42 
American Butter Factories. 
generally much less. The balls each weigh 1 lb., and receive 
a uniform stamp. On packing for market, each ball is wrapped 
in a linen cloth, with the name and stall of the marketman 
written upon it. Our tubs are made of cedar-plank, to 2 
inches thick, and lined with tin. On the inner face are little 
projections on which the shelves rest. The balls are not bruised 
or pressed at all, and pass into the hands of the consumer as 
firm, as })erfect in outline, and as spotless as when they left the 
Spring-house. 
"" We find uniformity to be a prime virtue in the butter-maker. 
We produce the same article whether the cows stand knee-deep 
in white clover-blooms, or sun themselves on the lee-side of the 
barn in February. 
" There is a small ice-chamber at the end of the oblong tub 
which we use in summer, so that in dog-days the heat within 
the tub does not get higher than 60° Fahrenheit. I need not 
add that we observe a scrupulous, a religious neatness in every 
act, and in every utensil of the dairy. Milk which upon 
leaving the udder passes through an atmosphere loaded with 
stable fumes, will never make butter for which we can get a 
dollar per pound. No milk sours upon the floor of the milk- 
room ; none is permitted to decompose in the crevices of the 
milk-pans ; the churn is scoured and scalded till no smell can 
be detected but the smell of white cedar. 
" Our customers take the napkins with the prints, wash, iron, 
and return them when they come to the stand on the butter-days. 
These are generally Wednesdays and Saturdays, With these 
prices we have no difficulty in making a cow pay for herself 
twice a year: if she cost 60 dollars, we sell 120 dollars' worth 
of butter from her in twelve months." 
It may be remarked that the sour milk is employed by the 
Philadelphia buttermakers as a feed for swine. It is estimated 
that such milk will make 100 lbs. of pork per cow. 
The cows in the district where the Philadelphia butter is 
made are well sprinkled with the Jersey or Alderney blood, and 
about a pound per day from each cow is considered a fair average 
for the best dairies. 
II. — The Origin and Progress of the Factory System of Cheese- 
making in Derbyshire. By Gilbert Murray, Elvaston, 
Derby. 
At a meeting of the Royal Agricultural Society of England, 
nearly two years ago, Lord Vernon, of Sudbury Hall, near 
Derby, moved for an inquiry into the working of the American 
Factory-system of cheesemaking, and into the question whether 
