the 
Spring-house. The milk, when drawn from the cow, is strained 
in deep pans, which are set in the water upon the oaken floor. 
Raised platforms or walks are provided in the room for con- 
venience in handling the milk. The walls of the Spring-house 
are about 10 feet high, and at the top on each side are windows 
covered with wire-cloth for ventilation. The depth of the milk in 
the pans is about 3 inches, and the flowing water which surrounds 
the pans maintains a temperature of about 58° Fahrenheit. 
The milk is skimmed after standing 24 hours, and the cream is 
put into deep vessels having a capacity of about 12 gallons. It is 
kept at a temperature of 58° to 59° until it acquires a slightly 
acid taste, when it goes to the churn. The churn is a barrel 
revolving on a journal at each head, and driven by horse-power. 
The churning occupies about an hour, and after the buttermilk is 
drawn off cold water is added and a few turns given to the churn, 
and the water then drawn off. This is repeated until the water 
as it is drawn off is nearly free from milkiness. The butter is 
worked with butterworkers, a dampened cloth meanwhile being 
pressed upon it to absorb the moisture and free it of traces of 
buttermilk. The cloth is frequently dipped in cold spring water 
and wrung dry during the process of " wiping the butter." It is 
